Jabuticaba (Myrciaria jaboticaba) juice obtained by steam-extraction: phenolic compound profile, antioxidant capacity, microbiological stability, and sensory acceptability.

Abstract

Jabuticaba (Myrciaria jaboticaba) is a dark-colored fruit native to Brazil that has a desirable flavor and high anthocyanin content. In the present study, jabuticaba juice was produced by steam-extraction and the phenolic compound profile, antioxidant capacity, instrumental color, and microbiological quality were evaluated during 90days of storage at 25°C. Cyanidin-3-O-glucoside represented 45% of the total phenolic content of the juice, which reduced with extent of 80% during storage. Total phenolic content of the juice increased by 59% during 90days of storage, which entailed, average 4.4-fold increase in the content of gallic and ellagic acids. FRAP assay was most sensitive for measuring gallic and ellagic acids, while the TEAC assay was the most sensitive for measuring anthocyanins. Although [Formula: see text] and [Formula: see text] values of jabuticaba juice decreased and [Formula: see text] increased during storage. Jabuticaba juice remained microbiologically stable during storage, and did not support the growth of inoculated Escherichia coli and Salmonella enteritidis, suggesting antimicrobial activity.