Antioxidant potential and vasodilatory activity of fermented beverages of jabuticaba berry (Myrciaria jaboticaba)

Abstract

The antioxidant potential of red, rose and white fermented beverages of jabuticaba, a Brazilian fruit, was examined by identifying its bioactive compounds and evaluating its biological effects on isolated arteries. The data confirmed the good antioxidant power of all fermented beverages (red > rose > white). The physicochemical analysis (Fourier transform ion cyclotron resonance mass spectra (FT-ICR MS) and nuclear magnetic resonance (NMR)) identified phenolic compounds (mostly rutin, quecertine, coumarinic, anthocyanins). Pharmacological trials showed that these beverages induce a significant vasorelaxant effect. Therefore, just like wines, the commercially available fermented beverages of jabuticaba also present an antioxidant potential associated to vasorelaxant capacity. These beverages could be considered as functional beverages which can be important for cardiovascular protection and health.

Keywords

• Myrciaria jaboticaba
• Fermented beverages
• Antioxidant
• Vasorelaxation
• Phenolic compounds