Production and properties of powder and pigments from bacuri (Platonia insignis Mart) rinds

Abstract

Bacuri (Platonia insignis Mart) pulp content does not reach 20 % of the fruit's weight, rind corresponds to 64–70 % of the raw material, and presents phenolic compounds which suggests the possibility of obtaining colored compounds by complexation with metals. This work studied the bacuri rind powder without treatment, as we as with different metals (calcium, iron, zinc, selenium, copper, magnesium and aluminum) to evaluating which ones had potential for application after the complexation process. The best results in complexation, FT-IR spectroscopy, and color change were obtained with iron and aluminum salts. Temperature and pH had a strong influence on the color of the pigments. At room temperature, complexed with iron and aluminum salts in the range of pH 5 and 6 showed a significant color difference (p < 0.05) from the control (without treatment). The results of colors in the terracotta range (yellow to reddish brown) can be especially recommended for future studies for cosmetics, as well as plant-based doughs, or other chemical applications, with prospects for replacing yellow tartrazine and caramel, in specific application, according its properties.