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Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods.
J Sci Food Agric. 2015 Apr; 95(6):1283-93.JS

Abstract

BACKGROUND

Anthocyanins and other polyphenols from flowers and bracts of Thymus sp. are studied. An anthocyanin-rich food colourant with interesting high antioxidant activity from Thymus moroderi has been obtained, and applied to colour foods.

RESULTS

Anthocyanins and other polyphenols from T. moroderi and another five Thymus sp. were extracted in methanol/hydrochloric acid 0.1 mol L(-1) (50/50, v/v) 2 h stirring at 50 °C. They were identified and quantified by HPLC-PDA-MS and UHPLC-PDA-fluorescence, as total individual polyphenols. Total polyphenols were also determined. Flowers had higher anthocyanins and other polyphenols concentrations than bracts; for example, total polyphenols content of T. moroderi were 131.58 and 61.98 g GAE kg(-1) vegetal tissue, respectively. A liquid concentrated colourant was obtained from T. moroderi using water/citric acid as solvent. It was characterised and compared with other two commercial anthocyanin-rich food colourants from red grape skin and red carrot (colour strength of 1.7 and 3.6 AU, respectively). T. moroderi colourant had 1.2 AU colour strength, and high storage stability (>97.1% remaining colour after 110 days at 4 °C). It showed a higher polyphenols content than commercial colourants. Its antioxidant activity was 0.707 mmol Trolox eq. g(-1) plant dry weight, 69.5 times higher than red carrot. The three colourants were applied to colour yogurts, giving pinky tonalities. The colour did not change evidently (ΔE*(ab) < 3) when stored under refrigeration during 1 month.

CONCLUSIONS

T. moroderi can be a source of anthocyanin-rich food colourant (E-163) with both high polyphenols content and high antioxidant activity. This colourant gives a stable colour to a yogurt during 1 month. These results expand the use of natural colourants.

Authors+Show Affiliations

Dpto. Ingeniería Química y Ambiental, Universidad Politécnica Cartagena, P° Alfonso XIII, 52, Cartagena, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25042091

Citation

Díaz-García, Miriam Cristina, et al. "Production of an Anthocyanin-rich Food Colourant From Thymus Moroderi and Its Application in Foods." Journal of the Science of Food and Agriculture, vol. 95, no. 6, 2015, pp. 1283-93.
Díaz-García MC, Castellar MR, Obón JM, et al. Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods. J Sci Food Agric. 2015;95(6):1283-93.
Díaz-García, M. C., Castellar, M. R., Obón, J. M., Obón, C., Alcaraz, F., & Rivera, D. (2015). Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods. Journal of the Science of Food and Agriculture, 95(6), 1283-93. https://doi.org/10.1002/jsfa.6821
Díaz-García MC, et al. Production of an Anthocyanin-rich Food Colourant From Thymus Moroderi and Its Application in Foods. J Sci Food Agric. 2015;95(6):1283-93. PubMed PMID: 25042091.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods. AU - Díaz-García,Miriam Cristina, AU - Castellar,María Rosario, AU - Obón,José María, AU - Obón,Concepción, AU - Alcaraz,Francisco, AU - Rivera,Diego, Y1 - 2014/08/12/ PY - 2014/03/07/received PY - 2014/07/08/revised PY - 2014/07/08/accepted PY - 2014/7/22/entrez PY - 2014/7/22/pubmed PY - 2015/12/15/medline KW - Thymus moroderi KW - Thymus sp KW - anthocyanins KW - natural coloured foods KW - polyphenols KW - red food colourants SP - 1283 EP - 93 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 95 IS - 6 N2 - BACKGROUND: Anthocyanins and other polyphenols from flowers and bracts of Thymus sp. are studied. An anthocyanin-rich food colourant with interesting high antioxidant activity from Thymus moroderi has been obtained, and applied to colour foods. RESULTS: Anthocyanins and other polyphenols from T. moroderi and another five Thymus sp. were extracted in methanol/hydrochloric acid 0.1 mol L(-1) (50/50, v/v) 2 h stirring at 50 °C. They were identified and quantified by HPLC-PDA-MS and UHPLC-PDA-fluorescence, as total individual polyphenols. Total polyphenols were also determined. Flowers had higher anthocyanins and other polyphenols concentrations than bracts; for example, total polyphenols content of T. moroderi were 131.58 and 61.98 g GAE kg(-1) vegetal tissue, respectively. A liquid concentrated colourant was obtained from T. moroderi using water/citric acid as solvent. It was characterised and compared with other two commercial anthocyanin-rich food colourants from red grape skin and red carrot (colour strength of 1.7 and 3.6 AU, respectively). T. moroderi colourant had 1.2 AU colour strength, and high storage stability (>97.1% remaining colour after 110 days at 4 °C). It showed a higher polyphenols content than commercial colourants. Its antioxidant activity was 0.707 mmol Trolox eq. g(-1) plant dry weight, 69.5 times higher than red carrot. The three colourants were applied to colour yogurts, giving pinky tonalities. The colour did not change evidently (ΔE*(ab) < 3) when stored under refrigeration during 1 month. CONCLUSIONS: T. moroderi can be a source of anthocyanin-rich food colourant (E-163) with both high polyphenols content and high antioxidant activity. This colourant gives a stable colour to a yogurt during 1 month. These results expand the use of natural colourants. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/25042091/Production_of_an_anthocyanin_rich_food_colourant_from_Thymus_moroderi_and_its_application_in_foods_ DB - PRIME DP - Unbound Medicine ER -