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Research & Reviews : Journal of Food Science & Technology Original Research

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

  1. Fabíola Fonseca Lage
  2. Angelita Duarte Corrêa
  3. Ana Paula de Carvalho Alves
  4. Adelir Aparecida Saczk

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

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