Influence of the composition of unripe genipap (Genipa americana L.) fruit on the formation of blue pigment

Abstract

The physical and chemical characteristics of unripe genipap fruits and the proximate and amino acid compositions of the endocarp and mesocarp of the unripe fruits were determined, placing special emphasis on the possible role of the protein-amino acid fraction on the formation of the typical blue pigment of the matrix. The two parts of the fruit analyzed have low energy (49.88 kcal/100 g for mesocarp and 43.48 kcal/100 g for endocarp) and high fiber content (7.88 % for mesocarp and 16.76 % for endocarp). The endocarp showed protein content (3.19 %) five times higher than the mesocarp (0.62 %), which may explain in part the greater amounts of blue pigment formed in the endocarp when compared to the mesocarp. Furthermore, the pH found in mesocarp (4.49) and endocarp (5.21) is within the optimum range for the formation of the blue pigment. A significant color change (ΔE (*) = 26.45) was observed in endocarp during its exposure to the air for 2 h. Free aspartic and glutamic acids and cystine were the predominant amino acids in the mesocarp, while glutamic and aspartic acids and leucine were predominant in the endocarp. According to the results, the formation of blue pigment does not cause any change in the amino acid composition.

Purification of phenolic compounds from genipap (<i>Genipa americana</i> L.) extract by the ultrasound assisted ultrafiltration process

“…The color analyses showed that the extract (feed) was darker than the permeate, with lower tendency to green and yellow. Bentes et al (2015) evaluated the color of genipap fruit and observed similar color values for genipap mesocarp. The microfiltration membranes did not retain polyphenol and genipin compounds (no significant difference was detected in this case).…”

“…Genipap fruit has considerable concentrations of phytosterols, such as campesterol, stigmasterol, and β-sitosterol, which presents anti-obesity, antioxidant and antiproliferative functional properties (Bailao, Devilla, Conceicao, & Borges, 2015). Moreover, genipap contains an iridoid cross-linking compound named genipin, which forms a blue pigment by a spontaneous reaction with amine groups and has a great potential to be used by the food industry (Bentes, Souza, Amaya-Farfan, Lopes, & Faria, 2015). Proposition of processes for genipap pulp fruit processing is rarely reported in the literature, although the importance of this fruit had already been highlighted (Porto et al, 2014).…”

Physicochemical Characterization, Stability and Cytotoxicity of a Blue Dye Obtained from Genipap (Genipa americana L.) Fruit

“…2c ). According to Bentes et al ( 6 ), genipin is an aglycone, resulting from the hydrolysis of the geniposide, through the enzyme β-glucosidase.…”

“…This substance acquires high reactive potential with amine groups when exposed to oxygen, resulting in the formation of an intense blue pigment ( 3 ). Genipin is easy to extract because it has good solubility in water and hydroalcoholic solutions, which has contributed to its historically widespread use by indigenous peoples as a dye of utensils and for body pigmentation ( 5 , 6 ).…”

Etnobotânica Do Jenipapo (Genipa Americana L., Rubiaceae) Entre Agricultores No Município De Carlinda, Mato Grosso, Brasil

“…A cor azul, oriunda da genipina (metabólito secundário) está presente também em outras partes da planta. Algumas atribuições da literatura para a espécie fazem referência a cor obtida do jenipapo: o suco do fruto verde ganha coloração azulada com a oxidação devido a reação entre a genipina e uma amina primária (SILVA et al, 2014;MERCADANTE, 2014;BENTES et al, 2015), sendo utilizado na pintura do corpo e de cerâmica pelos indígenas (LORENZI;MATOS, 2002;JESUS et al, 2015).…”