Anthocyanin degradation of Hibiscus sabdariffa extracts during storage monitored by MCR-ALS on UV-VIS spectra (original) (raw)
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Food Chemistry, 2019
This study aims to monitor composition changes in an anthocyanin-rich beverage during storage by the means of UV-VIS measurements associated with a multi-curve resolution procedure. Hibiscus sabdariffa extract was stored at 37°C for 50 days and UV-VIS spectra were measured on the extract and the fractions of the extract every 5 days. MCR was carried out in two steps, first with the fraction and then the extract spectra. The results enabled the main polyphenols initially present to be identified, anthocyanins and chlorogenic acid, but also found the nature of the main degradation products: the polymers from anthocyanin condensation and scission products. In addition, comparison with HPLC analysis results showed that the MCR procedure recovered the correct shapes of the concentration profiles particularly of anthocyanin and polymer kinetics during storage. This work gives perspective for the use of a rapid and efficient technique to monitor pigment-rich beverage processing or storage.
Food Chemistry, 2017
Degradation parameters of two main anthocyanins from roselle extract (Hibiscus sabdariffa L.) stored at different temperatures (4-37°C) over 60 days were determined. Anthocyanins and some of their degradation products were monitored and quantified using HPLC-MS and DAD. Degradation of anthocyanins followed first-order kinetics and reaction rate constants (k values), which were obtained by non-linear regression, showed that the degradation rate of delphinidin 3-O-sambubioside was higher than that of cyanidin 3-O-sambubioside with k values of 9.2Á10 À7 s À1 and 8.4Á10 À7 s À1 at 37°C respectively. The temperature dependence of the rate of anthocyanin degradation was modeled by the Arrhenius equation. Degradation of delphinidin 3-O-sambubioside (Ea = 90 kJ mol À1) tended to be significantly more sensitive to an increase in temperature than cyanidin 3-O-sambubioside (Ea = 80 kJ mol À1). Degradation of these anthocyanins formed scission products (gallic and protocatechuic acids respectively) and was accompanied by an increase in polymeric color index.
Stability and degradation kinetics of crude anthocyanin extracts from H. sabdariffa
Food Science and Technology, 2017
Hibiscus sabdariffa is an under-utilized plant that has reported to have great potential in the food industry. The vibrant red pigment from the calyces indicate a source of anthocyanins. Anthocyanins would make ideal natural food colourants with additional nutritional benefits however stability is a hindering factor. Stability studies were the main focus of this study. Crude anthocyanins were extracted using four different solvent systems. The crude extracts were analysed under the following parameters; heat (50 and 80 °C), light (darkness and 20 W light) and pH (pH 1-9) stability. Degradation kinetic studies were done on thermally treated samples. Radical scavenging ability was thereafter calculated. Anthocyanidins were identified and quantified by HPLC coupled with a Diode Array Detector (DAD). Total phenolic content was determined with Folin-Ciocalteu's method. Approximately 87% of pigments were retained when heated at 50 °C while heating at 80 °C resulted in 61% pigment retention. The pH stability of samples incubated for 7 days indicated that crude anthocyanins degraded slower at acidic pH. Light stability showed slower degradation in dark incubated samples resulting in 84% pigment retention after a 10 day period. H. sabdariffa shows potential for the application of a food in products such as jelly and yoghurt.
Food Chemistry, 2003
Kinetic studies on thermal stability of anthocyanins isolated from the dry calyces of Hibiscus sabdariffa L. (roselle) were carried out in aqueous solutions (55-98 C), either as free or copigmented anthocyanins with chlorogenic acid, and in the dry state as free anthocyanins or co-lyophilized with an amorphous polysaccharide (pullulan) and stored in different relative humidity environments (water activities 0.33, 0.53, 0.75 and 0.84) at 40 C. The rate constants for degradation were obtained from first-order reaction kinetic plots. The degradation kinetics of individual anthocyanin components in solution, as assessed by HPLC, followed an Arrhenius-type response with respect to temperature; activation energies, E a , varied between 13.3 and 15.1 kcal/mol. Copigmentation of anthocyanins with chlorogenic acid did not seem to improve their stability in solution. In the dry state, the degradation rate constants increased with the water activity, particularly above 0.53. In the freeze-dried pullulan-anthocyanin mixtures, the polysaccharide matrix delayed colour degradation compared to the free anthocyanin preparations by 1.5-1.8 times. The degradation kinetics of anthocyanins did not show any dependence on the molecular mobility of the system, as it relates to the glass-rubber transition (T g ) detectable by calorimetry. Anthocyanin degradation occurred, even at sub-T g temperatures of the amorphous matrices, whereas no changes in the rate constants were observed in the vicinity of the glass transition; the plot of (lnk) À1 against (TÀT g ) was linear with all data fitting into a common line as predicted by the Williams-Landel-Ferry (WLF) equation. Both free and co-lyophilized with pullulan Hibiscus anthocyanins exhibited good antiradical activity throughout storage in all humidity environments studied, despite of a substantial loss in colour intensity. #
Talanta, 2004
Ultraviolet-visible spectra of flower extracts of the Hibiscus rosa-sinensys L. var. regius maximus species have been measured between 240.02 and 747.97 nm at pH values ranging from 1.1 to 13.0. Deconvolution of these spectra using the Parallel Factor Analysis (PARAFAC) model permitted the study of anthocyanin systems without isolation and purification of the individual species. Seven species were identified: flavilium cation, carbinol, quinoidal base, and E and Z-chacone and their ionized forms. The concentration changes of flavilium cation, quinoidal basen, and E and Z ionized chalcones were determined as function of pH at the different wavelengths. The flavilium cation, quinoidal base, and ionized E-clacone are involved in tho stage kinetic processes, a fast one followed by a slower one. Ionized Z-chalcone obeys a simple first-order processes. The spectral profiles recovered by PARAFAC model are in excellent agreement with bands of experimental spectra reported in the literature for the individual species measured at specific pH values. These results complement those obtained using chemical and simple mathematical techniques and demonstrate how chemometric methods can resolve problems for complex systems.
Anthocyanins: Factors Affecting Their Stability and Degradation
Antioxidants
Anthocyanins are secondary metabolites and water-soluble pigments belonging to the phenolic group, with important functions in nature such as seed dispersal, pollination and development of plant organs. In addition to these important roles in plant life, anthocyanins are also used as natural pigments in various industries, due to the color palette they can produce from red to blue and purple. In addition, recent research has reported that anthocyanins have important antioxidant, anticancer, anti-inflammatory and antimicrobial properties, which can be used in the chemoprevention of various diseases such as diabetes, obesity and even cancer. However, anthocyanins have a major disadvantage, namely their low stability. Thus, their stability is influenced by a number of factors such as pH, light, temperature, co-pigmentation, sulfites, ascorbic acid, oxygen and enzymes. As such, this review aims at summarizing the effects of these factors on the stability of anthocyanins and their degrad...
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2002
The effect of light, storage time and temperature on the decomposition rate of monomeric anthocyanin pigments extracted from skins of grape (Vitis vinifera var. Red globe) was determined by reversed-phase high-performance liquid chromatography (RP-HPLC). The impact of various storage conditions on the pigment stability was assessed by stepwise regression analysis. RP-HPLC separated well the five anthocyanins identified and proved the presence of other unidentified pigments at lower concentrations. Stepwise regression analysis confirmed that the overall decomposition rate of monomeric anthocyanins, peonidin-3-glucoside and malvidin-3-glucoside significantly depended on the time and temperature of storage, the effect of storage time being the most important. The presence or absence of light exerted a negligible impact on the decomposition rate.
Fruits, 2011
Abstract -Introduction. The effect of temperature on the stability of three purified anthocyanin sources in a soft drink (pH 3, 10 °Brix) stored at (4, 20, 30 and 50) °C for 60 days was investigated. Materials and methods. Anthocyanins from Andean blackberries (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot (Daucus carota L.) were purified and concentrated on a laboratory scale by adsorption to a styrene divinylbenzene copolymer. Two classical empirical approaches (Arrhenius and Ball models) were used to describe the thermal degradation kinetic of these three anthocyanins. Results. No degradation was detected during the refrigerated storage (4 °C). At all temperatures, the degradation rate constant (k) for black carrot anthocyanins was less than those in açai and blackberry (0.42 × 10 -2 , 0.77 × 10 -2 and 1.08 × 10 -2 )·d -1 , respectively, at 30 °C). Anthocyanins in black carrot degraded less rapidly than those in açai and Andean blackberry. The activation energy (E a ) for degradation of black carrot anthocyanins was (63.2 ± 4.3) kJ·mol -1 , and (66.3 ± 2.7) kJ·mol -1 and (91.2 ± 0.4) kJ·mol -1 for açai and blackberry anthocyanins, respectively, at 20-50 °C. These higher E a of blackberry anthocyanins as compared with those of black carrot and açai imply that a small temperature increase is sufficient to degrade them more rapidly. Conclusion.
Recent Advances on Stability of Anthocyanins
RUDN Journal of Agronomy and Animal Industries, 2018
Since Neolithic era, natural pigments have been added to foods and colour of food products is still one of the major concerns of food industry. Anthocyanins are the most noticeable group among coloured flavonoids, widely existing in the roots, stems and leaves as well as flowers and fruits of the vascular plants. They have a high potential for use as natural colorants instead of synthetic pigments because of their attractive colour and pharmacological properties. Stable and attractive colours are a highly valued attribute in competitive food industry. Considerable studies have been done on the effects of the most important chemical and physical factors involved in the stability of anthocyanins (temperature, light, pH, SO 2 , metal, sugar, ascorbic acid and oxygen), their concentrations, chemical structures, and matrix food compositions. Furthermore, the effects of separation technologies including microwave/ultrasound assisted extraction (MAE, UAE), and Colloidal Gaz Aphron (CGA) fractionation on the stability of anthocyanins are reviewed.