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

Abstract

Introduction. Tropical fruit have a good commercial potential as natural colorants; however, they are underexploited. Anthocyanins from jamelão (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 jamelão fruit as a colorant. Materials and methods. Over a 5 month period the anthocyanins from the jamelão 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 jamelão also proved to be rich in dietary fibers and thus a good ingredient for low-calorie diets as well as having low lipid content. Keywords: Brazil / jambolão / jamun / Syzygium cumini / antioxidant / natural colorant Résumé-Caractérisation de la poudre de la peau des fruits du jamelonier (Syzygium cumini L. Skeels) pour une utilisation comme colorant naturel. Introduction. Les fruits tropicaux présentent en général un bon potentiel commercial comme colorants naturels ; et pourtant, peu d'entre eux sont exploités. Les anthocyanes de la peau du fruit du jamelonier (Syzygium cumini) passent pour être une source alternative de pigments naturels pour l'industrie alimentaire. En raison de la toxicité de certains colorants synthétiques pour l'environnement et la santé humaine, ceux-ci sont remplacés par des pigments naturels. La présente étude évalue les propriétés et la faisabilité technique de l'utilisation de la poudre de zeste du fruit du jamelonier comme colorant. Matériels et méthodes. Sur une période de 5 mois, la stabilité des anthocyanes de pelure en poudre des fruits du jamelonier a été testée par HPLC tous les 30 jours. Résultats et discussion. Une perte de 36 % du total des anthocyanes monomères a été notée à la fin de l'étude. Malgré cette perte, le produit final a maintenu sa qualité de colorant, en raison de la forte concentration initiale en anthocyanines. Conclusion. Outre sa couleur intense et attrayante, la poudre de pelure de fruit du jamelonier s'est également avérée être riche en fibres alimentaires, et donc un bon ingrédient pour les régimes hypocaloriques, d'autant plus qu'elle présente une faible teneur en lipides.

Antiproliferative Activity on Human Colon Adenocarcinoma Cells and In Vitro Antioxidant Effect of Anthocyanin-Rich Extracts from Peels of Species of the Myrtaceae Family

“…Regarding the samples of dried peel powder, it was verified that M. jaboticaba presented the highest total anthocyanin content (802.90 ± 1.93 mg/100 g), and it was identified and quantified delphinidin-3- O -glucoside and cyanidin-3- O -glucoside. These findings support the data present in the literature [ 31 , 40 , 41 ].…”

“…S. cumini samples presented with lower values for the coordinate b* that assigns yellow coloration. This result can be justified since the peels of S. cumini present a characteristic dark coloration that has a greater amount of dark pigments coming from anthocyanins, which could have contributed to the reduction of this parameter [ 30 , 31 ].…”

Grumixama (Eugenia brasiliensis Lam.) cultivated in the Cerrado has high content of bioactive compounds and great antioxidant potential

“…In addition, the magnesium concentration of grumixama from Goiás is close to that of avocado (29 mg/100g fresh weight) (DREHER & DAVENPORT, 2013), which is known as one of the best dietary sources of magnesium in the western diet. An adequate level of magnesium is shown to be important for maintaining electrical, metabolic and cardiovascular homeostasis (SEVERINO et al, 2019). It is also beneficial as a fat absorption inhibitor, which decreases postprandial hyperlipidemia in healthy humans (KISHIMOTO et al, 2009).…”

“…Grumixama is available commercially as frozen fruit and frozen pulp for juice or jelly (AGUIAR et al, 2016). In addition, the use of the peel of the purple grumixama and jambolão (Syzygium cumini (L.) Skeels) has been reported as a raw material to extract natural dye for food industry (SANTIAGO et al, 2016).…”

Influência da temperatura de rotaevaporação e do tipo de resíduo na extração de compostos bioativos de jamelão (Syzygium cumini)

“…O consumo de frutas tropicais no Brasil vem aumentando graças aos estudos realizados que reconhecem seus valores nutricionais e terapêuticos, dentre elas destaca-se o jamelão (Santiago, et al, 2016). O jamelão é conhecido em diversas regiões do Brasil, visto que é uma planta adaptada a diferentes condições climáticas, possibilitando o aparecimento em estados da região norte, nordeste e sudeste; apresentando diversos nomes como: jamelão, jambolão, azeitona-roxa e oliva (Corrêa, et al, 2018).…”