Influence of time and temperature of ultrasound on anthocyanin content and instrumental color of jambolan pulp (Syzygium jambolanum)

Authors

  • Raphael Lucas Jacinto Almeida Universidade Federal do Rio Grande do Norte https://orcid.org/0000-0001-7232-2373
  • Newton Carlos Santos Universidade Federal do Rio Grande do Norte
  • Lucas Rodolfo Inácio da Silva Universidade Federal de Santa Catarina
  • Tamires dos Santos Pereira Universidade Federal de Campina Grande
  • Virgínia Mirtes de Alcântara Silva Universidade Federal de Campina Grande
  • Raphael da Silva Eduardo Universidade Federal de Campina Grande
  • Eliélson Rafael Barros Universidade Federal de Campina Grande
  • Cecília Elisa de Sousa Muniz Universidade Federal de Campina Grande
  • Jaqueline Siqueira Nunes Universidade Federal de Pernambuco
  • Victor Herbert de Alcântara Ribeiro Universidade Federal de Campina Grande

DOI:

https://doi.org/10.33448/rsd-v9i7.4026

Keywords:

Exotic fruit; Pigment extraction; Polyphenols.

Abstract

The present work aims to evaluate the influence of ultrasound time and temperature on anthocyanin levels and instrumental color measurements of jambolan pulp. The pulp of the jambolão was submitted to an ultrasonic process for 10 and 15 min at 25, 40 and 50 °C at a frequency of 40 kHz, then the fresh pulp and the heat treated pulp were analyzed the following parameters: anthocyanin content and color instrumental (L*, a* and b*). The levels of anthocyanins can be related to the color parameters a* and b*, where the increase in the parameter a* indicates that the color is closer to red, while the decrease in b* indicates that the fruit has color in the blue, the result of these two parameters is directly linked to the amount of pigments in the jambolão shell during the ultrasound process with complementary heating. Ultrasonic treatment with complementary thermal treatment to which the jambolão pulp was subjected, increased the parameters of anthocyanins, luminosity and a*. Being the most expressive difference for higher temperature and longer exposure time to ultrasound.

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Published

20/05/2020

How to Cite

ALMEIDA, R. L. J.; SANTOS, N. C.; SILVA, L. R. I. da; PEREIRA, T. dos S.; SILVA, V. M. de A.; EDUARDO, R. da S.; BARROS, E. R.; MUNIZ, C. E. de S.; NUNES, J. S.; RIBEIRO, V. H. de A. Influence of time and temperature of ultrasound on anthocyanin content and instrumental color of jambolan pulp (Syzygium jambolanum). Research, Society and Development, [S. l.], v. 9, n. 7, p. e402974026, 2020. DOI: 10.33448/rsd-v9i7.4026. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/4026. Acesso em: 7 nov. 2024.

Issue

Section

Agrarian and Biological Sciences