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The origin of guest fruit is Minas Gerais, Brazil, South America.
It is resistant to pests and adapts to the environment. The ripe fruit is purple in appearance, and the inner flesh is white and slightly transparent. There are seeds inside, and the taste is sweet and sour. It is rich in nutrients such as vitamin C and trace elements such as phosphorus and magnesium.
The name of Jabuticaba comes from the English Jaboticaba, which means thick peel, and its origin comes from Brazil, South America. The branches and leaves are dense and lush throughout the year, and the trunk has the characteristic of blooming and bearing fruit at the same time. First, small white flowers bloom, and after the flowers fade, the trunk will be covered with "grape" fruits, so it is also called "grape tree" and "sacred tree of love".
The fruit goes through light green, purple, dark purple, and gradually becomes a dark purple mature smooth berry. The production period of Jiabao fruit is April-June and September-December. The mature pulp is white and translucent, the fruit is large, round and full of water. The flavor is special, sweet and delicious. The average sweetness can reach 13 to 18 degrees.
The taxonomic relationship between vines and grapes is weak, and they belong to different orders under the rose plant. They are relatively close to guava and lotus, which also belong to the family Myrtaceae. Grapes are vines with small clusters of fruit, while vines are evergreen shrubs with large fruits that grow independently from the stems.
Nutritive Value and Research of Jabuticaba Fruit
According to a literature review published in the International Journal of Food Research in 2013, jabo fruit is a rich source of various phenolic compounds, including flavonoids, anthocyanins, tannins, phenolic acids, and polyphenols.
According to the analysis of the nutritional components of grapevine, the calories per 100 grams are about 50 calories, containing trace amino acids, 12.58g of sugars, vitamin B complex, rich in vitamin C, 58-315mg of anthocyanins and 460mg of polyphenols, while Most anthocyanins exist in the dark peel, and the content of anthocyanins in the dried fruit is also very rich.
Jabuticaba peel had the highest total phenolic compounds content (2252 mg/100 g dwb), followed by peel residue (1658 mg/100 g dwb), seeds (986 mg/100 g dwb) and pulp (20 mg/100 g dwb ). The highest content of phenolic compounds in the peel is due to the synthesis of these compounds, which increases under stressful conditions (eg UV radiation).
Freeze-dried jabo fruit peel is rich in fiber and anthocyanins (delphinidin and cyanidin 3-glucoside), which exhibit high antioxidant activity.
Benefits of Jabuticaba
1. Rich vitamins can enhance resistance and reduce the damage of diseases to the body.
2. Prevent cardiovascular disease and improve physical vitality.
3. Rich in group B, it can maintain the normal function of the nervous system and is suitable for rheumatic patients.
4. Increase the radiance of the skin.
5. Can improve impotence, premature ejaculation and infertility.
Fruit can be eaten fresh. The vine grapes are processed into jams, tar, wine, and liqueurs.
