Capacity of solutions involving organic acids in the extraction of the anthocyanins present in jabuticaba skins ( Myrcia
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ORIGINAL ARTICLE
Capacity of solutions involving organic acids in the extraction of the anthocyanins present in jabuticaba skins (Myrciaria cauliflora) and red cabbage leaves (Brassica oleracea) Alessandro C. Galva˜o1 • Priscila P. Souza1 • Weber S. Robazza1 • Caroline A. L. Franc¸a1
Revised: 15 November 2019 / Accepted: 8 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Anthocyanins make up the largest group of water-soluble pigments of the vegetable kingdom. These bio-compounds with antioxidant properties are attracting great interest in the food, pharmaceutical and cosmetic industry mainly because of their presence in many fruits and vegetables. The extraction of the pigment is still in need of further studies, especially concerning the extraction yield and the use of friendly solvents. The use of acidulants has shown an alternative to improve the extraction. This work presents the capability of pure solvents and binary mixtures associated with organic acids in the extraction of anthocyanins present in jabuticaba fruit skins and red cabbage leaves. The results suggest that the application of organic acids dissolved in binary mixtures formed by water and ethanol can provide an increase in the extraction of anthocyanins. Keywords Cabbage Jabuticaba Anthocyanins Organic acids
Introduction The quality of food products and their visual appeal are directly related to color (Veberic et al. 2015). It is therefore assumed that the quality and quantity of pigments in a food product are essential for its commercial acceptance (Shen
& Alessandro C. Galva˜o alessandro.galvao@udesc.br 1
Department of Food and Chemical Engineering–DEAQ, Laboratory ApTher–Applied Thermophysics, Santa Catarina State University–UDESC, BR 282–km 573, Pinhalzinho, SC 89870-000, Brazil
et al. 2014). Although synthetic dyes have a lower cost of production, greater stability and greater dyeing capacity, the safety of synthetic dyes has been questioned in recent years, leading to a reduction in the number of coloring agents allowed. The interest in natural dyes, on the other hand, has increased significantly as a consequence of both legislation and consumer awareness regarding the use of synthetic additives (Cortez et al. 2017). Of the natural dyes available for use in food, anthocyanins comprise a diverse group of intensely colored pigments, responsible for the purple, red and blue colors found in fruits, flowers and vegetables. These pigments, which have been consumed for centuries without adverse effects (Smeriglio et al. 2016), are soluble in water, facilitating their incorporation in food matrices. In addition to their color attributes, anthocyanins have been met with intensified interest because of their potential health benefits. Yousuf et al. (2016) cites several studies that associate the consumption of anthocyanin extracts with increased vision intensity, antioxidant capacity, the treatment of various blood circulation disorders, anti-inflammatory effects and diabetes control, among others, due to
