Changes of anthocyanins, total phenolic contents and antioxidant activity in black plum (Syzygium cumini Skeels) juice, during local can processing
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Abstract
Changes in anthocyanins, total phenolic content and antioxidant activity in black plum (Syzygium cumini Skeels) juice during local can processing were investigated. Juice samples from four key processing steps (P1: pressing, P2: boiling and filtering the pulps, P3: mixing with sucrose syrup in a ratio of 40:60 (juice:syrup) to produce 40% black plum juice and P4: filtering and pasteurizing) were evaluated total anthocyanins content in term of cyanidin-3-glucoside (Cyd-3-glu), malvidin-3-glucoside (Mvd-3-glu) and pelagonidin-3-glucoside (Pgd-3-glu) by the pH differential method, total phenolic content using Folin-Ciocalteu phenol reagent and antioxidant activity by DPPH assay. The results showed that after black plums were processed, about 88%, 27%, 60% and 154% of total anthocyanins, total phenolics, TEAC and EC50, respectively, were significantly lost (P < 0.05). It could be due to the degradation of anthocyanins during thermal processing, both a long treatment time in boiling step and a short period of time in pasteurization step. Other two anthocyanins; Mvd-3-glu and Pgd-3-glu; were also decreased. In contrast, high temperature treatment increased total phenolic content due to more disruption of cellular membranes and the formation of Maillard reaction products. In addition, there was no significant difference (P > 0.05) of antioxidant activity during the first thermal treatment. However, antioxidant activity significantly decreased at the end of the pasteurization step (P < 0.05). Major loss of all compounds was found in the procedure of juice dilution with sucrose syrup to produce 40% juice. The losses were proportional to their dilution ratio. It was indicated that concentrated juice has more health benefits than diluted juice. So, percentage of juice dilution should be the most important factor for juice consumption. The changes of total anthocyanins content was more correlated with antioxidant activity (r2=0.9708 and 0.9111 for TEAC and EC50, respectively). It could be suggested that anthocyanins played an important role in antioxidant properties in black plum juice more than other phenolic compounds.
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