Evaluation of the use of Syzygium cumini fruit extract as an antioxidant additive in orange juice and its sensorial impact.

摘要

The possibility of promoting the consumption of Syzygium cumini fruit (damsons) by adding its extract to orange juice, and thus also making good use of its antioxidant properties, was investigated. S. cumini fruit extract was characterised in terms of its anthocyanin content (2.11 g/100 g expressed in cyanidine-3-glucoside equivalents), total phenolic compounds (360 mg/100 g expressed in gallic acid equivalents) and antioxidant capacity (evaluated by the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging method). Effects of the addition of S. cumini fruit crude extract, as well as its chromatographic fractions, on the juice were assessed chemically by headspace solid phase microextraction and GC coupled with an MS detector. Only 6 compounds had their chromatographic peak intensities clearly changed, and the results are discussed in terms of inhibition of the formation of 2-octanone, hexanol, alpha-copaene and alpha-panasinsene and conservation of octyl acetate and p-menth-1-en-9-ol. Sensory evaluation of orange juice with and without S. cumini crude extract addition did not show any significant differences in the sensorial profile, discriminative and acceptance tests.