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

Autor(es)

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

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 263, p. 300-306, OCT 15 2018.
• Citações Web of Science: 1

Resumo

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)

• Processo FAPESP: 15/50333-1 - Cobra: nova plataforma de descoberta de compostos para identificação rápida e de baixo custo de bioativo com efeitos benéficos originários de plantas brasileiras
• Beneficiário: Glaucia Maria Pastore
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 17/10753-7 - FIBRA: novos compostos bioativos de frutas tropicais brasileiras e suas propriedades antioxidantes
• Beneficiário: Célio Fernando Figueiredo Angolini
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado