Extração de antocianinas do jambolão (Syzygium cumini).

Abstract

Jambolão is a fruit little explored commercially, but is well known in the academic environment for its amount of bioactive compounds. An alternative for the exploitation of this fruit is the processing of its pulp for the anthocyaninic extract production, which may have applicability in both the food and pharmaceutical industries. The work had as objective to develop formulations of dyes based on jambolan (Syzygium cumini), evaluating its stability. The behavior of the anthocyanins during the four kinetic experiments at different shaking frequencies of the medium (0, 50, 100 and 150 rpm) was studied. Two diffusion models were used to describe the extraction process: the first one used a analytical solution, with contour condition of the first type; the second one used a numerical solution, with contour condition of the third type; and empirical models with up to two adjustment parameters to describe the extraction kinetics of anthocyanins. It was observed that the higher the frequency of agitation, the faster the extraction of anthocyanins occurs. The second diffusive model was the most appropriate, and its results were used to determine equations relating the process parameters to the frequency of agitation, allowing to simulate a new extraction kinetics. According to the statistical indicators, the best model to describe the kinetic processes was Page, which was also used to determine the extraction rates. To obtain lyophilized extracts the rotation of 150 rpm was used to obtain the extract. The same was copigmented with tannic and gallic acids; stored for a period of 21 days and were analyzed by the following prerequisites: instrumental color, anthocyanins and half-life time. At the end of the storage the favorable effect of the use of the acids as copigmento was perceptible. The stability of anthocyanins was enhanced by the addition of organic acids, with tannic acid superior to gallic.