Evaluation of methods of extraction of the anthocyanins of the fruit of Eugenia malaccensis and its characterization by HPLC-ESI-MS
Keywords:Eugenia malaccensis, extraction methods, anthocyanins and high efficiency liquid chromatography
Eugenia malaccensis (Pomorroso) fruit, whose ripening has an intense red coloration and is a potential source of polyphenols. In the present work, the extraction of the anthocyanin-type polyphenolic compounds present in the fruit shell was carried out by implementing a randomly comparative experimental design, with the objective of evaluating the efficiency of three different extraction methodologies: with solvent (ES), assisted with microwave (EAM) and simultaneous extraction-fermentation (EFS). The results obtained indicated that the highest efficiency for the extraction of anthocyanins was the EFS, with a concentration of monomeric anthocyanins and content of 79,71 mg of cyanidine-3-glucoside/ 100 g of fruit (P <0,05). The high efficiency liquid chromatography analysis coupled to mass spectrometry (HPLC-ESI-MS) allowed to establish that the fruit peel is rich in three possible cyanidine derivatives: cyanidine3,5-dihexoside, cyanidine-3-glucoside and cyanidine-3-galactoside.
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