Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts.

The alcoholic fermentation of jabuticaba berries (Plinia spp.) originates from a beverage with an intense taste and aroma, popularly known as jabuticaba wine (JW). In addition, polyphenols transferred from fruit peels to the final product turn this beverage into a promising source of bioactive agents. Here, the chemical profile and antioxidant potential of artisanal JW and derivative extracts were determined. Volatile organic compounds were determined by HS-SPME/GC-MS analysis. The wine was dried by lyophilization and subjected to liquid-liquid partitioning (water: ethyl acetate), resulting in three fractions (JWF1-3). ABTS•+ and DPPH•+ scavenging assays were performed to evaluate the antioxidant capacity. In addition, the extracts’ hematoprotective activity was evaluated against oxidative stress. Finally, the extracts were analyzed by LC-HRMS/MS. HS-SPME/GC-MS analysis highlighted 1,8-cineole as the main compound that contributes to the camphor/mint flavor. JWF2 and JWF3 displayed the highest antioxidant capacity. JWF2 stood out for preventing oxidative damage in red blood cells at 7.8 μg·mL−1 The maximal protection of ascorbic acid occurred at 8.8 μg·mL−1. The LC-HRMS/MS analysis allowed the annotation of seventeen compounds, most of them with recognized antioxidant activity such as anthocyanins, catechins, flavanols, and phenolic acids. The results presented herein reinforce JW as a pleasant beverage with bioactive potential.

Bibliographic Details

Main Authors:	LIMA, R., SILVA, M. V. T., GOMES, B. A., MACEDO, E. H. B. C., SANTANA, M. N., AMARAL, A. C. F., SILVA, J. R. A., CORRÊA, P. G., GODOY, R. L. de O., SANTIAGO, M. C. P. de A., LEITÃO, S. G., SIMAS, R. C., CARNEIRO, C. S., RODRIGUES, I. A.
Other Authors:	RAISSA LIMA, UFRJ; MARCOS VINICIUS T. SILVA, UFRJ; BRENDO A. GOMES, UFRJ; ELLIS HELENA B. C. MACEDO, UFRJ; MICHELE N. SANTANA, UFRJ; ANA CLAUDIA F. AMARAL, Fiocruz; JEFFERSON R. A. SILVA, UFAM; POLLYANE G. CORRÊA, UFAM; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA; SUZANA G. LEITÃO, UFRJ; ROSINEIDE C. SIMAS, UFG; Universidade Presbiteriana Mackenzie; CARLA S. CARNEIRO, UFRJ; IGOR A. RODRIGUES, UFRJ.
Format:	Artigo de periódico biblioteca
Language:	Ingles English
Published:	2023-02-06
Subjects:	Hematoprotection, Compostos orgânicos voláteis, Estresse oxidativo, Hematoproteção, Polifenóis, Fermentação, Composto Orgânico, Fermentation, Polyphenols, Volatile organic compounds, Oxidative stress,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1151509 https://doi.org/10.3390/fermentation9020157
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