Spray-dried extracts from Syzygium cumini seeds: Physicochemical and biological evaluation

Peixoto, Maria Paula Garofo; Freitas, Luís Alexandre Pedro de

doi:10.1590/s0102-695x2012005000124

Cited by 13 publications

(5 citation statements)

References 23 publications

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“…In India, jambolan has a long history of use in the treatment of various diseases (Ayyanar & Subash-Babu, 2012;Baliga, Bhat, Baliga, Wilson, & Palatty, 2011;Sah & Verma, 2011;Rodrigues et al, 2015;Sari, Setiawan, & Siswoyo, 2015) especially diabetes (Helmstädter, 2008;Kumar et al, 2008;Tupe et al, 2015). Moreover, there is an increasing interest in the inclusion of jambolan in the human diet as a fresh fruit and also as prepared foods like health juice (Swami, Thakor, Patil, & Haldankar, 2012), jam (Lago, Gomes, & Da-Silva, 2006;Lago-Vanzela, Santos, Lima, Gomes & Silva, 2011), pulp (Aqil, Gupta, Munagala, Jeyabalan, & Kausar, 2012), frozen yoghurt (Bezerra, Araujo, Santos, & Correia, 2015), muffins (Singh, Kaur, Shevkani, & Singh, 2015), seed powder (Sheikh, Shahnawaz, Nizamani, Bhanger, & Ahmed, 2011), wine (Nuengchamnong & Ingkaninan, 2009), spray-dried extracts from its seeds (Peixoto & Freitas, 2013), spray-dried fruit juice powder (Santhalakshmy, Don Bosco, Francis, & Sabeena, 2015), freeze-dried fruit (Santana et al, 2015) and powder obtained by drying residue from peel and seeds in a spouted bed (Mussi, Guimarães, Ferreira, & Pereira, 2015).…”

Section: Introductionmentioning

confidence: 99%

Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)

Tavares

Lago-Vanzela

Rebello

et al. 2016

Food Research International

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Jambolan fruit has been used in traditional Indian medicine and has recently attracted interest as a functional food. The comprehensive study by HPLC-DAD-ESI-MS/MS has revealed the occurrence of around 74 individual phenolic compounds in the edible parts of jambolan, including 9 anthocyanins (mainly based on delphinidin, petunidin and malvidin), 9 flavonols (myricetin, laricitrin and syringetin glycosides), 19 flavanonols (dihexosides of dihydromyricetin and its methylated derivatives), 8 flavan-3-ol monomers (mainly gallocatechin), 13 gallotanins and 13 ellagitanins, together with some proanthocyanidins (highly galloylated prodelphinidins) and free gallic and ellagic acids. No hydroxycinnamic acid derivatives were detected. The skin of the jambolan fruit accumulated great amounts of phenolic compounds, almost all of the non-tannin phenolics. In contrast, condensed tannins (proanthocyanidins) and hydrolyzable tannins (gallotannins and ellagitannins) were present in both edible parts, accounting for greater amounts in the skin. Overall, the main phenolics of jambolan were anthocyanins and hydrolyzable tannins (similar amounts of gallotannins and ellagitanins), followed by flavanonols, flavonols and flavan-3-ols.

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Section: Introductionmentioning

confidence: 99%

Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)

Tavares

Lago-Vanzela

Rebello

et al. 2016

Food Research International

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“…Particle size distribution is related to bioavailability and ensures uniform and constant release of the product. Extract powders with a particle size larger than 200 μm are free-flowing, whereas those with smaller particles increase the risk of cohesion and are non-free-flowing (poor flowability) (Peixoto and Freitas, 2013). Although the particle's mean diameter of the S. androgynus extract powder was smaller than 200 μm (60.2 μm), it was the same as that of product X containing S. androgynus and ten times higher than the spraydried S. androgynus extract.…”

Section: Morphology and Physical Properties Identificationmentioning

confidence: 92%

“…The angle of repose depends on interparticle frictions and adhesion forces (Peixoto & Freitas, 2013). According to the pharmaceutical requirements in USP 35-NF 30 (2012), the powder's flowability is passable with an angle of repose in the range of 41 to 45, and adding a lubricant is suggested so to improve it to 36-40 (fair, no aid is needed), 31-35 (good), or even up to 25-30 (excellent).…”

Section: Morphology and Physical Properties Identificationmentioning

confidence: 99%

Characterization of Spray Dried Extract Katuk (Sauropus androgynus)

et al. 2022

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Katuk (Sauropus androgynus) leaves have been traditionally used in Indonesia for increasing human breast milk production. In the previous research, katuk leaves have high moisture content, therefore katuk leaves extract were being prepared as spray dried S. androgynus extract. The freeze dried leaves were extracted with ultrasonic assisted extraction method using ethanol 80% as a solvent. Then, katuk extract was dried with spray drying method using maltodextrin as a drying aid. To improve the physical characteristics of this extract, it was mixed with mannitol, spray dried lactose, and crospovidone into S. androgynus extract powder. The results showed better physical characteristics, especially on moisture content and flow properties of powders. Metabolic profiles of all samples were analysed by thin layer chromatography (TLC) densitometry method, while the dried extract was dissolved in a suitable solvent and then spotted on GF254 and the plate was developed using a mixture of n-butanol:acetic acid:water (60:22:1.2). Based on TLC profiles, there are three different spots can be seen clearly at 366 nm on chromatogram of S. androgynus leaves, freeze dried leaves, spray dried leaves extract, and leaves extract powder. There is one spot (S3) at Rf 0.80 which is a stable chemical compound that is not affected by all factors in the entire process in S. androgynus extract powder formulations from extraction, drying, to formulation.

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“…These parameters can be useful for designing appropriate storage conditions for industrial scale-up of the process. Another possibility of increasing the stability of the jamun seed extract was proposed by Peixoto & Freitas [2013]. The authors spray-dried the aqueous extract using silicon dioxide and cassava starch as carriers.…”

Section: Application Of Jamun Seeds and Their Extract In The Food Ind...mentioning

confidence: 99%

Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits

Tak¹,

Kaur²,

Jain³

et al. 2022

Pol. J. Food Nutr. Sci.

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Jamun fruit, a member of the Myrtaceae family, is commercially grown in tropical and subtropical areas of the world for its fruits with sweet, sour, and astringent luscious flesh. Seeds of jamun fruits are discarded as trash during the industrial processing of fruit pulp into beverages, jellies, jam, vinegar, wine, and squash. These seeds are a potential source of bioactive compounds including hydrolysable tannins, phenolic acids, flavonoids, other phenolics, terpenoids, phloroglucinol derivatives and saponins, which have been endorsed several biological activities, such as antidiabetic, anticancer, anti-inflammatory, antioxidant, antimicrobial, antihyperlipidemic and antihypercholesterolemic, as well as cardioprotective, hepatoprotective and neuroprotective properties. High contents of carbohydrates, dietary fiber, minerals, and ascorbic acid have also been found in jamun seeds. However, potential utilization of these seeds as innovative implements for health benefits has not yet been fully understood. We aim to compile scientific research and recent advances on jamun seed nutritional profile, bioactive compounds composition, bioactive properties, and their potential as an ingredient in functional food formulation.

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Spray-dried extracts from Syzygium cumini seeds: Physicochemical and biological evaluation

Cited by 13 publications

References 23 publications

Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)

Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)

Characterization of Spray Dried Extract Katuk (Sauropus androgynus)

Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits

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