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摘要
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 h(ab)degrees = 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.
- 出版日期2017-10
