Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying

Iasnaia Maria de Carvalho Tavares; Beatriz Rocchetti Sumere; Sergio Gómez-Alonso; Eleni Gomes; Isidro Hermosín-Gutiérrez; Roberto Da-Silva; Ellen Silva Lago-Vanzela

doi:10.1016/j.foodres.2019.108750

Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying

Food Res Int. 2020 Feb:128:108750. doi: 10.1016/j.foodres.2019.108750. Epub 2019 Oct 31.

Authors

Iasnaia Maria de Carvalho Tavares¹, Beatriz Rocchetti Sumere², Sergio Gómez-Alonso³, Eleni Gomes⁴, Isidro Hermosín-Gutiérrez⁵, Roberto Da-Silva⁶, Ellen Silva Lago-Vanzela⁷

Affiliations

¹ 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: iasnaia.tavares@unesp.br.
² 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.
³ Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain. Electronic address: sergio.gomez@uclm.es.
⁴ 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: eleni.gomes@unesp.br.
⁵ Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain. Electronic address: isidro.hermosin@uclm.es.
⁶ 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: roberto.silva@unesp.br.
⁷ 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.

PMID: 31955732
DOI: 10.1016/j.foodres.2019.108750

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-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.

Keywords: Anthocyanins; Antioxidant activity; Bioactive compounds; Color parameters; Flavonols; Jambolan; Powder; Storage; cyanidin 3,5-glucoside (PubChem CID: 44256718); delphinidin 3,5-glucoside (PubChem CID: 10100906); ferric sulfate (PubChem CID: 24826); gallic acid (PubChem CID: 370); 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); syringetin 3-galactoside (PubChem CID: 44259488).

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants / analysis*
Color
Desiccation / methods*
Flavonols / analysis
Food Quality*
Food Storage / methods*
Fruit and Vegetable Juices / analysis*
Phenols / analysis*
Powders
Syzygium*
Temperature

Substances

Antioxidants
Flavonols
Phenols
Powders