MARSIGLIA, W. I. M. L.; MARSIGLIA, W.I.M. L.; MARSIGLIA, WANDA IZABEL MONTEIRO DE LIMA.; http://lattes.cnpq.br/0194560013896222; MARSIGLIA, Wanda Izabel Monteiro de Lima.
Abstract:
Brazil has an extensive territorial area with different biomes and a privileged
biodiversity. These distinct biomes produce a wide variety of peculiar and native fruit
species from the Brazilian territory. Among these fruits there is the jabuticaba,
originating from south-central Brazil, and of the known species, Myrciaria cauliflora
(DC) Berg and Myrciaria jabuticaba (Vell) Berg stand out. Several studies have
demonstrated the nutritional potentials found in Jabuticaba skin, being attributed
mainly to the high levels of bioactive substances with antioxidant power that are
beneficial to health. Therefore, the objective of this research was to evaluate the
bioavailability and antioxidant potential of a functional beverage developed from skin
powder of dehydrated jabuticaba (Myrciaria cauliflora). In natura jabuticaba peels
were analysed for physicochemical parameters: water content, total soluble solids,
total titratable acidity, pH, ashes, reducing sugars, total sugars, water activity, color,
antioxidant activity and bioactive compounds.The peels were dehydrated in a
convective dryer at 45, 50 and 55 oC, milling, stored at room temperature protected
from light. The powders were submitted to analysis, physical, physicochemical and
bioactive compounds. The powder obtained at the temperature of 45 oC was the one
that preserved the most the phenolic compounds, and it was stored for a period of
180 days. An experimental factorial design was performed to evaluate the influence
of the input variables (mass, time and temperature) on the response variable: total
phenolic compounds, aiming to identify the best extraction condition of these
compounds in the infusion. During the storage period there was an increase in the
physical and physicochemical parameters, for the color coordinates L * 15,20%, a *
51,40% and b * 27,20%, water activity 30,20%, pH 9,30%, water content 25,0%,
acidity 8,07%, reducing sugars 16,60% and total sugars 17,20%. Bioactive
compounds and antioxidant activity decreased in total phenolic compounds 24,74%,
total anthocyanins 37,17%, total flavonoids 34,74%, total tannins 29,3%, antioxidant
activity DPPH 14,30% and ABTS 32,50%. No microorganisms were detected during
storage. The best planning condition was to fix the mass in two grams, in the shortest
time of three minutes and at the highest temperature of 100 °C, in which the highest
extraction and bioavailability of the total phenolic compounds occurred, obtaining
47,16 mg. L-1. This study showed that the infusion of jabuticaba skin powder in one
cup (150 mL) contains thirteen phenolic substances highlighting gallic acid,
flavonoids and their subclasses, in particular, hesperidin, anthocyanins, catechins,
kaempeferol, rutin and cis-resveratrol, potent antioxidants that have preventive and /
or therapeutic action against chronic and degenerative diseases presenting itself as a
new functional beverage with high antioxidant activities and beneficial to health
nutraceutical properties.