Felipe Nardo dos Santos, Estefânia Júlia Dierings de Souza, Tatiane Jéssica Siebeneichler, Juliani Buchveitz Pires, Dianini Hüttner Kringel, Adriana Dillenburg Meinhart, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze
Abstract
Jambolan is a fruit characterized by its high content of bioactive compounds, especially anthocyanins. The present study aimed to optimize the extraction of anthocyanins from jambolan fruits, using a 23 multivariate design, with central and axial points, using temperature, time, and concentration of ethanol/water as independent variables. The extraction conditions used in this study allowed the identification of the following six different anthocyanins: delphinidin 3,5-diglucoside/digalactoside (Del3,5D (1) and Del3,5D (2)), petunidin 3,5-diglucoside/digalactoside (Pet3,5D (1) and Pet3,5D (2)), malvidin 3,5-diglucoside (Mal3,5D), and petunidin 3-glycoside (Pet3G). The optimal condition for the extraction of anthocyanins from jambolan fruits was 30 °C for 5 min using only acidified water (0% ethanol), resulting in an extract containing 142.88 mg/100 g of anthocyanins, being Del3,5D being the major compound and accounting for 39.1% of anthocyanins identified. The extract showed 72% and 64% inhibition against DPPH and ABTS•+ radicals, respectively, and 2040.96 mg GAE/100 g of total phenolic compounds. The obtained extract showed a wide color variation at different pH values, from pink to purple when exposed to solutions with pH from 1 to 7 and from green to yellow when exposed to solutions with pH from 8 to 14. Therefore, the use of extracts from jambolan fruits may be a promising alternative for replacing synthetic dyes and for developing pH-sensitive smart packaging to indicate food freshness.
https://doi.org/10.1007/s12161-022-02313-3