Agritrop
Home

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) : pp. 1709-1718.

Journal article ; Article de recherche ; Article de revue à facteur d'impact
[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
Grajeda et al.pdf

Télécharger (3MB) | Request a copy

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

Abstract : 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. (Résumé d'auteur)

Mots-clés Agrovoc : Hibiscus sabdariffa, Anthocyane, Extrait d'origine végétale, Fleur, Extraction, Ultrason, Propriété physicochimique, Composition chimique

Mots-clés géographiques Agrovoc : Mexique

Classification Agris : F60 - Plant physiology and biochemistry
Q02 - Food processing and preservation
Q04 - Food composition

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

Auteurs et affiliations

  • Grajeda-Iglesias Claudia, CIRAD-PERSYST-UMR IATE (FRA)
  • Figueroa-Espinoza Maria-Cruz, Montpellier SupAgro (FRA)
  • Barouh Nathalie, CIRAD-PERSYST-UMR IATE (FRA)
  • Baréa Bruno, CIRAD-PERSYST-UMR IATE (FRA)
  • Fernandes Ana, Universidade do Porto (PRT)
  • de Freitas Victor, Universidade do Porto (PRT)
  • Salas Erika, Universidad Autónoma de Chihuahua (MEX)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/581328/)

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2020-10-21 ]