Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying. (February 2020)

• Record Type: Journal Article
• Authors: Tavares, Iasnaia Maria de Carvalho; Sumere, Beatriz Rocchetti; Gómez-Alonso, Sergio; Gomes, Eleni; Hermosín-Gutiérrez, Isidro; Da-Silva, Roberto; Lago-Vanzela, Ellen Silva
• Is Part Of: Food research international. Volume 128(2020)
• Publication Date: 2020-02
• Subjects: Jambolan -- Powder -- Storage -- Bioactive compounds -- Anthocyanins -- Flavonols -- Antioxidant activity -- Color parameters; 3glc 3-glucoside -- 35glc 3, 5-glucoside -- AA antioxidant activity -- cy cyanidin -- dp delphinidin -- DPPH 2, 2-diphenyl-1-picrylhydrazyl -- GAE gallic acid equivalents -- FS Fe2SO4 or ferric sulfate -- FRAP ferric reducing antioxidant power -- gal galactoside -- glc glucoside -- glcU glucuronide -- L laricitrin -- M myricetin -- mv malvidin -- pent pentoside -- pent phenolic compounds -- pn peonidin -- pt petunidin -- rhm rhamnoside -- S syringetin -- TPC total phenolic content -- Trolox 6-hydroxy-2, 5, 7, 8-tetramethylchromane-2-carboxylic acid -- TSS total soluble solids -- TA titratable acidity; delphinidin 3, 5-glucoside (PubChem CID: 10100906) -- petunidin 3, 5-glucoside (PubChem CID: 10151874) -- malvidin 3, 5-glucoside (PubChem CID: 44256978) -- cyanidin 3, 5-glucoside (PubChem CID: 44256718) -- myricetin 3-glucoside (PubChem CID: 44259426) -- myricetin 3-rhamnoside (PubChem CID: 5281673) -- laricitrin 3-glucoside (PubChem CID: 44259475) -- syringetin 3-galactoside (PubChem CID: 44259488) -- gallic acid (PubChem CID: 370) -- ferric sulfate (PubChem CID: 24826); 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.2019.108750
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Jambolan powder stability was evaluated for 150 days at 4, 25 and 35 °C. After 150 days, the concentration of flavonols was not significantly altered. The concentration of the anthocyanin decreased little (9%) only as a function of time. After storage, the product presented attractive color. The powder was stable in terms of storage and potentially as a food ingredient. Abstract: 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-MS n . 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.