Isolation and characterization of anthocyanins from Hibiscus sabdariffa flowers

Grajeda-Iglesias Claudia, Figueroa-Espinoza Maria-Cruz, Barouh Nathalie, Baréa Bruno, Fernandes Ana, de Freitas Victor, Salas Erika. 2016. Isolation and characterization of anthocyanins from Hibiscus sabdariffa flowers. Journal of Natural Products, 79 (7) : 1709-1718.

https://doi.org/10.1021/acs.jnatprod.5b00958

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

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Quartile : Q1, Sujet : PLANT SCIENCES / Quartile : Q1, Sujet : CHEMISTRY, MEDICINAL / Quartile : Q2, Sujet : PHARMACOLOGY & PHARMACY

Résumé : The intense red-colored Hibiscus sabdariffa flowers are an inexpensive source of anthocyanins with potential to be used as natural, innocuous, and health-beneficial colorants. An anthocyanin-rich extract from hibiscus flowers was obtained by ultrasound-assisted extraction. By a single-step process fractionation using a Sep-Pak C18 cartridge, the main hibiscus anthocyanins, delphinidin-3-O-sambubioside (Dp-samb) and cyanidin-3-O-sambubioside (Cy-samb), were separated and then characterized via NMR and HPLC-ESIMS data. Since Dp-samb was the most abundant anthocyanin identified in the extract, its colorant properties were studied by the pH jumps method, which allowed the calculation of the single acid–base equilibrium (pK′a 2.92), the acidity (pKa 3.70), and the hydration constants (pKh 3.02). Moreover, by using size-exclusion chromatography, new cyanidin-derived anthocyanins (with three or more sugar units) were successfully identified and reported for the first time in the hibiscus extract.

Mots-clés Agrovoc : Hibiscus sabdariffa, anthocyane, extrait d'origine végétale, fleur, extraction, technique ultrason, propriété physicochimique, composition chimique

Mots-clés géographiques Agrovoc : Mexique

Classification Agris : F60 - Physiologie et biochimie végétale
Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

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