Abstract
Jambolan is a fruit characterized by its high content of bioactive compounds, especially anthocyanins. The present study aimed to optimize the extraction of anthocyanins from jambolan fruits, using a 23 multivariate design, with central and axial points, using temperature, time, and concentration of ethanol/water as independent variables. The extraction conditions used in this study allowed the identification of the following six different anthocyanins: delphinidin 3,5-diglucoside/digalactoside (Del3,5D (1) and Del3,5D (2)), petunidin 3,5-diglucoside/digalactoside (Pet3,5D (1) and Pet3,5D (2)), malvidin 3,5-diglucoside (Mal3,5D), and petunidin 3-glycoside (Pet3G). The optimal condition for the extraction of anthocyanins from jambolan fruits was 30 °C for 5 min using only acidified water (0% ethanol), resulting in an extract containing 142.88 mg/100 g of anthocyanins, being Del3,5D being the major compound and accounting for 39.1% of anthocyanins identified. The extract showed 72% and 64% inhibition against DPPH and ABTS•+ radicals, respectively, and 2040.96 mg GAE/100 g of total phenolic compounds. The obtained extract showed a wide color variation at different pH values, from pink to purple when exposed to solutions with pH from 1 to 7 and from green to yellow when exposed to solutions with pH from 8 to 14. Therefore, the use of extracts from jambolan fruits may be a promising alternative for replacing synthetic dyes and for developing pH-sensitive smart packaging to indicate food freshness.
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Funding
We would like to thank Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, finance Code 001), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, finance Code 421727/2018–7), and Fundação de Amparo à pesquisa do Estado do RS (FAPERGS, finance Code 16/2551–0000250-9).
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FNDS: conceptualization, methodology, software, formal analysis, data curation, investigation, writing—original draft, writing—review and editing. EJDDS: investigation, writing—original draft, writing—review and editing. TJS: methodology, software, validation, writing—review and editing. JBP: formal analysis, writing—review and editing. DHK: investigation, writing—review and editing. ADM: software, data curation, investigation, validation, writing—review and editing. ARGD: conceptualization, supervision. EDRZ: conceptualization, supervision, validation, funding acquisition, writing—review and editing.
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Felipe Nardo dos Santos declares that he has no conflict of interest. Estefânia Júlia Dierings de Souza declares that he has no conflict of interest. Tatiane Jéssica Siebeneichler declares that he has no conflict of interest. Juliani Buchveitz Pires declares that he has no conflict of interest. Dianini Hüttner Kringel declares that he has no conflict of interest. Adriana Dillenburg Meinhart declares that he has no conflict of interest. Alvaro Renato Guerra Dias declares that he has no conflict of interest. Elessandra da Rosa Zavareze declares that he has no conflict of interest.
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dos Santos, F.N., de Souza, E.J.D., Jéssica Siebeneichler, T. et al. Multivariate Analysis as Tool for Optimization of Anthocyanins Extraction from Jambolan (Syzygium cumini L.). Food Anal. Methods 15, 2524–2536 (2022). https://doi.org/10.1007/s12161-022-02313-3
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DOI: https://doi.org/10.1007/s12161-022-02313-3