Jabuticaba () juice obtained by steam-extraction: phenolic compound profile, antioxidant capacity, microbiological stability, and sensory acceptability.

Jabuticaba () is a dark-colored fruit native to Brazil that has a desirable flavor and high anthocyanin content. In the present study, jabuticaba juice was produced by steam-extraction and the phenolic compound profile, antioxidant capacity, instrumental color, and microbiological quality were evaluated during 90 days of storage at 25 °C. Cyanidin-3--glucoside represented 45% of the total phenolic content of the juice, which reduced with extent of 80% during storage.