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Bioactive Compounds from Jambolan (Syzygium cumini (L.)) Extract Concentrated by Ultra- and Nanofiltration: a Potential Natural Antioxidant for Food

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Abstract

Jambolan is an unexplored fruit rich in bioactive compounds like anthocyanins, catechin, and gallic acid. Thus, the extraction of bioactive compounds allows adding value to the fruit. In this context, the present study reports the recovery and concentration of jambolan fruit extract by ultra and nanofiltration for the first time. Acidified water was used to extract polyphenols from the pulp and peel of jambolan. The extracts were concentrated using ultrafiltration and nanofiltration membranes with nominal molecular weight cut-off ranging from 180 to 4000 g mol−1. Total monomeric anthocyanin, total phenolic compounds, and antioxidant capacity were analyzed. Phenolic compounds were quantified, and anthocyanins were identified by high-performance liquid chromatography coupled to diode-array detection and mass spectrometry (HPLC-DAD-MS). Concentration factors higher than 4.0 were obtained for anthocyanins, gallic acid, and catechin after nanofiltration of the extracts. Other compounds such as epicatechin, p-Coumaric acid, and ferulic acid were quantified in the concentrated extract, and the main anthocyanins identified were 3,5-diglucoside: petunidin, malvidin, and delphinidin. Therefore, jambolan extract showed a high potential to be used as a natural dye and antioxidant in food products.

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Acknowledgments

The authors thank the financial support of the Brazilian Research Support Foundation (CAPES/PRINT, Project number 88887. 310373/2018-00), and National Council for Scientific and Technological Development (CNPq, 552185/2011-6; 477497/2013-6 and 405432/2018-6). Also, the authors gratefully acknowledge the Central Chemical Analysis of Chemical Engineering and Food Engineering (UFSC) for the analyses.

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Authors and Affiliations

  1. Laboratory of Physical Properties, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-970, Brazil

    Betina Luiza Koop & Alcilene Rodrigues Monteiro

  2. Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-970, Brazil

    Mateus Antonio Knapp & Marco Di Luccio

  3. Analytical Center, Federal University of Fronteira Sul, Laranjeiras do Sul, PR, 85301-970, Brazil

    Vania Zanella Pinto & Luciano Tormen

  4. Laboratory of Biological Engineering, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-970, Brazil

    Germán Ayala Valencia

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  1. Betina Luiza Koop
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Correspondence to Alcilene Rodrigues Monteiro.

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Koop, B.L., Knapp, M.A., Di Luccio, M. et al. Bioactive Compounds from Jambolan (Syzygium cumini (L.)) Extract Concentrated by Ultra- and Nanofiltration: a Potential Natural Antioxidant for Food. Plant Foods Hum Nutr 76, 90–97 (2021). https://doi.org/10.1007/s11130-021-00878-8

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