Available online A B S T R A C TWe aimed at determining the bioactive compounds and chemical composition of jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) and jussara (Euterpe edulis Mart.) fruits and their fractions. With the exception of jabuticaba pulp, both fruits and their fractions might be exploited as dietary fibre sources. Jabuticaba fruit may be considered as source of vitamin A and its pulp source of Fe, Mn and Cu, while jussara pulp may be considered a source of Mn, Cu and vitamins A and E. The phenolic profile of jabuticaba fractions (pulp, peel, seeds and depulping residue) and jussara whole fruit and seed was investigated for the first time. Eleven phenolic compounds were determined in each fruit, of which soluble forms were predominant, anthocyanins being the most abundant phenolics. Jabuticaba and jussara presented higher antioxidant activity compared with berries. Our results indicate that jabuticaba and jussara have high commercial potential due to their nutritional and functional properties.

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BACKGROUND: Jabuticaba (Myrciaria jaboticaba) is a Brazilian fruit rich in phenolic compounds and much appreciated for its sweet and slightly tangy taste. However, the high perishability of this fruit impairs its economic exploitation, creating an opportunity for the development of innovative products, such as high hydrostatic pressure (HHP) processed juices. We investigated the effect of HHP (200, 350 and 500 MPa for 5, 7.5 and 10 min) on phenolic compounds, antioxidant activity and microbiological quality of jabuticaba juice and the effect of the most effective HHP condition on its sensory acceptance.

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