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Jucara (Euterpe edulis M.) fruits are an interesting source of phenolic compounds, mainly anthocyanins, making them valuable to the food and pharmaceutical industries. Jucara fruits were harvested along the on-tree ripening process between March and June as practiced in Parana state, Brazil and examined for their total anthocyanin content (TAC) and total antioxidant capacity (TAA). The results showed that TAC increased (91.52– 236.19 mg cyanidin-3-glucoside equivalent/100 g dm) during ripening of jucara fruits. Use of tandem mass spectrometry allowed the identification of cyanidin-3,5-diglucoside, peonidin-3-glucoside and peonidin-3-rutinoside for the first time in jucara fruits. The high antioxidant capacity using DPPH radical scavenging capacity (655.89–745.32 μmol TE/g dm) and ORAC assays (1088.10–2071.55 μmol TE/g dm) showed that jucara fruits have potential as a source of novel natural antioxidants for disease prevention and health promotion, and also as natural food additives for developing new functional food products.

Anthocyanins and Antioxidant Properties of Juçara Fruits (Euterpe edulis M.) Along the On-tree Ripening Process