Jabuticaba Fruit Peel: Better Than the Pulp?
Journal Title: International Journal of Health Sciences and Research - Year 2017, Vol 7, Issue 9
Abstract
The native Brazilian Jabuticaba fruit has a reddish, almost black peel and white pulp, and it is rich in vitamins, minerals and phenolic compounds. The peels are considered to be household and industrial waste in the manufacture of juices and pulps, but they have significant concentrations of phytochemicals, especially anthocyanins. The objective of this review was to gather references in the literature demonstrating the presence of important phytochemicals in the Jabuticaba fruit peel, its beneficial metabolic and physiological effects, and its use in processed foods for human consumption. To this end, the Pubmed, Google Scholar, Scielo and Lilacs databases were used to include in this review the relevant publications written mostly in the last ten years, although some older article citations and three technical papers were required to classify and characterize the genre.
Authors and Affiliations
Flavia M. V. Farinazzi-Machado
Keywords
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