Assessment of a maturity index in jabuticaba fruit by the evaluation of phenolic compounds, essential oil components, sugar content and total acidity
Data
2011
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Resumo
Jabuticaba is a Brazilian tree with edible grape like fruits which are consumed fresh or used
to prepare jams, liqueurs and wines. The aim of this study was to identify the optimal harvest
period for winemaking by monitoring chemical parameters during jabuticaba's development.
Jabuticaba fruit was analysed at four developmental stages for total acidity, reducing sugars,
anthocyanins, tannins, total phenols and essential oi! composition. Total acidity significantly
decreased (15.46-4.56 g citric acid 100 g-1), whereas reducing sugars increased about threefold in
pulps up until the full ripe stage (32.52-88.92 g glucose equivalent 100 g-1). Anthocyanin leveis
underwent a sharp increase in the skins reaching 22.0 mg cyanidin 3-glucoside equivalent g-1 at
complete maturation. Tannins and total phenols showed no significant differences in their leveis
between ripe and full ripe stages. The essential oi! contains 88.1% of sesquiterpene compounds,
being y-eudesmol (33.9%) and a-eudesmol (15.5%) the major constituents. Some minar
terpenoids changed significantly in their contents during jabuticaba's maturation. The
monoterpenes a-pinene, p-pinene, (E)-P-ocimene, linalool and a-terpineol increased while the
sesquiterpenes amorpha-4, 7(11)-diene, õ-amorphene, õ-cadinene and a-cadinene decreased from
green to ripe stages. However the major terpenoids showed no significant changes. Results
demonstrated that the use of sugar/acid ratio and anthocyanin concentration seemed to be the most
effective parameters to reveal the optimal harvest period for winemaking.
Descrição
Palavras-chave
Myrciaria cauliflora, Myrtaceae, Fruit ripening, Terpenoids, Tannins, Anthocyanins
Citação
FORTES, Gilmara A. C. et al. Assessment of a maturity index in jabuticaba fruit by the evaluation of phenolic compounds, essential oil components, sugar content and total acidity. American Journal of Foo Technology, New York, v. 6, n. 11, p. 974-984, 2011.