Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)The composition of carotenoids and phenolic compounds from jambolao fruits (Syzygium cumini was determined by HPLC-DAD-MS/MS. Two main carotenoids were found in the fruits, all-trans-lutein (43.7%) and all-trans-beta-carotene (25.4%). The anthocyanin composition was characterised by the presence of 3,5-diglucosides of five out of six aglycones commonly found in foods. This pattern was also observed for the other flavonoids, since diglucosides of dihydromyricetin, methyl-dihydromyricetin and dimethyl-dihydromyricetin, along with myricetin glucoside and a galloyl-glucose ester were identified. Furthermore, the antioxidant capacity of a functional extract rich in anthocyanins was evaluated through the scavenging capacities of ABTS. and peroxyl radical (ORAC) and the protective effect against singlet oxygen (O-1(2)). The TEAC values indicated that the hemiacetals/chalcones and quinonoidal bases species (pH >= 5) possess higher scavenging capacity as compared to the flavylium cation (pH < 3). The functional extract also showed 60% of dimethylanthracene protection against O-1(2) and an ORAC value of 16.4 mu mol Trolox/g fruit. (C) 2010 Elsevier Ltd. All rights reserved.126415711578Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)