Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 13, Issue 3, Pages 441-453Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942910802626754
Keywords
Garcinia; Anthocyanin; Garcinol; Colorant; Hydroxycitric acid; Kokum
Categories
Funding
- Council of Scientific and Industrial Research, New Delhi
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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.
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