title: Identification of bioactive compounds from jambolão (Syzygium cumini) and antioxidant capacity evaluation in different pH conditions.
abstract: The composition of carotenoids and phenolic compounds from jambolão fruits (Syzygium cumini) was determined by HPLC-DAD-MS/MS. Two main carotenoids were found in the fruits, all-trans-lutein (43.7%) and all-trans-β-carotene (25.4%). The anthocyanin composition was characterised by the presence of 3,5-diglucosides of five out of six aglycones commonly found in foods. This pattern was also observed for the other flavonoids, since diglucosides of dihydromyricetin, methyl-dihydromyricetin and dimethyl-dihydromyricetin, along with myricetin glucoside and a galloyl-glucose ester were identified. Furthermore, the antioxidant capacity of a functional extract rich in anthocyanins was evaluated through the scavenging capacities of ABTS(+) and peroxyl radical (ORAC) and the protective effect against singlet oxygen ((1)O2). The TEAC values indicated that the hemiacetals/chalcones and quinonoidal bases species (pH⩾5) possess higher scavenging capacity as compared to the flavylium cation (pH<3). The functional extract also showed 60% of dimethylanthracene protection against (1)O2 and an ORAC value of 16.4μmolTrolox/gfruit.
authors.affiliation: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, P.O. Box 6121, Campinas, SP 13083-862, Brazil.
authors.forename: Adelia F
authors.initials: AF
authors.lastname: Faria
authors.affiliation: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, P.O. Box 6121, Campinas, SP 13083-862, Brazil.
authors.forename: Marcella C
authors.initials: MC
authors.lastname: Marques
authors.affiliation: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, P.O. Box 6121, Campinas, SP 13083-862, Brazil. Electronic address: azm@fea.unicamp.br.
authors.forename: Adriana Z
authors.initials: AZ
authors.lastname: Mercadante
keywords: Anthocyanins; Antioxidant capacity; CIELAB colour; Carotenoids; Flavonoids; HPLC-DAD-MS/MS; Myrtaceae; ORAC; Singlet oxygen; Syzygium cumini