Effect of tannin removal on the phenolic-related functional potential of cambuci (Campomanesia phaea) fruits

Abstract

Cambuci (Campomanesia phaea) is a fruit from the Atlantic Forrest, characterized by excellent taste and aroma, source of bioactive phenolic compounds such as ellagic acid derivatives and flavonoids, which provide high in vitro antioxidant capacity. However the high astringency, probably due to the high concentration of tannins, limits its consumption and agribusiness potential. The objective of this project is to study the effect of deastringency of the fruits by ethanol, ethylene, and anoxic exposure on the quality and functional potential of cambuci, evaluating texture, pH, acidity, solid soluble (SS), ratio SS / acidity, levels of total phenolics, total tannins, proanthocyanidins, profile and levels of flavonoids, free and total ellagic acid, and antioxidant capacity in vitro. (AU)