Multivariate Analysis as Tool for Optimization of Anthocyanins Extraction from Jambolan ( Syzygium cumini L.)

Jambolan is a fruit characterized by its high content of bioactive compounds, especially anthocyanins. The present study aimed to optimize the extraction of anthocyanins from jambolan fruits, using a 2 3 multivariate design, with central and axial points, using temperature, time, and concentration of ethanol/water as independent variables. The extraction conditions used in this study allowed the identification of the following six different anthocyanins: delphinidin 3,5-diglucoside/digalactoside (Del3,5D (1) and Del3,5D (2)), petunidin 3,5-diglucoside/digalactoside (Pet3,5D (1) and Pet3,5D (2)), malvidin 3,5-diglucoside (Mal3,5D), and petunidin 3-glycoside (Pet3G). The optimal condition for the extraction of anthocyanins from jambolan fruits was 30 °C for 5 min using only acidified water (0% ethanol), resulting in an extract containing 142.88 mg/100 g of anthocyanins, being Del3,5D being the major compound and accounting for 39.1% of anthocyanins identified. The extract showed 72% and 64% inhibition against DPPH and ABTS •+ radicals, respectively, and 2040.96 mg GAE/100 g of total phenolic compounds. The obtained extract showed a wide color variation at different pH values, from pink to purple when exposed to solutions with pH from 1 to 7 and from green to yellow when exposed to solutions with pH from 8 to 14. Therefore, the use of extracts from jambolan fruits may be a promising alternative for replacing synthetic dyes and for developing pH-sensitive smart packaging to indicate food freshness.