Research and development on jabuticaba (Myrciaria Cauliflora): overview on academic research and patents

Abstract

Myrciaria Cauliflora, popularly known as jabuticaba, is a Brazilian native fruit, rich in antioxidants, such as anthocyanins, flavonoids and tannins. On the wake of its properties, the jabuticaba is the study object of current paper which verifies worldwide research and technological development on the fruit. Data on academic research were retrieved from the following databases: Web of Science (WoS), Scopus and Scientific Electronic Library Online (SciELO) and the patents were retrieved from Onstituto Nacional de Propriedade Ondustrial (ONPO), European Patent Office (ESPACENET), Derwent World Patents Ondex (DWPO) and Patentoscope. Studies on the jabuticaba have been frequently developed in recent years and are concentrated in areas of agriculture and food science and technology. Further, there is a gap between scientific research and technological development, albeit complementary.

Prospecção Tecnológica em Base de Patentes de Produtos Terapêuticos da Jabuticaba

“…No Brasil, diversas pesquisas estão sendo desenvolvidas para descobrir e explorar as potencialidades da jabuticaba no combate e no tratamento de doenças. A maioria dos compostos fenólicos, que possuem ação antioxidante, pode ser encontrada na casca (SOARES et al, 2019). Estudos animadores mostram que há um potencial do uso da jabuticaba para o equilíbrio das taxas de colesterol, assim como a diminuição de gordura no fígado.…”

Antioxidant capacity ofMyrciaria caulifloraseed extracts by spectrophotometric, biochemical, and electrochemical methods and its protective effect against oxidative damage in erythrocytes

“…Jabuticaba ( Myrciaria cauliflora ) is a typical fruit from Brazil that belongs to the Myrtaceae family. This species is highly utilized by food industries to generate different commercial products (Soares et al, 2019) and is constituted by a wide range of bioactive compounds and nutrients. For instance, gallic acid, ellagic acid, pedunculagin, castalagin, among other polyphenols were detected in all parts of this fruit (Hacke et al, 2016; Pereira et al, 2017; Senes et al, 2021).…”