Biodisponibilidade e potencial antioxidante de uma bebida funcional desenvolvida a partir do pó da casca de jabuticaba (Myrciaria cauliflora) desidratada.

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.