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Lipophilization and MS characterization of the main anthocyanins purified from hibiscus flowers.
Food Chem. 2017 Sep 01; 230:189-194.FC

Abstract

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.

Authors+Show Affiliations

Montpellier SupAgro, UMR 1208 IATE, 2 Place Viala, F-34060 Montpellier, France.Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Circuito Universitario s/n, Campus Universitario N° 2, CP 31125 Chihuahua, Chihuahua, Mexico. Electronic address: esalas@uach.mx.CIRAD, UMR 1208 IATE, 2 Place Viala, F-34060 Montpellier, France.CIRAD, UMR 1208 IATE, 2 Place Viala, F-34060 Montpellier, France.Montpellier SupAgro, UMR 1208 IATE, 2 Place Viala, F-34060 Montpellier, France. Electronic address: maria.figueroa@supagro.fr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28407900

Citation

Grajeda-Iglesias, Claudia, et al. "Lipophilization and MS Characterization of the Main Anthocyanins Purified From Hibiscus Flowers." Food Chemistry, vol. 230, 2017, pp. 189-194.
Grajeda-Iglesias C, Salas E, Barouh N, et al. Lipophilization and MS characterization of the main anthocyanins purified from hibiscus flowers. Food Chem. 2017;230:189-194.
Grajeda-Iglesias, C., Salas, E., Barouh, N., Baréa, B., & Figueroa-Espinoza, M. C. (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
Grajeda-Iglesias C, et al. Lipophilization and MS Characterization of the Main Anthocyanins Purified From Hibiscus Flowers. Food Chem. 2017 Sep 1;230:189-194. PubMed PMID: 28407900.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Lipophilization and MS characterization of the main anthocyanins purified from hibiscus flowers. AU - Grajeda-Iglesias,Claudia, AU - Salas,Erika, AU - Barouh,Nathalie, AU - Baréa,Bruno, AU - Figueroa-Espinoza,Maria Cruz, Y1 - 2017/03/01/ PY - 2016/12/03/received PY - 2017/02/27/revised PY - 2017/02/28/accepted PY - 2017/4/15/entrez PY - 2017/4/15/pubmed PY - 2017/6/29/medline KW - Anthocyanins KW - Cyanidin-3-O-sambubioside KW - Delphinidin-3-O-sambubioside KW - Hibiscus sabdariffa KW - Lipophilization SP - 189 EP - 194 JF - Food chemistry JO - Food Chem VL - 230 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28407900/Lipophilization_and_MS_characterization_of_the_main_anthocyanins_purified_from_hibiscus_flowers_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(17)30353-9 DB - PRIME DP - Unbound Medicine ER -