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Characterization of jamelão ( Syzygium cumini (L.) Skeels) fruit peel powder for use as natural colorant

2015; EDP Sciences; Volume: 71; Issue: 1 Linguagem: Inglês

10.1051/fruits/2015041

1625-967X

Manuela Cristina Pessanha de Araújo Santiago, Ana Cristina Miranda Senna Gouvêa, Fernanda Marques Peixoto, Renata Galhardo Borguini, R. L. O. Godoy, Sidney Pacheco, Luzimar S. M. do Nascimento, R. I. Nogueira,

African Botany and Ecology Studies

Introduction. Tropical fruit have a good commercial potential as natural colorants; however, they are underexploited. Anthocyanins from jamelao (Syzygium cumini ) fruit peel have been shown to be an alternative source of natural pigments for the food industry. Due to the toxicity of some synthetic colorants to the environment and human health, these artificial colorants are being replaced by natural pigments. This study was carried out to evaluate the properties and the technological feasibility of using the peel powder of the jamelao fruit as a colorant. Materials and methods. Over a 5 month period the anthocyanins from the jamelao fruit peel powder were tested for stability by HPLC every 30 days. Results and discussion. A loss of 36% of the total monomeric anthocyanins was noted at the end of the study. Despite this loss, the final product maintained its quality as a colorant, due to the initial high concentration of anthocyanin. Conclusion. Besides its intense and attractive color, the peel powder of jamelao also proved to be rich in dietary fibers and thus a good ingredient for low-calorie diets as well as having low lipid content.