Abstract
Abstract The objective of this study was to develop simple mathematical models for the prediction of the total anthocyanin content of fruits and vegetables, using colorimetry. Phenolic extracts of 13 species of fruits and vegetables were produced using 70% acidified ethanol and 70% ethanol. The quantification of the total anthocyanins of the extracts was performed by the spectrophotometric method, and the color characterization was done through the tristimulus colorimeter. The correlation between the L* value and the anthocyanin content was high (r = - 0.95) for extracts produced with 70% ethanol and diluted 20 times. Linear equations based on colorimetric coordinates, with R2 from 0.80 to 0.99, were obtained using 70% ethanol and 70% acidified ethanol as extraction solvent, with or without dilutions. Therefore, colorimetry, as a rapid method that does not involve the use of specific solvents, can be used to predict the total anthocyanin content of fruits and vegetables.
Highlights
Anthocyanins are a group of water-soluble blue, purple and red-colored pigments (Ignat et al, 2011)
For açaí, jussara and blueberry fruits, no significant variation was observed between the two solvents used for pigment extraction, suggesting that pH reduction is not always necessary in the production of anthocyanin extracts
The extraction of anthocyanins from açaí, jussara and blueberry can be done without the use of acids, 416 416/422
Summary
Anthocyanins are a group of water-soluble blue, purple and red-colored pigments (Ignat et al, 2011). Regular consumption of anthocyanin-containing foods has been associated with the prevention of degenerative (Ignat et al, 2011), cardiovascular diseases and cancer (Caridi et al, 2007). Anthocyanins play a protective role, protecting them from UV light, pathogens and oxidative damages (Caridi et al, 2007). They may be present in all tissues of the plant, including leaves, stems, roots, flowers and fruits and accumulate gradually during development. The maximum content is observed at harvest time and, during senescence, there is a reduction of this pigment (Chen et al, 2015)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
