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Evaluation of bioactive compounds in an infused drink prepared from the powder of jaboticaba ( Myrciaria cauliflora ) peels
Author(s) -
Marsiglia Wanda Izabel Monteiro de Lima,
Oliveira Líbia de Sousa Conrado,
Santiago Ângela Maria,
Araújo Valmara Silva,
Melo Beatriz Cavalcanti Amorim,
Almeida Raphael Lucas Jacinto,
Santos Newton Carlos
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15731
Subject(s) - gallic acid , extraction (chemistry) , bioactive compound , chemistry , nutraceutical , polyphenol , food science , chromatography , organic chemistry , antioxidant , biochemistry
The aim of this work was to evaluate the bioactive compounds in a drink‐type infusion prepared from the powder of the jaboticaba peels ( Myrciaria cauliflora ). The powder obtained from drying jaboticaba peels at the three different temperature ranges was analyzed for physical parameters and bioactive compounds. The results obtained from the analysis of the total phenolic compounds indicated that the powder was selected and stored for a period of 180 days. An experimental factorial design 2 3 was carried out to identify the best condition for the extraction of bioactive compounds in the infusion prepared from jaboticaba peel powder. The best condition to prepare the infused drink is with a mass of 2 g, extraction time of 3 min, and at a temperature of 100℃, thus achieving the highest content of bioactive compounds (47.16 mg/L). Thirteen phenolic substances were identified in the infusion from jaboticaba peel powder, especially gallic acid and hesperidin. Novelty impact statement The drying conditions were determined to obtain the dried jaboticaba peels with a high content of bioactive compounds, mainly anthocyanins and flavonoids. For infusion, the extraction capacity of phytochemicals is important, that is why a functional tea with the powder of the peels of jaboticaba was formulated and optimized for its nutraceutical properties. In addition, the results indicated the stability of phenolic compounds and physical parameters after 180 days of storage. Thus, this scientific study has practical relevance in the selection of the best extraction condition for bioactive compounds for the preparation of the infused drink (tea) using the powder of the jaboticaba peels.