EVALUATION OF PHYSICAL CHEMICAL CHARACTERISTICS, ANTIOXIDANT ACTIVITY AND TOTAL PHENOLICS OF JABUTICABA EXTRACT FLOUR (Myrciaria jaboticaba).

Abstract

The jabuticaba Myrciaria cauliflora (is a native Brazilian fruit with high antioxidant potential, but with low commercialization and consumption, being a fruit of high perishability and large residue generation. The physical-chemical characterization as well as the analysis of the antioxidant activity of the residue. jabuticaba aims to provide subsidies for the development of by-products with healthy and sustainable added value, which allow greater accessibility to this raw material. In the present study was prepared a flour of jabuticaba extract (using the peel and pulp) preceded by physicochemical analysis and antioxidant activity analysis using the Frap and Abts methods, total phenolics.The jabuticaba extract flour presented a yield of 18 %. Humidity (11.29%), ashes (3 Acidity (1.8%) and pH (3.5), total sugars (62.43%), lipids (0.6%), proteins (12.13%) and fiber (9, 35%) were adequate. Total phenol and dolic acid content was: 1419.8µmol Fe2 + / g (FRAP) and 2505.53 µmol Trolox / g (ABTS) and 5410.3mg GAE / 100g. These results are superior to several other fruit flours documented in the literature. Therefore, jabuticaba extract flour is a viable way of making this fruit available in a sustainable way, besides presenting itself as an alternative source of antioxidants, to be used in the elaboration of healthy products.