Journal of Food Technology and Preservation

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Research Article - Journal of Food Technology and Preservation (2018) Volume 2, Issue 1

Stability of anthocyanins from Syzygium cumini (Jamun) at different processing condition

Szygium cumini is a short-lived fruit enriched in anthocyanins, the characteristic natural pigments and antioxidants. According to the industrial actors, the extracts having these natural pigments may be an alternative to existing synthetic colorants in food and cosmetic products. The anthocyanins are very sensitive to processing conditions therefore this research was attempted to study the integerated effect of other compounds on their stability in S. cumini extracts at different processing conditions mainly temperature (100°C for 10, 20, 40 and 60 min), pH (3, 5, 7) and light (natural light exposure for 2, 4 and 6 hours). Treated S. cumini extract was evaluated for total phenolic content by Folin- Ciocalteu Reagent and antioxidant potential by DPPH. From the instant exploration, it was deduced that stability of anthocyanins can only be seen for temperature at 10 and 20 minutes and duration of light treatment increases the activity of anthocyanin and antioxidant activity, whereas the pH stability of polyphenols and antioxidant activity could be seen at 3 and 5 pH respectively

Author(s): Saira S, Kamran KM

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