Volatile Compounds and Physicochemical Quality of Four Jabuticabas (Plinia sp.) [PDF]
Molecules, 2020 The jabuticaba is a native Brazilian fruit that has aroused worldwide interest in terms of its nutritional composition and biological activity. However, research on the profile of volatile compounds (VOCs) emitted by these fruits is rare.
Thais Pádua Freitas +5 more
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Jabuticaba (Plinia sp.) Peel as a Source of Pectin: Characterization and Effect of Different Extraction Methods [PDF]
Foods, 2022 The peel of jabuticaba, a small fruit native to Brazil, has been shown to be a potential source of antioxidants and soluble dietary fibers. In this study, flours prepared from these peels were evaluated as a source of pectin. Different extraction methods
Laís M. Resende, Adriana S. Franca
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Efficiency of Different Solvents in the Extraction of Bioactive Compounds from Plinia cauliflora and Syzygium cumini Fruits as Evaluated by Paper Spray Mass Spectrometry [PDF]
Molecules, 2023 Jabuticaba (Plinia cauliflora) and jambolan (Syzygium cumini) fruits are rich in phenolic compounds with antioxidant properties, mostly concentrated in the peel, pulp, and seeds.
Vinícius Tadeu da Veiga Correia +9 more
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Polyphenols in Jabuticaba (Plinia spp.) Peel Flours: Extraction and Comparative Evaluation of FTIR and HPLC for Quantification of Individual Compounds [PDF]
Foods, 2023 Jabuticabas are wild fruits native to Brazil, and their peels, the main residue from jabuticaba processing, contain significant amounts of bioactive compounds, which are mostly phenolics.
Laís M. Resende +2 more
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Gut microbiota modulation by jabuticaba peel and its effect on glucose metabolism via inflammatory signaling [PDF]
Current Research in Food Science, 2022 Jabuticaba is a Brazilian berry known for its therapeutic potential against cancer, obesity, insulin resistance (IR), and others. It is a natural source of bioactive compounds, leading to better glucose metabolism, and attenuating obesity and IR through ...
Paulo Sérgio Loubet Filho +9 more
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Avaliação da composição química de fermentados alcoólicos de jabuticaba (myrciaria jabuticaba) Evaluation of the chemical compostion of wine produced from jabuticaba (Myrciaria jabuticaba) [PDF]
Química Nova, 2008 This work aimed to characterize the chemical composition of samples of alcoholic beverages fermented from jabuticaba produced in five successive crops.
Paulo Henrique Alves da Silva +4 more
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Beneficial Soil Fungi and Jabuticaba Growth Promotion [PDF]
Agronomy, 2022 Trichoderma is a genus of fungi widely used in agriculture as a biocontrol agent and more recently as a plant growth promoter. We evaluated five Trichoderma isolates, in different application modes, throughout the development of jabuticaba seedlings ...
Maira Nascimento Batistello +5 more
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Advances in the propagation of Jabuticaba tree [PDF]
Revista Brasileira de Fruticultura, 2019 The Myrtaceae family has representatives spread worldwide, and Jabuticaba tree is an important species native to Brazil, which is grown not only in the backyards and domestic orchards, but also in commercial orchards, landscaping projects and in several ...
José Antonio Alberto da Silva +5 more
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Drying kinetics of jabuticaba pulp by regression models [PDF]
Revista Brasileira de Fruticultura, 2019 Jabuticaba tree is native to the Atlantic Forest in Southern Brazil, and its fruit is widely consumed in the fresh form, but it is highly perishable, requiring conservation techniques.
Thais Destefani Ribeiro Furtado +3 more
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Nutrient absorption and accumulation in ‘Paulista’ and ‘Sabará’ jabuticaba cultivars [PDF]
Revista Brasileira de Fruticultura, 2018 The amount of nutrients accumulated and distributed in young jabuticaba trees are not yet well known. The aim of this work was to verify biomass production, nutrient accumulation and distribution in ‘Paulista’ and ‘Sabará’ jabuticaba seedlings.
Janaina Canaan Rezende de Souza +5 more
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