BIOACTIVE CONSTITUENTS PRESENT IN GARCINIA INDICA CHOISY AND ITS POTENTIAL FOOD APPLICATIONS: A REVIEW

被引：27

作者：

Nayak, Chetan A. ^{[1
]}

Rastogi, Navin K. ^{[1
]}

Raghavarao, K. S. M. S. ^{[1
]}

机构：

[1] Cent Food Technol Res Inst, Dept Food Engn, Mysore 570020, Karnataka, India

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2010年 / 13卷 / 03期

关键词：

Garcinia; Anthocyanin; Garcinol; Colorant; Hydroxycitric acid; Kokum; ANTIOXIDANT ACTIVITY; ANTHOCYANINS; EXTRACTION; VACCINIUM; STABILITY; CAPACITY; CULTIVAR; FRUITS; PURIFICATION; CHEMISTRY;

D O I：

10.1080/10942910802626754

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Kokum (Garcinia indica Choisy), a tropical fruit, is a potential source of anthocyanin, which has a great potential as a natural colorant. The major acid present in it is hydroxy citric acid, which is used as an antiobesity ingredient in pharmaceutical industries. The fruit also contains garcinol, a polyisoprenylated benzophenone derivative, which is an antioxidant and has a chelating activity. It is used in making health beverages or squash and jellies like products. The review highlights the bioactive constituents present in kokum fruit and also discusses the extraction, purification and concentration of anthocyanins from kokum and its applications in foods.

引用

页码：441 / 453

页数：13

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