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Abstract
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.
Acknowledgments
Authors would like to thank Dr. V Prakash, Director, CFTRI, Mysore for his encouragement and keen interest in downstream processing. The authors also thank Dr. Nandakumar Kamat, Department of Botany, Goa University, Goa for his help to provide very useful information on kokum. Chetan A Nayak expresses his gratitude and sincere thanks to the Council of Scientific and Industrial Research, New Delhi for providing Senior Research Fellowship.
