Comparative study of three cultivars of jaboticaba berry: nutrient, antioxidant and volatile compounds

Shaosi Xu; Yingying Pang; Xiaoming Cai; Qinchang Chen; Gang Jin; Miao Zhang; Luqiang Huang

doi:10.3389/fpls.2023.1105373

Comparative study of three cultivars of jaboticaba berry: nutrient, antioxidant and volatile compounds

Front Plant Sci. 2023 Jul 10:14:1105373. doi: 10.3389/fpls.2023.1105373. eCollection 2023.

Authors

Shaosi Xu¹, Yingying Pang², Xiaoming Cai³, Qinchang Chen¹, Gang Jin⁴, Miao Zhang¹, Luqiang Huang¹

Affiliations

¹ College of Life Science, Fujian Normal University, Fuzhou, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
³ Institute of Food Inspection, Fujian Institute of Product Quality Supervision and Inspection, National Center for Quality Supervision and Inspection of Processed Foods, Fuzhou, China.
⁴ School of Food and Wine, Ningxia University, Yinchuan, China.

Abstract

Jaboticaba is a tropical plant and its fruit rich in nutrients, volatile compounds, and biological activities, which considered to be an edible health benefits plant. Despite its popularity for fresh consumption, jaboticaba is rarely used in intensive processing in China. The content of nutrients and antioxidant in jaboticaba greatly impacts how it is processed healthy food. In this study, we evaluated the nutrients, antioxidant capacity, and volatile compounds of three jaboticaba cultivars including Sabara, Argentina, and Fukuoka, respectively. Our results revealed each variety has its merits. Sabara had an abundance of volatile compounds, a suitable acid-sugar ratio, and a slightly lower antioxidant capacity, making it suitable for fresh consumption. Argentina is the richest in volatile compounds in ripe fruit, but slightly lighter in taste and acid-sugar ratio, making it suitable for dry products. The large size, juicy flesh, low acid-sugar ratio, and less volatile compounds content of Fukuoka also make it suitable for juice processing. Three cultivars of jaboticaba berry exhibited different characteristics, providing reference evidence for the manufacturing and processing of jaboticaba health food.

Keywords: antioxidant; berry; jaboticaba; nutrient; volatile compounds.

Grants and funding

This work was supported by the Science and Technology Guided Project of Fujian Province (No. 2021N0010), and Xiyuanjiang River Scholarship of College of Life Sciences, Fujian Normal University (22FSSK018). We greatly appreciate the helpful suggestions and comments on the manuscript from the editor and reviewers.