PRODUÇÃO DE FERMENTADO ALCOÓLICO DE JAMBOLÃO (Syzygium cumini Lamarck) AVALIAÇÃO DO TEOR DE BIOATIVOS E DA ATIVIDADE ANTIOXIDANTE

Abstract

Jambolan, a native fruit from India also found in several regions of Brazil, has a high content of anthocyanins and a characteristic astringent flavor. In the present study, a fermented beverage based on this fruit was developed, evaluating its bioactive compounds content and antioxidant capacity. For this purpose, ripe jambolan fruits were collected in Vitória da Conquista - BA, analyzed chemically for their centesimal composition, content and antioxidant capacity. A fermented beverage was made with the fruits, which was also analyzed for bioactive constituents and antioxidant activity, compared to a commercial sweet wine. The bioactive compounds analyzed were the total phenolic constituents, total anthocyanins, total tannins and total carotenoids, and the antioxidant capacity was determined by the DPPH radical sequestration method. The fruit had low fiber content and a high concentration of carbohydrates and bioactive compounds. Considering the characteristics used for wine classification, the beverage obtained showed characteristics of sweet red wine, with 7% alcohol and high total phenolic constituents content (409.68 mg GAE.100 mL^-1), total anthocyanins (122.73 mg.100 mL^-1), total tannins (0.26 g of pyrogallol.100 mL^-1) and total carotenoids (2.43 mg.100 mL^-1). The beverage obtained showed a high percentage of protection against oxidation (91.96%), being higher than that found for commercial wine (40.72%). The fermented jambolan proved to be a viable option for processing the fruit and had a content of bioactive constituents and antioxidant properties superior to those of commercial red wine, indicating its functional potential.