Perfil de compostos bioativos e volátil dos pós de jamelão (Syzygium cumini) obtidos por diferentes métodos de desidratação
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | http://ri.ufs.br/jspui/handle/riufs/16151 |
Resumo: | Jambolan (Syzigium cumini L.) is a fruit harvested from January to May and has a high productivity. For a better use of this rich fruit in health benefits, compounds with exotic and smooth aroma and flavor, it is necessary to apply processes that increase shelf life and preserve its characteristics, minimizing the loss of its benefits. The goal was to obtain the dehydrated powder from pulp/juice of jambolan through different dehydration methods, such as freeze drying, convective drying and the spray drying process, characterize them physicochemically, quantify their bioactive compounds in LC-MS and identify their volatile compositions in GC-MS. The pulp contained 73,25 mg GAE/100 g of phenolic compounds, 14,01 mg QE/100 g of total flavonoids and 5762 mg 3-cy-gicoside/100 g of total anthocyanins. It also showed good antioxidant activity (DPPH – 255,2 μmol TE/g, ABTS - 2944,5 μmol TE/g and FRAP - 2952,17 μmol Fe 2+/g). There was na increase in the concentration of total phenolics, flavonoids and anthocyanins in the freeze-dried powder, with this increase in antioxidant activity (977,4 mg GAE/100 g of phenolic compounds, 443,1 mg QE/100 g of total flavonoids and 1116,4 gt; 3-cy-gicoside/100 g, DPPH – 395,25 μmol TE/g, ABTS – 3331,5 μmol TE/g and FRAP – 5311,11 μmol Fe2+ / g). The dehydrated powders obtained in the convective dryer, at temperatures of 40, 50 and 60 ⁰C, presented a reduction of these compounds, as well as their respective antioxidant activities. Among the samples dehydrated in the convective dryer, the 40 ⁰C showed the best results (203,6 mg GAE/100 g phenolic compounds, 51,05 mg QE/100 g total flavonoids and 766,9 mg 3-cy-gicoside/100 g, DPPH – 189,5 μmol TE/g, ABTS – 641,17 μmol TE/g and FRAP – 656,8 μmol Fe2+/g). In the optimization of the spray dryer process, just the a* coordinate, chroma, efficiency, total phenolics, anthocyanins, turbidity, wettability, water solubility index and water absorption index were influenced by the independent variables. The predictive model of the Desirability function generated was 17,3% maltodextrin and 155 °C. In the validation, the actual values of the dependent variables showed a low coefficient of variation, confirming the prediction of the model. Gallic acid and catechin were the most important compounds in all samples, with fresh pulp having the highest bioactive contents, followed by freeze-dried powder, convective-dried powder at 40 °C and dehydrated powder obtained from juice at optimized conditions in spray dryer. The volatile composition of the pulp and its dehydrated products showed that the terpene class is the one with the highest percentage of compounds. The concomitant volatile compounds in the pulp and its dehydrated products were: D-limonene, copaene, caryophyllene, humulene, γ-muurolene and α-terpineol. Only the dehydrated powder obtained from juice in spray dryer had furan compounds, which are formed by thermal induction. Therefore, it is noticed that both the pulp of jambolan and its dehydrated products are rich sources of bioactive compounds, with significant antioxidant activity. The dried powders produced were able to preserve some volatile compounds present in the pulp, thus approaching its aroma and flavor characteristic of fresh jambolan. |
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Almeida, Christian Alley de AragãoNarain, Narendra2022-08-22T20:08:30Z2022-08-22T20:08:30Z2019-01-27ALMEIDA, Christian Alley de Aragão. Perfil de compostos bioativos e volátil dos pós de jamelão (Syzygium cumini) obtidos por diferentes métodos de desidratação. 2019. 160 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2019.http://ri.ufs.br/jspui/handle/riufs/16151Jambolan (Syzigium cumini L.) is a fruit harvested from January to May and has a high productivity. For a better use of this rich fruit in health benefits, compounds with exotic and smooth aroma and flavor, it is necessary to apply processes that increase shelf life and preserve its characteristics, minimizing the loss of its benefits. The goal was to obtain the dehydrated powder from pulp/juice of jambolan through different dehydration methods, such as freeze drying, convective drying and the spray drying process, characterize them physicochemically, quantify their bioactive compounds in LC-MS and identify their volatile compositions in GC-MS. The pulp contained 73,25 mg GAE/100 g of phenolic compounds, 14,01 mg QE/100 g of total flavonoids and 5762 mg 3-cy-gicoside/100 g of total anthocyanins. It also showed good antioxidant activity (DPPH – 255,2 μmol TE/g, ABTS - 2944,5 μmol TE/g and FRAP - 2952,17 μmol Fe 2+/g). There was na increase in the concentration of total phenolics, flavonoids and anthocyanins in the freeze-dried powder, with this increase in antioxidant activity (977,4 mg GAE/100 g of phenolic compounds, 443,1 mg QE/100 g of total flavonoids and 1116,4 gt; 3-cy-gicoside/100 g, DPPH – 395,25 μmol TE/g, ABTS – 3331,5 μmol TE/g and FRAP – 5311,11 μmol Fe2+ / g). The dehydrated powders obtained in the convective dryer, at temperatures of 40, 50 and 60 ⁰C, presented a reduction of these compounds, as well as their respective antioxidant activities. Among the samples dehydrated in the convective dryer, the 40 ⁰C showed the best results (203,6 mg GAE/100 g phenolic compounds, 51,05 mg QE/100 g total flavonoids and 766,9 mg 3-cy-gicoside/100 g, DPPH – 189,5 μmol TE/g, ABTS – 641,17 μmol TE/g and FRAP – 656,8 μmol Fe2+/g). In the optimization of the spray dryer process, just the a* coordinate, chroma, efficiency, total phenolics, anthocyanins, turbidity, wettability, water solubility index and water absorption index were influenced by the independent variables. The predictive model of the Desirability function generated was 17,3% maltodextrin and 155 °C. In the validation, the actual values of the dependent variables showed a low coefficient of variation, confirming the prediction of the model. Gallic acid and catechin were the most important compounds in all samples, with fresh pulp having the highest bioactive contents, followed by freeze-dried powder, convective-dried powder at 40 °C and dehydrated powder obtained from juice at optimized conditions in spray dryer. The volatile composition of the pulp and its dehydrated products showed that the terpene class is the one with the highest percentage of compounds. The concomitant volatile compounds in the pulp and its dehydrated products were: D-limonene, copaene, caryophyllene, humulene, γ-muurolene and α-terpineol. Only the dehydrated powder obtained from juice in spray dryer had furan compounds, which are formed by thermal induction. Therefore, it is noticed that both the pulp of jambolan and its dehydrated products are rich sources of bioactive compounds, with significant antioxidant activity. The dried powders produced were able to preserve some volatile compounds present in the pulp, thus approaching its aroma and flavor characteristic of fresh jambolan.O jamelão (Syzigium cumini L.) é uma fruto com safra de janeiro a maio e possui uma alta produtividade. Para um melhor aproveitamente deste fruto riquíssimo em compostos benéficos à saúde e um aroma e sabor exótico e suave, faz-se a necessidade da aplicação de processos que aumentem a sua vida de prateleira e preservem as suas características, minimizando as perdas dos seus benefícios. O objetivo deste trabalho foi obter o produto desidratado da polpa/suco de jamelão através de diferentes métodos de desidratação, como liofilização, estufa de secagem e o processo de spray drying, caracterizá-los físicoquimicamente, quantificar seus compostos bioativos em LC-MS e identificar suas composições voláteis em GC-MS. A polpa apresentou 73,25 mg GAE/100 g de compostos fenólicos, 14,01 mg QE/100 g de flavonóides totais e 576,2 mg 3-cy-gicoside/100 g de antocianinas totais. A polpa mostrou também uma boa atividade antioxidante (DPPH - 255,2 μmol TE/g; ABTS - 2944,5 μmol TE/g e FRAP - 2952,17 µmol Fe2+/g). Houve um aumento na concentração de fenólicos totais, flavonóides e antocianinas na polpa liofilizada, incidindo este aumento na atividade antioxidante (977,4 mg GAE/100 g de compostos fenólicos; 443,1 mg QE/100 g de flavonóides totais e 1116,4 mg 3-cy-gicoside/100 g; DPPH – 395,25 μmol TE/g; ABTS – 3331,5 μmol TE/g e FRAP – 5311,11 µmol Fe2+/g). Já as polpas desidratadas em estufa, nas temperaturas de 40, 50 e 60 ⁰C, apresentaram uma redução destes compostos, bem como, das suas respectivas atividades antioxidantes. Dentre as amostras desidratadas em estufa, a de 40 ⁰C apresentou os melhores resultados (203,6 mg GAE/100 g de compostos fenólicos; 51,05 mg QE/100 g de flavonóides totais e 766,9 mg 3-cy-gicoside/100 g; DPPH – 189,5 μmol TE/g; ABTS – 641,17 μmol TE/g e FRAP – 656,8 µmol Fe2+/g). Na otimização do processo de spray dryer, apenas sofreram influência das variáveis independentes a coordenada a*, a cromaticidade, a eficiência, os fenólicos totais, as antocianinas, turbidez, molhabilidade, índice de solubilidade em água e o índice de absorção de água. O modelo preditivo da função Desirability gerada foi de 17,3% de maltodextrina e 155 ⁰C. Na validação, os valores reais das variáveis dependentes mostraram um baixo coeficiente de variação, confirmando a predição do modelo. O ácido gálico e a catequina foram destaques em todas as amostras, sendo a polpa in natura a que apresentou o maior conteúdo de bioativos, seguida da polpa liofilizada, da desidratada em estufa a 40 ⁰C e do suco desidratado otimizado em spray dryer. A composição volátil da polpa e dos seus produtos desidratados mostrou que a classe dos terpenos é a que possui a maior porcentagem de compostos. Os compostos voláteis concomitante na polpa e em seus produtos desidratados foram: D-limoneno, copaeno, cariofileno, humuleno, γ-muuroleno e α-terpineol. Apenas o suco desidratado apresentou compostos furanos, que são compostos formados por indução térmica. Com isso, percebe-se que tanto a polpa de jamelão como seus produtos desidratados são ricas fontes de compostos bioativos, com significativa atividade antioxidante. Os pós produzidos conseguiram preservar alguns compostos voláteis presentes na polpa, aproximando assim do seu aroma e sabor característico do jamelão fresco.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESSão CristóvãoporJamelãoCompostos voláteisCompostos bioativosSpray-dryingSecagem por congelaçãoLiofilizaçãoGC-MSLC-DADJambolanVolatile compoundsBioactives compoundsSpray dryingFreeze dryingCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSPerfil de compostos bioativos e volátil dos pós de jamelão (Syzygium cumini) obtidos por diferentes métodos de desidrataçãoProfile of bioactive and volatile compounds of the jamelão (Syzygium cumini) dried powders obtained by different methods of dehydrationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/16151/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALCHRISTIAN_ALLEY_ARAGAO_ALMEIDA.pdfCHRISTIAN_ALLEY_ARAGAO_ALMEIDA.pdfapplication/pdf3936758https://ri.ufs.br/jspui/bitstream/riufs/16151/2/CHRISTIAN_ALLEY_ARAGAO_ALMEIDA.pdfc800e71032a55e44dd28fc1989b6ba36MD52TEXTCHRISTIAN_ALLEY_ARAGAO_ALMEIDA.pdf.txtCHRISTIAN_ALLEY_ARAGAO_ALMEIDA.pdf.txtExtracted texttext/plain345623https://ri.ufs.br/jspui/bitstream/riufs/16151/3/CHRISTIAN_ALLEY_ARAGAO_ALMEIDA.pdf.txt2fd48e2dd53f39d181194dd07227f308MD53THUMBNAILCHRISTIAN_ALLEY_ARAGAO_ALMEIDA.pdf.jpgCHRISTIAN_ALLEY_ARAGAO_ALMEIDA.pdf.jpgGenerated Thumbnailimage/jpeg1254https://ri.ufs.br/jspui/bitstream/riufs/16151/4/CHRISTIAN_ALLEY_ARAGAO_ALMEIDA.pdf.jpg36a078db98d18313f2c4e537a1a7cdfaMD54riufs/161512022-08-22 17:08:30.655oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-08-22T20:08:30Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Perfil de compostos bioativos e volátil dos pós de jamelão (Syzygium cumini) obtidos por diferentes métodos de desidratação |
dc.title.alternative.eng.fl_str_mv |
Profile of bioactive and volatile compounds of the jamelão (Syzygium cumini) dried powders obtained by different methods of dehydration |
title |
Perfil de compostos bioativos e volátil dos pós de jamelão (Syzygium cumini) obtidos por diferentes métodos de desidratação |
spellingShingle |
Perfil de compostos bioativos e volátil dos pós de jamelão (Syzygium cumini) obtidos por diferentes métodos de desidratação Almeida, Christian Alley de Aragão Jamelão Compostos voláteis Compostos bioativos Spray-drying Secagem por congelação Liofilização GC-MS LC-DAD Jambolan Volatile compounds Bioactives compounds Spray drying Freeze drying CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Perfil de compostos bioativos e volátil dos pós de jamelão (Syzygium cumini) obtidos por diferentes métodos de desidratação |
title_full |
Perfil de compostos bioativos e volátil dos pós de jamelão (Syzygium cumini) obtidos por diferentes métodos de desidratação |
title_fullStr |
Perfil de compostos bioativos e volátil dos pós de jamelão (Syzygium cumini) obtidos por diferentes métodos de desidratação |
title_full_unstemmed |
Perfil de compostos bioativos e volátil dos pós de jamelão (Syzygium cumini) obtidos por diferentes métodos de desidratação |
title_sort |
Perfil de compostos bioativos e volátil dos pós de jamelão (Syzygium cumini) obtidos por diferentes métodos de desidratação |
author |
Almeida, Christian Alley de Aragão |
author_facet |
Almeida, Christian Alley de Aragão |
author_role |
author |
dc.contributor.author.fl_str_mv |
Almeida, Christian Alley de Aragão |
dc.contributor.advisor1.fl_str_mv |
Narain, Narendra |
contributor_str_mv |
Narain, Narendra |
dc.subject.por.fl_str_mv |
Jamelão Compostos voláteis Compostos bioativos Spray-drying Secagem por congelação Liofilização GC-MS LC-DAD |
topic |
Jamelão Compostos voláteis Compostos bioativos Spray-drying Secagem por congelação Liofilização GC-MS LC-DAD Jambolan Volatile compounds Bioactives compounds Spray drying Freeze drying CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Jambolan Volatile compounds Bioactives compounds Spray drying Freeze drying |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Jambolan (Syzigium cumini L.) is a fruit harvested from January to May and has a high productivity. For a better use of this rich fruit in health benefits, compounds with exotic and smooth aroma and flavor, it is necessary to apply processes that increase shelf life and preserve its characteristics, minimizing the loss of its benefits. The goal was to obtain the dehydrated powder from pulp/juice of jambolan through different dehydration methods, such as freeze drying, convective drying and the spray drying process, characterize them physicochemically, quantify their bioactive compounds in LC-MS and identify their volatile compositions in GC-MS. The pulp contained 73,25 mg GAE/100 g of phenolic compounds, 14,01 mg QE/100 g of total flavonoids and 5762 mg 3-cy-gicoside/100 g of total anthocyanins. It also showed good antioxidant activity (DPPH – 255,2 μmol TE/g, ABTS - 2944,5 μmol TE/g and FRAP - 2952,17 μmol Fe 2+/g). There was na increase in the concentration of total phenolics, flavonoids and anthocyanins in the freeze-dried powder, with this increase in antioxidant activity (977,4 mg GAE/100 g of phenolic compounds, 443,1 mg QE/100 g of total flavonoids and 1116,4 gt; 3-cy-gicoside/100 g, DPPH – 395,25 μmol TE/g, ABTS – 3331,5 μmol TE/g and FRAP – 5311,11 μmol Fe2+ / g). The dehydrated powders obtained in the convective dryer, at temperatures of 40, 50 and 60 ⁰C, presented a reduction of these compounds, as well as their respective antioxidant activities. Among the samples dehydrated in the convective dryer, the 40 ⁰C showed the best results (203,6 mg GAE/100 g phenolic compounds, 51,05 mg QE/100 g total flavonoids and 766,9 mg 3-cy-gicoside/100 g, DPPH – 189,5 μmol TE/g, ABTS – 641,17 μmol TE/g and FRAP – 656,8 μmol Fe2+/g). In the optimization of the spray dryer process, just the a* coordinate, chroma, efficiency, total phenolics, anthocyanins, turbidity, wettability, water solubility index and water absorption index were influenced by the independent variables. The predictive model of the Desirability function generated was 17,3% maltodextrin and 155 °C. In the validation, the actual values of the dependent variables showed a low coefficient of variation, confirming the prediction of the model. Gallic acid and catechin were the most important compounds in all samples, with fresh pulp having the highest bioactive contents, followed by freeze-dried powder, convective-dried powder at 40 °C and dehydrated powder obtained from juice at optimized conditions in spray dryer. The volatile composition of the pulp and its dehydrated products showed that the terpene class is the one with the highest percentage of compounds. The concomitant volatile compounds in the pulp and its dehydrated products were: D-limonene, copaene, caryophyllene, humulene, γ-muurolene and α-terpineol. Only the dehydrated powder obtained from juice in spray dryer had furan compounds, which are formed by thermal induction. Therefore, it is noticed that both the pulp of jambolan and its dehydrated products are rich sources of bioactive compounds, with significant antioxidant activity. The dried powders produced were able to preserve some volatile compounds present in the pulp, thus approaching its aroma and flavor characteristic of fresh jambolan. |
publishDate |
2019 |
dc.date.issued.fl_str_mv |
2019-01-27 |
dc.date.accessioned.fl_str_mv |
2022-08-22T20:08:30Z |
dc.date.available.fl_str_mv |
2022-08-22T20:08:30Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
ALMEIDA, Christian Alley de Aragão. Perfil de compostos bioativos e volátil dos pós de jamelão (Syzygium cumini) obtidos por diferentes métodos de desidratação. 2019. 160 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2019. |
dc.identifier.uri.fl_str_mv |
http://ri.ufs.br/jspui/handle/riufs/16151 |
identifier_str_mv |
ALMEIDA, Christian Alley de Aragão. Perfil de compostos bioativos e volátil dos pós de jamelão (Syzygium cumini) obtidos por diferentes métodos de desidratação. 2019. 160 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2019. |
url |
http://ri.ufs.br/jspui/handle/riufs/16151 |
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Pós-Graduação em Ciência e Tecnologia de Alimentos |
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Universidade Federal de Sergipe |
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