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Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties.
- Source :
-
Food chemistry [Food Chem] 2020 Mar 30; Vol. 309, pp. 125735. Date of Electronic Publication: 2019 Oct 21. - Publication Year :
- 2020
-
Abstract
- Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) is a Brazilian berry, very appreciated for in natura consumption. However, its epicarp is not normally consumed due to its stiffness and astringent taste, and in manufacture of products from jabuticaba fruit, it is responsible for the generation of large amounts of residues. The exploration of by-products is becoming important for the obtainment of valuable bioactive compounds for food and pharmaceutical industries. In this context, jabuticaba epicarp was studied regarding its chemical composition, namely in terms of phenolic compounds, tocopherols, and organic acids, and its bioactive properties, such as antioxidant, anti-proliferate, anti-inflammatory, and antimicrobial activities. A total of sixteen phenolic compounds, four tocopherols and six organic acids were identified in jabuticaba epicarp. Regarding bioactive properties, it showed high antioxidant activity, also presenting moderate anti-inflammatory, anti-proliferative, and antimicrobial activities. The extract did not present hepatotoxicity, confirming the possibility of its applications without toxicity issues.<br /> (Copyright © 2019 Elsevier Ltd. All rights reserved.)
- Subjects :
- Animals
Anti-Infective Agents chemistry
Anti-Infective Agents pharmacology
Anti-Inflammatory Agents chemistry
Anti-Inflammatory Agents pharmacology
Antioxidants chemistry
Bacteria drug effects
Brazil
Fruit chemistry
Fruit metabolism
Hydrolyzable Tannins chemistry
Hydrolyzable Tannins isolation & purification
Macrophages cytology
Macrophages drug effects
Macrophages metabolism
Mice
Myrtaceae metabolism
Nitric Oxide metabolism
Phenols chemistry
Phenols isolation & purification
RAW 264.7 Cells
Tocopherols chemistry
Tocopherols isolation & purification
Myrtaceae chemistry
Plant Extracts chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 309
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 31704077
- Full Text :
- https://doi.org/10.1016/j.foodchem.2019.125735