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

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• 作者：Luciane Dias Pereira ; João Marcos Gonçalves Barbosa ; Antonio Jorge Ribeiro da SilvaPedro Henrique Ferri ; Suzana Costa Santos
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2017
• 出版时间：February 15, 2017
• 年：2017
• 卷：65
• 期：6
• 页码：1209-1219
• 全文大小：515K
• ISSN：1520-5118

文摘

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.