Morales, PatriciaBarros, LillianDias, Maria InêsSantos-Buelga, CelestinoFerreira, Isabel C.F.R.Ramirez Asquieri, EduardoBerrios, José de J.2016-10-282016-10-282016Morales, Patricia; Barros, Lillian; Dias, Maria Inês; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Ramirez Asquieri, Eduardo; Berrios, José de J. (2016). Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredientes. Food Chemistry. ISSN 0308-8146. 208, p. 220-2270308-8146http://hdl.handle.net/10198/13435abuticaba (Myrciaria cauliflora. Mart) is a highly perishable fruit native to Brazil, which is consumed both fresh and industrially processed in the form of juices, jams, wines and distilled liqueurs. This processing generates a large amount of waste by-products, which represent approximately 50% of the fruit weight. The by-products are of interest for obtaining valuable bioactive compounds that could be used as nutraceuticals or functional ingredients. In this study, fermented and non-fermented jabuticaba pomaces were studied regarding their hydrophilic and lipophilic compounds, as well as their antioxidant properties, including: soluble sugars, organic acids and tocopherols (using high performance liquid chromatography coupled to refraction index, diode array and fluorescence detector, respectively); phenolics and anthocyanins, (using liquid chromatography coupled to diode array detection, and mass spectrometry with electrospray ionization); and fatty acids (using gas-liquid chromatography with flame ionization detection). The analytical data demonstrated that jabuticaba pomaces are a rich source of bioactive compounds such as tocopherols, polyunsaturated fatty acids and phenolic compounds (namely hydrolyzable tannins and anthocyanins) with antioxidant potential. Therefore, jabuticaba pomace may have good potential as a functional ingredient in the fabrication of human foods and animal feed.engJabuticaba pomaceBy-productsPhytochemicalFunctional ingredientsAntioxidant capacityNon-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredientsjournal article10.1016/j.foodchem.2016.04.011