Abstract
The jabuticaba is a native Brazilian fruit that has aroused worldwide interest in terms of its nutritional composition and biological activity. However, research on the profile of volatile compounds (VOCs) emitted by these fruits is rare. This study presents the first identification of VOCs from four jabuticaba species. The aim of the study was to characterize the aromatic profile of the following species: ‘Sabará’ (Plinia jaboticaba), ‘Escarlate’ (Plinia phitrantha × Plinia cauliflora), ‘Otto Andersen’ (Plinia cauliflora), and ‘Esalq’ (Plinia phitrantha). The analysis was performed by headspace solid-phase microextraction combined with gas chromatography/mass spectrometry (SPME-GC-MS). Multivariate analysis techniques applying the partial least squares-discriminant analysis (PLS-DA) and heatmap were used to compare the results. Fruit quality parameters were determined in terms of fresh mass (g), skin color, soluble solids, and titratable acidity. A total of 117 VOCs was identified including terpenoids, esters, alcohols, aldehydes, alkanes, ketones, and carboxylic acids, with 36 VOCs common to all four species. Terpenes were the majority for all jabuticabas with smaller contributions from other volatile classes, especially β-cubebene, β-elemene, and D-limonene for the ‘Otto Andersen’ jabuticaba.
Highlights
Jabuticaba (Plinia sp.) is a native Brazilian fruit belonging to the botanical family Myrtaceae, naturally occurring in the Atlantic Rainforest biome
The four jabuticaba species were characterized in terms of basic fruit quality attributes (Supplementary material Table S1)
The ‘Otto Andersen’ (P. cauliflora) jabuticaba was noteworthy for presenting a greater fresh mass (11.6 ± 0.3 g), as well as a larger size compared to the other species
Summary
Jabuticaba (Plinia sp.) is a native Brazilian fruit belonging to the botanical family Myrtaceae, naturally occurring in the Atlantic Rainforest biome. This fruit is a globose berry about 2.0 to. The pulp has a pleasant taste and is white, gelatinous, sweet exhibiting low acidity, and may contain from one to four seeds [1,2]. The jabuticaba has aroused the interest of the food industry, due to the presence of high content of compounds exhibiting antioxidant, anti-inflammatory, and anti-hypercholesterolemic activities, mainly anthocyanins and tannins [4,5,6]
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