Application of tristimulus colorimetry to optimize the extraction of anthocyanins from Jaboticaba (Myricia Jaboticaba Berg.)

Montes, Cristina; Vicario, Isabel M.; Raymundo, Melissa dos Santos; Fett, Roseane; Heredia, Francisco J.

doi:10.1016/j.foodres.2005.01.016

Cited by 61 publications

(46 citation statements)

References 19 publications

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“…In the past, different solvents and acidifying solutions have been used to extract anthocyanins from wine pomace (Metivier et al 1980), radish (Giusti and Wrolstad 1996), black carrot (Stintzing et al 2002), Jaboticaba (Montes et al 2005), and grape seeds (Nawaz et al 2006). The type of solvent used for anthocyanins extraction depends on chemical composition of the plant tissue and ratio of solid-liquid extraction (Gao and Mazza 1996;Pifferi and Vaccari 1983).…”

Section: Introductionmentioning

confidence: 99%

Effects of sulfur water extraction on anthocyanins properties of tepals in flower of saffron (Crocus sativus L)

et al. 2013

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A sulfur solution with different metabisulfite concentrations (100, 400, 700, 1,000 and 2,000 ppm) was used to extract anthocyanins from saffron tepals. The extraction process was compared with acidified ethanol solution at similar extraction times of 20, 40, 60, 120, and 180 min at 40°C. The recovery of anthocyanins with sulfur solution was higher than ethanol extraction and reached to 700 mg anthocyanins/100 g, when the sulfur concentration and extraction time were 700 ppm and 60 min, respectively. HPLC analysis showed that anthocyanins extracted with sulfur solution followed by partial desulfurization and reducing sulfur content (to less than 250 ppm) had around 100 % more cyanidin 3 glucosides and 100 % less pelargonidin 3,5 glucosides in comparison with ethanol extraction. Additionally, the color of low-sulfured anthocyanins had more saturation (chroma), less lightness, and more stability than the one extracted with ethanol solution. While monomeric and polymeric anthocyanins extracted with sulfur solution had less than 1 % changes after 3 h extraction time, they had more than 12 % changes when they extracted with alcoholic solution at similar conditions. Overall, the sulfur method had a potential to extract stable anthocyanins from waste and discarded saffron tepals in aqueous solvent, and with higher quantity and quality (more attractive color) than conventional ethanol extraction method.

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Section: Introductionmentioning

confidence: 99%

Effects of sulfur water extraction on anthocyanins properties of tepals in flower of saffron (Crocus sativus L)

et al. 2013

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“…Anthocyanin stability is greatly dependent on pH and on the balance between the acids in the solution. 46 A previous study revealed that the type of acid was also important in jabuticaba anthocyanin extraction, 47 and that yield and color levels were significantly higher in citric acid than in an acetic acid medium.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of chemical changes during Myrciaria cauliflora (jabuticaba fruit) fermentation by ¹H NMR spectroscopy and chemometric analyses

Fortes¹,

Naves²,

Ferri³

et al. 2012

J. Braz. Chem. Soc.

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Ácidos orgânicos, açúcares, álcoois, compostos fenólicos, propriedades de cor, pH e acidez titulável foram monitorados durante fermentação comercial de jabuticaba (Myrciaria cauliflora) através da espectroscopia de ressonância magnética nuclear (NMR) de 1 H, ensaios espectrofotométricos e métodos usuais de análise. Os dados coletados foram analisados por meio de análise de componentes principais (PCA), agrupamentos (HCA) e correlação canônica (CCA). Dois grupos de amostras foram reconhecidos, e as variáveis responsáveis pela separação foram açúcares, antocianinas, álcoois, tonalidade e ácidos acéticos e succínico. A análise de correlação canônica confirmou a influência dos álcoois (etanol, metanol e glicerol), ácidos orgânicos (ácidos cítrico, acético e succínico), pH e acidez titulável na extração e estabilidade das antocianinas e copigmentos. Consequentemente, as propriedades de cor também foram afetadas pelas variações nos níveis de compostos fenólicos durante o processo de fermentação.Organic acids, sugars, alcohols, phenolic compounds, color properties, pH and titratable acidity were monitored during the commercial fermentation of jabuticaba (Myrciaria cauliflora) by 1 H nuclear magnetic resonance (NMR) spectroscopy, spectrophotometric assays and standard methods of analysis. Data collected was analyzed by principal component (PCA), hierarchical cluster (HCA) and canonical correlation (CCA) analyses. Two sample groups were distinguished and the variables responsible for separation were sugars, anthocyanins, alcohols, hue and acetic and succinic acids. The canonical correlation analysis confirmed the influence of alcohols (ethanol, methanol and glycerol), organic acids (citric, succinic and acetic acids), pH and titratable acidity on the extraction and stability of anthocyanins and copigments. As a result, color properties were also affected by phenolic variation throughout the fermentative process.Keywords: jabuticaba, phenolic compounds, sugars, organic acids, NMR, chemometrics Introduction Jabuticaba (Myrciaria cauliflora Berg.) is a Brazilian fruit that bears an edible purplish-black sweet fruit. It has a slightly acid taste and is rich in phenolic compounds, such as anthocyanins, flavonoids, tannins and depsides, which are responsible for antioxidant and anti-inflammatory activities, as well as for colon cancer cell cytotoxicity. 1 High sugar content of jabuticaba makes it suitable for jam, juice, liqueur and wine production. 2 Wines made from jabuticaba have shown great acceptance in sensory analysis and a higher antioxidant activity than grape wines in a β-carotene/linoleic acid system. 3,4 Several fruit wines have been made from Brazilian tropical fruits such as cashew, 5 cacao, gabiroba, umbu and cupuaçu. 3 Such industrial processing is an alternative to prevent post-harvesting losses and to promote exotic fruit production, allowing a more rational use of Cerrado and Amazonian biomes (Brazil). Like most beverages, fruit wines not only have to be in accordance with the current legislation but also ac...

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“…A colorimetria tem sido utilizada para caracterizar a cor de diferentes pigmentos, a exemplo das antocianinas (MONTES et al, 2005), clorofila (SIN-NECKER et al, 2002) Médias com letras iguais na mesma linha não diferem significativamente entre si ao nível de 5%. DP, desvio padrão.…”

Section: Biometrical Physical and Chemical Characterization Of Bocaiunclassified

Caracterização biométrica, física e química de frutos da palmeira bocaiuva Acrocomia aculeata (Jacq) Lodd

Sanjinez-Argandoña

Chuba

2011

Rev. Bras. Frutic.

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Frutos de palmeira bocaiuva (Acrocomia aculeata (Jacq.) Lodd.), coletados em Dourados (MS) e Presidente Epitácio (SP), foram analisados quanto ao aspecto biométrico, a composição química e as características físicas, visando a avaliar seu potencial alimentício. Os frutos de bocaiuva das regiões de procedência não apresentaram diferenças significativas entre si nas características biométricas. O rendimento médio da polpa foi de 42% em relação ao fruto inteiro, sendo superior ao encontrado na literatura para outros frutos de palmeiras. As determinações físicas e químicas da polpa dos frutos das regiões de Mato Grosso do Sul e São Paulo caracterizam a polpa como sendo pouco ácida (pH 5,70 a 6,29). As amostras de Dourados - MS, foram consideradas mais doces (14,53% de açúcares redutores totais) e com maior teor de vitamina C (34,57 mg.100 g-1) em relação às amostras de Presidente Epitácio-SP (11,46 mg.100 g-1). Porém, a intensidade da cor amarelo-laranja foi maior na polpa dos frutos de Presidente Epitácio (SP), sugerindo maior conteúdo de carotenoides.

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Application of tristimulus colorimetry to optimize the extraction of anthocyanins from Jaboticaba (Myricia Jaboticaba Berg.)

Cited by 61 publications

References 19 publications

Effects of sulfur water extraction on anthocyanins properties of tepals in flower of saffron (Crocus sativus L)

Effects of sulfur water extraction on anthocyanins properties of tepals in flower of saffron (Crocus sativus L)

Evaluation of chemical changes during Myrciaria cauliflora (jabuticaba fruit) fermentation by ¹H NMR spectroscopy and chemometric analyses

Caracterização biométrica, física e química de frutos da palmeira bocaiuva Acrocomia aculeata (Jacq) Lodd

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