Anthocyanins Present in Selected Tropical Fruits: Acerola, Jambolão, Jussara, and Guajiru EDY SOUSA DE BRITO, † MANUELA CRISTINA PESSANHA DE ARAÚJO, ‡ RICARDO ELESBÃO ALVES, † COLLEEN CARKEET, § BEVERLY A. CLEVIDENCE, § AND JANET A. NOVOTNY* ,§ Embrapa Tropical Agroindustry, R Dra Sara Mesquita, 2270, Fortaleza, CE, 60511-110, Brazil, Embrapa Food Technology, Av. das Américas, 29501, Rio de Janeiro, RJ, 23020-470, Brazil, and Food Components and Health Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, 10300 Baltimore Avenue, Beltsville, Maryland 20705 Many tropical fruits are rich in anthocyanins, though limited information is available about the characterization and quantification of these anthocyanins. The identification and quantification of anthocyanin pigments in four tropical fruits were determined by HPLC-MS/MS. Fruits studied included acerola (Malphigia emarginata), jussara (Euterpe edulis), jambolão (Syzygium cumini), and guajiru (Chrysobalanus icaco). All four fruits were found to contain anthocyanin pigments. Anthocyanidin backbones included cyanidin, delphinidin, peonidin, pelargonidin, petunidin, and malvidin. Guajiru contained several acylated forms, while acerola, jussara, and jambolão contained only nonacylated glycosides. These results demonstrate that these tropical fruits are rich in anthocyanins and that the anthocyanins are widely ranging in anthocyanidin backbone, glycosylation, and acylation. KEYWORDS: Malpighia emarginata; Euterpe edulis; Syzygium cumini; Chrysobalanus icaco; acerola; jambolão; jussara; guajiru; anthocyanin INTRODUCTION Anthocyanins are brightly colored compounds responsible for much of the red, blue, and purple colors in fruits, vegetables, and ornamental crops. Evidence continues to emerge to show the importance of these compounds for human health. Health benefits associated with anthocyanin intake include reduced risk of coronary heart disease (1), protection against obesity and hypoglycemia (2), memory enhancement (3), and protection of fetal brain tissue (4). Anthocyanins are strong antioxidants, which may be related to the health benefits they convey. Anthocyanidins are flavylium (2-phenylbenzopyrylium) struc- tures with varying hydroxyl or methoxyl substitutions. The anthocyanin forms found in foods are glycosides and acylgly- cosides of six common aglycon anthocyanidins: pelargonidin, cyanidin, delphinidin, peonidin, petunidin, and malvidin. Re- cently, anthocyanin structures have been identified in fruits and berries (5) and in vegetables, nuts, and grains (6) that are commonly consumed in the United States. Many tropical fruits are characterized by bright red or purple pigments, suggesting the possible presence of anthocyanins, though reports of specific anthocyanin contents of tropical fruits are somewhat limited. Acerola (Malphigia emarginata) fruits, also known as barbados cherries, are small and round, with bright red or occasionally orange skin and orange-red pulp. This fruit is particularly known for its high vitamin C content and has been used successfully to improve vitamin C serum levels in the elderly (7) and in children (8). Acerola is consumed mainly as juice, though it is also exported to Japan and the United States as pulp or powder to be used in product formulations. Guajiru (Chrysobalanus icaco), also known as abajeru or coco-plum, has been used in traditional medicines, and while fruit consumption is limited, information about content of healthful pigments may increase demand. The fruits are globular to round, and the skin color varies from pinkish to * Corresponding author. Tel: 301-504-8263. Fax: 301-504-9098. E-mail: Janet.Novotny@ars.usda.gov. † Embrapa Tropical Agroindustry. ‡ Embrapa Food Technology. § Beltsville Human Nutrition Research Center. Table 1. Tropical Fruits: Common and Latin Names common name Latin name other names acerola M. emarginata barbados cherry guajiru C. icaco abajeru coco-plum jambolão S. cumini jamelão jambul jamblon black plum jussara E. edulis açaí E. oleracea J. Agric. Food Chem. 2007, 55, 9389–9394 9389 10.1021/jf0715020 CCC: $37.00  2007 American Chemical Society Published on Web 10/12/2007