Viability and vigor of jamun (Syzygium cumini) seeds

Jamun (Syzygium cumini L. Skeels) (Black plum, Damson plum) fruits weigh between 2-5 g at maturity. Fresh seeds represented 20-80% of the total fruit weight; the seed coat and cotyledons contributed 6% and 94% to the total seed weight respectively, while the weight of the embryonic axis was insignificant. Only the embryonic axis stained with Tetrazolium, not the cotyledons. The seeds are polyembryonic with up to four embryos, of which at most three germinate. Decoated seeds germinated faster than coated seeds under nursery conditions, with high significant germination percentages, dry matter production rates and vigor indices. The lack of staining of the cotyledon by tetrazolium was probably due to the presence of an impermeable layer. Decoating seeds for faster germination is recommended.

Pharmacological study of anti-allergic activity of Syzygium cumini (L.) Skeels

Myrtaceae is a plant family widely used in folk medicine and Syzygium and Eugenia are among the most important genera. We investigated the anti-allergic properties of an aqueous leaf extract of Syzygium cumini (L.) Skeels (SC). HPLC analysis revealed that hydrolyzable tannins and flavonoids are the major components of the extract. Oral administration of SC (25-100 mg/kg) in Swiss mice (20-25 g; N = 7/group) inhibited paw edema induced by compound 48/80 (50% inhibition, 100 mg/kg; P <= 0.05) and, to a lesser extent, the allergic paw edema (23% inhibition, 100 mg/kg; P <= 0.05). SC treatment also inhibited the edema induced by histamine (58% inhibition; P <= 0.05) and 5-HT (52% inhibition; P <= 0.05) but had no effect on platelet-aggregating factor-induced paw edema. SC prevented mast cell degranulation and the consequent histamine release in Wistar rat (180-200 g; N = 7/group) peritoneal mast cells (50% inhibition, 1 µg/mL; P <= 0.05) induced by compound 48/80. Pre-treatment of BALB/c mice (18-20 g; N = 7/group) with 100 mg/kg of the extract significantly inhibited eosinophil accumulation in allergic pleurisy (from 7.662 ± 1.524 to 1.89 ± 0.336 x 10(6)/cavity; P <= 0.001). This effect was related to the inhibition of IL-5 (from 70.9 ± 25.2 to 12.05 ± 7.165 pg/mL) and CCL11/eotaxin levels (from 60.4 ± 8.54 to 32.8 ± 8.4 ng/mL) in pleural lavage fluid, using ELISA. These findings demonstrate an anti-allergic effect of SC, and indicate that its anti-edematogenic effect is due to the inhibition of mast cell degranulation and of histamine and serotonin effects, whereas the inhibition of eosinophil accumulation in the allergic pleurisy model is probably due to an impairment of CCL11/eotaxin and IL-5 production.

Produção de geléia de jambolão (Syzygium cumini Lamarck): processamento, parâmetros físico - químicos e avaliação sensorial

A fruta jambolão (Syzygium cumini Lamarck) é uma fruta de coloração roxa intensa e sabor agradável. Dado que não há na literatura nenhum relato de seu aproveitamento industrial, a produção de geléia de jambolão tornou-se uma interessante atividade de pesquisa. Este trabalho objetivou a elaboração e a avaliação das características físico-químicas e sensoriais da geléia obtida do jambolão. A fruta apresentou a seguinte composição química: cinzas, 0,34%; lipídeos, 0,30%; proteínas, 0,67%; carboidratos, 10,07%; fibras, 0,28%; umidade, 87,75%; frutose, 0,4%; glicose, 0,6%; antocianinas totais, 0,276%; substâncias pécticas, 0,245%; acidez titulável, 5,91%; sólidos solúveis, 9,00%; e pH, 3,9. A geléia obtida apresentou a seguinte composição: açúcares redutores, 20,99%; não-redutores, 18,01%; açúcares totais, 39,00%; pH, 3,42; sólidos solúveis, 67ºBrix; acidez titulável, 5,47%; e umidade, 29,63%. A análise sensorial foi realizada por uma equipe de 50 provadores não treinados que avaliaram os atributos cor, aparência, odor, textura, sabor e avaliação global, pelo método de escala hedônica com nove pontos. Os resultados obtidos mostraram que o atributo cor foi o que mais agradou aos provadores, o atributo odor foi o menos apreciado. Em conclusão, o estudo de análise sensorial revelou uma aceitação satisfatória da geléia de jambolão.

Caracterização física e química da casca e polpa de jambo vermelho (Syzygium malaccensis, (L.) Merryl & Perry)

O objetivo do trabalho foi avaliar as propriedades físicas e químicas, respectivamente da polpa e da casca do jambo vermelho (Syzygium malaccensis) para possível aproveitamento na produção de novos produtos. Frutos de jambeiro maduros apresentaram rendimento médio em polpa de 75,69%, umidade de 84,57 g de água.100 g-1 de polpa e relação DL/DT de 1,24, forma levemente elíptica ou oval; conferindo boas características para industrialização. A casca corresponde a 8,05% da polpa do fruto, é rica em fibras (9,34 g.100 g-1), em vitamina C (292,59 mg.100 g-1) e em antocianinas (300,54 mg.100 g-1 de casca). O pH de 3,5 classifica-a como muito ácida, favorecendo seu uso na fabricação de geleias para acidificação e em sucos para aumentar o rendimento. A casca de jambo é uma boa fonte de fibras, carboidratos e vitamina C, fornecendo 37 e 45% da IA de fibras e de carboidratos, respectivamente, e 390% da IDR de vitamina C. O jambo apresentou características físicas adequadas para a industrialização na forma de polpa congelada, sucos, doce em massa e em compota, geleias, néctares e sorvetes e a casca, propriedades físicas e químicas que permitem seu reaproveitamento como antioxidante, corante natural em alimentos e no enriquecimento de dietas em função dos altos teores de vitamina C e anticianinas.

Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly

In Brazil, several little economically explored fruits have good potential as raw material for the agro-industry. This study aimed to produce and determine the physical-chemical and sensory characteristics of light jambolan jelly. This fruit has intense purple color, which gave the jellies - both standard and light - a quite attractive visual aspect. The light jellies exhibited similar physical-chemical characteristics to the ones developed through the conventional method and; with the proportion of sweeteners used, the caloric values of the formulations were reduced to the range of 41 to 53%, attending the requirements of the Brazilian legislation for this type of product. The sensory profile obtained for the 4 light formulations developed, clearly showed the tasters' preference for the jelly elaborated with the association of cyclamate and saccharin. Thus, the results revealed good perspectives for the application of this fruit in the food industry.

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, 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.

Efecto de los extractos de syzygium aromaticum sobre el crecimiento de entamoeba histolytica, giardia lamblia y trichonomas vaginalis.

Tesis (Doctor en Ciencias con acentuación en Química de Productos Naturales) UANL, 2014.

Characterization of the raw essential oil eugenol extracted from Syzygium aromaticum L.

Eugenol is the main volatile compound extracted oil from clove bud, Syzygium aromaticum L., and used in traditional medicine, as a bactericide, fungicide, anesthetic, and others. Its extraction was performed using hydrodistillation which is the most common extraction technique. Its components and thermal behavior were evaluated using gas chromatography (GC) and differential scanning calorimetry (DSC), which provide a better characterization of these natural compounds. This extracted product was compared to the standard eugenol results. The GC results suggested similar to 90% eugenol was found in the total extracted oil, and some of its boiling characteristics were 270.1 A degrees C for peak temperature and 244.1 J g(-1) for the enthalpy variation.

Syzygium cumini (L.) Skells no tratamento do diabetes melito tipo 2 : resultado de um ensaio clínico randomizado, controlado, duplo-cego e double-dummy

Resumo não disponível.

CLONAGEM do JAMBEIRO-ROSA (Syzygium malacensis) POR ESTAQUIA DE RAMOS ENFOLHADOS

O jambeiro-rosa é uma fruteira exótica que representa uma alternativa aos fruticultores, devido às características organolépticas de seus frutos. em virtude da segregação genética e ausência de sementes em vários clones, procurou-se, neste trabalho, estudar a propagação vegetativa, utilizando-se de estacas com folhas e a influência do tratamento com AIB. O trabalho foi realizado na Área experimental de fruticultura da Faculdade de Ciências Agrárias e Veterinárias -- UNESP, Câmpus de Jaboticabal, São Paulo, no período de outubro de 1998 a março de 1999, tendo como objetivo avaliar a capacidade de enraizamento de estacas com folhas apicais e subapicais de jambeiro-rosa com a utilização de diferentes concentrações de ácido indolbutírico (AIB). O delineamento experimental utilizado foi o inteiramente casualizado, em um esquema fatorial 2 x 4 (2 tipos de estacas e 4 concentrações de AIB), com 4 repetições e 10 estacas por parcela, num total de 320 estacas. As concentrações de AIB utilizadas foram: 0; 100; 200 e 400 mg.L-1, e as estacas foram colocadas em imersão lenta por 14 horas, no escuro. Foram avaliados os percentuais de sobrevivência das estacas e enraizamento das estacas, número médio de raízes e brotos por estaca, e comprimento médio dos brotos. Observou-se que o jambeiro-rosa pode ser propagado por estacas com folhas apicais sem a utilização de AIB.

Jambolão (Syzygium cumini) desidratado por liofilização e secagem em leito de jorro: avaliação do impacto do processo de secagem e caracterização do potencial funcional do produto final

Tropical fruits have been extensively studied due to their functional potential attributed to the presence of natural bioactive compounds. The exotic fruit jambolan (Syzygium cumini) has been reported for its appreciable amount of phenolic compounds, especially anthocyanins and antioxidant capacity. Nevertheless, there are hardly any derived jambolan products in the Brazilian market. In addition to that, considerable volumes of fruit are lost due to their high perishability. Dried fruits have become an important fruit market segment due to its weight and volume reduction and decreased transportation and storage costs. Thus, this study evaluated the jambolan pulp submitted to spouted bed drying (JLJ) and lyophilization (JLI), besides assessing the drying impact on the final product. In order to achieve this, the process performance was calculated and compared, as well the physicochemical and bioactive characteristics (moisture, water activity (aw), solubility, hygroscopicity, density, color, structure through images obtained by scanning electron microscopy (SEM), concentration of bioactive (total phenolic compounds (TPC), anthocyanins, proanthocyanidins and ascorbic acid) and antioxidant activity. The results showed drying efficiency higher than 60% for both products and that JLJ group showed higher moisture and water activity when compared to the JLI group (p<0.05). The two types of drying were able to produce stable final product in the microbiological point of view, given that both showed aw < 0.6. The final products exhibited high solubility (73.7 to 81.6%) and low hygroscopicity (9.8 to 11.6%), desirable characteristics for dehydrated foods. Despite the losses caused by drying, the dried jambolan pulp by both methods showed high TPC (468.6 to 534.0 mg GAE/100g dm), anthocyanins (from 491.9 to 673.4 mg. eq. cyanidin-3-glicoside/100g dm), proanthocyanidins (66.9 to 76.6 mg QTE/g dm) and ascorbic acid (156.4 to 186.8 mg/100 g dm). Taken together, the results of this study reveal spouted dried and freeze dried jambolan pulp as bioactive-rich natural products with suitable physicochemical and functional characteristics to be used as food ingredients. The data also demonstrate the drying techniques as rational strategies for the exploitation of the exotic fruit jambolan

Antimicrobial and Cytotoxic Activity of Fruit Extract from Syzygium cumini (L.) Skeels

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Total polyphenols from Syzygium cumini (L.) Skeels fruit extract

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)