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• W2113442511 abstract "Phenolic compounds belonging to the families of flavonoids, anthocyanins, phenolic acids and t-resveratrol (quantified by reversed-phase high-performance liquid chromatography with diode array detection and fluorescence detection), organic acids and in vitro antioxidant activity were determined for the frozen pulp and juice of jambolan (also known as black plum). The main organic acids were malic and lactic. The concentration of total phenolics and monomeric anthocyanins are similar to those of other foods considered as sources of these compounds in the human diet. The flavonoids present were procyanidin B1 and catechin, and the main monoglucoside anthocyanin present was cyanidin 3-glucoside, representing 11% of total monomeric anthocyanins of the products. Gallic and chlorogenic acids were the main phenolic acids. The antioxidant activities of jambolan products were considered acceptable as compared to other potentially antioxidant foods. The bioactive compounds contributed significantly to the total antioxidant activity of the jambolan products. It was noted that procyanidin B1 was the main antioxidant compound present. Practical Applications Several studies on the bioactive compounds of jambolan (also known as black plum) have been reported, but few of them describe the properties of products derived from this fruit. The objective of this study was to evaluate the composition of processed jambolan products in terms of a number of phenolic groups and organic acids to provide new information relevant to the development of potential antioxidant foods. The black plum is a perishable fruit with only one annual harvest, which hinders its consumption in the fresh state. This paper proposes two types of processed foods based on this fruit for use in fruit processing plants." @default.
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• W2113442511 date "2015-11-09" @default.
• W2113442511 modified "2023-09-26" @default.
• W2113442511 title "Phenolic Profile, Organic Acids and Antioxidant Activity of Frozen Pulp and Juice of the Jambolan (<i>S</i> <i>yzygium Cumini</i> )" @default.
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• W2113442511 doi "https://doi.org/10.1111/jfbc.12209" @default.
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