Aproveitamento tecnológico da casca de jabuticaba para elaboração de geléia

8/13/2019 Aproveitamento tecnolgico da casca de jabuticaba para elaborao de gelia

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ISSN 0101-2061 Cincia e ecnologia de Alimentos

Received 27/8/2009Accepted 24/3/2010 (004362)1 Nutrition Department, Federal University of Vales of Jequitinhonha and Mucuri, Highway MGT 367 - Km 583, n 5000, High Jacuba, CEP 39100-000, Diamantina, MG,

Brazil, e-mail: [email protected]*Corresponding author

Jaboticaba peel for jelly preparation: an alternative technology

Aproveitamento tecnolgico da casca de jabuticaba para elaborao de gelia

Nsia Andrade Villela DESSIMONIPINO1*, Walkiria Alves MOREIRA1,

Leandro de Morais CARDOSO1

, Llian Arajo PANOJA1

1 Introduction

Te jaboticaba is a plant o the Myrciaria genus, native romBrazil; there are numerous species, well known in the Midwestand Southeast regions o the country (BRASIL, 2002). Te treehas a large morphological variability rom 3.4 to 5.6 m in height,ovoid, spherical or umbeliorme crown shape o 4.8 to 7.0 m indiameter, main stem with intense branching, compact dense orsparse oliage (JESUS et al., 2004). Fruits grow on the tree trunk(BRASIL, 2002), they are predominantly o intense dark purplecolor on the peel, firm-texture, pleasant appearance with sweet

pulp o white-violet color (OLIVEIRA et al., 2003). Tey alsopresent 1.5 to 3.1 seeds per ruit on average (JESUS et al., 2004).Tis ruit can be consumed resh or used in the manuactureo jams, jellies, liquor or wine. Jaboticaba presents interestingnutritional values - 14.86 to 24.67 mg o ascorbic acid per 100 go pulp (OLIVEIRA et al., 2003). Gecze (2007) ound levels

o total phenolic compounds present in liquors o jaboticaba,as well antioxidant activity similar to those reported or wine,suggesting that the phenolic compounds in jaboticaba showantioxidant activity similar to the one o grapes.

Gecze (2007) studied the raction o phenolic compounds,ethyl acetate, extracted rom alcoholic extract o red wine,discovering biological effects such as effective antioxidant activity,vasodilator activity in small vessels, as well as hypolipidaemicactivity observed ater chronic treatment in mice ed withhypercholesterolemic diet. Several studies have reported theassociation o cholesterol-lowering drugs and serum antioxidantsin reversing diseases o cardiovascular origin.

Flavonoids are compounds whose chemical structure isormed by fifeen carbon atoms in basic nucleus, arranged in

Resumo

A jabuticaba apresenta casca atrativa do ponto de vista nutritivo, uncional e sensorial. odavia, o aproveitamento da casca para o consumoainda restrito por necessitar de tecnologias para a obteno de preparaes processadas para sua incluso na dieta humana. O objetivo destetrabalho oi elaborar gelia utilizando casca de jabuticaba e caracteriz-la qumica e sensorialmente. Foram elaboradas ormulaes, todas com50% de acar e com dierentes propores de casca, polpa e pectina. As ormulaes oram submetidas a teste de preerncia, e duas geliaspreeridas, a F1a (80% de casca, 20% de polpa, e 0,5% de pectina) e a F3b (50% de casca, 50% de polpa, e 1,0% de pectina), apresentaramcomposio qumica para enlicos de 216,44 e 148,00 mg de cido glico.100 g1, para flavonoides de 10,42 e 12,10 mg de catequina.100 g1e um ndice de aceitabilidade de 80%. A casca de jabuticaba apresentou maiores teores de nutrientes que a polpa, destacando-se como ontede fibras, carboidratos e pigmentos naturais. Os resultados indicaram a viabilidade do aproveitamento tecnolgico e nutricional da casca de

jabuticaba para a obteno de geleia. Os resultados tambm incidiram boas caractersticas sensoriais, nutritivas, aceitabilidade, e propriedadesantioxidantes de pigmentos naturais.Palavras-chave:casca de jabuticaba; aproveitamento tecnolgico; gelia; aceitabilidade; pigmentos; myrciaria.

Abstract

Te peel o jaboticaba is attractive regarding its nutritional, unctional and sensory aspects. However, its use or consumption is still restricteddue to the need o technological development in order to obtain processed preparations or its inclusion in the human diet. Te purpose o thisstudy was to produce jelly using the peel o jaboticaba and to characterize it chemically and sensorially. Dierent ormulations were prepared,all with 50% o sugar and with different proportions o peel, pulp and pectin. Te ormulations, which were tested or preerence, were theollowing: F1a (80% o peel, 20% o pulp and 0.5% o pectin) and F3b (50% o peel, 50% pulp and 1.0% o pectin). Tese ormulations showedchemical composition o 216.44 mg phenolic compounds, 148.00 mg gallic acid.100 g1, 10.42 mg flavonoids, and 12.10 mg catechin 100 g1,and 80% acceptability index. Te peel presented higher levels o nutrients than the pulp, especially as source o fiber, carbohydrates andnatural pigments. Results indicated the easibility o technological nutritional harnessing o the jaboticaba peel in obtaining jelly. Te resultsalso indicated good sensory and nutritional characteristics, acceptability, and antioxidant properties o natural pigments.Keywords:peel of jaboticaba; use of technology; jelly; acceptability; pigments; myrciaria.

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Dessimoni-Pinto et al.

and then completed to 1000 mL. Te pH o the ormulationswas adjusted to 3.2 with the use o citric acid.

For the preparation o the jellies, each ormulation wastaken to simmer, where sucrose was added to obtain 65 Brix(BRASIL, 1978). hen pectin was added and the mix waswithdrew rom the fire when it reaches the point o jelly, or inother words, by transerring a drop o jelly in a clear bowl with

cold water by transerring a drop o jelly in a cup with cold water,without breaking. Te jelly was then immediately transerred toglass jars with metal caps, closed, hot reversed, and quenchedin water. Te jellies pots were identified with labels and keptunder rerigeration or urther evaluation.

2.3 Sensory preference test

he research was carried out preerably in dierentormulations, able 1, which were offered to two groups opanelists. Te first group received the jelly with 0.5% pectinand the second with 1.0% pectin in 50 mL cups.

Each group comprised 40 untrained panelists, both menand women, in a total o 80 people. Participants were randomlyselected rom different age groups and social classes, theywere not related to the investigators whatsoever, and signedan inormed consent according to Resolution 196/96 o theMinistry o Health (BRASIL, 2003). Te test was conducted inindividual booths, where each panelist received three sampleso jellies coded with random numbers and letters. Te optimalormulation was determined by the preerence test conductedaccording to the method described by Monteiro (1984).

2.4 Acceptability test

Te avorite jellies were evaluated or acceptability throughhedonic scale o five points based on the methodology o Miller(1984). In this study, we used 52 untrained panelists, chosenrandomly, who, in individual cabins, received about 25 g o jelly. Inorder to evaluate the samples the orm shown in Figure 1 was used.

2.5 Physicochemical and chemical characterization of peel,

pulp, and favorite jaboticaba jelly

he peel, pulp, and avorite jaboticaba jelly wereevaluated or: pH - determined by digital pH meter (pH/IONMEER 450); total acidity (A) - determined by titrationwith NaOH according to standard analytical standards o

Adolo Lutz Institute (IAL, 2005); total soluble solids (SS) -measured in bench reractometer and expressed as Brix, with

the configuration C6-C3-C6, with two aromatic rings linked bythree units o carbon, which may or may not orm a third ring.Catechin, quercetin, and Glabridin (AVIRAM; FUHRMAN,2002) are among the most studied flavonoids. Tey are ound invarious oods rom the human diet, as in apple, broccoli, grapes,tea and red wine; its bioactive substances have been investigatedby many researchers around the world. Te potential beneficial

effect o phenolic compounds struturally present in flavonoidsis related to many biological effects that go beyond this initialactivity (SCHULD, 2005).

Natural antioxidants are used as ood preservativescontrolling lipid oxidation in oils, ats and atty oods(ANDREO; JORGE, 2006), relate the use pell o jabuticabanormally discarded by liquor industry and juices. Te use peel ojaboticaba dried and mixed in oods increases nutritional valueand the unctional them (BOBBIO; BOBBIO, 2003).

Ascheri et al. (2006), relate the use pell o jabuticaba normallydiscarded by liquor industry and juices. Te use peel o jabuticabadried and mixed in oods increases nutritional value and the

unctional them.Gondim et al. (2005), in order to encourage the ull utilization

o ood determined by chemical composition o ruits peel, oundthat they contain higher levels o nutrients than the edible parts.

Te peel o ruits are nutritionally important to the diet, theyare economically viable and can perectly be included in ood.In order to encourage the use o ood waste, this study aimedto develop jaboticaba jelly using the peel and to characterize itchemically and sensorialy.

2 Materials and methods

Fruits o jaboticaba (Myrciaria spp.) were harvested inDiamantina, located in Alto do Jequitinhonha valley, State oMinas Gerais. Te ruits were harvested between October andDecember 2007, commercially fit or consumption.

hese ruits were transported to the laboratory orechnologies and Biomass in the Cerrado (LBC), FederalUniversity o Jequitinhonha and Mucuri Valleys, JK Campus,where they were selected by eliminating the bruised andpossibly damaged ones. Te ruits were washed in runningwater, pulped manually and had the seeds removed in a WalitaMaster microprocessor with polyethylene sheet and subsequentscreening. Peel and pulp were packed, identified and rozen at-18 C until use.

2.1 Physical characteristics of fruits

About 30 ruits were separated, randomized, were evaluatedthe mass: determined on an analytical balance and expressed ingrams; diameters o ruits: quantied with the help o the digitalcaliper rule and expressed in milimeters; percentage in pulpyield: calculated by mass difference o ruits, seeds and peels.

2.2 Formulations of jellies

Pulp and peel were thawed and mixed in three differentproportions, able 1. About 500-600 mL o filtered water wasadded to each ormulation ollowed by grinding or 1 minute,

Table 1.Ingredients (%) in three different ormulations to obtain thejellies o peel o jaboticaba, UFVJM, Diamantina MG, 2008.

Fotmulations Peel Pulp Pectin Sugar

F1aF1b

80.080.0

20.020.0

0.51.0

50.050.0

F2aF2b

20.020.0

80.080.0

0.51.0

50.050.0

F3aF3b

50.050.0

50.050.0

0.51.0

50.050.0

a0.5% o pectin; b1.0% o pectin.

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Jaboticaba peel jelly technology

Te tested ruits showed high percentage o pulp (75.87%),similar to the highest values reported by Oliveira et al. (2003),who studied different varieties o jaboticaba and ound 58.79 to76.80% o pulp. According to the physicochemical analysis othe raw material, it seems that the peel contains a higher amounto nutrients that the pulp, these results were also reported byGondim et al. (2005).

Te SS and A were 26.76 and 25.64 in the pulp andpeel, respectively, higher than those ound by Gecze (2007),16.30 and by Oliveira et al. (2003), 7.43 to 18.98 in the pulp ojaboticaba.

Te levels o total titratable acids (A) were lower thanthose reported in the literature, varying rom 0.88 to 0.96 go citric acid.100 g1o pulp (OLIVEIRA et al., 2003; Gecze,2007). Te at contents were 0.92 and 0.13% in the peel andpulp o jaboticaba, respectively, and these results are similarto the peel o resh ruits reported by Sato and Cunha (2007),0.14 and 0.33%.

Te results o total protein were 1.38 and 0.27% in the peel

and pulp, respectively. According to the amount o crude fiberound in this work, jaboticaba peel can be classified as highdietary fiber ood. Ordinance No. 27 rom the National Agencyor Sanitary Surveillance (BRASIL, 1998a,b) confirms this resultbecause it considers ood as a source o fiber providing when itcontains at least 3 g.100 g-1o fiber solids and a minimum o 1.5 go fiber per 100 g o liquid ood; and two times this percentageis required to classiy oods as sources o high-fiber.

Fibers are recommended in the prevention and treatmento constipation, diverticular disease o colon and colon cancer.It also improves the speed o intestinal peristaltic movement.Moreover, it regulates blood glucose, blood cholesterol and

triglycerides (FRANCO, 2003; CUPPARI, 2005).Te peel o jaboticaba proved to be rich in phenolics and

flavonoids, surpassing the levels o these compounds ound inresh ruits.

Flavonoids rom the peel were higher than those reportedby Abe et al. (2007) in different cultivars o grapes, ranging rom1.26 to 34.60 mg catechin.100 g1.

Te contents o phenols in peel exceeded those ound bySchuldt (2005) in grape juice, 4.0 mg acid galic.100 mL1. Studieswith phenolic compounds, and especially with flavonoids,demonstrated their antioxidant capacity and their significantcontribution to the diet, as well as their effect on the preventiono various diseases such as cardiovascular disease, cancerand neurological disease (HARBORNE; WILLIAMS, 2000;SNCHEZ-MORENO, 2002).

It is known that within the large group o phenoliccompounds, the flavonoids and phenolic acids are ones thatstand out and are considered the most common phenolicantioxidants rom natural sources. hese substances arewidely ound in the plant kingdom in ruits and vegetables(KARAKAYA, 2004). Phenolic compounds present in ruits andvegetables, are the compounds responsible or such antioxidantactivity. Its final content can be influenced by actors such asmaturity, species, cultivation practices, geographic origin, stage

all tests perormed according to IAL (INSIUO..., 2005);chemical composition - moisture, total protein, ats, fiber,ash and carbohydrates - carried out according to methods byAOAC (1995); caloric value o the peel, pulp, and avorite jellywere calculated using the ollowing conversion Atwater actors:9 kcal.g1 lipid, 4 kcal.g1protein and 4 kcal.g1carbohydrate(DE ANGELIS, 1977); phenolic quantified using gallic acid asstandard (SINGLEON; ROSSI JUNIOR, 1965); and flavonoidswere determined colorimetrically using the deault pyrocatechin(ZHISHEN; MENGCHENG; JIANMING, 1999).

3 Results and discussion

Te physical characteristics o jaboticaba in this study,able 2, are within the range reported by Oliveira et al. (2003),

with jaboticaba Sabarrom different regions o the State oSo Paulo, where the ruits presented the average mass between3.56 and 7.40 g. Te results were also similar to the mass o theruits studied by Jesus et al. (2004), which ranged rom 1.6 to4.5 g, with jaboticaba Sabar.

he average ruit diameter was 2.27 cm, with valuecompatible to that ound by Oliveira et al. (2003), also withjaboticaba in the region o Gravel-SP, with an average diametero 2.33 cm. Jesus et al. (2004) studied our groups o jaboticabaSabaraccording to morphological characteristics and oundthe value o 1.30 g o pell, which was similar to the results othis study.

Figure 1.Model or evaluating the acceptability o jaboticaba peel andpulp jelly through hedonic scale o five points.

Table 2.Average values o the physical ruits o jaboticaba (n = 30),UFVJM, Diamantina MG, 2008.

Parameters Average values standard deviation (%)

Mass o ruit (g) 6.59 1.32 100.00

Mass o peel (g) 1.32 0.04 20.03

Mass o seed (g) 0.27 0.01 4.10

Mass o pulp (g) 5.00 1.54 75.87

Length (mm) 20.85 3.95 -Diameter (mm) 22.73 4.84 -



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and phenolic produced in the jellies were lower than the valuesound in the peel o jaboticaba. However, the jellies still showedhigh levels o these compounds in comparison to levels in grapejuice, which contained 0.39mg.100 mL1and 4.0 mg.100 mL1(SCHULD, 2005).

For the final test or selection o jellies (F1a and F3b),

52.27% o judges were women, 47.73% were men, and theywere all between the age o 18 to 54 years, 100% o the totalconsumers, knew jabuticaba. 93.18% o them appreciatejabuticaba, 77.27% o them already had proved some productmade o Jabuticaba. Te assessment o preerence, 52.20% othe judges preerred the ormulation F1a, while 47.73% chosethe F3b, indicating that the highest concentration o peel F1apositively affected the quality o sensory attributes.In Figure 4we can observe that the panelists gave scores equal to or greaterthan 4.0, showing that both samples had positive attributes,other attributes obtained 4.0 score.

o growth, harvest and storage processes (KIM; JEONG; LEE2003).

Te jellies chosen by the panelists through the preerencetests (able 4) were F1a and F3b. Jellies with the highestconcentrations o peels (80 and 50%) received the scores,whereas no jelly with 20% o peel was chosen. Tis shows positiveresults due to the act that the highest the percentage o peel in

this jelly the increased its nutritional value (Figures 2 and 3).Te moisture content o the ormulations, able 5, were

in accordance with the legislation (BRASIL, 1978), whichestablishes a moisture content o at most 38% w/w or ruitjel lies. hus, the jellies in this study presented moisturecontents within this saety range, which prevents the growth ofilamentous ungi and yeasts. Te World Health Organization -WHO (2003) recommends an intake o fiber rom 20 to 30 gper day. Tus, the consumption o 50 g o jelly with jaboticabapeel meets this recommendation in about 2,6%. In the humandiet, fibers have beneficial physiological effects in reducing therisk and treatment o diverticular disease o the colon, cancer

and diabetes mellitus. Tey increase satiety in ood intake andthe volume o stool, regulate metabolism and excretion ocholesterol (CUPPARI, 2005).

Mean values ollowed by same letter in the lines do notdiffer at 5% level o probability.

WHO (WORLD..., 2003) recommended that the diet containabout 60% o its energy (Kcal) provided by carbohydrates. Tus,an adult who consumes 2000 kcal a day and ingests 50 g ojaboticaba jelly will meet 12.56% o precondition.

Te acidity o the jellies in the study were higher than thelevels ound by Mota (2006) or blackberries, 1.22 to 1.55 g oac.citric.100 g1.

he studied jellies presented high levels o phenoliccompounds, consistent with the content ound in several varietieso grape jelly studied by Falco et al. (2007), which rangedrom 63.4 to 235.4 mg GAE.100 g1. Te levels o flavonoids

Table 3.Average values (%) o the assessments o physical and chemicalcharacteristics o the peel and pulp o jaboticaba used in the preparationo jellies, UFVJM, Diamantina MG, 2008.

Constituents (%) Peel Pulp

Moisture 75.80 0.37 88.77 0.13

Dry matter 24.20 0.37 11.23 0.13

Ether extract 0.92 0.11 0.13 0.01Protein 1.38 0.13 0.27 0.01

Fiber 8.00 0.41 1.11 0.23

Ash 0.54 0.08 0.06 0.01

Carbohydrate 13.36 0.82 9.66 0.21

Energy (kcal) 63.12 2.37 40.09 0.84

A (g acid citric.100 g1) 0.31 0.06 0.53 0.05

SS ( Brix) 8.10 0.01 14.17 0.15

SS/A 25.64 1.55 26.76 3.17

pH 3.25 0.01 3.46 0.01

Phenolic (mg galic acid.100 g1) 1006.44 149.06 45.74 1.50

Flavonoids (mg catechin.100 g1) 87.80 13.46 2.96 0.15

Figure 2.Percentage o preerence test (n = 40) or the ormulationso jaboticaba jellies with 0.5% o pectin with different concentrationso peel and pulp.

Figure 3.Percentage o preerence test (n = 40) or the ormulationso jaboticaba jellies with 1.0% o pectin with different concentrationso peel and pulp.



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Jaboticaba peel jelly technology

Both F1a, F3b are considered accepted and with an acceptanceo 80%. According to eixeira et al. (1987), ood product withindex o acceptability more 70% may be considered acceptable.

Te results o the sensory evaluation showed that jelliescontaining the peel o jaboticaba had sensory quality characteristicsthat allow or its use as raw material in preparing jellies.

4 Conclusions

Te peel o jaboticaba is attractive regarding its nutritional,unctional and sensory aspects. Te concentration o nutrientsin the peel is greater than in the pulp. Te jaboticaba peel isrich in fiber and it is a source o polyphenols and flavonoids.Te jaboticaba peel can be used as eedstock or the productiono jelly with sensory quality, nutritional and unctional values.

Te preoared jellies proved to have sensory quality, andnutritional and unctional values, allowing to minimize waste,besides being a good source o polyphenols and flavonoids.

References

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cultivares de uvas Vitis labrusca L. e Vitis vinifera L. Cincia eTecnologia de Alimentos, v. 27, n. 2, p. 394-400, 2007. http://dx.doi.org/10.1590/S0101-20612007000200032

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ASCHERI, D. P. R. et al. Eeito da extruso sobre a adsoro de gua dearinhas mistas pr-gelatinizadas de arroz e bagao de jabuticaba.Cincia e Tecnologia de Alimentos, v. 26, n. 2, p. 325-335, 2006.http://dx.doi.org/10.1590/S0101-20612006000200015

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Te F1a ormulation stood out with the highest scores orbrightness, color and consistency. Tis sample had a higherpercentage o peel, which indicated that the peel added positivelyto the attributes.

Te average scores and the requency o responses or bothjellies are shown in able 6.

According to the survey o acceptability several panelistsattributed scores higher than or equal to 4, which can highlightthe wide acceptance o sensory quality o the jellies.

Table 6.52 marks awarded by the assessors o F1aand F3

bormulations

and the requency o responses in search o the degree o acceptabilityby the panelists, UFVJM, Diamantina MG, 2008.

Formulations Note Frequency o responses (%)

3 points 4 points

F1a 4.0 1.12 23.26 76.74

F3b 4.0 0.65 11.91 88.09

F1a = 80% peel and 20% pulp; F3b = 50% peel and 50% pulp.

Figure 4.Sensory characteristics o jaboticaba jellies average scoresapportioned by panelists (n = 52).

Table 5.Average values (standard deviation) o physicochemicalevaluations o the preerred jellies made with the peel o jaboticaba,UFVJM, Diamantina MG, 2008.

Constituents (%) F1a

F3b

Moisture 22.63 1.80a 22.88 1.23a

Dry matter 77.37 1.80a 77.12 1.23a

Ether extract 0.24 0.04a 0.26 0.02a

Protein 0.22 0.02a 0.19 0.01a

Fiber 1.45 0.63a 1.08 0.30a

Ash 0.09 0.03a 0.09 0.01a

Carbohydrate 75.36 1.68a 75.50 1.28a

Energy (kcal) 303.87 6.59a 304.54 5.24a

A (g ac. citric.100 mL1) 1.98 0.17a 1.67 0.08b

Phenolic (mg ac. galic.100 g1) 216.44 1.36a 148.44 8.30b

Flavonoids (mg catequina.100 g1) 10.42 0.76a 12.10 1.36a

Table 4.Preerence (%) by judges the ormulations o the jellies ojabuticaba peels.

Formulations Peel (%) Pulp (%) Preerence (%)

F1 aF1 b

80.080.0

20.020.0

57.8537.14

F2 aF2 b

20.020.0

80.080.0

16.1214.29

F3 aF3 b

50.050.0

50.050.0

26.0348.57



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Aproveitamento tecnológico da casca de jabuticaba para elaboração de geléia

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