OPTIMIZATION OF JAMBOLAN [Syzygium cumini (L.)] COLORANTS EXTRACTION

The jambolan [Syzygium cumini (L.)] berries are a popular fruit in Brazil, that is a natural colorants with health promoting properties. They contain bioactive compounds, antioxidant, antibacterial, and other characteristics that may be beneficial to human health. The objective of this study was to evaluate the best extration process of anthocyanins present in jambolan, to serve as natural colorant. The jambolan was obtained at the Pernambuco Supply Center - CEASA and then processed in pulp, which was freeze-dried and used in extracts development. The extration process was optimized using a factorial design 2³, which the independent variables were: extraction temperature (20, 40 and 60 ºC), time (20, 50 and 80 min.) and solid/solvent ratio (1:15, 1:20 and 1:25) and the dependent variables: total anthocyanin content and total phenolic compounds. The extracts obtained under conditions 40 ° C, 50 min. and 1:20 (central points: 9,10 and 11) shows the best values to total anthocyanins (415,31; 396,98; 397,83 mg/100g) and phenolics compounds (7.087,50; 6.406,25; 6.629,17 mg EAG.100g-1). Was observed no significant difference between independent variables and their interactions to total anthocyanin values it in the extraction. However, the solid/solvent ratio and extraction time interactions were positive for phenolics compounds, the assay 9 (40 ° C, 50 min., 1:20) not differ significantly from assay 8 (60 (80 min., 1:25). Anyway, bioactive compounds are sensitive to high temperatures and in this extraction conditions with low temperatures are ideal. Overall, the extraction process was applied, and optimized by combining the effects of three relevant independent variables, to maximize the recovery of anthocyanins, qualifying test 9 as the best extract of pigments/bioactive compounds present in the jambolan, with potential natural colorant.