Manuela Cristina P de A SantiagoEmbrapa Food Technology, Brazil
Title: Jabuticaba peel powder – a rich anthocyanin product
Jabuticaba is a Brazilian fruit with a high concentration of bioactive compounds, mainly anthocyanins, in the peel. Although this fruit is an underutilized crop, it has a high productivity and requires practically no specific cultivation treatments. Due to the high perishability of the fruit and the difficulty of digesting its peel, facilitating its processing and consumption is a challenge. The objective of the current project was to obtain a product, in powder, based on jabuticaba peel through a simple and low-cost technology, and to chemically characterize and evaluate its possible applications and biological activity. Jabuticaba peel powder was obtained by convective drying and its anthocyanin content and stability were evaluated. The powder showed a high content of anthocyanins and ellagic acid, and other bioactive substances. The product also preserved its anthocyanin content over a 4-month-storage period. The powder was added to natural yogurt in order to evaluate its use as a natural dye and through sensory analysis it was observed that the product obtained had a high score in terms of flavor acceptability. The effect of the powder on chemically induced liver fibrosis and carcinogenesis in mice was also evaluated, where it was observed a protective effect on the development of pre-neoplastic lesions. The influence of bioactive compounds present in the powder on antiproliferative effects on human colon adenocarcinoma cells was also evaluated. The jabuticaba peel-based powder inhibited cell proliferation, interrupting the cell cycle and increasing the induction of apoptosis in cells of human adenocarcinoma (HT-29) in a dose-dependent manner. Regarding the presented results, this powder product can be considered a potential functional ingredient and also a potential natural colorant, which could substitute synthetic dyes and at the same time be a source of bioactive compounds.
Manuela Cristina P de A Santiago has obtained her PHD in Chemical and Biochemical Process Engineering from Federal University of Rio de Janeiro, Brazil. Currently working as Analyst at HPLC Lab at Embrapa (Brazilian Agricultural Research Corporation), in the Food Technology Unity. Experience in the research and development area, participating in projects focused on developing new products based on bioactive compounds, as well as in the areas of analytical chemistry and process quality control with over 60 publications. Having training in charac¬terization of bioactive compounds from the United States Department of Agriculture (USDA/ARS) and from Porto University, Portugal.