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

Lima, Raissa; Silva, Marcos Vinicius T.; Gomes, Brendo A.; Macedo, Ellis Helena B. C.; Santana, Michele N.; Amaral, Ana Claudia F.; Silva, Jefferson R. A.; Corrêa, Pollyane G.; Godoy, Ronoel Luiz O.; Santiago, Manuela Cristina P. A.; Leitão, Suzana G.; Simas, Rosineide C.; Carneiro, Carla S.; Rodrigues, Igor A.

doi:10.3390/fermentation9020157

Open AccessArticle

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

by

Raissa Lima

^1,†,

Marcos Vinicius T. Silva

^1,†,

Brendo A. Gomes

^2,†

,

Ellis Helena B. C. Macedo

¹,

Michele N. Santana

³,

Ana Claudia F. Amaral

⁴,

Jefferson R. A. Silva

⁵,

Pollyane G. Corrêa

⁵,

Ronoel Luiz O. Godoy

⁶,

Manuela Cristina P. A. Santiago

⁶

,

Suzana G. Leitão

^1,2,3

,

Rosineide C. Simas

^7,8

,

Carla S. Carneiro

^3,* and

Igor A. Rodrigues

^1,3,*

¹

Programa de Pós-graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-902, RJ, Brazil

²

Programa de Pós-graduação em Biotecnologia Vegetal, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-902, RJ, Brazil

³

Departamento de Produtos Naturais e Alimentos, Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-902, RJ, Brazil

⁴

Laboratório de Plantas Medicinais e Derivados, Farmanguinhos Fiocruz, Manguinhos, Rio de Janeiro 21041-250, RJ, Brazil

⁵

Departamento de Química, Universidade Federal do Amazonas, Japiim, Manaus 69077-000, AM, Brazil

⁶

Embrapa Agroindústria de Alimentos, Rio de Janeiro 23020-470, RJ, Brazil

⁷

Laboratório de Cromatografia e Espectrometria de Massas (LaCEM), Universidade Federal de Goiás, Goiânia 74690-900, GO, Brazil

⁸

Universidade Presbiteriana Mackenzie, Escola de Engenharia, Instituto Mackenzie, Higienópolis 01302-907, SP, Brazil

^*

Authors to whom correspondence should be addressed.

^†

These authors contributed equally to this work.

Fermentation 2023, 9(2), 157; https://doi.org/10.3390/fermentation9020157

Submission received: 13 December 2022 / Revised: 31 January 2023 / Accepted: 1 February 2023 / Published: 6 February 2023

(This article belongs to the Special Issue Nutrition and Health of Fermented Foods)

Download

Browse Figures

Versions Notes

Abstract

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.

Keywords: fermentation; polyphenols; volatile organic compounds; hematoprotection; oxidative stress

Share and Cite

MDPI and ACS Style

Lima, R.; Silva, M.V.T.; Gomes, B.A.; Macedo, E.H.B.C.; Santana, M.N.; Amaral, A.C.F.; Silva, J.R.A.; Corrêa, P.G.; Godoy, R.L.O.; Santiago, M.C.P.A.; et al. Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts. Fermentation 2023, 9, 157. https://doi.org/10.3390/fermentation9020157

AMA Style

Lima R, Silva MVT, Gomes BA, Macedo EHBC, Santana MN, Amaral ACF, Silva JRA, Corrêa PG, Godoy RLO, Santiago MCPA, et al. Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts. Fermentation. 2023; 9(2):157. https://doi.org/10.3390/fermentation9020157

Chicago/Turabian Style

Lima, Raissa, Marcos Vinicius T. Silva, Brendo A. Gomes, Ellis Helena B. C. Macedo, Michele N. Santana, Ana Claudia F. Amaral, Jefferson R. A. Silva, Pollyane G. Corrêa, Ronoel Luiz O. Godoy, Manuela Cristina P. A. Santiago, and et al. 2023. "Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts" Fermentation 9, no. 2: 157. https://doi.org/10.3390/fermentation9020157

APA Style

Lima, R., Silva, M. V. T., Gomes, B. A., Macedo, E. H. B. C., Santana, M. N., Amaral, A. C. F., Silva, J. R. A., Corrêa, P. G., Godoy, R. L. O., Santiago, M. C. P. A., Leitão, S. G., Simas, R. C., Carneiro, C. S., & Rodrigues, I. A. (2023). Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts. Fermentation, 9(2), 157. https://doi.org/10.3390/fermentation9020157

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Menu

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

Abstract

Share and Cite

Article Metrics

Article Access Statistics

Further Information

Guidelines

MDPI Initiatives

Follow MDPI