LAUSR

Abstract Jabuticaba peels present high levels of bioactive compounds. The production of flours from these peels can be a strategy for their conservation. Thus, the objectives of this study were to produce flours from jabuticaba peels, to examine the feasibility of employing Fourier Transform Infrared (FTIR) measurements for their chemical characterization and to verify the existence of correlations among measured parameters. Flours composition showed high variability in insoluble dietary fiber (IDF) contents (26.99–46.33 g/100 g), soluble dietary fiber (SDF) contents (4.41–9.27 g/100 g), total extractable phenolics (TEP) (8.90–16.49 g GAE/100 g), non-extractable proanthocyanidins (NEPA) (842.88–1889.06 mg/100 g), anthocyanins (TMA) (344.00–1304.52 mg/100 g) and carotenoids (1925.22–4296.41 μg/100 g). Moderate correlations were noted between SDF and TEP and NEPA, and between IDF and anthocyanins. Partial least squares (PLS) chemometric models, based on the FITR data, were able to provide satisfactory predictions of TEP, TMA, SDF and IDF contents, similar to conventional analytical methods.