Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying

Jambolan (Syzigium cumini (L.) Skeels) stands out among the Brazilian fruits that are rich in bioactive compounds with potential for the production of dehydrated product. Therefore, jambolan juice powder was produced by foam mat drying method and stored for 150 days at three temperatures (4, 25, 35 °C). The effect of time, temperature and the interaction of these two factors on the qualitative and quantitative profile of phenolic compounds were determined after analysis of the powders by using HPLC-DAD-ESI-MSn. For the powders submitted to the different study condition, the concentration of flavonols did not differ from the control sample, and only a small reduction in the anthocyanins concentrations was seen (7-9%), only being significantly affected by storage time. Additionally, the molar profiles of these compounds were influenced more by time than storage temperature, however none of the compounds identified was totally degraded. The percentages of antioxidant activity oscillated during the storage time, however, without major losses after 150 days at all storage temperatures. The results showed that jambolan juice powder is very stable in terms of anthocyanins and flavonols concentrations at all three temperatures of the storage. This and the attractive color (purplish-red) make it a potential ingredient to enrich differentiated foods128COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPPDSE 99999.012757/2013-062013/19057-2; 2017/16482-

Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.

The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-olsand proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated. Moreover, the total dehydration time accelerated by approximately 40% in the raisins pre-treated. Therefore, the production of raisins of BRS Morena grapes pre-treated with olive oil as a natural surfactant constitutes an interesting process from both the industrial and health points of view, because of the remarkable reduction in the processing time and the preservation of high concentrations of flavonoids,which have important claims to health benefits from biological activities. Keywords: Raisins BRS Morena Drying Phenolic composition Anthocyanins Proanthocyanidins Flavonoids HPLC-DAD-ESI-MS

Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.

The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-olsand proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated. Moreover, the total dehydration time accelerated by approximately 40% in the raisins pre-treated. Therefore, the production of raisins of BRS Morena grapes pre-treated with olive oil as a natural surfactant constitutes an interesting process from both the industrial and health points of view, because of the remarkable reduction in the processing time and the preservation of high concentrations of flavonoids,which have important claims to health benefits from biological activities. Keywords: Raisins BRS Morena Drying Phenolic composition Anthocyanins Proanthocyanidins Flavonoids HPLC-DAD-ESI-MSnMade available in DSpace on 2020-01-06T18:08:04Z (GMT). No. of bitstreams: 1 1s2.0S0963996918306185main.pdf: 580894 bytes, checksum: 45c6accc7f4e6498e7049bce36ba78b3 (MD5) Previous issue date: 2018bitstream/item/208200/1/1-s2.0-S0963996918306185-main.pd

BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced byfoam mat drying. Part I: Effect of drying temperature on phenoliccompounds and antioxidant activity.

The BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intensepurplish color. It was used as raw material for the production of juice and dehydrated products using foam matdrying at 60, 70 and 80 °C and freeze drying (control). HLPC-DAD-ESI-MSnallowed the evaluation of thequantitative and qualitative changes of the main PCs (anthocyanins,flavonols and hydroxycinnamic acid de-rivatives (HCAD)) present in the grapes during the processing. The use of the steam extraction method to obtaingrape juice allowed a greater extraction offlavonols and, mainly derivatives of hydroxycinnamic acids, whencompared with anthocyanins. Drying at 70 °C was the most suitable for the preservation of the PCs and, at thesame time, for the reduction of the processing time. The powdered products presented considerable con-centrations of total PCs (3?5 mg/g) and antioxidant activity (32?79 (DPPH) or 17?27 (FRAP) mg/g)Made available in DSpace on 2020-01-07T00:38:51Z (GMT). No. of bitstreams: 1 1s2.0S0308814619310738main.pdf: 328064 bytes, checksum: b9e91c45ac448d6dac141a280a967f63 (MD5) Previous issue date: 2019bitstream/item/208213/1/1-s2.0-S0308814619310738-main.pd

Canopy physiology, vine performance and host-pathogen interaction in a fungi resistant cv. Sangiovese x Bianca accession vs. a susceptible clone

The present study compares the physiological and cropping response of the new fungi-resistant grapevine Accession 72-096 ('Sangiovese' x 'Bianca' hybrid) against a susceptible 'Sangiovese' clone which was either fully (FS-SG) or partially sprayed (PS-SG). Data logged on Accession 72-096 indicate that while two early season sprays were enough to avoid major downy mildew (DM) and powdery mildew (PM) outbreaks, Accession 72-096 also showed concurrent desirable features such as moderate cropping, loose clusters, fast sugar accumulation coupled with sufficient acidity even at peak total soluble solids (TSS) concentration (around 24 °Brix), good color and higher flavonols prompting co-pigmentation. Conversely, FS-SG showed final lower acidity despite the notably lower sugar concentration (â18 °Brix), as well as larger clusters and berries that resulted in more compact bunches. From a methodological viewpoint, end of season single-leaf readings appeared to overestimate the limitation of leaf function due to PM and DM infections in SG-PS vines which, when assessed via a whole-canopy approach, did not show significant differences vs. Accession 72-096, a result likely due to counteracting effects linked to a compensation mechanism by healthy tissues. Our data also suggest that a PM infection can lead to a decoupling in sugar-color accumulation patterns