Novel method optimizes extraction of antioxidant and colorant from jabuticaba peel

Scientists at the State University of Campinas (UNICAMP) in Brazil and the University of Cadiz (UCA) in Spain have successfully deployed a novel method of extracting high-value-added chemical compounds from the peel of jabuticaba (Plinia cauliflora). The method, which simplifies the process and enhances its efficiency, is described in an article published in Journal of Food Composition and Analysis.