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A method for red-violet pigments extraction from fruits of Malabar spinach (Basella rubra) with enhanced antioxidant potential under fermentation

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Abstract

Basella rubra fruit juice with a total soluble solids content of 5 to 9 0Brix was fermented using the wine yeast Saccharomyces cerevisiae. An 87.5 % of conversion of fermentable sugar was achieved. The TSS (0Brix) reduced from 0.60 0Brix to 0.17 0Brix (71.67 % decrease in TSS) upon performing fermentation of fruit juice water extract with Saccharomyces cerevisiae strain 2. There was 8 folds reduction in pigment quality as evidenced from fermentation. Besides, the potential increase of phenolics, thanks to a higher content of total betalains in general and betacyanins in particular when fermentation was carried out with S. cerevisiae strain 3. The DPPH (2, 2 -diphenyl-1-picrylhydrazyl hydrate) free radical scavenging potential (IC50) of fermented juice (1.9 mg.ml−1) was significant over control (2.4 mg.ml−1) extracts of B. rubra. The reducing power of fermented extracts was significantly high compared to control samples. The multiple antioxidant activity of fermented extract was also evident by significant reducing power assay when compared to its control samples.

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Acknowledgments

The authors are thankful to Department of Biotechnology, New Delhi for financial assistance and Director, CSIR-CFTRI, Mysore for encouragement.

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Authors and Affiliations

  1. Plant Cell Biotechnology Department, Council of Scientific and Industrial Research-Central Food Technological Research Institute, Mysore, 570 020, India

    S. Sravan Kumar, P. Manoj & P. Giridhar

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  1. S. Sravan Kumar
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  2. P. Manoj
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  3. P. Giridhar
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Correspondence to P. Giridhar.

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Sravan Kumar, S., Manoj, P. & Giridhar, P. A method for red-violet pigments extraction from fruits of Malabar spinach (Basella rubra) with enhanced antioxidant potential under fermentation. J Food Sci Technol 52, 3037–3043 (2015). https://doi.org/10.1007/s13197-014-1335-5

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  • DOI: https://doi.org/10.1007/s13197-014-1335-5

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