Polyphenols were extracted from the skin of jabuticaba fruits (Myrciaria cauliflora). Their total concentration and in vitro antioxidant activity were analysed by the DPPH and ABTS methods. The corresponding results (dry basis) were 1290 mg gallic acid equivalent (GAE)∙(100 g)-¹, 98% of DPPH radical inhibition and 120 µM TEAC∙g-¹ (ABTS method). All these values are at least as high as average values reported in the literature for other fruits. A more specific analysis of the fractions of phenolic compounds was also performed by HPLC-MS. Ellagic acid, quercetin, rutin, delphinidin-3-glucoside and cyanidin-3-glucoside were the main compounds detected; the latter two were the most abundant. The crude extract was subjected to enzymatic acylation assays in order to synthesise new esters with new potential techno-functionalities. Palmitic acid was used as acyl donor and lipase B of Candida antactica (CALB) as biocatalyst. HPLC-MS evidenced the formation of palmitic monoesters in connection with the delphinidin-3-glucoside and cyanidin-3-glucoside fractions.
For details:
High Throughput Characterization of Polymer Libraries by Diffuse Reflectance Infrared Spectroscopy
Vanessa Cristina de Castro, ¹,² Paulo Henrique Alves da Silva,¹* Eduardo Basilio de Oliveira,¹ Stephane Desobry² & Catherine Humeau²
¹ Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Vicosa (UFV), Campus Universitario s/n, Vicosa, MG, CEP 36570-000, Brazil
2 Ecole Nationale Superieure d’Agronomie et des Industries Alimentaires (ENSAIA), Institut National Polytechnique de Lorraine (INPL), 2 Avenue de la Foret de Haye, Vandoeuvre-les-Nancy, CP 54500, France
International Journal of Food Science and Technology 2014, 49, 196–204