Jabuticaba Skin Flour AsA Functional Food Ingredient: Phenolic Profile, Antioxidant Potential and Functional Technological Properties

Year : 2024 | Volume : 13 | Issue : 03 | Page : 01 08
    By

    Fabíola Fonseca Lage,

  • Angelita Duarte Corrêa,

  • Ana Paula de Carvalho Alves,

  • Adelir Aparecida Saczk,

  1. Research Scholar, Department of Engenharia Agricola – Universidade Federal de Lavras
  2. Research Scholar, Department of Engenharia Agricola – Universidade Federal de Lavras
  3. Research Scholar, Department of Engenharia Agricola – Universidade Federal de Lavras
  4. Research Scholar, Department of Engenharia Agricola – Universidade Federal de Lavras

Abstract

Brazilian-native fruit, jabuticaba, is a member of the Myrtaceae family that is typically consumed naturally. The jabuticaba skin flour (JSF) is rich in phenolic compounds, the most active antioxidants present in plants, being able to stop oxidative damage and reduce the risk of oxidative stress linked to different degenerative diseases, thus become interesting to the consumer. Despite all this antioxidant potential, little is known about their characterization and about the functional-technological properties of this flour. The objective of this study was to identify and quantify phenolics, measure their antioxidant capacity and investigate the functional-technological properties of JSF, in order to verify the feasibility of its use in the food industry. The following analyzes were carried out: quantification of total phenolic compounds, determination of antioxidant activity, identification and quantification of phenolic compounds by HPLC, and the identification of Functional-technological properties: water and oil absorption, nitrogen solubility, foam volume and emulsion stability. Gallic, ellagic and salicylic acids were identified in JSF, as well as monomers of condensed tannins, e.g. epicatechin and gallocatechin. The phenolic compound which occurred in larger amounts was epicatechin. Analyses of functional-
technological properties indicated that JSF has good water absorption and emulsion stability. JSF shows up as a promising alternative as an additive in formulations, such as yogurts, soups, sauces, sausages, pasta, cheese, pastries and bakery products.

Keywords: Plinia jaboticaba, phenolic compounds, functional-technological properties, natural antioxidant, additive.

[This article belongs to Research & Reviews : Journal of Food Science & Technology ]

How to cite this article:
Fabíola Fonseca Lage, Angelita Duarte Corrêa, Ana Paula de Carvalho Alves, Adelir Aparecida Saczk. Jabuticaba Skin Flour AsA Functional Food Ingredient: Phenolic Profile, Antioxidant Potential and Functional Technological Properties. Research & Reviews : Journal of Food Science & Technology. 2024; 13(03):01-08.
How to cite this URL:
Fabíola Fonseca Lage, Angelita Duarte Corrêa, Ana Paula de Carvalho Alves, Adelir Aparecida Saczk. Jabuticaba Skin Flour AsA Functional Food Ingredient: Phenolic Profile, Antioxidant Potential and Functional Technological Properties. Research & Reviews : Journal of Food Science & Technology. 2024; 13(03):01-08. Available from: https://journals.stmjournals.com/rrjofst/article=2024/view=183568


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Regular Issue Subscription Original Research
Volume 13
Issue 03
Received 02/05/2024
Accepted 07/10/2024
Published 10/10/2024
251

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