Author(s):
Tavares, Iasnaia Maria de Carvalho ; Sumere, Beatriz Rocchetti ; Gómez-Alonso, Sergio ; Gomes, Eleni ; Hermosín-Gutiérrez, Isidro ; Da-Silva, Roberto ; Lago-Vanzela, Ellen Silva
Date: 2020
Persistent ID: http://hdl.handle.net/11449/198415
Origin: Oasisbr
Subject(s): Anthocyanins; Antioxidant activity; Bioactive compounds; Color parameters; cyanidin 3,5-glucoside (PubChem CID: 44256718); delphinidin 3,5-glucoside (PubChem CID: 10100906); ferric sulfate (PubChem CID: 24826); Flavonols; gallic acid (PubChem CID: 370); Jambolan; laricitrin 3-glucoside (PubChem CID: 44259475); malvidin 3,5-glucoside (PubChem CID: 44256978); myricetin 3-glucoside (PubChem CID: 44259426); myricetin 3-rhamnoside (PubChem CID: 5281673); petunidin 3,5-glucoside (PubChem CID: 10151874); Powder; Storage; syringetin 3-galactoside (PubChem CID: 44259488)
Description
Made available in DSpace on 2020-12-12T01:12:18Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-02-01
Jambolan (Syzigium cumini (L.) Skeels) stands out among the Brazilian fruits that are rich in bioactive compounds with potential for the production of dehydrated product. Therefore, jambolan juice powder was produced by foam mat drying method and stored for 150 days at three temperatures (4, 25, 35 °C). The effect of time, temperature and the interaction of these two factors on the qualitative and quantitative profile of phenolic compounds were determined after analysis of the powders by using HPLC-DAD-ESI-MSn. For the powders submitted to the different study condition, the concentration of flavonols did not differ from the control sample, and only a small reduction in the anthocyanins concentrations was seen (7-9%), only being significantly affected by storage time. Additionally, the molar profiles of these compounds were influenced more by time than storage temperature, however none of the compounds identified was totally degraded. The percentages of antioxidant activity oscillated during the storage time, however, without major losses after 150 days at all storage temperatures. The results showed that jambolan juice powder is very stable in terms of anthocyanins and flavonols concentrations at all three temperatures of the storage. This and the attractive color (purplish-red) make it a potential ingredient to enrich differentiated foods.
São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São José do Rio Preto, São Paulo, Brazil
University of Campinas (Unicamp), Pedro Zaccaria, 1300, Jardim Morro Azul, 13484-350, Campus Cidade Universitária de Limeira, São Paulo, Brazil. Electronic address: beatrizsrocchetti@gmail.com
Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La ManchaAvda. Camilo José Cela S/N
São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São José do Rio Preto, São Paulo, Brazil. Electronic address: ellen.sl.vanzela@unesp.br
