Bioactive composition and sensory evaluation of blended jambolan (Syzygium cumini) and sugarcane alcoholic fermented beverages |
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| Authors: | Érica Resende Oliveira Márcio Caliari Manoel Soares Soares Júnior Eduardo Valério de Barros Vilas Boas |
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| Affiliation: | 1. Food Engineering Department, Agronomy School, Federal University of Goiás (Samambaia Campus), Goiás, Brazil;2. Food Science Department, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil |
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| Abstract: | The consumption of wine has increased considerably in recent years, which has aroused consumer interest in the consumption of alternative wines produced from various fruits. This study evaluates polyphenolic composition, identifies bioactive compounds and assays the total antioxidant capacity of four different formulations of jambolan (Syzygium cumini) and sugarcane fermented beverages (100:0, 70:30, 50:50 and 30:70), as well as their physical and chemical characteristics and also the sensory profile of the beverages. Significant levels of different phenolic compounds were found in the fermented alcoholic beverages. Beverages with higher jambolan content had the greatest content of phenolic compounds. The product produced with 100% jambolan presented 2.99 g gallic acid equivalents per litre of phenolic compounds, 0.67 g Cy3Glu L?1 of anthocyanins, 0.92 g tannic acid equivalents per litre of tannins and a DPPH free radical scavenging capacity of 85.24%. The phenolic compounds found in higher amounts in the beverages were caffeic, chlorogenic and gallic acid. Treatments elaborated with 100, 70 and 50% of jambolan pulp received the best overall feedback from consumers. The results suggest that jambolan fruit (currently not consumed fresh or used in other ways) could serve as a source of bioactive compounds and therefore be of interest to the food industry. Copyright © 2016 The Institute of Brewing & Distilling |
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| Keywords: | phenolic compounds anthocyanins tannins preference maps wine |
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