JAMBOLAN FLOUR (Syzygium cumini (L.) Skeels): PHYSICOCHEMICAL, BIOACTIVE, AND TECHNOLOGICAL CHARACTERIZATION

Jambolan (Syzygium cumini (L.) Skeels) is a recognized source of phenolic compounds, particularly anthocyanins, which are notable for their intense pigmentation and biological properties, such as antioxidant and anti-inflammatory activities However, this fruit is highly seasonal and, in its fresh state, exhibits high moisture content and low acidity, characteristics that increase its perishability. Therefore, drying represents a strategy to extend the shelf life of this food, as well as to enable the production of an alternative flour aimed at its use as an ingredient in the development of new food products. This study aims to investigate the physical, chemical, and technological potential of jambolan flour. The flour was obtained from jambolan pulp and peel through drying in a forced-air convective oven (24–48h) followed by milling in an electric processor, after which it will undergo characterization. Jambolan flour was analyzed in terms of morphology (Scanning Electron Microscopy), particle size distribution, color attributes, and standard physicochemical parameters (pH, titratable acidity, and total soluble solids). Proximate composition, lipid profile (Gas Chromatography – GC), total phenolic content, total monomeric anthocyanins, phenolic profile (High-Performance Liquid Chromatography – HPLC), in vitro antioxidant activity, and technological functional properties (water and oil absorption capacities, water solubility, swelling power, emulsifying capacity, and emulsion stability) were also determined. Jambolan flour presented 22.85% moisture, 2.40% ash, 5.11% protein, 3.25% lipids, 45.94% carbohydrates, and 20.45% total dietary fiber, including 11.85% soluble and 8.60% insoluble fiber, with an energy value of 233.45 kcal/100 g. A total of 25 phenolic compounds were identified by HPLC, with gallic acid (371.19 mg/kg), syringic acid (60.10 mg/kg), and q-vanillin (62.78 mg/kg) being the predominant compounds. Total phenolic compounds reached 1,004.62 mg/kg, while total anthocyanins reached 573.10 mg/kg, corresponding to approximately 57% of the quantified phenolic compounds. Regarding technological properties, the flour exhibited a water absorption capacity of 1.05 g/g, oil absorption capacity of 1.47 g/g, water solubility of 48.62%, swelling power of 32.63 g/g, and emulsifying capacity of 34.03%. Jambolan flour demonstrated a favorable nutritional profile, characterized by a high dietary fiber content and substantial concentrations of phenolic compounds and anthocyanins. The evaluated technological properties indicated functional characteristics that may support its incorporation into food formulations. Collectively, these findings demonstrate the nutritional, bioactive, and technological potential of jambolãan flour. Furthermore, cake formulations will be developed by partially replacing conventional wheat flour with jambolan flour. 
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001.