Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)

Author(s)

de Carvalho Tavares, Iasnaia Maria ^[1] ; Lago-Vanzela, Ellen Silva ^[1] ; Gomes Rebello, Ligia Portugal ^[2] ; Ramos, Afonso Mota ^[3] ; Gomez-Alonso, Sergio ^{[4, 5]} ; Garcia-Romero, Esteban ^[6] ; Da-Silva, Roberto ^[1] ; Hermosin-Gutierrez, Isidro ^[4]

Affiliation

^[1] Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Cristovao Colombo 2265, BR-15054000 Sao Paulo - Brazil

^[2] Inst Fed Fluminense, Ave Dario Vieira Borges 235, BR-28360000 Bom Jesus Do Itabapoana - Brazil

^[3] Univ Fed Vicosa, Ave Peter Henry Rolfs S-N, Campus Univ, BR-36570000 Vicosa, MG - Brazil

^[4] Univ Castilla La Mancha, Inst Reg Invest Cient Aplicada, Avda Camila Jose Cela S-N, E-13071 Ciudad Real - Spain

^[5] Fdn Parque Cient & Tecnol Castilla La Mancha, Paseo Innovac 1, Albacete 02006 - Spain

^[6] Inst Vid & El Vino Castilla La Mancha, Carretera Albacete S-N, Tomelloso 13700 - Spain

• Document type: Journal article
• Source: Food Research International; v. 82, p. 1-13, APR 2016.
• Web of Science Citations: 14

Abstract

Jambolan fruit has been used in traditional Indian medicine and has recently attracted interest as a functional food. The comprehensive study by HPLC-DAD-ESI-MS/MS has revealed the occurrence of around 74 individual phenolic compounds in the edible parts of jambolan, including 9 anthocyanins (mainly based on delphinidin, petunidin and malvidin), 9 flavonols (myricetin, laricitrin and syringetin glycosides), 19 flavanonols (dihexosides of dihydromyricetin and its methylated derivatives), 8 flavan-3-ol monomers (mainly gallocatechin), 13 gallotanins and 13 ellagitanins, together with some proanthocyanidins (highly galloylated prodelphinidins) and free gallic and ellagic acids. No hydroxycinnamic acid derivatives were detected. The skin of the jambolan fruit accumulated great amounts of phenolic compounds, almost all of the non-tannin phenolics. In contrast, condensed tannins (proanthocyanidins) and hydrolyzable tannins (gallotannins and ellagitannins) were present in both edible parts, accounting for greater amounts in the skin. Overall, the main phenolics of jambolan were anthocyanins and hydrolyzable tannins (similar amounts of gallotannins and ellagitanins), followed by flavanonols, flavonols and flavan-3-ols. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 13/19057-2 - Grape BRS Violet (BRS Rúbea x IAC 1398-21) and Jambolão (Syzygium cumini (L.)): study of biochemical and chemical changes in the production of dried juice by the foam-mat drying method
• Grantee: Iasnaia Maria de Carvalho Tavares
• Support Opportunities: Scholarships in Brazil - Doctorate