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1/20/2013 Workshop : Valorisation of traditional processing Introduction of indigenous and under utilized fruits Institute of Technology of Cambodia, Phnom Penh, Cambodia Anthocyanins are natural plant pigments Under the project

  1. 1/20/2013 Workshop : “Valorisation of traditional processing Introduction of indigenous and under utilized fruits” Institute of Technology of Cambodia, Phnom Penh, Cambodia • Anthocyanins are natural plant pigments Under the project “International network on preserving safety and nutrition of indigenous fruits and their derivatives” January 14-16, 2013, funded by Leverhulme Trust, UK • Functionally active compounds Stability evaluation of anthocyanins obtained from contribute to the prevention of chronic wild Jamun ( Syzygium cumini Skeels) fruits and degenerative diseases their utilization as a food supplement Shailendra K Dwivedi & Vigya Mishra • Well known for their antioxidant activity Amity International Centre For Post Harvest Technology & Cold Chain Management, and medicinal properties Amity University Uttar Pradesh , Sector-125, Expressway, Noida, India www.amity.edu/aicpht Anthocyanins- Health Perspective Antioxidant and Antimicrobial Properties of Anthocyanins Cholesterol lowering & cardioprotective effects (Red wine, blueberries, amla, ber)  Antioxidant property increases with concentration of anthocyanins.  Antimicrobial property against- Anti-inflammatory Antidiabetic  Bacillus cereus (Tart cherries, (Amla, jamun, ber ) blueberries )  Salmonella sp  E. coli  Aspergillus niger Ocular effects Anti-carcinogenic effects (Bilberry, black currant)  Candida albicans (Ber, amla) (Dwivedi et al ., 2010) Jamun (Syzygium cumini) Sources of Anthocyanins A source of Anthocyanins Phalsa kokum Jamun  Rich source of carbohydrates, vitamins and minerals  Astringent property is due to oxalic acids, tannic acids, gallic acid and certain alkaloids  Anthocyanins, phenolics and tannins help in inhibiting lipid peroxidation and platelet aggregation  Anti-tumor, antimutagenic and hepatoprotective properties Karonda Brinjal Black carrots Mulberry 1

  2. 1/20/2013 Value Added Products Types of Jamun • In India two types of Jamun fruits are found: 1. Table type (small seeded) and 2. Wild type (large seeded) Jamun fruit extract Icecream supplemented with Jamun fruit supplement • Wild type Jamun has a higher anthocyanin content than table type, but due to low pulp content, it is not used for processing purposes • Jamun seeds possess medicinal value and are used traditionally in the treatment of diabetes Juice powder mellitus. Jamun vinegar Table vs. Wild type Jamun Biochemical Composition of Jamun Parameter Value on fresh weight basis Wild Type Table Type Total anthocyanins (mg/100g) 157.96 Large seed, low pulp Small seed, high pulp Antioxidant activity (%) 76.47 Suitable for table as Not suitable for table purpose well as processing but can be processed due to their acidity Total phenolics (mg/100g) 415.49 High sugar acid ratio, Low sugar: acid ratio, Ascorbic acid (mg/100g) 22.74 low tannins high tannins (Mishra, 2012) Contains Very rich in anthocyanins anthocyanins (more than table types) Types of anthocyanins in Jamun Justification Jamun fruits can be used as a potential source of 1. Delphinidine-3-gentiobioside anthocyanins for utilization in different food items as 2. Malvinidine-3-laminariobioside • Nutrient supplement • Natural Colourant 3. Malvidin-3-glucoside 4. Malvidin-3-glucoside 5. Petunidin-3-gentiobioside 6. Cyanidin diglycoside (Veigas et al ., 2007) 2

  3. 1/20/2013 2. Extraction of anthocyanins OUTLINE OF THE WORK 1. Identification and characterization of • Two methods of extraction of anthocyanins will be anthocyanins in wild Jamun tried • Identification and characterization of anthocyanins 1.Column chromatography method followed by present in wild Jamun will be done by HPLC . concentration(Dwivedi, 2010) 2. Solvent extraction method followed by drying (Poughet et al., 1999) Column chromatography in plum Column chromatography Mature Fruit Washing Passing through grating machine Heating the pulp to 60 0 C Pomace Passing through basket press Addition of water Collection of Juice Anthocyanin Extract Filtration Extraction of anthocyanins through Column Adsorption of anthocyanins by Chromatography using absorbent Elution of anthocyanins by using an adsorbent (XAD-16) using desorbent (ethanol) Concentration (Dwivedi, 2010) Solvent extraction and drying 3. Microencapsulation Mature Fruit Washing • Extracted anthocyanins will be encapsulated in food Crushing of fruit grade capsulating materials e.g. Maltodextrin 10E, 20E, Heating the crushed fruits gum arabic etc. to 60 0 C Addition of 2% citric acid solution Collection of extract by repeating the Freeze dried Incorporation extraction process or Encapsulation in different concentrated food items Filtration and extract Spray concentration drying Freeze drying of extract Collection and packaging of (Poughet et al., 1999) dried extract 3

  4. 1/20/2013 5. Use of anthocyanins as food supplement 4. Stability evaluation • Effect of pH, temperature and light on Jamun anthocyanins will also be evaluated. • Effect of method of extraction and encapsulating material • Plum anthocyanins have been reported to be sensitive to- on stability of anthocyanins will be evaluated  pH  Temperature • Anthocyanins obtained from wild Jamun will be used in  Light different probiotic foods, confectionary items and beverages • Plum anthocyanins have been reported to be used as food colourant in model RTS and squash (Dwivedi, 2010) Effect of pH on Stability of Plum Anthocyanins (Dwivedi et al. , 2010) 6. Evaluation of nutritional quality of foods Expected Outcomes supplemented with Jamun anthocyanins • Foods supplemented with • Exploitation of nutritional quality of a highly Jamun anthocyanins will be evaluated for following nutritive, underutilized fruit crop. nutritional qualities: • Utilization of processing waste  Antioxidant capacity • Development of a natural food colour as an  Total phenolics contents alternative to synthetic colourants to prevent cancer and some life style diseases  Antimicrobial activity • Supplementation foods with anthocyanins as a • Addition of Jamun pulp has been reported to increase the source of antioxidants and antimicrobial antioxidant activity and total compounds phenolics content of pure fruit and vegetable juices on blending (Mishra and Sharma, 2011) Conclusion Research Gaps • • One third of the children in India are suffering from There is no report on anthocyanin extraction from Jamun • Need of detailed study on identification and characterization of malnutrition therefore products supplemented by Jamun anthocyanins Jamun anthocyanin willl be helpful to overcome this • A standard technique need to be developed for anthocyanin problem extraction from Jamun and its encapsulation • Anthocyanins can be used as natural food colourant • No effort has been made to increase the stability of anthocyanins in place of synthetic ones which are carcinogenic in in food products • nature and hence can be beneficial for private sector Acceptability of natural colourants among consumers need to be evaluated also • No emphasis has been given on utilization of wild jamun as a • Encapsulated anthocyanins may be stored for longer natural food colour and supplement duration without any alteration in stability and can be • Other bioactive compounds of wild jamun also need to be used as food supplement identified 4

  5. 1/20/2013 5

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