Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds. (December 2017)

• Record Type: Journal Article
• Authors: Iasnaia Maria de Carvalho, Tavares; Nogueira, Tuany Yuri Kuboyama; Mauro, Maria Aparecida; Gómez-Alonso, Sergio; Gomes, Eleni; Da-Silva, Roberto; Hermosín-Gutiérrez, Isidro; Lago-Vanzela, Ellen Silva
• Is Part Of: Food research international. Volume 102(2017)
• Page Start: 32
• Page End: 42
• Publication Date: 2017-12
• Subjects: 3glc 3-monoglucosylated -- 35diglc 3, 5-diglucosylated -- AA antioxidant activity -- ANOVA analysis of variance -- AOAC association of official analytical chemists -- cy cyanidin -- dp delphinidin -- DPPH 2, 2-diphenyl-1-picrylhydrazyl -- FS Fe2SO4 or ferric sulfate -- FMD foam mat drying -- FRAP ferric reducing antioxidant power -- GA gallic acid -- GA-Me methyl ester GA -- HLPC-DAD-ESI-MSn high-performance liquid chromatography with diode array detection coupled with an electrospray ionization mass spectrometry -- I isorhamnetin -- isoVA-Me isomer of valoneic acid dilactone methyl ester -- K kaempferol -- L laricitrin -- M myricetin -- M3glc myricetin 3-glucoside -- mv malvidin -- PC phenolic compound -- PCs phenolic compounds -- pn peonidin -- pt petunidin -- Q quercetin -- S syringetin -- TPC total phenolic content -- Trolox 6-hydroxy-2, 5, 7, 8-tetramethylchromane-2-carboxylic acid -- TSS total soluble solids -- TA titratable acidity -- VA-Me valoneic acid dilactone methyl ester -- glcU glucuronide -- gal galactoside -- glc glucoside -- rhm rhamnoside -- pent pentoside; Jambolan -- Juice -- Foam mat drying -- Phenolic compounds -- Anthocyanins -- Flavonols -- Hydrolysable tannins -- Antioxidant activity; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.09.068
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Jambolan [ Syzygium cumini (L.)] berries are a popular fruit in Brazil, renowned for their high phenolic compound (PC) content. These PCs have antioxidant, antibacterial, and other characteristics that may be beneficial to human health. The objective of the study was to evaluate the quantitative and qualitative changes of the main phenolic compounds (PCs) (anthocyanins, flavonols, and hydrolysable tannins) in the jambolan fruit, the produced fruit juice, and in the corresponding dehydrated powders obtained by foam mat drying (60, 70, and 80 °C) and lyophilization (control). The PCs were analyzed using high-performance liquid chromatography with a diode array detection coupled with an electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS n ). Juice production resulted in a more pronounced degradation of anthocyanins than flavonols, and facilitated the extraction of hydrolysable tannins. Elevation of the dehydration temperature negatively impacted the anthocyanin content of the products; on the other hand, the flavonols and hydrolysable tannins were more sensitive to oxidation and heating time during dehydration, respectively, than dehydration temperature. In summary, it can be concluded that processing at 70 °C is most suitable, in light of the least loss of nutritional quality of the product with processing time. This study directly informs further investigations into preparation of high-quality jambolan fruit products. Graphical abstract: Highlights: PCs in jambolan fruit, juice, and foam mat-dried powder were quantified. Individual PCs were differently affected by the processing time and temperature. The juice and dehydrated products retained antioxidant activity. Jambolan processing at 70 °C is optimal for the retention of beneficial PCs.