Lipophilization and MS characterization of the main anthocyanins purified from hibiscus flowers

Grajeda-Iglesias Claudia, Salas Erika, Barouh Nathalie, Baréa Bruno, Figueroa-Espinoza Maria-Cruz. 2017. Lipophilization and MS characterization of the main anthocyanins purified from hibiscus flowers. Food Chemistry, 230 : 189-194.

https://doi.org/10.1016/j.foodchem.2017.02.140

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

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Résumé : Hibiscus sabdariffa flowers represent an interesting source of anthocyanins, one of the most important plant pigments, which are responsible of the intense red color of the calyces, and have potential as natural colorants for food applications. Nevertheless, anthocyanins are highly hydrosoluble and unstable compounds. On this basis, the aim of this work was to increase the lipophilicity of the hibiscus anthocyanins by lipophilization, in order to obtain amphiphilic colorants, which could be easily incorporated in lipid-rich food matrices. Octanoyl derivatives of delphinidin-3-O-sambubioside and cyanidin-3-O-sambubioside were chemically obtained for the first time, and characterized by means of HPLC-ESI-MS data.

Mots-clés Agrovoc : Hibiscus sabdariffa, colorant alimentaire, extraction, anthocyanidine, technologie alimentaire, lipide, fleur, anthocyane

Mots-clés complémentaires : Lipophilisation

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

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

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