Jambolan is an unexplored fruit rich in bioactive compounds like anthocyanins, catechin, and gallic acid. Thus, the extraction of bioactive compounds allows adding value to the fruit. In this context, the present study reports the recovery and concentration of jambolan fruit extract by ultra and nanofiltration for the first time. Acidified water was used to extract polyphenols from the pulp and peel of jambolan. The extracts were concentrated using ultrafiltration and nanofiltration membranes with nominal molecular weight cut-off ranging from 180 to 4000 g mol⁻¹. Total monomeric anthocyanin, total phenolic compounds, and antioxidant capacity were analyzed. Phenolic compounds were quantified, and anthocyanins were identified by high-performance liquid chromatography coupled to diode-array detection and mass spectrometry (HPLC-DAD-MS). Concentration factors higher than 4.0 were obtained for anthocyanins, gallic acid, and catechin after nanofiltration of the extracts. Other compounds such as epicatechin, p-Coumaric acid, and ferulic acid were quantified in the concentrated extract, and the main anthocyanins identified were 3,5-diglucoside: petunidin, malvidin, and delphinidin. Therefore, jambolan extract showed a high potential to be used as a natural dye and antioxidant in food products.

Jambolan是一种未经开发的水果，富含花色素苷，儿茶素和没食子酸等生物活性化合物。因此，生物活性化合物的提取可以增加水果的价值。在这种情况下，本研究首次报道了超滤和纳滤回收和浓缩果酱果实的浓度。用酸化水从果酱和果肉的果皮中提取多酚。使用超滤膜和纳滤膜浓缩提取物，其截留分子量范围为180至4000 g mol ^-1。分析了总单体花色苷，总酚类化合物和抗氧化能力。定量酚类化合物，并通过高效液相色谱与二极管阵列检测和质谱联用（HPLC-DAD-MS）鉴定花色苷。对提取物进行纳滤后，花色苷，没食子酸和儿茶素的浓度系数高于4.0。在浓缩的提取物中对其他化合物如表儿茶素，对香豆酸和阿魏酸进行了定量，鉴定出的主要花色苷为3,5-二葡糖苷：矮牵牛苷，麦维达菌素和飞燕草素。因此，Jambolan提取物具有很高的潜力，可用作食品中的天然染料和抗氧化剂。