Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin

Abstract

Jaboticaba is a fruit native to Brazil. Its skin represents up to 43% of the fruit and contains

high levels of fiber, minerals and phenolic compounds. The use of the skin waste adds value to the fruit.

However, one of the drawbacks of skin storage is the high water content, which requires drying processes

to preserve the skin without leading to the loss of nutrients and antioxidants. The influence of different

drying temperatures on the levels of nutrients and antioxidants was investigated. Jaboticaba (Plinia jaboticaba

(Vell.) Berg, genotype Sabará) skins were lyophilized or dried at three temperatures (30, 45, and 60oC,

using food dryers). The skins were then ground, stored (protected from light) and subjected to analysis of

proximate composition, vitamin C, phytate, polyphenols, anthocyanins and antioxidant activity. The drying

process had little effect on the proximate composition of the flour, presenting significant difference only

for crude protein, fiber and non-nitrogenous extract. The greatest preservation of chemical constituents

occurs in the lyophilized jaboticaba skins. Among the drying temperatures tested, however, the skins dried at 45 and 60°C had more highly preserved nutritional substances and antioxidants.