Resumen

MENESES-MARENTES, Nixon Andres; HERRERA-RAMIREZ, Edna Juliana  y  TARAZONA-DIAZ, Martha Patricia. Characterization and stability of an extract rich in anthocyanins from passion purple fruit peel. Rev.Colomb.Quim. [online]. 2019, vol.48, n.2, pp.27-32.  Epub 03-Jul-2019. ISSN 0120-2804.  https://doi.org/10.15446/rev.colomb.quim.v48n2.76682.

Purple passion fruit is a fruit from the Amazon region whose epicarp is a by-product with high potential as a source of anthocyanins. The objective of this investigation was to do a solvent extraction from the epicarp to obtain an extract rich in anthocyanins, and then, to characterize its antioxidant capacity, and evaluate the anthocyanin kinetic degradation during storage at three temperatures (-14 ± 2 °C, 5 ± 1 °C and 21 ± 0,7 °C). In consequence, an extract was obtained with an anthocyanin content of 165 ± 9 mg cyanidin-3-O-glucoside/L, an antioxidant capacity of 464 ± 19 and 366 ± 7 μmol Trolox/100 g extract according to FRAP and DPPH assays respectively, and a vitamin C content of 2.07 ± 0.04 mg ascorbic acid/100 g extract. The degradation kinetics was defined by order one with the following degradation constants: 2,1·10-3, 8,6·10-3 and 2,7·10-2 days-1 for -14 ± 2 °C, 5 ± 1 °C and 21 ± 0,7 °C, respectively, which corresponds to an activation energy of 46.0·10-3 J/mol. Therefore, it is concluded that is possible to obtain, from purple passion fruit epicarp, high-value compounds extract rich, such as anthocyanin, that is affected by storage temperature, which is an important factor during its use in food matrices.

Palabras clave : antioxidant; degradation kinetics; by-product; activation energy.

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