Physicochemical properties of jaboticaba skin flour stored at room temperature

Abstract

The stability of jaboticaba skin fl our was evaluated during 12 months of storage, for the purpose of extending the use of this fl our throughout the year, because jaboticaba production is seasonal. Ripe Plinia jaboticaba (Vell.) Berg fruits, of the Sabará genotype, were collected and the separated skins were dried at a temperature of 45 oC. They were then ground and stored in hermetically sealed fl asks and protected from light at room temperature for 0, 3, 6, 9 and 12 months. At each storage time, analyses of proximate composition, vitamin C, phenolic compounds, anthocyanins, soluble solids, water activity, color, pH and microbiological analysis were conducted. It was possible to observe a signifi cant increase in the following parameters during the 12 months of storage: humidity, 34 %; wateractivity, 31.23 %; a color coordinates,12.37 % and b color coordinates, 24 %; pH, 7.35 %. There was a decrease in phenolic content of 9.91 %; anthocyanins 29 % and vitamin C 20 %. There was no signifi cant difference in the levels of lipids, protein, ash, fi ber and soluble solids, and the presence of microorganisms was not detected for any storage period. Therefore, it is possible to conclude that the jaboticaba skin fl our did not show signifi cant changes in nutritional parameters, and showed a small reduction in antioxidant compounds when stored for periods up to 12 months. This fl our can therefore be considered as an alternative for the enrichment of food products throughout the year.