Extracción, pruebas de estabilidad y análisis químico preliminar de la fracción colorante obtenida a partir del exocarpo del fruto de Renealmia Alpinia

Abstract

From the exocarp of the edible fruit Renealmia Alpinia, a natural species from the southern Ecuador Amazonia, we extract a purple dye. After an alcoholic extraction and subsequent evaporation of the solvent, we obtained a dye with a yield of 2.13%. The dye was subject of various tests to analyze their stability to different conditions such as pH, temperature and their behavior to solvents of different polarity. For preliminary chemical characterization ultraviolet, visible and infrared spectra were taken, as well as quantification of total anthocyanins and HPLC chromatographic profiles at 520 nanometers. Additionally we assessed the toxicity of the species.