Optimization of extraction, sterilization and identification of anthocyanins obtained from fruits / Otimização da extração, esterilização e identificação de antocianinas obtidas a partir de frutas

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

Anthocyanins (ACYS) are natural pigments of plant origin, chemically classified as flavonoids. The industrial use of ACYS is restricted according to some limitations, such as its high cost and relative low stability. In this context, the objective of this study was to use jaboticaba (Myrciaria cauliflora), mulberry (Morus nigra), blackberry (Rubus spp) and jambolão (Eugenia jambolana Lam), whose are common Brazilians fruits, as sources of ACYS to test extraction conditions, extracts stabilization strategies and ACYS identification strategies. The extraction conditions were optimized varying solvents, temperature, and using or not the stirrer and the mechanic grinding. Peels, whole fruits and fruits without pits were used in the proportion of 1:3 ACYS source: solvent (m/v). The extracts with the greatest amount of ACYS were obtained from extraction with ethanol 94% v/v, 55 ºC for 30 minutes and, in some cases, using mechanical grinding. To increase the stability of the ACYS extracts, sterilization processes such as tyndalization of the extracts and blanching of fruit were investigated. The blanching was more favorable because it increased the stability of the extracts, which can last for 360 days without appearance of fungi, and increased the amount of ACYS extracted. Using the high performance liquid chromatography (HPLC) for separation, three methods were evaluated in order to identify ACYS: the method with ACYS patterns; the relative comparison of retention time (tR); and mass spectrometry using electrospray ionization and quadrupole-time-of-flight mass analysis (ESI-Q-TOF-MS). The majority anthocyanin identified in extracts of jaboticaba, mulberry and blackberry was cyanidin-3- glycoside. The method with comparison of tR was a good option for the ACYS identification because it is a simple procedure and does not require the use of standards, but it has limitations that could be overcome making possible or confirming the ACYS identification using HPLC-ESI-Q-TOF-MS

ASSUNTO(S)

antocianinas extraction identificação de antocianinas identification of anthocyanins anthocyanins extração

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