This research will use food fermentation technology and supercritical extraction technology to enhance the value-added application of the active ingredients of Jaboticaba. The results showed that the bioactive component content of samples after value-added fermentation and extraction was 19.86% to 69.30% higher than that of fresh fruit. In the analysis of antioxidant activity, it was found that the ability to scavenge free radicals was higher than that of fresh fruits. The total antioxidant activity and reducing power were best after fermentation and supercritical extraction, reaching more than 90%. After fermentation, the active ingredients were detected, and the resveratrol content was 3.27 mg/L, the anthocyanin content was 67.71 mg/g, and the tryptophan content was 0.48 gm/Kg, all of which were higher than those in fresh fruits. The results of this research are helpful for the development of natural anti-inflammatory or sleep-aiding products. It is of great significance for the research on anti-inflammatory and sleep-aiding. It can also provide value-added processing conditions to solve the problem of Jiabao fruit during the peak production season. The pressure of excessive production and processing will increase the value-added economy of the industry and make Jaboticaba more valuable for research.
References
[1]
Schlosky, K.M. (1989) Supercritical Phase Transitions at Very High Pressure. Journal of Chemical Education, 66, Article 989. https://doi.org/10.1021/ed066p989
[2]
Inada, K.O.P., Leite, I.B., Martins, A.B.N., Fialho, E., Tomás-Barberán, F.A., Perrone, D., et al. (2021) Jaboticaba Berry: A Comprehensive Review on Its Polyphenol Composition, Health Effects, Metabolism, and the Development of Food Products. Food Research International, 147, Article 110518. https://doi.org/10.1016/j.foodres.2021.110518
[3]
Qiu, S.L., Lin, B.M., Zheng, K.B., Wu, M.H. and Hong, J.M. (2021) Volatile Components in Flowers, Fruits and Leaves of Jaboticaba at Different Developmental Stage. Journal of Tropical and Subtropical Botany, 30, 423-433.
[4]
da Veiga Correia, V.T., da Silva, P.R., Ribeiro, C.M.S., Ramos, A.L.C.C., Mazzinghy, A.C.D.C., Silva, V.D.M., et al. (2022) An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products. Plants, 11, Article 2796. https://doi.org/10.3390/plants11202796
[5]
Ramos Boldori, J., de Los Santos Moraes, L., de Freitas Rodrigues, C., Limana Tambara, A. and Casagrande Denardin, C. (2023) Involvement of the DAF-16/FOXO Pathway in the Antioxidant Activity of the Jaboticaba (Myrciaria trunciflora) Extract against Various Stressors Using caenorhabditis Elegans. Chemistry & Biodiversity, 20, e202201046. https://doi.org/10.1002/cbdv.202201046
[6]
Pereira, L.D., Barbosa, J.M.G., Ribeiro da Silva, A.J., Ferri, P.H. and Santos, S.C. (2017) Polyphenol and Ellagitannin Constituents of Jabuticaba (Myrciaria cauliflora) and Chemical Variability at Different Stages of Fruit Development. Journal of Agricultural and Food Chemistry, 65, 1209-1219. https://doi.org/10.1021/acs.jafc.6b02929
[7]
Albuquerque, B.R., Pereira, C., Calhelha, R.C., José Alves, M., Abreu, R.M.V., Barros, L., et al. (2020) Jabuticaba Residues (Myrciaria jaboticaba (Vell.) Berg) Are Rich Sources of Valuable Compounds with Bioactive Properties. Food Chemistry, 309, Article 125735. https://doi.org/10.1016/j.foodchem.2019.125735
[8]
Fernandes, F.A.N., Fonteles, T.V., Rodrigues, S., de Brito, E.S. and Tiwari, B.K. (2020) Ultrasound-Assisted Extraction of Anthocyanins and Phenolics from Jabuticaba (Myrciaria cauliflora) Peel: Kinetics and Mathematical Modeling. Journal of Food Science and Technology, 57, 2321-2328. https://doi.org/10.1007/s13197-020-04270-3
[9]
Inada, K.O.P., Duarte, P.A., Lapa, J., Miguel, M.A.L. and Monteiro, M. (2017) Jabuticaba (Myrciaria jaboticaba) Juice Obtained by Steam-Extraction: Phenolic Compound Profile, Antioxidant Capacity, Microbiological Stability, and Sensory Acceptability. Journal of Food Science and Technology, 55, 52-61. https://doi.org/10.1007/s13197-017-2769-3
[10]
Zhao, D., Shi, Y., Petrova, V., Yue, G.G.L., Negrin, A., Wu, S., et al. (2019) Jaboticabin and Related Polyphenols from Jaboticaba (Myrciaria cauliflora) with Anti-Inflammatory Activity for Chronic Obstructive Pulmonary Disease. Journal of Agricultural and Food Chemistry, 67, 1513-1520. https://doi.org/10.1021/acs.jafc.8b05814
[11]
Ferreira, P.R., Pinheiro, F.D.A., Duarte, M.D.S., Silva, W.D., Reis, N.R.D., Marques, D.B.D., et al. (2021) Efeito dos extratos de jabuticaba e pequi na expressão gênica de enzimas antioxidantes em células musculares C2C12 de camundongos. Research, Society and Development, 10, e375101018864. https://doi.org/10.33448/rsd-v10i10.18864
[12]
Geraldi, M.V., Betim Cazarin, C.B., Cristianini, M., Vasques, A.C.J., Geloneze, B. and Maróstica Júnior, M.R. (2021) Jabuticaba Juice Improves Postprandial Glucagon-Like Peptide-1 and Antioxidant Status in Healthy Adults: A Randomized Crossover Trial. British Journal of Nutrition, 128, 1545-1554. https://doi.org/10.1017/s0007114521004530
[13]
da Silva-Maia, J.K., Nagalingam, A., Cazarin, C.B.B., Marostica Junior, M.R. and Sharma, D. (2023) Jaboticaba (Myrciaria jaboticaba) Peel Extracts Induce Reticulum Stress and Apoptosis in Breast Cancer Cells. Food Chemistry: Molecular Sciences, 6, Article 100167. https://doi.org/10.1016/j.fochms.2023.100167
[14]
Wang, W., Tyan, Y., Chen, Z., Lin, C., Yang, M., Yuan, S., et al. (2014) Evaluation of the Antioxidant Activity and Antiproliferative Effect of the Jaboticaba (Myrciaria cauliflora) Seed Extracts in Oral Carcinoma Cells. BioMed Research International, 2014, 1-7. https://doi.org/10.1155/2014/185946
[15]
Hsu, J., Wu, C., Hung, C., Wang, C. and Huang, H. (2016) Myrciaria cauliflora Extract Improves Diabetic Nephropathy via Suppression of Oxidative Stress and Inflammation in Streptozotocin-Nicotinamide Mice. Journal of Food and Drug Analysis, 24, 730-737. https://doi.org/10.1016/j.jfda.2016.03.009
[16]
Massa, N.M.L., de Oliveira, S.P.A., Rodrigues, N.P.A., Menezes, F.N.D.D., dos Santos Lima, M., Magnani, M., et al. (2022) In Vitro Colonic Fermentation and Potential Prebiotic Properties of Pre-Digested Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) By-Products. Food Chemistry, 388, Article 133003. https://doi.org/10.1016/j.foodchem.2022.133003
[17]
Lima, R., Silva, M.V.T., Gomes, B.A., Macedo, E.H.B.C., Santana, M.N., Amaral, A.C.F., et al. (2023) Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts. Fermentation, 9, Article 157. https://doi.org/10.3390/fermentation9020157
[18]
Chiu, K., Cheng, Y., Chen, J., Chang, C.J. and Yang, P. (2002) Supercritical Fluids Extraction of Ginkgo Ginkgolides and Flavonoids. The Journal of Supercritical Fluids, 24, 77-87. https://doi.org/10.1016/s0896-8446(02)00014-1
[19]
Brito, T.G.D.S., Silva, A.P.S.D., Cunha, R.X.D., Fonseca, C.S.M.D., Araújo, T.F.D.S., Campos, J.K.D.L., et al. (2021) Anti-Inflammatory, Hypoglycemic, Hypolipidemic, and Analgesic Activities of Plinia Cauliflora (Mart.) Kausel (Brazilian Grape) Epicarp. Journal of Ethnopharmacology, 268, Article 113611. https://doi.org/10.1016/j.jep.2020.113611
[20]
Reynertson, K.A., Wallace, A.M., Adachi, S., Gil, R.R., Yang, H., Basile, M.J., et al. (2006) Bioactive Depsides and Anthocyanins from Jaboticaba (Myrciaria cauliflora). Journal of Natural Products, 69, 1228-1230. https://doi.org/10.1021/np0600999
[21]
Liang, M., Yang, C., Li, S., Yang, C., Chang, H., Liu, C., et al. (2008) Antibacterial and Antioxidant Properties of Ramulus Cinnamomi Using Supercritical CO2 Extraction. European Food Research and Technology, 227, 1387-1396. https://doi.org/10.1007/s00217-008-0857-3
[22]
Li, J., Wang, H.R., Lin, Z.B., Huang, J.X. and Li, X.D. (2020) Effects of Storage and Heat Treatment on Polyphenols Content in Mulberry Wine. Food Industry, 41, 30-34.
[23]
Taiwan Region CNS (N6221) (2005) Method of Test for Fruit and Vegetable Juices and Drinks—Determination of Free Amino Acids.
[24]
Torel, J., Cillard, J. and Cillard, P. (1986) Antioxidant Activity of Flavonoids and Reactivity with Peroxy Radical. Phytochemistry, 25, 383-385. https://doi.org/10.1016/s0031-9422(00)85485-0
[25]
Liu, M., Fu, X.T., Wang, L., Xu, J.C. and Gao, X. (2022) Fermentation Optimization of Kelp-Apple Compound Juice Beverage and the Antioxidant Activity of Its Fermentation System. Science and Technology of Food Industry, 43, 214-220.
[26]
Tao, Y., Sun, D., Górecki, A., Błaszczak, W., Lamparski, G., Amarowicz, R., et al. (2016) A Preliminary Study about the Influence of High Hydrostatic Pressure Processing in Parallel with Oak Chip Maceration on the Physicochemical and Sensory Properties of a Young Red Wine. Food Chemistry, 194, 545-554. https://doi.org/10.1016/j.foodchem.2015.07.041
[27]
Wang, Z., Feng, Y., Yang, N., Jiang, T., Xu, H. and Lei, H. (2022) Fermentation of Kiwifruit Juice from Two Cultivars by Probiotic Bacteria: Bioactive Phenolics, Antioxidant Activities and Flavor Volatiles. Food Chemistry, 373, Article 131455. https://doi.org/10.1016/j.foodchem.2021.131455
[28]
Frémont, L. (2000) Biological Effects of Resveratrol. Life Sciences, 66, 663-673. https://doi.org/10.1016/s0024-3205(99)00410-5
[29]
Orlowski, J.H. and Barford, J.P. (1991) Direct Uptake of Sucrose by Saccharomyces Cerevisiae in Batch and Continuous Culture. The Journal of General and Applied Microbiology, 37, 215-218. https://doi.org/10.2323/jgam.37.215
