02738naa a2200385 a 450000100080000000500110000800800410001902200140006002400350007410000200010924501040012926000090023352016990024265000140194165000150195565000230197065000080199365000110200165000090201265000140202165000150203565300200205065300130207065300140208365300190209765300250211665300150214170000190215670000220217570000200219770000200221770000220223770000290225977300640228820665962022-05-23       2017    bl uuuu     u00u1 u    #d  a0023-64387 a10.1016/j.lwt.2016.06.0162DOI1 aSILVA, J. K. da  aFunctional tea from a Brazilian berryboverview of the bioactives compounds.h[electronic resource]  c2017  aThe consumption of berries has become a trend with confirmed health properties; however, fruit peels have been wasted despite their high concentrations of bioactive compounds. Tea made from jaboticaba (Myrciaria jaboticaba) peel (JP) could be an alternative to make use of this byproduct and contribute to increased intake of polyphenols. For this reason, this study investigated the JP chemical omposition and bioactive profile, as well as the antioxidant capacity of its aqueous extract (JPT e 25 g L1). The peel corresponded to approximately 35% of fruit weight. Total fiber content was approximately 30 g 100 g1, and the soluble portion represented 8.50 ± 0.21 g 100 g1. JPT showed strong antioxidant capacity according to all methods tested (FRAP, DPPH, and ORAC). Phenolic, flavonoid, and anthocyanin content were 54.55 mg GAE, 8.33 mg catechin, and 4.34 mg cyanidin 3-glucoside in 100 mL, respectively. Phenolic content in a cup of JPT (250 mL) was approximately 150 mg GAE, which could be considered an important source of bioactives. Cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, and ellagic acid were identified in JPT by LC-DAD-ESI/MS. Other polyphenols were investigated by PLC-DAD-FLD in the hydrolyzed extract, and gallic acid and rutin were the prevalent compounds after cyanidin-3-O-glucoside. The hydrolysis increased total phenolic, but not affected the antioxidant capacity according to DPPH e FRAP. The JPT color, anthocyanins and antioxidant capacity showed stability in refrigerated conditions, even without additives, for up to three days. These findings suggest that aqueous extract could be an adequate way to utilize the functional properties of jaboticaba peel.  aBeverages  aByproducts  aphenolic compounds  atea  aBebida  aChá  aMyrtaceae  aSubproduto  aBaga brasileira  aBeverage  aByproduct  aChá funcional  aCompostos fenólicos  aJaboticaba1 aBATISTA, A. G.1 aCAZARIN, C. B. B.1 aDIONISIO, A. P.1 aBRITO, E. S. de1 aBIASOTO, A. C. T.1 aMARÓSTICA JUNIOR, M. R.  tLWT - Food Science and Technologygv. 76, p. 292-298, 2017.