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

2017; American Chemical Society; Volume: 65; Issue: 6 Linguagem: Inglês

10.1021/acs.jafc.6b02929

1520-5118

Luciane Dias Pereira, João Marcos G. Barbosa, Antônio Jorge Ribeiro da Silva, Pedro Henrique Ferri, Suzana C. Santos,

Botanical Research and Applications

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.