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Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability
Journal of the Science of Food and Agriculture ( IF 4.1 ) Pub Date : 2020-08-15 , DOI: 10.1002/jsfa.10620
Alexandro Escobar-Ortiz 1 , Eduardo Castaño-Tostado 1 , Nuria Elizabeth Rocha-Guzmán 2 , José Alberto Gallegos-Infante 2 , Rosalía Reynoso-Camacho 1
Affiliation  

BACKGROUND One of the main disadvantages of red pigments used in foods is their low extraction yield and storage stability. The Roselle flowers are sources of anthocyanins; however, these are unstable during storage, but it could be improved with phenolic compounds, which establish bonds with the anthocyanins. The aim of this work was to identify conditions to improve the extraction efficiency and color stability of Hibiscus sabdariffa extract, furthermore, identify the phenolic compounds associated with color stability of Roselle. RESULTS The temperature of extraction (35 and 75 °C), the time of extraction (15 and 60 min), type of acid (acetic and citric), percentage of acid (0.5 and 2.0%) and the water:ethanol ratio (20:80 and 80:20) did not affect the yield of anthocyanins, only the solid: solvent ratio had an effect in the anthocyanin extraction yield. The extraction with 80% ethanol decreased up to 50% the anthocyanin degradation in the extracts stored at 4, 25, 35, 45 and 80 °C. Phenolic acids and flavonoids were quantified by UHPLC-QqQ-ESI-MS, these compounds were analyzed using Principal Component Analysis (PCA), the Hibiscus sabdariffa extract, with greater stability, was associated with the presence of quercetin, myricetin, kaempferol 3-O-glucose, ellagic acid and rutin. CONCLUSION Hibiscus sabdariffa extract with more color stability were extracted with a higher proportion of ethanol and the improving the color stability was attributed to the co-extraction of phenolic compounds, principally flavonoids that could interact with anthocyanins and stabilize them. This article is protected by copyright. All rights reserved.

中文翻译:

木槿花色苷的提取及其稳定性相关酚类化合物的鉴定

背景技术用于食品的红色颜料的主要缺点之一是它们的低提取率和储存稳定性。洛神花是花青素的来源;然而,这些在储存过程中不稳定,但可以通过与花青素结合的酚类化合物进行改善。这项工作的目的是确定提高木槿提取物的提取效率和颜色稳定性的条件,此外,确定与洛神花颜色稳定性相关的酚类化合物。结果 提取温度(35 和 75°C)、提取时间(15 和 60 分钟)、酸类型(乙酸和柠檬酸)、酸百分比(0.5 和 2.0%)和水:乙醇比(20 :80 和 80:20) 不影响花青素的产量,只有固体:溶剂比对花青素提取率有影响。在 4、25、35、45 和 80 °C 下储存的提取物中,用 80% 乙醇提取最多可减少 50% 的花青素降解。酚酸和黄酮类化合物通过 UHPLC-QqQ-ESI-MS 进行定量,这些化合物使用主成分分析 (PCA) 进行分析,具有更高稳定性的木槿提取物与槲皮素、杨梅素、山奈酚 3-O 的存在相关-葡萄糖、鞣花酸和芦丁。结论 用更高比例的乙醇提取颜色稳定性更高的木槿提取物,颜色稳定性的提高归因于酚类化合物的共同提取,主要是可与花青素相互作用并稳定它们的黄酮类化合物。本文受版权保护。版权所有。
更新日期:2020-08-15
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