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The aim of this work was to evaluate the influence of solvents with different pH and temperatures over the color quality of blue colorant extracted from jenipapo fruit ( Genipa americana ). The green fruit was triturated with water and with alcohol solution at 50 and 95% concentration with previously adjusted pH (4, 5, 6, 7, 8, and 9) and heated (35, 45, 55, 65, and 75°C). The extracts were compared to an indigotin standard for color measurement. Temperature and pH affected the extraction, and the optimum results were achieved at pH 4 and 75°C temperature for alcohol solvents and at 55°C for water.

Obtenção de corante natural azul extraído de frutos de jenipapo