Extraction of anthocyanins from jambolan fruit using ethanol and deep eutectic solvents: Bioactivity, cytotoxicity, and application as a natural colorant

by Pedro Victor Crescêncio de Freitas, Carlos Eduardo de Araújo Padilha, Marcos dos Santos Lima, Patrícia Prado Augusto, Patrícia Santos Lopes, Cristiane Fernandes de Assis, Emanuel Neto Alves de Oliveira, Francisco Caninde de Sousa Junior

This study aimed to evaluate the extraction of anthocyanins from jambolan (Syzygium cumini) fruit using choline chloride-based deep eutectic solvents (DESs) as co-solvents in ethanolic systems. The extraction was performed using ethanol and choline chloride-based DESs with xylitol (ChX-DES) and glycerol (ChG-DES). The highest anthocyanin extraction was achieved using ethanol with 5% DES, resulting in 20.40 to 23.36 mg M3G/ 100 g. Increased temperature favored the extraction, particularly at 70 °C for 5% ChG-DES, yielding 28.92 mg M3G/100 g. The ethanol containing 5% ChG-DES extract exhibited higher color intensity, suggesting its potential as a natural colorant. Additionally, DES-containing extracts demonstrated higher antioxidant capacity and α-amylase and amyloglucosidase inhibition. Cytotoxicity in the HaCaT cell revealed no toxicity up to 12.5 mg/mL. Finally, the color stability of yogurts enriched with the ChG-DES extract was maintained during storage, highlighting the potential of DESs for extracting and applying anthocyanins as natural colorants and functional agents in foods.