Inada Kim Ohanna Pimenta, Duarte Paula Andrés, Lapa Jacqueline, Miguel Marco Antônio Lemos, Monteiro Mariana
1Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° Andar, Sala 16, Rio de Janeiro, 21941-902 Brazil.
2Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco I, 2° Andar, Sala 24, Rio de Janeiro, 21941-902 Brazil.
J Food Sci Technol. 2018 Jan;55(1):52-61. doi: 10.1007/s13197-017-2769-3. Epub 2017 Nov 8.
Jabuticaba () 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 90 days of storage at 25 °C. Cyanidin-3--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 90 days 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 and , suggesting antimicrobial activity.
嘉宝果（）是一种原产于巴西的深色水果，具有诱人的风味和高花青素含量。在本研究中，通过蒸汽萃取法制备了嘉宝果汁，并在25℃下储存90天期间对其酚类化合物谱、抗氧化能力、仪器色泽和微生物质量进行了评估。矢车菊素-3-葡萄糖苷占果汁总酚含量的45%，在储存期间下降了80%。果汁的总酚含量在储存90天期间增加了59%，这使得没食子酸和鞣花酸的含量平均增加了4.4倍。FRAP法对测定没食子酸和鞣花酸最为敏感，而TEAC法对测定花青素最为敏感。尽管嘉宝果汁的[公式：见正文]和[公式：见正文]值在储存期间下降，[公式：见正文]值增加。嘉宝果汁在储存期间保持微生物稳定，不支持接种的[]和[]生长，表明具有抗菌活性。
