STUDY OF CHANGES IN THE QUALITATIVE AND QUANTITATIVE PROFILES OF ANTHOCYANINS DURING THE STORAGE OF DEHYDRATED PRODUCT OF JAMBOLAN (Syzygium cumini (L.)) AT DIFFERENT TEMPERATURES

The jambolan is a rich fenolic compounds fruit that showed great potential as raw material for development of dehydrated product in powder form with high levels of anthocyanins1. To verify its aplicability as food coloring, is of high importance, firstly, evaluate the powder stability in diferent storage temperatures, to ensure the desired coloring to the product and still promote aditional health benefits. On this, this paper aimed to evaluate qualitative and quantitative changes suffered by anthocyanins inside the dehydrated powdered product based on jambolan, using the foam bed drying technique, immediately after its production (time 0) and after 120 and 150 days of storage in three temperatures (4, 25 and 35 °C). Therefore, it was used high efficiency liquid chromatography with diode arrangement detector coupled to the electrospray ionization system and mass spectrometer (HPLC-DAD-ESI-MSn). The dehydrated product was elaborated from a foam containing jambolan juice (67,5%) and the additions Emustab® (Selecta)(10%), Super Liga Neutra® (2,5%) e Maltodextrine 10 DE (20%), that was dehydrated in a 80 °C dryer untill reaching equilibrium moisture. The dehydrated products were split in 4 grams portions, conditionated metallic PET packages (95x120x0,22 mm) and, storage in stove type B.O.D at different temperatures for 150 days. The anthocyanins present in the dehydrated products were extracted and analysed according to the methodology proposed by Tavares and colaborators. The results show no qualitative changes to the anthocyanins profile at the end of the storage, being found the derived acylated diglycosylated of delphinidin (dp), cyanidin (cy), petunidin (pt), peonidin (pn) and malvidin (mv), as well as the derived monoglycosylated of the same aglycones, except from pn in all samples. The total content of anthocyanins in the initial sample was approximately 2479 mg equivalent of mv-3,5-diglic/kg of powder (dry basis). This value has not significantly statistically differed (P<0.05) from the samples after 120 days of storage in all temperatures, however it differed from samples storaged in 150 days having a loss of 6,5%, 8,0% and 9,8% in storage temperatures of 4, 25 and 35 °C, respectively. This behavior was similar to the behavior of the anthocyanins profile molar ratio (%), once the molar ratios of the samples stored at 120 days did not significantly statistically differed (P<0.05) from the initial molar ratio, and, the molar ratios of the samples stored at 150 days did differ. It can be concluded that the anthocyanins present in dehydrated product based on jambolan were more influenced by storage time than temperature and had a short loss after 150 days of storage, and maintained it selves stable throughout the first 120 days, being it a promissing product for usage as ingredient in foods, being able to contribute for a better coloring and augment to functional potencial.

1 Tavares, I. M. de C., Nogueira, T. Y. K., Mauro, M. A., Gómez-Alonso, S., Da-Silva, R., Hermosín-Gutiérrez, I., & Lago-Vanzela, E. S. (2017). Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: quantitative and qualitative changes of the phenolic compounds. Food Research International, 102, 32–42.

Financial support: This work was supported by CAPES (grant number PDSE 99999.012757/2013-06); FAPESP (grant number 2013/19057-2 and 2017/16482-5).