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.

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

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Composição centesimal, potencial antioxidante e perfil dos ácidos graxos de sementes de jambolão (Syzygium cumini L.)

The aim of this work was to characterize jambolan seeds regarding its centesimal composition, and also to evaluate its antioxidant potential and fatty acid profile. To obtain the extract, dehydrated and grinded seeds were extracted with ethyl alcohol for 30 minutes, at a proportion of 1:3 of seeds:ethyl alcohol, under continuous agitation, at room temperature. Afterwards, the mixture was filtered and the supernatant subjected to a rotoevaporator at 40 degrees C aiming to determine, by direct weighing, the extract's dry matter yield. According to the results of centesimal composition, higher values were found for total carbohydrates. Ethanolic extract from jambolan seeds exhibited antioxidant potential, given by the EC(50) value, as well as by the amount of total phenolic compounds. In the oil studied, higher percentage of unsatured fatty acids stood out, being linoleic acid the main component, considered an essential fatty acid.

Evaluation of the use of Syzygium cumini fruit extract as an antioxidant additive in orange juice and its sensorial impact

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Planejamento experimental na otimização da extração dos frutos de Syzygium cumini (L.) skeels

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Controle da qualidade do fruto de Syzygium cumini (L.) Skeels

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Ação farmacológica de Syzygium cumini (L.) skeels

Natural products have received new interest recently, maybe in men's attempt to turn into the nature for the prevention and the relief of diseases, mainly because of those untreated by the traditional medicine. Syzygium cumini (L.) Skeels, popularly known as 'jambolão, is a well-known plant by several pharmacological actions so much in the popular use as in the scientific literature. In this search antidiabetic, anti-diarrhoeal, anti-inflammatory, antioxidant and antimicrobial activities of 'jambolão' were described, among other actions.

Syzygium cumini (L) Skeels-jambolão: estudo farmacognóstico, otimização do processo extrativo, determinação da atividade antimicrobiana do extrato e avaliação da atividade anti-séptica de um sabonete líquido contendo o referido extrato

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Syzygium cumini (L.) Skeels: avaliação da qualidade, estudo morfo-anatômico, estudo da atividade antimicrobiana, conservante, genotóxica, mutagênica, citotóxica e incorporação em formulações cosméticas para uso tópico

Pós-graduação em Ciências Farmacêuticas - FCFAR

Efeito dos óleos essenciais de Syzygium aromaticum e Cinnamomum zeylanicume e seus compostos majoritários na produçao de biofilme em cepas de Staphylococcus aureus, isolados de leite de vacas com mastite subclínica

Pós-graduação em Biologia Geral e Aplicada - IBB

Atividade larvicida dos óleos essenciais de Syzygium aromaticum e Citrus sinensis em populações de Aedes aegypti

Pós-graduação em Biociências - FCLAS

Effect of essential oils of Syzygium aromaticum and Cinnamomum zeylanicum and their major components on biofilm production in Staphylococcus aureus strains isolated from milk of cows with mastitis

Bovine mastitis is an inflammation of the mammary glands of cows and causes significant economic losses in dairy cattle. Staphylococcus aureus is one of the microorganisms most commonly isolated. Novel agents are required in agricultural industries to prevent the development of mastitis. The production of biofilm by Staph. aureus facilitates the adhesion of bacteria to solid surfaces and contributes to the transmission and maintenance of these bacteria. The effect of the essential oils of Syzygium aromaticum (clove; EOSA) and Cinnamomum zeylanicum (cinnamon; EOCZ) and their major components, eugenol and cinnamaldehyde, on Staph. aureus biofilm formation on different surfaces was investigated. The results showed a significant inhibition of biofilm production by EOSA on polystyrene and stainless steel surfaces (69.4 and 63.6%, respectively). However, its major component, eugenol, was less effective on polystyrene and stainless steel (52.8 and 19.6%, respectively). Both EOCZ and its major component, cinnamaldehyde, significantly reduced biofilm formation on polystyrene (74.7 and 69.6%, respectively) and on stainless steel surfaces (45.3 and 44.9%, respectively). These findings suggest that EOSA, EOCZ, and cinnamaldehyde may be considered for applications such as sanitization in the food industry.

Avaliação da atividade anti-Helicobacter pylori e citotóxica in vitro de extratos orgânicos obtidos das folhas de Encholirium spectabile e Syzygium cumini

Helicobacter pylori is a spiral, Gram negative, mobile, and microaerophilic bacteria recognized as a major cause of gastritis, ulcer, gastric cancer, and gastric low grade, B cell, mucosa – associated lymphoid tissue (MALT) lymphoma, constituting an important microorganism in medical microbiology. Its importance comes from the difficulty of treatment because the requirement of multiple drugs use, besides the increasing emergence of resistant and multiresistant strains to antibiotics used in th e clinic. In order to expand safe and effective therapeutic options , chemical studies on medicinal plants by obtaining extracts, fractions, isolated compounds or essential oils with some biological activity has been intensified . Given the above, the objective was to evaluate the inhi bitory activity of organic extracts derived from Syzygium cumini and Encholirium spectabile, with antiulcer history, and the essential oil, obtained from S. cumini, against H. pylori (ATCC 43504) by the disk diffusion method, for qualitative evaluation, an d determination of minimum inhibitory concentration (MIC) using the broth microdilution method, for quantitative analysis. Also was evaluated the extracts in vitro toxicity by a hemolytic assay using sheep red blood cells, and VERO and HeLa cells using the MTT assay to analyze cell viability. The extracts of both plant used in antimicrobial assays did not inhibit bacterial growth, however the essential oil of S. cumini (SCFO) proved effective, showing MIC value of 205 μg/mL (0.024 % dilution of the original oil). In the hemolytic assay, the same oil shows moderate toxicity, by promote 25% hemolysis at 1000 μg/mL. Regarding the cytotoxicity in cell culture, the SCFO, at 260 μg/mL, affected the cell viability around 80% of HeLa and 50% of VERO cells. So the oi l obtained from S. cumini leaves has antimicrobial activity against H. pylori and cytotoxicity potential, suggesting a source of new molecule drug candidates, since new stages of toxicity in vitro and in vivo, as well, chemical characterization be evaluate d. Moreover, the development of a prospective drug delivery system can result in a prototype to be used in preclinical tests.

Anise Myrtle (Syzygium anisatum) Oils

Syzygium anisatum (formerly Backhousia anisata and Anetholea anisata) is an Australian rainforest tree with leaves that produce an essential oil (EO) that has the characteristic aroma of aniseed. It is referred to as aniseed myrtle or anise myrtle in the trade and the fresh and dried leaves of this plant are used as a herb in culinary applications. The EO is extracted by steam distillation of the leaves and the major aromatic volatile compound is anethole. The EO has broad spectrum antimicrobial activity but is more effective against bacteria than fungi. Indigenous Australians have used anise myrtle for its medicinal values and in recent times it has been used as a flavoring agent by the food and beverage industry. This chapter covers the use of anise myrtle EO in food and agricultural applications, botanical aspects, and chemical composition.