Quantificação de antioxidantes e caracterização sensorial da cerveja adicionada de Jambolão (syzygium cumini)

Abstract

The jambolan is a plant from the Myrtaceae family, also known as jamun, cherry, jalao, kambol, among other names. The procedures for the elaboration of the beers will take place in the LABEB located on Campus III, at UFPB. The produced must was evaluated for its bioactive potential through the quantification of total phenolic content and antioxidant activity. The total phenolic content of the pulp was determined by the colorimetric method, using the FolinCiocalteau reagent. The pulp samples were evaluated for antioxidant activity by the DPPH, ABTS, and FRAP methods. The microbiological study of the must and pulp beers was carried out at the UFPB Microbiology Laboratory. Coliforms, molds and yeasts, Salmonella, and E. coli counts were performed on the samples. The recruitment of evaluators occurred through invitation and dissemination at CCHSA. All analyses were performed in triplicate, and the results are presented as mean ± standard deviation. Sample F1 has the highest total phenolic content and the highest antioxidant activity in all three methods evaluated. All samples submitted to microbiological analyses showed the absence of coliforms, E. coli, and Salmonella. In general, it seems that the FP treatment is consistently the most well-evaluated in almost all attributes, except for Foam and Gas, where F1 and F2 are more well-evaluated, respectively. The results indicate that the increase in the amount of jambolan decreased the amount of total phenolic compounds in sample F2. Microbiologically, the beer was considered safe as it did not show the presence of microorganisms. The results suggest that the addition of jambolan pulp may have a negative impact on the sensory perception of beers, particularly with regard to flavor.