Elaboration and characterization of jabuticaba alcoholic fermented (Plinia jaboticaba) handcrafted

Authors

DOI:

https://doi.org/10.33448/rsd-v10i4.13799

Keywords:

Myrciaria cauliflora; “Jabuticaba wine”; Ellagic acid; Jabuticaba sabará.

Abstract

Jabuticaba (Plinia jaboticaba (DC) Berg.) is considered one of the most important Brazilian sources of anthocyanins.

Very appreciated, its consumption occurs in the fresh forms and as a processed product, such as jellies, liquors and alcoholic fermented beverages. Although popular, the alcoholic fermented is produced as artisanal way, with poor quality control and no standardization. The objective of this work was to characterize chemically the fermented beverage from jabuticaba produced in an artisanal way, being evaluated the pH, content of phenolic compounds, total, monomeric and polymerized anthocyanins, sugars, ethanol, total tannins, antioxidant capacity, color intensity, hue and color composition, ellagic acid content, organic acids, 2,3, -butanediol, glycerin, amino acids, biogenic amines and ammonia ion. From the results, it was possible to characterize the beverages, with emphasis on the concentration of ellagic acid, which was above that normally found in traditional wines. The concentration of lactic acid and biogenic amines indirectly attest to the sanitary quality of the product, an important parameter when it comes to artisanal beverages. With this work is expected to contribute to the possibility of building a quality standard for this type of product.

References

Aquarone, E., Borzani, W., Schmidell, W., & Lima, U. A. (2001). Biotecnologia Industrial, Volume 4, Biotecnologia na Produção de Alimentos,. (Ed. Edgard Blücher Ltda., Org.) (1a ed.). São Paulo.

Arranz, S., Chiva-Blanch, G., Valderas-Martínez, P., Medina-Remón, A., Lamuela-Raventós, R. M., & Estruch, R. (2012). Wine, Beer, Alcohol and Polyphenols on Cardiovascular Disease and Cancer. Nutrients, 4(12), 759–781.

Bouzas-Cid, Y., Falqué, E., Orriols, I., & Mirás-Avalos, J. M. (2018). Effects of irrigation over three years on the amino acid composition of Treixadura (Vitis vinifera L.) musts and wines, and on the aromatic composition and sensory profiles of its wines. Food Chemistry, 240, 707–716.

Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25–30.

Brasil. Ministério da Agricultura, Pecuária e Abastecimento (2009). Decreto n°6.871 de 4 de junho de 2009. Regulamenta a Lei n°8.918, de 14 de julho de 1994, que dispõe sobre a padronização, a classificação, o registro, a inspeção, a produção e a fiscaliz.

Carneiro, C. N., Gomez, F. J. V., Spisso, A., Silva, M. F., Azcarate, S. M., & Dias, F. de S. (2020). Geographical characterization of South America wines based on their phenolic and melatonin composition: An exploratory analysis. Microchemical Journal, 158, 105240.

Carrera, C., Ruiz-Rodríguez, A., Palma, M., & Barroso, C. G. (2015). Ultrasonics Sonochemistry Ultrasound-assisted extraction of amino acids from grapes. Ultrasonics Sonochemistry, 22, 499–505.

Celińska, E., & Grajek, W. (2009). Biotechnological production of 2,3-butanediol—Current state and prospects. Biotechnology Advances, 27(6), 715–725.

Celotti, E., Stante, S., Ferraretto, P., Román, T., Nicolini, G., & Natolino, A. (2020). High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices. Foods, 9(10), 1344.

Cerrillo, I., Fernández-Pachón, M. S., Collado-González, J., Escudero-López, B., Berná, G., Herrero-Martín, G., Gil-Izquierdo, A. (2015). Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice. Plant Foods for Human Nutrition, 70(2), 153–159.

Chen, R., Li, J., Yang, Z., Gao, F., Qi, P., Li, X., Zhang, J. (2019). Determination of Ellagic Acid in Wine by Solid-Phase Extraction–Ultra-High Performance Liquid Chromatography–Tandem Mass Spectrometry. Food Analytical Methods, 12(5), 1103–1110.

Dourtoglou, V., Antonopoulos, A., Dourtoglou, T., & Lalas, S. (2014). Discrimination of varietal wines according to their volatiles. Food Chemistry, 159, 181–187.

Duarte, W. F., Dias, D. R., Oliveira, J. M., Teixeira, J. A., Almeida e Silva, J. B., & Schwan, R. F. (2010). Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu. LWT - Food Science and Technology, 43(10), 1564–1572.

Embrapa. (2010). Metodologia para análise de vinho. (L. A. Rizzon, Org.). Brasilia: Embrapa. 120p.

Glories, Y. (1984). La couleur des vins rouges. 2ème partie mesure, origine et interpretation. Connaissance de la Vigne et du Vin, 18, 253–271.

Gómez-Alonso, S., Hermosín-Gutierrez, I., & García-Romero, E. (2007). Simultaneous HPLC Analysis of Biogenic Amines , Amino Acids , and Ammonium Ion as Aminoenone Derivatives in Wine and Beer Samples. Journal of Agricultural and Food Chemistry, 55, 608–613.

Gurak, P. D., Bona, G. S., Tessaro, I. C., & Marczak, L. D. F. (2014). Jaboticaba pomace powder obtained as a co-product of juice extraction: A comparative study of powder obtained from peel and whole fruit. Food Research International, 62, 786–792.

Gutiérrez-Gamboa, G., Carrasco-Quiroz, M., Martínez-Gil, A. M., Pérez-Álvarez, E. P., Garde-Cerdán, T., & Moreno-Simunovic, Y. (2018). Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock. Food Research International, 105, 344–352.

He, F., Liang, N. N., Mu, L., Pan, Q. H., Wang, J., Reeves, M. J., & Duan, C. Q. (2012). Anthocyanins and their variation in red wines II. Anthocyanin derived pigments and their color evolution. Molecules, 17(2), 1483–1519.

Inada, K. O. P., Oliveira, A. A., Revorêdo, T. B., Martins, A. B. N., Lacerda, E. C. Q., Freire, A. S., Monteiro, M. C. (2015). Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions. Journal of Functional Foods, 17, 422–433.

Leite-legatti, A. V., Giovana, Â., Romanelli, N., Dragano, V., Castro, A., Gomes, L.,Júnior, M. (2012). Jaboticaba peel : Antioxidant compounds , antiproliferative and antimutagenic activities. Food Research International, 49, 596–603.

Lima, A. de J. B., Corrêa, A. D., Dantas-Barros, A. M., Nelson, D. L., & Amorim, A. C. L. (2011). Sugars, Organic Acids, Minerals and Lipids in Jabuticaba. Revista Brasileira de Fruticultura, 33(2), 540–550.

Lin, Y., & Tanaka, S. (2006). Ethanol fermentation from biomass resources: current state and prospects. Appl Microbiol Biotechnol, 69, 627–642.

Longin, C., Guilloux-Benatier, M., & Alexandre, H. (2016). Design and Performance Testing of a DNA Extraction Assay for Sensitive and Reliable Quantification of Acetic Acid Bacteria Directly in Red Wine Using Real Time PCR. Frontiers in Microbiology, 7, 831.

Manfroi, L., Miele, A., Rizzon, L. A., & Barradas, C. I. N. (2006). Composição físico-química do vinho Cabernet Franc proveniente de videiras conduzidas no sistema lira aberta. Ciência e Tecnologia de Alimentos, 26(2), 290–296.

Moldovan, B., David, L., Chişbora, C., & Cimpoiu, C. (2012). Degradation Kinetics of Anthocyanins from European Cranberrybush (Viburnum opulus L.) Fruit Extracts. Effects of Temperature, pH and Storage Solvent. Molecules, 17, 11655–11666.

Motta, S., Guaita, M., Cassino, C., & Bosso, A. (2020). Relationship between polyphenolic content, antioxidant properties and oxygen consumption rate of different tannins in a model wine solution. Food Chemistry, 313, 126045.

Naila, A., Flint, S., Fletcher, G., Bremer, P., & Meerdink, G. (2010). Control of biogenic amines in food - existing and emerging approaches. Journal of Food Science, 75(7), 139–150.

Neves, N. A., Fernandes, L. A. C., Valente, M. E. R., De Barros, F. A. R., & Stringheta, P. C. (2020). Estudo das características da produção, comercialização e qualidade de produtos derivados de jabuticaba no município de Sabará-Minas Gerais, Brasil. Revista ELO – Diálogos em Extensão, 9, 1–11.

Neves, N. A., Stringheta, P. C., Gómez-Alonso, S., & Hermosín-Gutiérrez, I. (2018). Flavonols and ellagic acid derivatives in peels of different species of jabuticaba (Plinia spp.) identified by HPLC-DAD-ESI/MSn. Food Chemistry, 252(December 2017), 61–71.

Neves, N. de A., Stringheta, P. C., Silva, I. F. da, García-Romero, E., Gómez-Alonso, S., & Hermosín-Gutiérrez, I. (2021). Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn. Food Chemistry, 129605.

OIV-International organization of vine and wine. (2013). Compendium of International Methods of Wine and Must Analysis. Paris: OIV.

Oliveira, G. P., Silva, S. R. da, & Scarpare Filho, J. A. (2020). Curva de maturação da jabuticaba ‘Sabará’. Research, Society and Development, 9(7), e296974212.

Ough, C. S., & Amerine, A. (1988). Methods Analysis of Musts and Wines. Wiley.

Ouyang, X., Wang, S., Yuan, G., Liu, Y., Gu, P., Zhang, B., & Zhu, B. (2017). Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits. International Journal of Food Science & Technology, 52(2), 448–456.

Poveda, J. M., Molina, G. M., & Gómez-Alonso, S. (2016). Variability of biogenic amine and free amino acid concentrations in regionally produced goat milk cheeses. Journal of Food Composition and Analysis, 51, 85–92.

Rebello, L. P. G., Lago-Vanzela, E. S., Barcia, M. T., Ramos, A. M., Stringheta, P. C., Da-Silva, R., … Hermosín-Gutiérrez, I. (2013). Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea×IAC 1398-21) using HPLC-DAD-ESI-MS/MS. Food Research International, 54(1), 354–366.

Ribéreau-Gayon, P., Glories, Y., Maujean, A., & Duboudieu, D. (2002). Handbook of enology. Volume 2. The Chemistry of wine, stabilization and treatments.

Ribéreau-Gayon, P., & Stonestreet, E. (1965). Le dosage des anthocyanes dans les vins rouges. Bulletin de la Société de Chimie, 9, 2649–2652.

Ricci, A., Teslic, N., Petropolus, V.-I., Parpinello, G. P., & Versari, A. (2019). Fast Analysis of Total Polyphenol Content and Antioxidant Activity in Wines and Oenological Tannins Using a Flow Injection System with Tandem Diode Array and Electrochemical Detections. Food Analytical Methods, 12(2), 347–354.

Rizzon, L. A., & Miele, A. (2004). Avaliação da cv. Tannat para elaboração de vinho tinto. Ciência e Tecnologia de Alimentos, 24(2), 223–229.

Rodriguez Gamboa, J. C., Albarracin E, E. S., da Silva, A. J., L. de Andrade Lima, L., & E. Ferreira, T. A. (2019). Wine quality rapid detection using a compact electronic nose system: Application focused on spoilage thresholds by acetic acid. LWT, 108, 377–384.

Santiago, Â. M., Conrado, L. de S., Almeida, R. L. J., Santos, N. C., Muniz, C. E. de S., Galdino, P. O., & Mota, M. M. de A. (2021). Valorização do resíduo da casca de jabuticaba (Myrciaria cauliflora) para produção da exo-poligalacturonase com Aspergillus niger CCT 0916. Research, Society and Development, 10(1), e13810111592.

Schweinberger, C. M., Trierweiler, J. O., & Trierweiler, L. F. (2019). A Simple equation for total reducind sugars (TRS) estimation on sweet potato and ethanol yield potential. Brazilian Journal of Chemical Engineering, 36(1), 33–41.

Silva, P. H. A. da, Faria, F. C. de, Tonon, B., Pinto, S. J. D. M., & Tensol, V. (2008). Avaliação da composição química de fermentados alcoólicos de jabuticaba (Myrciaria jabuticaba). Quimica Nova, 31(3), 595–600.

Silva, I. S., Santos, R. G. de B., Nogueira, E. T., Barros, A. P. A., & Biasoto, A. C. T. (2020). Influência do uso de chip de carvalho francês na composição físico-química e colorimétrica de vinho tinto da cultivar Syrah. Research, Society and Development, 9(12), e37491211111.

Takagi, H., Takaoka, M., Kawaguchi, A., & Kubo, Y. (2005). Effect of L-Proline on sake brewing and ethanol stress in Saccharomyces cerevisiae. Applied and Environmental Microbiology, 71(12), 8656–8662.

Tseng, K.-G., Chang, H.-M., & Wu, J. S.-B. (2006). Degradation kinetics of anthocyanin in ethanolic solutions. Journal of Food Processing and Preservation, 30, 503–514.

Tsukui, A., Murakami, T., Shiina, R., & Hayashi, K. (2002). Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins. Food science and technology research, 8(1), 4–7.

Veggi, P. C., Santos, D. T., & Meireles, M. A. a. (2011). Anthocyanin extraction from Jabuticaba (Myrciaria cauliflora) skins by different techniques: economic evaluation. Procedia Food Science, 1(Icef 11), 1725–1731.

Vitolo, M. (2019). Invertase activity of intact Saccharomyces cerevisiae cells cultured in sugarcane molasses by batch fermentation process. World Journal of Pharmacy and Pharmaceutical Sciences, 8(3), 126–137.

Wu, S., Long, C., & Kennelly, E. J. (2013). Phytochemistry and health benefits of jaboticaba , an emerging fruit crop from Brazil. Food Research International, 54, 148–159.

Zeravik, J., Fohlerova, Z., Milovanovic, M., Kubesa, O., Zeisbergerova, M., Lacina, K., … Skladal, P. (2016). Various instrumental approaches for determination of organic acids in wines. Food Chemistry, 194, 432–440.

Zhang, H., & Tsao, R. (2016). Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects. Current Opinion in Food Science, 8, 33–42.

Published

29/03/2021

How to Cite

NEVES, N. de A. .; STRINGHETA, P. C. .; GARCÍA-ROMERO, E.; GÓMEZ-ALONSO, S. Elaboration and characterization of jabuticaba alcoholic fermented (Plinia jaboticaba) handcrafted . Research, Society and Development, [S. l.], v. 10, n. 4, p. e3010413799, 2021. DOI: 10.33448/rsd-v10i4.13799. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/13799. Acesso em: 14 apr. 2021.

Issue

Section

Exact and Earth Sciences