Blood fruit ( Haematocarpus validus (Miers.) Bakh. f. ex Forman): a novel source of natural food colourant.

Autor: Bohra P; 1Division of Horticulture and Forestry, ICAR-Central Island Agricultural Research Institute, Port Blair, Andaman and Nicobar Islands 744105 India., Waman AA; 1Division of Horticulture and Forestry, ICAR-Central Island Agricultural Research Institute, Port Blair, Andaman and Nicobar Islands 744105 India., Roy TK; 2Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Horticultural Research, Bengaluru, Karnataka 560089 India., Shivashankara KS; 2Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Horticultural Research, Bengaluru, Karnataka 560089 India.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2020 Jan; Vol. 57 (1), pp. 381-389. Date of Electronic Publication: 2019 Sep 04.
DOI: 10.1007/s13197-019-04064-2
Abstrakt: Plant based pigments have widely been used by human beings since ancient times. These pigments, being natural in origin, have better acceptability amongst the consumers and offer diversified applications worldwide. For identification of novel pigment sources, lesser known species need to be studied systematically. In the present report, a tropical fruit species viz. blood fruit was studied for its physicochemical parameters and anthocyanin content. Fruit pulp had total soluble solids of 17 °B with acidic pH (3.01) and total phenolic content of 13.44 mg GAE/100 g of fresh pulp. Pulp of fully ripe fruits contained 8.76 mg/g of total anthocyanins. Pelargonidin was the dominant anthocyanin, followed by Cyanidin, Peonidin and Petunidin. Considering these qualities, the species could be a potential candidate for food and dye industries.
(© Association of Food Scientists & Technologists (India) 2019.)
Databáze: MEDLINE
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