Extração e estabilidade do corante azul de jenipapo (Genipa americana L.)

• Ano de defesa: 2008
• Autor(a) principal: Renhe, Isis Rodrigues Toledo
• Orientador(a): Stringheta, Paulo César
• Banca de defesa: Nachtigall, Aline Manke , Silva, Fabyano Fonseca e
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Jenipapo; Corante; Extração
• Palavras-chave em Inglês: Genipa americana; Colorant; Extraction
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2833

The aim of this present study was to evaluate the jenipapo fruit as a natural blue colorant source to make it technical viable, as well as identify the best solvent to extract jenipapo s pigment, evaluate the pH and temperature effects on colorant production and colorant stability obtained from different solvents. The colorant was obtaining using three different solvents (water, alcohol water solution 50%, and alcohol 95%), six different pHs (4,0; 5,0; 6,0; 7,0; 8,0 e 9,0); and five different temperatures (35; 45; 55; 65 e 75°C) in a total of 90 treatments. These colorants were analyzed for color measurement. The best condition of extraction was pH 4,0 at 75°C. The same temperature was the best to extract in alcohol solvents but not to water. The best temperature to water extraction was 55°C. The best conditions (pH 4,0 a 75° ) was used to obtain alcohol extracts and then analyzed the stability. It was chose the alcohol extracts because they showed the best colors and it is less expansive eliminated alcohol than water. The extracts were added with buffer and antifungical solutions and then they were storage in recipients to observe the effect of pH, oxygen and light. Samples were divided in two different pH buffer solution (4,0 and 6,0) then it was split in two groups, one of them receiving nitrogen before be sealed and the other still with the local atmosphere. After that another split was done and one group was put out of light and the other was put directly into UV light to evaluate light influence. There was a significant influence between conditions and time of storage in both of extract solutions alcohol 50% and 95%. On alcohol 50%, the best conditions were pH 4,0 / oxygen / dark and was that one who was the best to maintain the color and saturation. On alcohol 95%, the smallest stability was observed in pH 6,0 and the worse condition was identified when occurred presence of oxygen and light. It was observed the opposite in saturation with the best saturation in pH 6,0. It was possible observe with this study that jenipapo is an interesting natural source of blue pigment because it is possible to obtain a lot of different blue colors changing the extractions conditions.