HUITO/ Genipa americana L

ECOPRO SA

May 2006

HUITO/ Genipa americana L

This plant belongs to the Rubiacea family, and it is technically also known as Genipa caruto HBK, Genipa americana var. Caruto Schum, Genipa excelsa Krause, and Genipa oblongifolia R & P.The known common names are Huito, Genipa, Genipapo, Huitoc, Caruto, Chipara, Zapote de Monte, Cafecillo denta, Maluco, Wito, Situ, Guanapay, Jigua and in Colombia, Jagua.

It grows wild in all tropical America since pre-Columbian times and was mentioned in all the native languages. Huito is a bigtree (15 to 30m) with large oblong leafs (10-35cms x 5-12cms), the flowers are white or slightly yellow, with some fragrance. Usually the wood is white with red stripes, quite predominant, as to receive the vernacular name of “Palo Colorado” (red stick).

The fruit is ovoid, rounded, with 10 to 15 cm diameter. When green, it is hard and has a gray color. When matured, the color becomes yellow brown. Its skin is hard, and adherent to a thick covered white pulp, which, when exposed to air, becomes yellow and soon brunt-red (red brownish). The central cavity, which takes about 80% of the total volume, holds about 300 flat roundseeds; light brownish with a diameter of 1 cm, richly covered by a mucilaginous aril. ( Fig. N° 1, shows the Composition and Analysis of Huito )

Seeds germinate in 20 to 30 days. They may be kept dry, but not excessively. Humidity less than 5% makes them unfertile. The seedling can be transplanted when 20 cm high. Propagation is also done by grafting.

In Peru, the fruit matures from October till April, and it is plentiful in December an January. It is eatable when mature becoming the skin very soft. It is acid and astringent with a slight sweet and aromatic taste.

Fruits are rarely consumed at the table. Usually they are cut in slices, put into water with sugar, marinated for a few hours and then used to prepare fresh drinks, similar to lemonade. If fermented, the liquid becomes an alcoholic beverage, popular with the natives. It is also used to prepare ice-cream, gel, and also mixed with other fruit juices. When the fruit is marinated in Rum, it receives the name of “Huitochada” or Genipapo liquor, used not only in social events but also for medical purposes against rheumatism and asthma.

The juice of green fruit is transparent, but as soon as it is exposed to air it turns out yellow, then brown, afterwards dark blue and finally black. This change in color speeds when contacted by human skin, which dyes black following any desired pattern, becoming a color used in tattoos.

It is said that it is a protection for the skin against insects, nevertheless this needs to be investigated, since its application is generally restricted to small skin areas. The Prepared dye solution is also used for black or lilac garments, hammocks, baskets. For these specific purposes, the green fruit has a toasting process and then deluded in water until the appropriate color is obtained.

Fig No 1. COMPOSITION AND ANALYSIS OF HUITO / Genipa americana L

Componentes Mayores / Main Components ( grs )

Calorías / Calories 55

Agua / Water83.9

Proteínas / Proteins 1.2

Grasas / Fats 0.1

Carbohidratos / Carbohydrates14.0

Fibra / Fibre 1.6

Cenizas / Ashes 0.8

Minerales / Minerals ( mgs )

Calcio / Ca69

Fosforo / K21

Fierro / Fe0.5

Vitaminas/ Vitamins ( mgs )

Caroteno / Carotene0.00

Tiamina / Thiamine ( Vit B1 )0.03

Riboflavina / Riboflavine ( Vit B2 )0.33

Niacina / Niacine ( Vit B3 )0.54

Acido Ascórbico Reducido / Vit C1.10

Ascorbic Acid / Vit C

Fuente: Collazos et al

Instituto de Nutrición / Ministerio de Salud

1957

The juice of the green fruit has a significant amount of Tannins (0.75%), therefore, industrially its used for leather blending.

In pre-Columbian times, Huito or Jagua was used as a tinting plant, specially for body dye, magic properties were attributed to it. Brazilians its employed as an aphrodisiac and also against venereal diseases; in Puerto Rico and Colombia native tribes still use it as a body, ceramic, textile and ceremonial garment tinting; in Venezuela it is used as a refreshment and in Peru, as analgesic and ant conceptive. In Colombia, the Jagua/Genipa Americana L, fruit watery Extract is recommended for textile tinting, specialy for wool and nylon dying.

The black colorant compound is a monoterpenoid named “Genipine” which is sensible to air exposure, and has a good combination with human tissue. The chemical behavior of this compound must be adequately studied. The Cosmetic industry dos not employ this plant as a source of raw material for beauty products, but there is a great potential for hair dye, eye shadow, eye lining, temporarily tattooing.

Ecopro S.A. between 2003 and 2005 has researched and developed two Vegetable Extracts obtained from Huito/Genipa americana L, with black and blue coloring properties for products related to the Cosmetic, Food, Pharmaceutical Chemical and Textile industries. These vegetable Extracts, Black Genipa and Blue Genipa are soluble in water, alcohol and propylene glycol, being its main characteristic a ph stability in the range 4 to 9, allowing Blue Genipa to be used in soft and powder drinks, juices, nectars, desserts and gel, as well as in the cotton and wool stamping. Black Genipa may be employed in the manufacture of hair dye, eye lining, eye shadow, etc. Ecopro, after participating at In Cosmetics 2006 in Barcelona, sponsored by CBI/Centre for the Promotion of Imports from developing Countries has received positive feed back for these two Vegetable Extracts; like from Blue Genipa the production of soap, and from Black Genipa hair dying.

Referencias Bibliograficas

  • Los Cosméticos en el antiguo Perú / Dr. Fernando Cabieses Molina
  • Composición y Análisis de Alimentos Peruanos / Collazos et al / Instituto de Nutrición – Ministerio de Salud. 1957
  • Hoja Técnica / Genipa Black / Genipa Blue / Ecopro SA
  • Huito / Plantas Medcinales de la Amazonia Peruana
  • Obtención de un Colorante a partir de Genipa americana y su Aplicación en Textiles. Trabajo de Investigación para optar el Titulo de Químico Oswaldo Pérez Quiroz. Universidad de Antioquia. Facultad de Ciencias Exactas y Naturales. Departamento de Química. Medellín / Colombia 1998
  • Genipa americana / Jagua / Huito. Market Brief in the European Union for selected natural ingredients derived from native species / United Nations Conference on Trade and Development.

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