Anthocyanins of Jambolão (Syzygium cumini ): Extraction and pH-Dependent Color Changes
| Autor: | Rosinelson da Silva Pena, Brenda de Nazaré do Carmo Brito, Alessandra Santos Lopes, Renan Campos Chisté |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Ethanol biology Extraction (chemistry) Ph dependent 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 03 medical and health sciences chemistry.chemical_compound Pigment Human health 0404 agricultural biotechnology chemistry Color changes Syzygium visual_art Anthocyanin visual_art.visual_art_medium Food science Food Science |
| Zdroj: | Journal of Food Science. 82:2286-2290 |
| ISSN: | 0022-1147 |
| Popis: | Jambolao fruits are promising sources of anthocyanins, and in this study, the jambolao 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 jambolao 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 jambolao fruits. Furthermore, the CIELAB parameters were characterized as useful tool to monitor the color changes of anthocyanins of jambolao over the tested pH range. Therefore, jambolao fruits from Amazonian region have technological potential for the application by food, pharmaceutical, and cosmetic industries. Jambolao 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 jambolao can be considered a very useful approach to the food, pharmaceutical and cosmetic industries. |
| Databáze: | OpenAIRE |
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