Novel method optimizes extraction of antioxidant and colorant from jabuticaba peel
Scientists at the State University of Campinas (UNICAMP) in Brazil and the University of Cadiz (UCA) in Spain have successfully deployed a novel method of extracting high-value-added chemical compounds from the peel of jabuticaba (Plinia cauliflora). The method, which simplifies the process and enhances its efficiency, is described in an article published in Journal of Food Composition and Analysis.
The aim was to optimize extraction of anthocyanin, a potent antioxidant found in strawberries, blackberries and raspberries as well as jabuticabas, among other sources. It has anti-inflammatory effects and is also a natural ...












