Extracts of Peels and Seeds of Five Varieties of Brazilian Jabuticaba Present High Capacity to Deactivate Reactive Species of Oxygen and Nitrogen

  • Michelly Cristiane Paludo
  • Luciana Fontes de Oliveira
  • Isidro Hermosín-Gutiérrez
  • Cristiano Augusto Ballus
  • Alessandra Braga Ribeiro
  • Silvia Borges Pimentel de Oliveira
  • Helena Teixeira GodoyEmail author
Original Paper


Jabuticaba has a high concentration of phenolic compounds, which have a significant antioxidant capacity. Methodologies have been developed to evaluate the ability of plant extracts to fight free radicals such as H2O2, O2ˉ, HOCl, ONOOˉ and ROO. Thus, the capacity of deactivation of reactive oxygen species (ROS) and reactive nitrogen species (RNS) in peel and seed extracts of five varieties of jabuticaba was evaluated. Sabará peel (SFP) deactivated HOCl with IC50 9.24 μg. mL−1; Paulista seed (PF) deactivated O2ˉ with IC50 16.15 μg. mL−1; Coroada seed (CFP) deactivated ONOOˉ with IC50 3.84 μg. mL−1; the peel of CFP deactivated ONOOˉ with IC50 5.88 μg. mL−1; the peel of SFP deactivated the ROO at 918.16 μmol TE. g−1; and Sabará seed deactivated H2O2 with 49.11% inhibition at a concentration of 125 μg. mL−1 of extract. These results demonstrate the high antioxidant potential of this fruit, indicating that it could be extremely beneficial to human health.


Myrciaria coronata MattosPlinia ssp. • reactive oxygen species • reactive nitrogen species 



The authors are thankful to CNPq - Coordenação Nacional de Desenvolvimento Científico e Tecnológico (process no. 145652/2014-9) for its financial support for this study and to CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES Foundation, Brazil) for the financial assistance provided to the research laboratory.

Compliance with Ethical Standards

Conflict of Interest

All the authors of this manuscript declare that there is no conflict of interest and that this article does not contain any studies with human or animal subjects.

Supplementary material

11130_2019_712_MOESM1_ESM.docx (2.5 mb)
ESM 1 (DOCX 2.54 mb)


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Michelly Cristiane Paludo
    • 1
  • Luciana Fontes de Oliveira
    • 2
  • Isidro Hermosín-Gutiérrez
    • 3
  • Cristiano Augusto Ballus
    • 4
  • Alessandra Braga Ribeiro
    • 5
  • Silvia Borges Pimentel de Oliveira
    • 6
  • Helena Teixeira Godoy
    • 1
    Email author
  1. 1.Department of Food Science, Faculty of Food EngineeringUniversity of Campinas (UNICAMP)CampinasBrazil
  2. 2.Institute of ChemistryUniversity of CampinasSão PauloBrazil
  3. 3.Instituto Regional de Investigación Científica AplicadaUniversidad de Castilla-La ManchaCiudad RealSpain
  4. 4.Department of Food Science and Technology, Center for Agrarian SciencesFederal University of Santa MariaSanta MariaBrazil
  5. 5.Graduate Program of Materials Science -Federal University of PiauiTeresina-PiauíBrazil
  6. 6.Department of Structural and Functional BiologyState University of CampinasCampinasBrazil

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