Polyphenol and Ellagitannin Constituents of Jabuticaba (<i>Myrciaria cauliflora</i>) and Chemical Variability at Different Stages of Fruit Development

A new ellagitannin named cauliflorin (<b>1</b>), seven known hydrolyzable tannins (<b>2</b>–<b>8</b>), and six known phenolics (<b>9</b>–<b>14</b>) were isolated from jabuticaba. Compounds <b>2</b>–<b>8</b> had not been previously isolated from <i>M. cauliflora</i> fruits. The jabuticaba fruit was analyzed at four developmental stages for ellagitannins <b>1</b>, <b>3</b>, <b>7</b>, and <b>8</b>, phenolic acids <b>11</b> and <b>12</b>, anthocyanins, organic acids, and sugars via HPLC-UV-DAD and NMRq. The content of ellagitannins and organic acids declined during fruit development, whereas at full ripeness sugar and anthocyanin levels underwent a sharp increase and were mainly constituted by fructose and cyanidin-3-<i>O</i>-glucose, respectively. Ellagitannins’ profile varied considerably among fruit tissues, with pedunculagin (<b>3</b>), castalagin (<b>7</b>), and vescalagin (<b>8</b>) mostly concentrated in jabuticaba seeds, whereas cauliflorin (<b>1</b>) and anthocyanins accumulated in the peels. Changes in jabuticaba’s phenolic compound contents were mostly influenced by fruit part (peel, pulp, and seed) rather than by degree of ripeness