Identification of bioactive compounds from jambolão (Syzygium cumini) and antioxidant capacity evaluation in different pH conditions

Adelia F Faria; Marcella C Marques; Adriana Z Mercadante

doi:10.1016/j.foodchem.2010.12.007

Identification of bioactive compounds from jambolão (Syzygium cumini) and antioxidant capacity evaluation in different pH conditions

Food Chem. 2011 Jun 15;126(4):1571-8. doi: 10.1016/j.foodchem.2010.12.007. Epub 2010 Dec 7.

Authors

Adelia F Faria¹, Marcella C Marques¹, Adriana Z Mercadante²

Affiliations

¹ 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.
² 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.

PMID: 25213929
DOI: 10.1016/j.foodchem.2010.12.007

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.

Keywords: Anthocyanins; Antioxidant capacity; CIELAB colour; Carotenoids; Flavonoids; HPLC-DAD-MS/MS; Myrtaceae; ORAC; Singlet oxygen; Syzygium cumini.