Avaliação da estabilidade fisico-química de geleias de jambolão armazenadas sob diferentes condições de temperatura e luminosidade.

Abstract

Jambolan (Syzygium cumini Lamarck) is a seasonal fruit of fragile structure, rich in antioxidant compounds, presents pleasant color, taste and aroma. The objective of this work was to develop and evaluate the stability of jambolan jellies, stored in glass packaging, under three different environmental conditions: storage at room temperature (25oC ± 2oC) in the presence of light; storage at room temperature (25oC ± 2oC) in the absence of luminosity and storage at refrigerated temperature (5oC ± 2oC) in the absence of luminosity, in times 0, 30, 60, 90, 120 and 150 days. Jelly was prepared with a proportion of 50% pulp, 50% sugar, 1% of pectin B.T.M. The following physicalchemical characteristics were analyzed: color, soluble solids, titratable acidity, pH, monomeric anthocyanins, total phenols (by Folin-Ciocalteu method), condensed tannins and antioxidant activity by the DPPH radical capture method. Results were evaluated by ANOVA and Tukey’s mean tests (p≤0.05). The jelly showed the following averages: pH, 4.00; soluble solids, 68°Brix; titrated acidity, 0.5%; % antioxidant activity 86.86%. It was observed that the quality of jellies was influenced by time and storage conditions, which influenced the reduction of monomeric anthocyanins, total phenols, condensed tannins and antioxidant activity over the course of 150 days. However, those stored at refrigerated temperature presented better results regarding the stability of the physicochemical characteristics evaluated