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Purple pigment from Peltogyne mexicana heartwood as a potential colorant for food

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Abstract

Peltogyne mexicana heartwood might be a novel purple pigment source. The results of the present study demonstrate that the purple pigment is an important source of phenolic compounds (698.22 ± 2.99 mg GAE/g) and flavonoids (48.01 ± 0.51 mg EPE/g). UV–Vis spectrum and color parameters (L* a* b*) showed that purple pigment has different shades of purple–red (H° value 19.32 ± 0.02 in methanol and 22.85 ± 0.01 in ethanol) depending on the solvent and the pH. Also, the purple pigment did not exhibit acute oral toxicity at a single dose (2000 mg/kg body weight). No mutagenicity was observed in the Ames test with three Salmonella typhimurium strains. The purple pigment exhibited considerable coloring properties with a wider range of citric acid-dependent color hues in gelatin (H° from 280.3 to 319.9 and from 68.0 to 88.1), and higher color intensity than commercial anthocyanin. Minor variations in the hue were found in yogurt, for purple pigment with H° values from 317.5 to 315.0, and commercial anthocyanin from 82.6 to 88.7 and 276.9 to 295.5. However, purple pigment required lower concentrations to achieve superior effects. For gelatin and yogurt samples, similar variations in the color parameters L*, a*, b*, and pigment degradation were observed for purple pigment and commercial anthocyanin in the stability assay.

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Abbreviations

ANT:

Anthocyanin

MI:

Mutagenic index

NMNG:

N-methyl-N′-nitro-N-nitrosoguanidine

OQ:

Oxide-4-nitroquinone

PA:

Picrolonic acid

PP:

Purple pigment

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Acknowledgements

The authors express their gratitude to Consejo Nacional de Ciencia y Tecnologia (CONACyT Project CB-2011-01-169779) and Instituto Politécnico Nacional (Project SIP 20195891) for the financial support. P. Gutiérrez-Macías received a graduate scholarship from the CONACyT.

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Authors and Affiliations

  1. Departamento de Ingeniería en Sistemas Ambientales, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, 07738, CDMX, D.F., Mexico

    Paulina Gutiérrez-Macías, Cinthya G. Gutiérrez-Zúñiga & Blanca E. Barragán-Huerta

  2. Laboratorio de Toxicología de Productos Naturales, Departamento de Farmacia, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, 07738, CDMX, Mexico

    Leticia Garduño-Siciliano

  3. Laboratorio de Biología Celular y Productos Naturales, Escuela Nacional de Medicina y Homeopatía, Instituto Politécnico Nacional, Guillermo Massieu Helguera 239, Fracc. La Escalera Ticoman, 07320, CDMX, Mexico

    Cynthia Ordaz-Pichardo

  4. Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Circuito Mario de la Cueva s/n, Coyoacán, Ciudad Universitaria, 04510, CDMX, Mexico

    Myriam Arriaga-Alba

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  1. Paulina Gutiérrez-Macías
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  2. Cinthya G. Gutiérrez-Zúñiga
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  3. Leticia Garduño-Siciliano
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  6. Blanca E. Barragán-Huerta
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Correspondence to Blanca E. Barragán-Huerta.

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Gutiérrez-Macías, P., Gutiérrez-Zúñiga, C.G., Garduño-Siciliano, L. et al. Purple pigment from Peltogyne mexicana heartwood as a potential colorant for food. J Food Sci Technol 56, 3225–3238 (2019). https://doi.org/10.1007/s13197-019-03779-6

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  • DOI: https://doi.org/10.1007/s13197-019-03779-6

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