Search

[Display omitted] • Gallic acid, ellagic acid, quercetin, and isoquercetrin were the major phenolics. • Intermediate-ripe and fully ripe stages showed higher content of phenolic compounds. • Fructose and glucose were higher in the fully ripe stage. • K, Na, Ca, and Mg were higher in the intermediate and intermediate-ripe stages. Grumixama (Eugenia brasiliensis Lamarck) is a native fruit of the Atlantic rain forest that belongs to Myrtaceae family. It presents economic potential due to the attractive sensory attributes and bioactive compounds. This study determined physicochemical characteristics, minerals (K, Na, Ca, Mg, Mn), sugars (fructose, glucose, sucrose), total content of phenolics, proanthocyanidins, and anthocyanins, individual phenolic compounds, and antioxidant capacity at three ripening stages of grumixama from two growing locations (Florianópolis and São Ludgero, Santa Catarina state, Brazil). Of the 23 phenolic compounds quantified, gallic acid, ellagic acid, quercetin, and isoquercetrin were the major (with values up to 69.08 mg/100 g fresh weight). Fructose (up to 5.28 g/100 g fresh weight) was the main sugar, and K (up to 589.30 mg/100 g fresh weight) was the major mineral, followed by Ca, Na, and Mg (up to 149.02, 117.52, and 80.18 mg/100 g fresh weight, respectively). More mature fruits had the highest levels of total phenolics (up to 469.18 mg gallic acid equivalent/100 g fresh weight), anthocyanins (up to 518.64 mg cyanidin 3-glucoside equivalent/100 g fresh weight), and proanthocyanidins (up to 420.70 mg catechin equivalent/100 g fresh weight). The influence of growing location and ripening on nutritional and physicochemical characteristics was confirmed. There was a statistically significant interaction (p < 0.05) between both factors for almost all parameters evaluated. The results showed that grumixama fruits could contribute to the daily intake of nutritional and bioactive compounds for consumers' health. [ABSTRACT FROM AUTHOR]