Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu

The main aim of this work was to produce fruit wines from pulp of gabiroba, cacao, umbu, cupuassu and jaboticaba and characterize them using gas chromatography-mass spectrometry for determination of minor compounds and gas chromatography-flame ionization detection for major compounds. Ninety-nine compounds (C(6) compounds, alcohols, monoterpenic alcohols, monoterpenic oxides, ethyl esters, acetates, volatile phenols, acids, carbonyl compounds, sulfur compounds and sugars) were identified in fruit wines. The typical composition for each fruit wine was evidenced by principal component analysis and Tukey test. The yeast UFLA CA 1162 was efficient in the fermentation of the fruit pulp used in this work. The identification and quantification of the compounds allowed a good characterization of the fruit wines. With our results, we conclude that the use of tropical fruits in the production of fruit wines is a viable alternative that allows the use of harvest surpluses and other underused fruits, resulting in the introduction of new products into the market. (C) 2010 Elsevier Ltd. All rights reserved.

Comparison of GC and HPLC for quantification of organic acids in two jaboticaba (Myrciaria) fruit varieties

Gas chromatography (GC) with trimethylsilyl derivative formation was compared to high-performance liquid chromatography (HPLC) for quantification of organic acids (OAs) in two jaboticaba (Myrciaria) fruit (pulp and pericarp) varieties (Sabará and Açu Paulista). Succinic and citric acids were the major OAs found in all the samples analyzed. Besides being much more tedious, the results obtained with GC were significantly lower than HPLC (p<0.05) when the data (acids, variety, two parts and flowering days) were considered together. The presence of both acids was confirmed by gas chromatography-mass spectrometry (GC-MS).

Jaboticaba peel for jelly preparation: an alternative technology

The peel of jaboticaba is attractive regarding its nutritional, functional and sensory aspects. However, its use for consumption is still restricted due to the need of technological development in order to obtain processed preparations for its inclusion in the human diet. The purpose of this study was to produce jelly using the peel of jaboticaba and to characterize it chemically and sensorially. Diferent formulations were prepared, all with 50% of sugar and with different proportions of peel, pulp and pectin. The formulations, which were tested for preference, were the following: F1a (80% of peel, 20% of pulp and 0.5% of pectin) and F3b (50% of peel, 50% pulp and 1.0% of pectin). These formulations showed chemical composition of 216.44 mg phenolic compounds, 148.00 mg gallic acid.100 g-1, 10.42 mg flavonoids, and 12.10 mg catechin.100 g-1, and 80% acceptability index. The peel presented higher levels of nutrients than the pulp, especially as source of fiber, carbohydrates and natural pigments. Results indicated the feasibility of technological nutritional harnessing of the jaboticaba peel in obtaining jelly. The results also indicated good sensory and nutritional characteristics, acceptability, and antioxidant properties of natural pigments.

Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature

Jaboticaba is a Brazilian fruit, native to the Atlantic forest, which belongs to the Myrtaceae family. In this work we describe the effect of the thinning of "flower", "fruit" and "flower & fruit" compared to non-thinned fruit (control) and of edible coatings with respect on nutritional composition, overall acceptability and shelf-life of jaboticaba ‘Sabara’, grown in an irrigated commercial orchard. "Flower and fruit" thinning allows fruit with higher quality as diameter, volume and mass. Non-thinned fruit shows higher yield, however fruit have lower quality. As a result of the improving quality at harvest, the shelf life was twice (~8 days) for thinned fruit. The lack of change in concentration of soluble sugar and absence of formation of volatile compounds during storage indicate that there was no natural fermentation of the jaboticaba pulp after harvest. Treatments with wax and calcium did not improve the jaboticaba shelf life.

Changes in the quality of jaboticaba fruit (Myriciaria jaboticaba (Vell) Berg. cv. Sabara) stored under different oxygen concentrations

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Predicting soluble solid content in intact jaboticaba [Myrciaria jaboticaba (Vell.) O. Berg] fruit using near-infrared spectroscopy and chemometrics

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

NIRS and iSPA-PLS for predicting total anthocyanin content in jaboticaba fruit

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg)

BACKGROUND: The objectives of this study were (1) to evaluate the content of ellagic acid in fruits consumed by the Brazilian population, including native ones; (2) to further characterize rich sources in relation to ascorbic acid, phenolics contents and in vitro antioxidant capacity; and (3) to study the distribution and effect of ripening stage on ellagitannins content of jabuticaba (Myrciaria jaboticaba). The content of free ellagic acid and ellagic acid derivatives such as ellagitannins was analyzed using high-performance liquid chromatography (HPLC). RESULTS: Ellagic acid was detected in 10 out of a total of 35 fruits analyzed. The content of free ellagic acid in fruits varied from 0.0028 to 0.085 g kg(-1) (FW) and total ellagic acid varied from 0.215 to 3.11 g kg(-1) (FW). All the seven fruits belonging to the Myrtaceae family evaluated in this study presented high contents of ellagitannins in their composition, with jabuticaba, grumixama and cambuci (all native from Brazil) showing the highest total ellagic acid contents. Jabuticaba, the most consumed in Brazilamongthose and already adapted to commercial plantations, contained concentrated phenolics compounds, including ellagitannins, in the peel. Anthocyanins (cyanidin derivatives) increased significantly through ripening of jabuticaba and were not present in the pulp or seeds. Samples collected from three different locations during summer, winter and spring had total ellagic contents varying from 1.88 to 3.31 g kg(-1) (FW). The decrease in ellagic acid content with ripening was more accentuated for pulp (eight times) compared to seeds (2.3 times) and peel (2.0 times). CONCLUSION: These results showed the potential of jabuticaba as dietary source of ellagic acid and reinforced consumption of the whole fruit by the population. (C) 2011 Society of Chemical Industry

Influência do tratamento pós-colheita com cálcio na conservação de jabuticabas

A jabuticaba tem grande aceitação para consumo "in natura". Entretanto, é altamente perecível, com pequena conservação pós-colheita. Acredita-se que o cálcio seja capaz de retardar a senescência e manter a firmeza dos frutos. O objetivo do presente trabalho foi de ampliar o período de conservação pós-colheita de jabuticabas, por meio de sua imersão em solução de CaCl2. Os frutos foram colhidos completamente maduros em pomar da UFV, imersos em solução de CaCl2 40 g.L-1 por 0; 5; 10; 20; 40 e 60 minutos e mantidos à temperatura e umidade relativa ambientes por seis dias. Maiores tempos de imersão resultaram em maior retenção de firmeza dos frutos, embora sem afetar a perda de matéria fresca dos mesmos. Houve, em todos os tempos de imersão usados, redução da firmeza e aumento da perda de matéria fresca dos frutos com o aumento do período de armazenagem. A taxa respiratória reduziu-se com o aumento do tempo de imersão. A taxa respiratória também foi decrescente, em todos os tempos de imersão, de 0 a 4 dias após a colheita, aumentando desse dia em diante. A acidez da polpa aumentou durante o armazenamento. Esta reduziu-se suavemente quando os tempos de imersão em CaCl2 variaram de 0 a 20 min e aumentou nos frutos imersos por 40 e 60 min. Apesar dos efeitos significativos obtidos, não houve grande contribuição do cálcio na ampliação do período de comercialização de jabuticabas.

Influence of the temperature in germination of seeds of jabuticaba tree

The jaboticaba tree (Myrciaria spp.) is originated from the center-south of Brazil and presents different types. It's a medium size tree, with tendency to form a crown with great number of branches. A characteristic considered as limitant for the commercial crop is the great juvenility, advicing producing good rootstocks of seedlings and graft wanted varieties, and other vegetative processes. With the purpose of evaluating the effect of temperature on germination of three clones of jaboticaba tree, was carried out a laboratorial research. It was observed influence of the temperature on germination. The highest percentage of germination was obtained at low temperature (15ºC and 20ºC). When it was used the temperature of 35ºC, two clones had only 8% of germination, while the other one was verified 35%. These values show the possibility of the ocurrence of variability among the clones of jaboticaba tree.

Morphologic and molecular characterization of Myrciaria spp species

The jabuticaba tree is considered one of the most typical Brazilian fruit trees. However, few studies of this plant are found in the literature and even its botanical classification is very controversial. The present research reports some comparisons between jabuticaba species, using morphologic (organography) and molecular markers techniques. The morphologic characteristics of the plant used as markers were compared with specimens of the herbaria from São Paulo and Minas Gerais States and with the descriptions reported in the literature. Molecular differences between the species were identified by the use of RAPD markers. The experiment was made in Piracicaba, Jaboticabal and Ituverava municipal districts in São Paulo State, Brazil. Morphologic and molecular differences between the studied plants were identified and four groups of species were defined: Myrciaria cauliflora (Mart.) O. Berg, M. coronata Mattos, M. jaboticaba (Vell.) O. Berg. and Myrciaria phytrantha (Kiaersk.) Mattos. Both molecular and morphologic markers techniques showed to be important tools for the identification of jabuticaba tree species.

Propagação de Jabuticabeira por enxertia e alporquia

O objetivo deste trabalho foi investigar a eficiência das técnicas de enxertia e alporquia na produção de mudas de jabuticabeira. Testou-se a pega de enxertia de três espécies de jabuticabeira (Plinia cauliflora, P. trunciflora, P. jaboticaba) sobre porta-enxertos de P. cauliflora, em duas épocas (maio e agosto). Avaliaram-se a brotação e o número e tamanho de brotos, após 90 dias da implantação do experimento. Para alporquia, foram testados dois diâmetros de ramos (1,0-1,5 cm e 2,0-2,5 cm) e duas larguras do anelamento (1,5 cm e 3,0 cm), na espécie P. cauliflora. Avaliaram-se o enraizamento e o número e tamanho de raízes, após 180 dias da implantação do experimento. A enxertia e a alporquia são técnicas recomendáveis para a propagação da jabuticabeira, pois proporcionam alto percentual de formação de mudas, de até 72,9% e 87,5%, respectivamente. Houve pega de enxertia das três espécies enxertadas sobre P. cauliflora. A utilização de garfos retirados de plantas em frutificação deve ser evitada, pois ocorre inibição da brotação dos enxertos. Na alporquia, ramos de diâmetro de 2,0-2,5 cm proporcionam maior enraizamento e maior número e tamanho de raízes, em relação a ramos de menor diâmetro (1,0 a 1,5 cm).

Modo de reprodução e viabilidade de pólen de três espécies de jabuticabeira

O objetivo deste trabalho foi determinar o modo de reprodução e as condições para testes de viabilidade in vitro de pólen de três espécies de jabuticabeira (Plinia cauliflora, P. trunciflora e P. jaboticaba). Avaliaram-se a frutificação efetiva em ramos ensacados e não ensacados, e aspectos da morfologia floral. A viabilidade de pólen foi avaliada em meio de cultura com e sem ácido bórico, com pólen coletado em diferentes períodos após antese. A germinação de pólen de seis genótipos foi quantificada antes e após armazenamento. P. trunciflora e P. jaboticaba são autocompatíveis, porém os polinizadores aumentam a frutificação. A espécie Plinia cauliflora necessita de agentes polinizadores para frutificar, pois apresenta flores com maior distância estigma-anteras que as outras duas espécies, o que impede a autofecundação passiva. A adição de ácido bórico no meio de cultura aumenta a germinação in vitro de pólen de jabuticabeira. A viabilidade do pólen é máxima após seis horas da antese. É possível a conservação do pólen por até 90 dias em congelador (-18ºC), desde que apresente alta germinação inicial (maior que 80%). Esses resultados auxiliam no planejamento de cruzamentos em jabuticabeira.

Caracterização físico-química, bioquímica e funcional da jabuticaba armazenada sob diferentes temperaturas

O presente trabalho teve como objetivo avaliar a qualidade pós-colheita de jabuticabas submetidas a diferentes temperaturas de armazenamento refrigerado (AR). Após a colheita, os frutos fisiologicamente maduros foram acondicionados em bandejas de poliestireno expandido (EPS), revestidas por filme plástico de polietileno de baixa densidade (PEBD) e armazenados sob refrigeração a 0; 3; 6; 9 e 12 ± 1ºC e U.R. 87 ± 2%, sendo avaliados a cada 5 dias. Os frutos foram avaliados quanto à perda de massa, atividade respiratória, pH, acidez titulável, sólidos solúveis, ácido ascórbico, textura, pectina total e solúvel, atividade da enzima polifenoloxidase (PFO), compostos fenólicos e atividade antioxidante. Para frutos refrigerados a 9 e 12ºC, o pico respiratório atrasou em relação aos demais tratamentos, além de apresentarem as menores taxas respiratórias. O teor de sólidos solúveis aumentou com o tempo de armazenamento para todas as temperaturas, contudo, em 9 e 12ºC, esse aumento foi em menor proporção. A firmeza e o teor de ácido ascórbico também foram superiores nos frutos armazenados a 9 e 12ºC, enquanto os contéudos de pectina solúvel foram menores. Observou-se a diminuição da atividade da enzima PFO ao longo dos 30 dias do AR, independentemente da temperatura utilizada; entretanto, os menores valores foram encontrados nos frutos mantidos a 9 e 12ºC. Os frutos armazenados a 12ºC apresentaram os maiores conteúdos de compostos fenólicos totais e a maior atividade antioxidante ao final do experimento. Nesse sentido, a temperatura de 12ºC foi a mais efetiva na manutenção da qualidade pós-colheita das jabuticabas.