Polyphenol and ellagitannin constituents of jabuticaba (Myrciaria cauliflora) and chemical variability at different stages of fruit development

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dc.creatorPereira, Luciane Dias
dc.creatorBarbosa, João Marcos Gonçalves
dc.creatorSilva, Antonio Jorge Ribeiro da
dc.creatorFerri, Pedro Henrique
dc.creatorSantos, Suzana da Costa
dc.date.accessioned2024-07-25T18:34:10Z
dc.date.available2024-07-25T18:34:10Z
dc.date.issued2017-02-07
dc.description.abstractA new ellagitannin named cauliflorin (1), seven known hydrolyzable tannins (2–8), and six known phenolics (9–14) were isolated from jabuticaba. Compounds 2–8 had not been previously isolated from M. cauliflora fruits. The jabuticaba fruit was analyzed at four developmental stages for ellagitannins 1, 3, 7, and 8, phenolic acids 11 and 12, anthocyanins, organic acids, and sugars via HPLC-UV-DAD and NMRq. The content of ellagitannins and organic acids declined during fruit development, whereas at full ripeness sugar and anthocyanin levels underwent a sharp increase and were mainly constituted by fructose and cyanidin-3-O-glucose, respectively. Ellagitannins’ profile varied considerably among fruit tissues, with pedunculagin (3), castalagin (7), and vescalagin (8) mostly concentrated in jabuticaba seeds, whereas cauliflorin (1) and anthocyanins accumulated in the peels. Changes in jabuticaba’s phenolic compound contents were mostly influenced by fruit part (peel, pulp, and seed) rather than by degree of ripeness.
dc.identifier.citationPEREIRA, Luciane Dias et al. Polyphenol and ellagitannin constituents of jabuticaba (Myrciaria cauliflora) and chemical variability at different stages of fruit development. Journal of Agricultural and Food Chemistry, Washington, v. 65, n. 6, p. 1209-1219, 2017. DOI: 10.1021/acs.jafc.6b02929. Disponível em: https://pubs.acs.org/doi/10.1021/acs.jafc.6b02929. Acesso em: 11 jul. 2024.
dc.identifier.doi10.1021/acs.jafc.6b02929
dc.identifier.issn0021-8561
dc.identifier.issne- 1520-5118
dc.identifier.urihttps://pubs.acs.org/doi/10.1021/acs.jafc.6b02929
dc.language.isoeng
dc.publisher.countryEstados unidos
dc.publisher.departmentInstituto de Química - IQ (RMG)
dc.rightsAcesso Restrito
dc.subjectMyrciaria cauliflora
dc.subjectJaboticaba
dc.subjectEllagitannin
dc.subjectFlavonoids
dc.subjectAnthocyanins
dc.subjectStructural elucidation
dc.subjectNMR
dc.subjectHPLC-DAD
dc.titlePolyphenol and ellagitannin constituents of jabuticaba (Myrciaria cauliflora) and chemical variability at different stages of fruit development
dc.typeArtigo

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