Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodres.2019.108750 http://hdl.handle.net/11449/198415 |
Resumo: | 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. |
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Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat dryingAnthocyaninsAntioxidant activityBioactive compoundsColor parameterscyanidin 3,5-glucoside (PubChem CID: 44256718)delphinidin 3,5-glucoside (PubChem CID: 10100906)ferric sulfate (PubChem CID: 24826)Flavonolsgallic acid (PubChem CID: 370)Jambolanlaricitrin 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)PowderStoragesyringetin 3-galactoside (PubChem CID: 44259488)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, BrazilUniversity of Campinas (Unicamp), Pedro Zaccaria, 1300, Jardim Morro Azul, 13484-350, Campus Cidade Universitária de Limeira, São Paulo, Brazil. Electronic address: beatrizsrocchetti@gmail.comInstituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La ManchaAvda. Camilo José Cela S/NSão 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.brUniversidade Estadual Paulista (Unesp)Universidade Estadual de Campinas (UNICAMP)Instituto Regional de Investigación Científica AplicadaTavares, Iasnaia Maria de CarvalhoSumere, Beatriz RocchettiGómez-Alonso, SergioGomes, EleniHermosín-Gutiérrez, IsidroDa-Silva, RobertoLago-Vanzela, Ellen Silva2020-12-12T01:12:18Z2020-12-12T01:12:18Z2020-02-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article108750http://dx.doi.org/10.1016/j.foodres.2019.108750Food research international (Ottawa, Ont.), v. 128, p. 108750-.1873-7145http://hdl.handle.net/11449/19841510.1016/j.foodres.2019.1087502-s2.0-85077987988Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood research international (Ottawa, Ont.)info:eu-repo/semantics/openAccess2021-10-23T11:16:43Zoai:repositorio.unesp.br:11449/198415Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:26:25.745982Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying |
title |
Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying |
spellingShingle |
Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying Tavares, Iasnaia Maria de Carvalho 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) |
title_short |
Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying |
title_full |
Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying |
title_fullStr |
Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying |
title_full_unstemmed |
Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying |
title_sort |
Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying |
author |
Tavares, Iasnaia Maria de Carvalho |
author_facet |
Tavares, Iasnaia Maria de Carvalho Sumere, Beatriz Rocchetti Gómez-Alonso, Sergio Gomes, Eleni Hermosín-Gutiérrez, Isidro Da-Silva, Roberto Lago-Vanzela, Ellen Silva |
author_role |
author |
author2 |
Sumere, Beatriz Rocchetti Gómez-Alonso, Sergio Gomes, Eleni Hermosín-Gutiérrez, Isidro Da-Silva, Roberto Lago-Vanzela, Ellen Silva |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade Estadual de Campinas (UNICAMP) Instituto Regional de Investigación Científica Aplicada |
dc.contributor.author.fl_str_mv |
Tavares, Iasnaia Maria de Carvalho Sumere, Beatriz Rocchetti Gómez-Alonso, Sergio Gomes, Eleni Hermosín-Gutiérrez, Isidro Da-Silva, Roberto Lago-Vanzela, Ellen Silva |
dc.subject.por.fl_str_mv |
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) |
topic |
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 |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-12T01:12:18Z 2020-12-12T01:12:18Z 2020-02-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.foodres.2019.108750 Food research international (Ottawa, Ont.), v. 128, p. 108750-. 1873-7145 http://hdl.handle.net/11449/198415 10.1016/j.foodres.2019.108750 2-s2.0-85077987988 |
url |
http://dx.doi.org/10.1016/j.foodres.2019.108750 http://hdl.handle.net/11449/198415 |
identifier_str_mv |
Food research international (Ottawa, Ont.), v. 128, p. 108750-. 1873-7145 10.1016/j.foodres.2019.108750 2-s2.0-85077987988 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food research international (Ottawa, Ont.) |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
108750 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129520687906816 |