Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts

The alcoholic fermentation of jabuticaba berries (Plinia spp.) originates from a beverage with an intense taste and aroma, popularly known as wine (JW). In addition, polyphenols transferred fruit peels to the final product turn this into promising source bioactive agents. Here, chemical profile antioxidant potential artisanal JW derivative extracts were determined. Volatile organic compounds determined by HS-SPME/GC-MS analysis. was dried lyophilization subjected liquid-liquid partitioning (water: ethyl acetate), resulting in three fractions (JWF1-3). ABTS•+ DPPH•+ scavenging assays performed evaluate capacity. extracts’ hematoprotective activity evaluated against oxidative stress. Finally, analyzed LC-HRMS/MS. analysis highlighted 1,8-cineole main compound that contributes camphor/mint flavor. JWF2 JWF3 displayed highest stood out for preventing damage red blood cells at 7.8 µg·mL?1 maximal protection ascorbic acid occurred 8.8 µg·mL?1. LC-HRMS/MS allowed annotation seventeen compounds, most them recognized such anthocyanins, catechins, flavanols, phenolic acids. results presented herein reinforce pleasant potential.