Changes in enzymes, phenolic compounds, tannins, and vitamin C in various stages of jambolan (Syzygium cumini Lamark) development

Brandão, Taís Silva de Oliveira; Sena, Amanda Reges de; Teshima, Elisa; David, Jorge; Assis, Sandra Aparecida de

doi:10.1590/s0101-20612011000400004

Cited by 9 publications

(8 citation statements)

References 27 publications

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“…According to the results of these previous studies, the concentrations varied between 1483 and 6713.7 mg/kg, depending on the fruit ripeness and region of origin (Benherlal and Arumughan ; de Brandão et al . ; Faria et al . ).…”

Section: Resultsmentioning

confidence: 99%

Phenolic Profile, Organic Acids and Antioxidant Activity of Frozen Pulp and Juice of the Jambolan (Syzygium Cumini)

Coelho

Azevedo

Corrêa

et al. 2015

Journal of Food Biochemistry

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Phenolic compounds belonging to the families of flavonoids, anthocyanins, phenolic acids and t-resveratrol (quantified by reversed-phase high-performance liquid chromatography with diode array detection and fluorescence detection), organic acids and in vitro antioxidant activity were determined for the frozen pulp and juice of jambolan (also known as black plum). The main organic acids were malic and lactic. The concentration of total phenolics and monomeric anthocyanins are similar to those of other foods considered as sources of these compounds in the human diet. The flavonoids present were procyanidin B1 and catechin, and the main monoglucoside anthocyanin present was cyanidin 3-glucoside, representing 11% of total monomeric anthocyanins of the products. Gallic and chlorogenic acids were the main phenolic acids. The antioxidant activities of jambolan products were considered acceptable as compared to other potentially antioxidant foods. The bioactive compounds contributed significantly to the total antioxidant activity of the jambolan products. It was noted that procyanidin B1 was the main antioxidant compound present.

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Section: Resultsmentioning

confidence: 99%

Phenolic Profile, Organic Acids and Antioxidant Activity of Frozen Pulp and Juice of the Jambolan (Syzygium Cumini)

Coelho

Azevedo

Corrêa

et al. 2015

Journal of Food Biochemistry

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“…Condensed tannin content (CTC) reported in skin and pulp of jambolan fruit was 11.92 and 9.03 mg catechin equivalents [CE]/kg FW, respectively (Tavares et al, 2016). Few studies have reported a decrease in the level of tannins with ripening and maturation of jambolan fruit (Brandão et al, 2011;Lestario et al, 2017). Tannin content reported in pulp extract of green, green/purple, purple/ green, half ripe and fully ripe jambolan fruit was 606.8, 669.4, 306.6, 241.52 and 185.7 mg/100 g, respectively (Brandão et al, 2011).…”

Section: Tanninsmentioning

confidence: 99%

“…TPC in methanolic and methylene chloride extracts of Jambolan leaves was reported to be 1403 and 655 mg GAE/100 g DW, respectively (Mohamed et al, 2013). The concentration of phenolic compounds was higher in immature jambolan fruit and it decreased with ripening and maturation (Brandão et al, 2011). These authors reported a TPC of 671.3, 705.0, 338.8, 283.0 and 208.3 mg/100 g in pulp extract of green, green/purple, purple/green, half ripe and fully ripe jambolan fruit, respectively.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects

Singh

Kaur

et al. 2018

Int J of Food Sci Tech

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Summary Jambolan is a rich source of bioactive phenolic compounds that have many potential health benefits. Phenolic acids, flavonoids (mainly anthocyanins, flavonols, flavanols and flavanonols) and tannins are the major phenolic compounds present in different parts of jambolan plant. Jambolan fruit skin mainly contains anthocyanins (such as delphinidin, petunidin, malvidin in glycosylated forms), while the pulp is primarily rich in phenolic acids (such as gallic acid and ellagic acid) and tannins (mostly ellagitannins). Moreover, many other compounds have been reported to be present in jambolan fruit. Apart from fruit skin and pulp, jambolan leaves contain flavonoids such as quercetin, myricetin and flavonol glycosides, while seeds are known to contain ellagic acid, gallic acid and quercetin. Health‐promoting activities of phenolic compounds present in jambolan reported in the literature are functioning as anti‐inflammatory, anti‐allergic, antihyperglycaemic, anticancer, cardioprotective, radioprotective, antibacterial, chemopreventive and antioxidant agents.

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“…It can be depicted from factorial analysis results in Figure that tannins, phenolics, and antioxidant contents decreased with increasing storage temperature. Higher temperature results in maturation of fruit due to increased enzyme activity and generally it also leads to decrease in tannin contents as they polymerize when maturity proceeds (Brandão, de Sena, Teshima, David, & Assis, ). Generally, MAP packages of showed highest antioxidants when kept at 5°C and in addition the data shown in Figure presents a good correlation of bioactive compounds of dates with antioxidant activity which is consistent with those of other fruits (Ghafoor, Al‐Juhaimi, & Choi, ).…”

Section: Resultsmentioning

confidence: 99%

Phenolic, tannin, antioxidant, color, and sensory attributes of Barhi date (Phoenix dactylifera) fruit stored in modified atmosphere packages

et al. 2018

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Modified atmosphere packaging (MAP) was evaluated for total phenolic contents (TPC), antioxidant, tannin, color, and sensory properties of fresh Barhi dates. Polypropylene (PP) and polyethylene (PE) with different perforations (0 [H0], 50 µm [H3], 100 µm [H6], and 150 µm [H9]) were evaluated for storing fresh Barhi dates for up to 45 days at 1 to 25°C temperature. MAP significantly (p ≤ .05) affected the properties investigated as compared to control. PE dates have higher (p ≤ .05) TPC than PP dates, whereas other properties remained largely unaffected by packaging material. TPC and antioxidant activity were higher (p ≤ .05) in H0 treated dates. H9 perforated packaged dates exhibited higher (p ≤ .05) tannin contents, better sensory and color attributes. Barhi dates exhibited fresh‐like quality and better antioxidant properties at low storage temperature (5°C) for up to 2 weeks’ storage and similar was verified by principal component analysis using HJ plots where storage temperature was observed as major factor. Practical applications Modified atmosphere packaging or MAP is an emerging technique for preserving fresh fruits and vegetables and it is being studied extensively for different fresh commodities in order to preserve their fresh like characteristics. There is a need to study MAP effects on storing new and economically important fruits such as Barhi dates which have shorter life in early stages of maturity but cherished when freshly harvested due to various health benefits and characteristic taste and quality. MAP was effectively tested and applied for preserving Barhi dates and MAP variables were evaluated in order to find the best packaging conditions which may ensure maximum consumer benefits and date quality.

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Changes in enzymes, phenolic compounds, tannins, and vitamin C in various stages of jambolan (Syzygium cumini Lamark) development

Cited by 9 publications

References 27 publications

Phenolic Profile, Organic Acids and Antioxidant Activity of Frozen Pulp and Juice of the Jambolan (Syzygium Cumini)

Phenolic Profile, Organic Acids and Antioxidant Activity of Frozen Pulp and Juice of the Jambolan (Syzygium Cumini)

Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects

Phenolic, tannin, antioxidant, color, and sensory attributes of Barhi date (Phoenix dactylifera) fruit stored in modified atmosphere packages

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