Polyphenol and Ellagitannin Constituents of Jabuticaba (Myrciaria cauliflora) and Chemical Variability at Different Stages of Fruit Development.

Luciane Dias Pereira, João Marcos Gonçalves Barbosa, Antonio Jorge Ribeiro da Silva, Pedro Henrique Ferri, Suzana Costa Santos

Journal of agricultural and food chemistry 2017 Feb 15

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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.

Citation

Luciane Dias Pereira, João Marcos Gonçalves Barbosa, Antonio Jorge Ribeiro da Silva, Pedro Henrique Ferri, Suzana Costa Santos. Polyphenol and Ellagitannin Constituents of Jabuticaba (Myrciaria cauliflora) and Chemical Variability at Different Stages of Fruit Development. Journal of agricultural and food chemistry. 2017 Feb 15;65(6):1209-1219