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Jabuticaba is a non-climacteric, highly perishable fruit native to Brazil, and commonly named as brazilian grape tree, sabará, among others. The fruit is a black spherical berry with a thin and fragile peel, and whitish pulp that is slightly acidic and sweet, with an astringent taste. The composition and nutritional value of jabuticaba fruits and products are characterized by their high content of carbohydrates (mainly glucose and fructose), dietary fiber, minerals s, vitamins, and also other bioactive compounds (Alezandro et al., 2013a, b; Reynertson et al., 2008a; Wu et al., 2013a, b). The sweet taste and fruit acidity is probably due to the presence of sugars, organic acids and terpenes (Plagemann et al., 2012). On addition, several studies have shown significant antioxidant activity, anthocyanins (Einbond et al., 2004; Ascheri et al., 2006; Reynertson et al., 2008b), and high content of phenolic compounds in jaboticaba fruits.

Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de mel during its physiological development