Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH‐Dependent Color Changes

• Autores: Brenda de Nazaré do Carmo Brito, Rosinelson da Silva Pena, Alessandra Santos Lopes, Renan Campos Chisté
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 10, 2017, págs. 2286-2290
• Idioma: inglés
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• Resumen

  • Jambolão fruits are promising sources of anthocyanins, and in this study, the jambolão fruit from the Brazilian Amazonian region was characterized and the efficiency of six ethanol‐based solutions to extract anthocyanins was determined. Moreover, the color changes of anthocyanin extracts, as influenced by different pH conditions (pH from 1.0 to 8.0), were evaluated. The fruits exhibited high contents of total anthocyanins (296 mg/100 g) and the CIELAB parameters characterized jambolão as a purple‐red colored fruit (a*= 20.30, b*= −4.17, and hab∘= 348.39). Among the six different ethanol‐based solutions, ethanol 95% with 1% of HCl (v/v) was the most efficient solution to extract anthocyanins from jambolão fruits. Furthermore, the CIELAB parameters were characterized as useful tool to monitor the color changes of anthocyanins of jambolão over the tested pH range. Therefore, jambolão fruits from Amazonian region have technological potential for the application by food, pharmaceutical, and cosmetic industries. Jambolão fruits are great source of anthocyanins and the incorporation of these natural pigments as food colorants is not only valuable to improve overall appearance, but it is also beneficial to human health. The production of natural extracts with high levels of anthocyanins from jambolão can be considered a very useful approach to the food, pharmaceutical and cosmetic industries.