Journal of Food Science and Technology

, Volume 57, Issue 1, pp 381–389 | Cite as

Blood fruit (Haematocarpus validus (Miers.) Bakh. f. ex Forman): a novel source of natural food colourant

  • Pooja BohraEmail author
  • Ajit Arun Waman
  • Tapas Kumar Roy
  • K. S. Shivashankara
Short Communication


Plant based pigments have widely been used by human beings since ancient times. These pigments, being natural in origin, have better acceptability amongst the consumers and offer diversified applications worldwide. For identification of novel pigment sources, lesser known species need to be studied systematically. In the present report, a tropical fruit species viz. blood fruit was studied for its physicochemical parameters and anthocyanin content. Fruit pulp had total soluble solids of 17 °B with acidic pH (3.01) and total phenolic content of 13.44 mg GAE/100 g of fresh pulp. Pulp of fully ripe fruits contained 8.76 mg/g of total anthocyanins. Pelargonidin was the dominant anthocyanin, followed by Cyanidin, Peonidin and Petunidin. Considering these qualities, the species could be a potential candidate for food and dye industries.


Anthocyanins Food colourant India Liana Menispermaceae 



Authors are thankful to the Director, ICAR-CIARI, Port Blair for providing necessary facilities. Financial assistance from DBT, New Delhi in the form of BioCARe Project (19575) is also acknowledged. SAIF facility of ICAR-IIHR is also acknowledged for helping in the estimation of anthocyanin profiles.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Pooja Bohra
    • 1
    Email author
  • Ajit Arun Waman
    • 1
  • Tapas Kumar Roy
    • 2
  • K. S. Shivashankara
    • 2
  1. 1.Division of Horticulture and ForestryICAR-Central Island Agricultural Research InstitutePort BlairIndia
  2. 2.Division of Plant Physiology and BiochemistryICAR-Indian Institute of Horticultural ResearchBengaluruIndia

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