Jambolan nectar: physical and chemical properties due to formulation ingredients





Syzygium cumini; Simplex; desirability; flavonoids; DPPH; ABTS; ORAC.


The objective of this work was to evaluate the influence of different proportions of jambolan pulp, sugar and water on the physical and chemical characteristics to obtain information that allows the use of jambolan and, consequently, the evaluation of these fruits. Six jambolan nectar formulations were established through Simplex design. Ingredients significantly affected luminosity (32,14-34,24), apparent viscosity (7.8-73.8 cP), total soluble solids (8.87-26.43 °Brix), titratable acidity (0.55 -0.83g citric acid 100g-1) and the TSS / TA ratio (16.05-34.96) in jambolan nectars. Jambolan nectar with 55g 100g-1 of jambolan pulp, 15g 100g-1 of sugar and 30g 100g-1 of water has the highest desirability in relation to physical and physicochemical properties, 85.1% DPPH inhibition, 10526.12 μg TE mL-1 and 27014.25 μmol TE mL-1 by ABTS and ORAC method, respectively. It could be concluded that it is possible to produce jambolan nectar which can increase the possibilities of applying fruit as an ingredient in the food industry.

Author Biographies

Jackeline Cintra Soares, University of São Paulo

Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo, Pádua Dias Avenue, P.O. Box. 9, 13418-900, Piracicaba, SP, Brazil. E-mail address: jacksoares27@hotmail.com

Manoel Soares Soares Júnior, University Federal of Goiás

Departament of Agronomy, University Federal of Goiás, Campus Samambaia, Rod. Goiânia/Nova Veneza, Km 0, 74690-900, Goiânia, Goiás, Brazi

Iramaia Angélica Neri Numa, University of Campinas

Department of Food Sciences, Faculty of Food Engineering, University of Campinas.  University of Campinas. Bioaroma and Bioactive Compounds Laboratory, Rua Monteiro Lobato, 80, 13083-862, Cidade Universitário Zeferino Vaz, Campinas, São Paulo, Brazil. 

Gláucia Maria Pastore, University of Campinas

Department of Food Sciences, Faculty of Food Engineering, University of Campinas.  University of Campinas. Bioaroma and Bioactive Compounds Laboratory, Rua Monteiro Lobato, 80, 13083-862, Cidade Universitário Zeferino Vaz, Campinas, São Paulo, Brazil.

Márcio Caliari, University Federal of Goiás

Departament of Agronomy, University Federal of Goiás, Campus Samambaia, Rod. Goiânia/Nova Veneza, Km 0, 74690-900, Goiânia, Goiás, Brazil.


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How to Cite

SOARES, J. C.; SOARES JÚNIOR, M. S.; NERI NUMA, I. A.; PASTORE, G. M.; CALIARI, M. Jambolan nectar: physical and chemical properties due to formulation ingredients. Research, Society and Development, [S. l.], v. 9, n. 5, p. e161953212, 2020. DOI: 10.33448/rsd-v9i5.3212. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/3212. Acesso em: 4 mar. 2021.



Agrarian and Biological Sciences