Iridoid blue-based pigments of Genipa americana L. (Rubiaceae) extract: Influence of pH and temperature on color stability and antioxidant capacity during in vitro simulated digestion

Author(s)

Neri-Numa, Iramaia Angelica ^[1] ; Figueiredo Angolini, Celio Fernando ^[1] ; Bicas, Juliano Lemos ^[1] ; Tasca Gois Ruiz, Ana Lucia ^[2] ; Pastore, Glaucia Maria ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Sch Pharmaceut Sci, Campinas, SP - Brazil

• Document type: Journal article
• Source: Food Chemistry; v. 263, p. 300-306, OCT 15 2018.
• Web of Science Citations: 1

Abstract

Iridoid blue-based pigments (IBBP) extract of Genipa americana L. represents a natural alternative additive for food applications and also exerts desirable biological effects on human health. In this study the iridoids present in the extract were identified, the influence of pH and temperature on color difference (Delta E) of IBBP was evaluated using a central composite design (CCD) and finally the antioxidant capacity was monitored before and after its in vitro digestion. Ten glucoside iridoids were detected and the main compounds identified were genipin, genipin 1-beta-gentiobioside and geniposide. It was also observed an increase of 17-18% of antioxidant capacity after the in vitro digestion, respectively. Among the conditions tested, the color of extract was more stable at 12-20 degrees C and low pH (3.0-4.0), suggesting that it is compatible for coloring acidic foods. Finally, the in vitro digestion also increased the antioxidant capacity (ORAC assay) by 39%. (AU)

• FAPESP's process: 15/50333-1 - COBRA: a novel compound discovery pipeline for rapid and cost-effective identification of bioactives with health beneficial effects in Brazilian crops
• Grantee: Glaucia Maria Pastore
• Support Opportunities: Research Projects - Thematic Grants