Polyphenol and Ellagitannin Constituents of Jabuticaba (Myrciaria cauliflora) and Chemical Variability at Different Stages of Fruit Development
journal contributionposted on 07.02.2017, 00:00 by Luciane Dias Pereira, João Marcos Gonçalves Barbosa, Antonio Jorge Ribeiro da Silva, Pedro Henrique Ferri, Suzana Costa Santos
A new ellagitannin named cauliflorin (1), seven known hydrolyzable tannins (2–8), and six known phenolics (9–14) were isolated from jabuticaba. Compounds 2–8 had not been previously isolated from M. cauliflora fruits. The jabuticaba fruit was analyzed at four developmental stages for ellagitannins 1, 3, 7, and 8, phenolic acids 11 and 12, anthocyanins, organic acids, and sugars via HPLC-UV-DAD and NMRq. The content of ellagitannins and organic acids declined during fruit development, whereas at full ripeness sugar and anthocyanin levels underwent a sharp increase and were mainly constituted by fructose and cyanidin-3-O-glucose, respectively. Ellagitannins’ profile varied considerably among fruit tissues, with pedunculagin (3), castalagin (7), and vescalagin (8) mostly concentrated in jabuticaba seeds, whereas cauliflorin (1) and anthocyanins accumulated in the peels. Changes in jabuticaba’s phenolic compound contents were mostly influenced by fruit part (peel, pulp, and seed) rather than by degree of ripeness.
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jabuticaba seedsellagitannins 1cyanidin -3- OHPLC-UV-DADcauliflorinMyrciaria cauliflorafruit partcontenthydrolyzable tanninsChemical Variabilityjabuticaba fruitripeness sugarfruit developmentEllagitannin ConstituentsFruit Developmentcauliflora fruitsanthocyanin levelsDifferent Stagesfruit tissuesphenolic acids 11