CARACTERIZAÇÃO FÌSICO-QUÍMICA E POTENCIAL FUNCIONAL DA POLPA, SUCO E CASCA DE Myrciaria cauliflora Berg (Jabuticaba Sabará).

Abstract

Species from Myrtaceae series, such as jabuticabeira, which presents a high level of productivity and rusticity, has been used in the popular medicine, cultivated to the effect of landscape gardening, besides the obtention of comertible fruit. Jabuticaba, can be consumed in natura, as well as a raw material, nevertheless its commerce is limited due to its perishability. It is native from Brazil and, despite of the potential as source of bioactive components and the necessity of researches about its post- harvest behavior, there are few reports available in the suitable literature. Owing to a fruit compounds profile unknown, this paper tray to present the different fractions – pulp, peel and premium juice - in order to promote the compositions analyses and the determinations of some bioactive components. Deriving from Lagoa Branca- SP, fruits were harvested by selected specialized technicians, separated, sanitized, divided into fractions. The Premium juice, extracted by the pulp centrifugation, was stored under – 5° C, and the peel and pulp were stabilized by dehydration using an adiabatic heater at 55 °C until constant mass, and stored under powder form at room temperature. The experiments were conducted in triplicate. The fractions were characterized according to the physical- chemical aspects, antioxidant capacity by the FRAP method, monomer anthocyanins content, and minerals analyses by atomic absorption espectrophotometry, at the first experiment. At the second experiment water-soluble pectics substances were extracted, these substances are present in the premium juice, and the acid soluble substances from the peel and from the pulp were analyzed using the titulometry. The levels of metoxidation were determined by titulometry and infrared spectophotometry, the monosccharides composition was determined by gas chromatography, the macromolecular composition was determined by exclusion chromatography spherical. In the jabuticaba fruit, as the peel which presents its excessive amount of anthocyanins as the juice with a lower quantity of anthocyanins, but presenting other phenolic compounds, show a great antioxidant power. The quantity of fructose found in the fruit pulp and peel can be detached. Pectins from peel, juice and pulp are composed by homogalacturonanas segments, with high level of esterification (67%, 55% and 53%) and also notable levels of ramnogalacturonanas with side chains incorporated of mannose and arabinose. Compared to the commercial apple pectin samples the experimental jabuticaba pectin presented a higher proportion of arabinose, as well as monosaccharides proportion like commercial simples. The jabuticaba presents a great technological and functional value due to its fructose sugar, anthocyanins, phenolic compouds and pectin contents, and also because of its antioxidant power.