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Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products.
Food Chem. 2017 Jan 01; 214:234-241.FC

Abstract

Degradation parameters of two main anthocyanins from roselle extract (Hibiscus sabdariffa L.) stored at different temperatures (4-37°C) over 60days 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 9.2·10(-7)s(-1) and 8.4·10(-7)s(-1) 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=90kJmol(-1)) tended to be significantly more sensitive to an increase in temperature than cyanidin 3-O-sambubioside (Ea=80kJmol(-1)). Degradation of these anthocyanins formed scission products (gallic and protocatechuic acids respectively) and was accompanied by an increase in polymeric color index.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Sinela A
Instituto Superior de Tecnologia Agro-alimentar de Malanje (ISTAM), EN 230 km 2, Malanje, Angola. Electronic address: andre_sinela@yahoo.com.br.
Rawat N
Centre International de Recherche Agronomique pour le Développement (CIRAD), UMR95 Qualisud, TA B-95/16, 73 rue J.F. BretonF-34398, Montpellier Cedex 5, France. Electronic address: nadirah.rawat@gmail.com.
Mertz C
Centre International de Recherche Agronomique pour le Développement (CIRAD), UMR95 Qualisud, TA B-95/16, 73 rue J.F. BretonF-34398, Montpellier Cedex 5, France. Electronic address: christian.mertz@cirad.fr.
Achir N
Montpellier SupAgro, UMR95 QualiSud, F-34093 Montpellier, France. Electronic address: nawel.achir@supagro.inra.fr.
Fulcrand H
Institut National de la Recherche Agronomique (INRA), UMR1083 SPO, F-34060 Montpellier, France. Electronic address: fulcrand@supagro.inra.fr.
Dornier M
Montpellier SupAgro, UMR95 QualiSud, F-34093 Montpellier, France. Electronic address: manuel.dornier@cirad.fr.

MeSH

AnthocyaninsChromatography, LiquidDisaccharidesHibiscusMass SpectrometryPlant Extracts

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27507471

Citation

Sinela, André, et al. "Anthocyanins Degradation During Storage of Hibiscus Sabdariffa Extract and Evolution of Its Degradation Products." Food Chemistry, vol. 214, 2017, pp. 234-241.
Sinela A, Rawat N, Mertz C, et al. Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products. Food Chem. 2017;214:234-241.
Sinela, A., Rawat, N., Mertz, C., Achir, N., Fulcrand, H., & Dornier, M. (2017). Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products. Food Chemistry, 214, 234-241. https://doi.org/10.1016/j.foodchem.2016.07.071
Sinela A, et al. Anthocyanins Degradation During Storage of Hibiscus Sabdariffa Extract and Evolution of Its Degradation Products. Food Chem. 2017 Jan 1;214:234-241. PubMed PMID: 27507471.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products. AU - Sinela,André, AU - Rawat,Nadirah, AU - Mertz,Christian, AU - Achir,Nawel, AU - Fulcrand,Hélène, AU - Dornier,Manuel, Y1 - 2016/07/12/ PY - 2016/04/01/received PY - 2016/07/08/revised PY - 2016/07/10/accepted PY - 2016/8/11/entrez PY - 2016/8/11/pubmed PY - 2017/1/19/medline KW - Cyanidin 3-O-sambubioside KW - Delphinidin 3-O-sambubioside KW - Hibiscus sabdariffa KW - Kinetics KW - Thermal degradation SP - 234 EP - 241 JF - Food chemistry JO - Food Chem VL - 214 N2 - Degradation parameters of two main anthocyanins from roselle extract (Hibiscus sabdariffa L.) stored at different temperatures (4-37°C) over 60days 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 9.2·10(-7)s(-1) and 8.4·10(-7)s(-1) 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=90kJmol(-1)) tended to be significantly more sensitive to an increase in temperature than cyanidin 3-O-sambubioside (Ea=80kJmol(-1)). Degradation of these anthocyanins formed scission products (gallic and protocatechuic acids respectively) and was accompanied by an increase in polymeric color index. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27507471/Anthocyanins_degradation_during_storage_of_Hibiscus_sabdariffa_extract_and_evolution_of_its_degradation_products_ DB - PRIME DP - Unbound Medicine ER -