Changes in enzymes, phenolic compounds, tannins, and vitamin C in various stages of jambolan (Syzygium cumini Lamark) development

The physiological state of a fruit is closely related to ripening and climatic conditions during the growing period when the fruit undergo changes in color, texture, and flavor. The ripening of the fruit can involve a complex series of biochemical reactions with alteration in enzymes activities, phe...

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Published inCiência e tecnologia de alimentos Vol. 31; no. 4; pp. 849 - 855
Main Authors Brandão, Taís Silva de Oliveira, Sena, Amanda Reges de, Teshima, Elisa, David, Jorge Maurício, Assis, Sandra Aparecida
Format Journal Article
LanguageEnglish
Published Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011
Subjects
FOOD SCIENCE & TECHNOLOGY
compostos fenólicos totais
taninos
total phenolic compounds
maturity
vitamin C
atividade enzimática
Syzygium cumini Lam
enzymatic activity
vitamina C
maturação
tannins
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Summary:The physiological state of a fruit is closely related to ripening and climatic conditions during the growing period when the fruit undergo changes in color, texture, and flavor. The ripening of the fruit can involve a complex series of biochemical reactions with alteration in enzymes activities, phenols, tannins, and ascorbic acid. The activity of enzymes (carboximethylcellulase, polygalacturonase, and pectinlyase), the total concentration of phenolic compounds, condensed tannins, and vitamin C in five stages of maturation were studied. Significant changes were observed between the maturity stages. The phenolic compounds were higher at green stage (705.01 ± 7.41); tannins were higher at green/purple stage (699.45 ± 0.22). The results showed that the ascorbic acid levels of the pulp varied significantly from 50.81 ± 1.43 to 6.61 ± 1.04 mg.100 g-1 during maturation. The specific activity of pectin lyase was higher at green stage (1531.90 ± 5.83). The specific activity of polygalacturonase was higher at mature stage (1.83 ± 0.0018). The specific activity of carboximetilcelulose was higher at ripe mature stage (4.61 ± 0.0024). The low ascorbic acid content found in jambolan fruit indicates that this fruit is not a rich source of this nutrient; however, other characteristics can make jambolan products fit for human consumption.
ISSN:1678-457X
DOI:10.1590/S0101-20612011000400004