Research Article Open Access

Cyanidin, Malvidin and Pelargonidin Content of “Kolang-kaling” Jams Made with Juices from Asian Melastome (Melastoma malabathricum) Fruit, Java Plum (Syzygium cumini) Fruit Rind or Mangosteen (Garcinia mangostana) Fruit Rind

Authors

Rina Yenrina
Department of Agricultural Processing Technology, Faculty of Agricultural Technology, Andalas University, Kampus Unand Limau Manis, Padang, Indonesia
|
CORRESPONDING AUTHOR
Kesuma Sayuti
Department of Agricultural Processing Technology, Faculty of Agricultural Technology, Andalas University, Kampus Unand Limau Manis, Padang, Indonesia
|
Kohei Nakano
The United Graduate School of Agricultural Science, Gifu University, Yanagido 1-1, Gifu City, 501-1193 Gifu, Japan
|
M. Thammawong
Faculty of Applied Biological Science, Gifu University, Yanagido 1-1, Gifu City, 501-1193 Gifu, Japan
|
Tuty Anggraini
Department of Agricultural Processing Technology, Faculty of Agricultural Technology, Andalas University, Kampus Unand Limau Manis, Padang, Indonesia
|
Khandra Fahmy
Department of Agricultural Engineering, Faculty of Agricultural Technology, Andalas University, Kampus Unand Limau Manis, 25163 Padang, Indonesia
|
Daimon Syukri
Department of Agricultural Processing Technology, Faculty of Agricultural Technology, Andalas University, Kampus Unand Limau Manis, Padang, Indonesia
Published on: October 15, 2017
DOI 10.3923/pjn.2017.850.856
PDF

Abstract

Background and Objective: A previous study showed that anthocyanins are present in Asian melastome fruit, java plum fruit rind and mangosteen fruit rind, as well as the juices from these fruits, but these juices impart different colors when added to "kolang-kaling" jam. This study was conducted to identify 3 types of anthocyanin, Pelargonidin-3-glucoside chloride, malvidin-3-5-diglucoside chloride and cyanidin-3-0-glucoside chloride, in Asian melastome fruit, java plum fruit rind, mangosteen fruit rind and in "kolang-kaling" jam made with juice from these fruits and rinds. Materials and Methdos: Pelargonidin, malvidin and cyanidin content in the fruits and rinds was analyzed using a Thermo Ultimate 3000 HPLC with a CD-C18, 3 μm Cadenza column at a column temperature of 35°C. Results: The fruits and rinds did not contain pelargonidin-3-glucoside chloride, whereas, malvidin-3-5-diglucoside chloride was found only in java plum fruit rind and cyanidin-3-0-glucoside chloride was present only in Asian melastome fruit. Conclusion: The cyanidin-3-0-glucoside chloride and malvidin-3-5-diglucoside chloride contents increased linearly with addition of increasing amounts of juices from these fruits or rinds during "kolang-kaling" jam production.

Keywords:

Cyanidin-3-0-glucoside chloride, Garcinia mangostana fruit rind, kolang-kaling jam, malastoma melabathricum fruit, malvidin-3-5-diglucoside chloride, pelargonidin-3-glucoside chloride, Syzygium cumini fruit rind

Article Metrics

368 Abstract Views
160 File Views
0 Downloads

License

Copyright (c) 2017 The Author(s)

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

Article Citation Metrics

Find Cyanidin, Malvidin and Pelargonidin Content of “Kolang-kaling” Jams Made with Juices from Asian Melastome (Melastoma malabathricum) Fruit, Java Plum (Syzygium cumini) Fruit Rind or Mangosteen (Garcinia mangostana) Fruit Rind on PlumX

How to Cite

Yenrina, R., Sayuti, K., Nakano, K., Thammawong, M., Anggraini, T., Fahmy, K., & Syukri, D. (2017). Cyanidin, Malvidin and Pelargonidin Content of “Kolang-kaling” Jams Made with Juices from Asian Melastome (Melastoma malabathricum) Fruit, Java Plum (Syzygium cumini) Fruit Rind or Mangosteen (Garcinia mangostana) Fruit Rind. Pakistan Journal of Nutrition, 16(11), 850–856. https://doi.org/10.3923/pjn.2017.850.856
Crossref
Scopus
Google Scholar
Europe PMC

References

1.
Winarno, F.G., 2004. Kimia Pangan dan Gizi. [Food Chemistry and Nutrition]. PT Gramedia Pustaka Utama, Jakarta, Pages: 253.
2.
Arja, F.S., D. Darwis and A. Santoni, 2013. Isolasi, identifikasi, dan uji antioksidan senyawa antosianin dari buah sikaduduak (Melastoma malabatricum L.) serta aplikasi sebagai pewarna alami. J. Kimia Unand., 2: 124-127.
3.
Swami, S.B., N.S.J. Thakor, M.M. Patil and P.M. Haldankar, 2012. Jamun (Syzygium cumini (L.)): A review of its food and medicinal uses. Food Nutr. Sci., 3: 1100-1117.
4.
Siti-Azima, A.M., A. Noriham and M. Nurhuda, 2013. Antioxidant activities of Syzygium cumini and Ardisia elliptica in relation to their estimated phenolic compositions and chromatic properties. Int. J. Biosci. Biochem. Bioinform., 3: 314-317.
5.
Saptarini, N.M., Fathi and F.S. Ferry, 2013. The effect of acetic acid in anthocyanins extraction from mangosteen (Garcinia mangostana L.) pericarp. Res. J. Pharm. Biol. Chem. Sci., 4: 213-220.
6.
Chaovanalikit, A., A. Mingmuang, T. Kitbunluewit, N. Choldumrongkool, J. Sondee and S. Chupratum, 2012. Anthocyanin and total phenolics content of mangosteen and effect of processing on the quality of mangosteen products. Int. Food Res. J., 19: 1047-1053.
7.
Aishah, B., M. Nursabrina, A. Noriham, A.R. Norizzah and H.M. Shahrimi, 2013. Anthocyanins from hibiscus sabdariffa, Melastoma malabathricum and ipomoea batatas and its color properties. Int. Food Res. J., 20: 827-834.
8.
Syukri, D., D. Darwis and A. Santoni, 2014. Major anthocyanin pigments in the Ficus padana fruits: HPLC-DAD-ESI-MS identification and antioxidant activity. Indones. J. Chem., 14: 297-303.
9.
Vargas, M.L.V., J.A.T. Cortez, E.S. Duch, A.P. Lizama and C.H.H. Mendez, 2013. Extraction and stability of anthocyanins present in the skin of the dragon fruit (Hylocereus undatus). Food Nutr. Sci., 4: 1221-1228.
10.
Sari, P., F. Agustina, M. Komar, M.F. Unus and T. Lindriati, 2005. [Extraction and stability of anthocyanins from Jambolan (Syzygium cumini) skins]. J. Teknol. Industri Pangan, 16: 142-150.
11.
De Brito, E.S., M.C.P. de Araujo, R.E. Alves, C. Carkeet, B.A. Clevidence and J.A. Novotny, 2007. Anthocyanins present in selected tropical fruits: Acerola, jambolao, jussara and guajiru. J. Agric. Food Chem., 55: 9389-9394.
12.
Ati, N.H., P. Rahayu, S. Notosoedarmo and L. Limantara, 2010. The composition and the content of pigments from some dyeing plant for Ikat weaving in Timorrese Regency, East Nusa Tenggara. Indonesian J. Chem., 6: 325-331.
13.
DeMann, J.M., 1989. Principle of Food Chemistry. The Avi Pub Co. Inc., Westport, Connecticut, pp: 17-18.
14.
Thao, N.L., D.T.K. Thoa, L.P. Thang, T.T.U. Xi, D.S. Mai and N.T.N. Tram, 2015. Effect of ethanol on the anthocyanin extraction from the purple rice of Vietnam J. Food Nutr. Sci., 3: 45-48.
15.
Salisbury, F.B. and W.C. Ross, 1991. Fisiologi Tumbuhan, Jilid 2. ITB Press, Bandung, Indonesia.
16.
Yenrina, R., S. Kesuma and A. Tuty, 2016. Effect of natural colorants on color and antioxidant activity of "Kolang Kaling" (sugar palm fruit) jam. Pak. J. Nutr., 15: 1061-1066.
17.
Huang, W., Y. Zhu, C. Li, Z. Sui and W. Min, 2016. Effect of blueberry anthocyanins malvidin and glycosides on the antioxidant properties in endothelial cells. Oxid. Med. Cell. Longevity, Vol. 2016.
18.
Passamonti, S., U. Vrhovsek and F. Mattivi, 2002. The interaction of anthocyanins with bilitranslocase. Biochem. Biophys. Res. Commun., 296: 631-636.

Most read articles by the same author(s)

1 2 3 > >>