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

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dc.contributor.authorLima R.
dc.contributor.authorSilva M.V.T.
dc.contributor.authorGomes B.A.
dc.contributor.authorMacedo E.H.B.C.
dc.contributor.authorSantana M.N.
dc.contributor.authorAmaral A.C.F.
dc.contributor.authorSilva J.R.A.
dc.contributor.authorCorrea P.G.
dc.contributor.authorGodoy R.L.O.
dc.contributor.authorSantiago M.C.P.A.
dc.contributor.authorLeitao S.G.
dc.contributor.authorSimas R.C.
dc.contributor.authorCarneiro C.S.
dc.contributor.authorRodrigues I.A.
dc.date.accessioned2024-03-12T19:10:18Z
dc.date.available2024-03-12T19:10:18Z
dc.date.issued2023
dc.description.abstract© 2023 by the authors.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.
dc.description.issuenumber2
dc.description.volume9
dc.identifier.doi10.3390/fermentation9020157
dc.identifier.issn2311-5637
dc.identifier.urihttps://dspace.mackenzie.br/handle/10899/34113
dc.relation.ispartofFermentation
dc.rightsAcesso Aberto
dc.subject.otherlanguagefermentation
dc.subject.otherlanguagehematoprotection
dc.subject.otherlanguageoxidative stress
dc.subject.otherlanguagepolyphenols
dc.subject.otherlanguagevolatile organic compounds
dc.titleChemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts
dc.typeArtigo
local.scopus.citations6
local.scopus.eid2-s2.0-85148747931
local.scopus.updated2025-04-01
local.scopus.urlhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85148747931&origin=inward
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