Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/30450
Title: Study of jambolan pulp bioactive compounds
Other Titles: Estudo de compostos bioativos presentes na polpa de jambolão
Keywords: Antioxidants
Anthocyanins
Polyphenols
Tannins
Syzygium cumini
Antioxidantes
Antocianinas
Polifenois
Taninos
Issue Date: 2017
Publisher: Universidade Federal de Minas Gerais
Citation: OLIVEIRA, E. R. de et al. Study of jambolan pulp bioactive compounds. Caderno de Ciências Agrárias, Montes Claros, v. 9, n. 3, 2017. Suplemento 1.
Abstract: Jambolan fruit is small and the taste, although a little astringent, is pleasant to the palate, especially when ripe; the color presents great visual impact, but with no characteristic aroma. It is an excellent source of antioxidants, thus could be included in the ranking of fruits with excellent nutraceutical potential. These natural compounds have aroused interest, due to their nutritional and therapeutic effects, due to their antioxidant action. The objective of this work was to characterize the jambolan fruit as to the bioactive compounds present in its pulp. Analyzes of total phenolic compounds, anthocyanins, tannins and, antioxidant capacity were carried out by the DPPH free radical scavenging method. The jambolan presented total phenolic compounds content of 309.03 mg GAE 100 mL-1 of pulp; anthocyanins of 220.87 mg L-1 of pulp, tannins of 16.82 mg TA 100 mL-1 of pulp, EC50 of 245.61 mg L-1 of pulp, and 96.03% of free radical sequestration. Jambolan is a fruit that has high antioxidant capacity and its processing in the form of jelly, sweets and beverages would be a way to add value to the fruit and provide a food with nutraceutical properties for the consumers.
URI: https://seer.ufmg.br/index.php/ccaufmg/article/view/10190
http://repositorio.ufla.br/jspui/handle/1/30450
Appears in Collections:DCA - Artigos publicados em periódicos

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