TITLE:
Discussion of the Composition of Jaboticaba in Different Processes
AUTHORS:
Ching-Hu Tsai, Yi-Chun Lin, Chih-Ta Liu, Yo-Ju Chen
KEYWORDS:
Jaboticaba, Total Polyphenols, Anthocyanins, Resveratrol, Small Molecule Peptides
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.15 No.1,
January
31,
2024
ABSTRACT: This study discusses the composition analysis and comparison of
Jaboticaba under different processing conditions for fermented liquid, jam,
fruit powder, and fruit vinegar. The differences and comparison of the contents
of total polyphenols, anthocyanins, resveratrol, superoxide dismutase, small
molecular peptides and ellagic acid in their products were analyzed. After
analysis and comparison of results, the content of total polyphenols was found
to be the highest 44.82 ± 0.89 (mg/g) after being fermented directly from fresh
fruit. The fresh fruit was dried at low temperature and ground into powder,
with a maximum ellagic acid content of 12.799 ± 0.12 (mg/g). Fresh fruit was
then made into jam, with the highest anthocyanin content of 57.39 ± 1.20
(mg/g). The fruit vinegar was produced by fermentation. Except for the content
of small molecule peptides, which was similar to the content of fermentation
broth and fruit powder, they were 20.63 ± 1.61, 23.84 ± 2.51 and 20.52 ± 1.21
(mg/g), and the rest of the composition was not as good as other samples. In
the fresh fruit fermentation broth samples, resveratrol was produced and
detected, and its content was 2.14 (mg/L), while it was not detected in other
samples, and a superoxide dismutase (SOD)-like enzyme was detected in the fresh
fruit fermentation broth. The highest activity was 49002.5 units/mL. Jaboticaba
is prepared using a fermentation broth processing method with fresh fruit, and
its total polyphenol content is higher than that of fruit powder, jam, and
fruit vinegar. The commercial value of Jaboticaba and the establishment of
composition content data are relatively improved, which is more promising for
the future.