Author(s)

Suyare Araújo Ramalho, Nayjara Carvalho Gualberto, Maria Terezinha Santos Leite Neta, Rejane Andrade Batista, Suzane Macêdo Araújo, Jane de Jesus da Silveira Moreira, Narendra Narain

Laboratory of Flavor & Chromatographic Analyses/PROCTA, Federal University of Sergipe, S?o Cristóv?o, Brazil.
Laboratory of Flavor & Chromatographic Analyses/PROCTA, Federal University of Sergipe, S?o Cristóv?o, Brazil..

Flavonoids constitute a diverse group of secondary metabolites which are present in both fruits and wines. The contents of some of the most prominent compounds such as catechin and epicatechin are little known in wines prepared from tropical fruits. In this context, this study was aimed to determine catechin and epicatechin contents in wines processed from 7 tropical fruits (cajá-umbu, cashew apple, mangaba, pineapple, siriguela, sugar apple and umbu), by HPLC-DAD system. Moreover the total phenolic compounds content was also determined in these wines and compared to those of the commercial wines obtained from grapes and cashew apple. The wines produced in this work contained higher total phenolic compounds contents when compared to that of the grape wines. The higher values of total phenolic compounds were found in wines elaborated from cajá-umbu (123.4 mg·mL^{-1 GAE) and from cashew (87.5 mg·mL-1 GAE). However, higher contents of catechin and epicatechin were found in wines obtained from mangaba (14.01 ± 0.37 mg·L-1, 22.66 ± 1.03 mg·L-1), siriguela (9.97 ± 0.28, 4.38 ± 0.45) and cashew apple (7.46 ± 0.18, 1.30 ± 0.17) fruits. The present work indicates that the use of exotic tropical fruits is feasible in developing wines which could serve as functional foods as these contain appreciable quantities of catechin and epicatechin.}

Tropical Fruits; Cajá-Umbu; Mangaba; Cashew Apple; Siriguela; Wines; HPLC-DAD

Ramalho, S. , Gualberto, N. , Neta, M. , Batista, R. , Araújo, S. , Moreira, J. and Narain, N. (2014) Catechin and Epicatechin Contents in Wines Obtained from Brazilian Exotic Tropical Fruits. Food and Nutrition Sciences, 5, 449-457. doi: 10.4236/fns.2014.55053.