Mata, Ana Lúcia de Medeiros Lula daAzevêdo, Juliana Chris Silva de2014-12-172011-11-172014-12-172010-12-17AZEVÊDO, Juliana Chris Silva de. Estratégias de obtenção do corante do jambo vermelho (Syzygium malaccense) e avaliação de sua funcionalidade. 2010. 115 f. Dissertação (Mestrado em Pesquisa e Desenvolvimento de Tecnologias Regionais) - Universidade Federal do Rio Grande do Norte, Natal, 2010.https://repositorio.ufrn.br/jspui/handle/123456789/15804The food industry is interested in natural products. Anthocyanins are phenolic antioxidants of great importance with health-relevant applications. Several studies have linked the intake of fruits and vegetables with reduced risk of chronic degenerative diseases because of its antioxidant properties. This study aimed to compare different strategies for obtaining natural pigments from red jambo (Syzygium malaccence) and analyze its functional potential. Two different strategies were studied: (1) solid-liquid extraction (SLE) in reactor with controlled parameters, (2) powder obtention. The investigation of the functional potential was conducted taking into account the total phenolic content (TPC), the antioxidant activity (AA), the total anthocyanins concentration (TA) and α-amylase and α-glucosidase inhibition. The best extracts obtained by SLE showed TPC of 174.15 mg GAE/100g, AA of 3.56 μmol Trolox eq/g and TA of 133.59 mg cyd-3-glu/100 g. The best results for the second strategy were TPC of 1024.22 mg GAE/100 g, AA of 29.03 μmol Trolox eq/g and TA of 1193.41 mg cyd-3- glu/100 g. It was observed moderate amylase inhibition (26.30%) and high glucosidase inhibitory activity (97.47%). Skin extracts showed, in general, superior results when compared to whole red jambo, with superior values for dehydrated products. Based on our result, red jambo can be considered as a rich source of phenolic antioxidants, as well on amylase and glucosidase inhibitorsapplication/pdfAcesso AbertoExtraçãoDesidrataçãoFenólicos totaisAntioxidanteAntocianinasInibição enzimáticaExtractionDehydrationPhenolic antioxidantAnthocyaninsEnzyme inhibitionmasterThesisCNPQ::ENGENHARIAS::ENGENHARIA QUIMICA