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Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants.
Food Chem. 2019 Mar 01; 275:309-321.FC

Abstract

Heat- and ultrasound-assisted extraction methods were applied to recover anthocyanins from Hibiscus sabdariffa calyces. The extraction variables, time (t), ethanol proportion (S), and temperature (T) or ultrasonic power (P), were combined in a 5-level experimental design and analysed by response surface methodology for process optimization. The delphinidin-3-O-sambubioside (C1) and cyanidin-3-O-sambubioside (C2) levels were monitored by LC-DAD-ESI/MSn and used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. UAE was the most efficient method yielding 51.76 mg C1 + C2/g R under optimal conditions (t = 26.1 min, P = 296.6 W and S = 39.1% ethanol, v/v). The dose-response effects of the solid/liquid ratio on the extraction rate were also determined. The anthocyanin levels herein reported are higher than those found in the literature, which support the potential use of H. sabdariffa as a sustainable source of natural colorants with application in different industrial sectors.

Authors+Show Affiliations

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. Electronic address: iferreira@ipb.pt.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30724201

Citation

Pinela, José, et al. "Optimization of Heat- and Ultrasound-assisted Extraction of Anthocyanins From Hibiscus Sabdariffa Calyces for Natural Food Colorants." Food Chemistry, vol. 275, 2019, pp. 309-321.
Pinela J, Prieto MA, Pereira E, et al. Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants. Food Chem. 2019;275:309-321.
Pinela, J., Prieto, M. A., Pereira, E., Jabeur, I., Barreiro, M. F., Barros, L., & Ferreira, I. C. F. R. (2019). Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants. Food Chemistry, 275, 309-321. https://doi.org/10.1016/j.foodchem.2018.09.118
Pinela J, et al. Optimization of Heat- and Ultrasound-assisted Extraction of Anthocyanins From Hibiscus Sabdariffa Calyces for Natural Food Colorants. Food Chem. 2019 Mar 1;275:309-321. PubMed PMID: 30724201.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants. AU - Pinela,José, AU - Prieto,M A, AU - Pereira,Eliana, AU - Jabeur,Inès, AU - Barreiro,Maria Filomena, AU - Barros,Lillian, AU - Ferreira,Isabel C F R, Y1 - 2018/09/21/ PY - 2018/07/21/received PY - 2018/09/17/revised PY - 2018/09/19/accepted PY - 2019/2/7/entrez PY - 2019/2/7/pubmed PY - 2019/3/26/medline KW - Cyanidin-3-O-sambubioside KW - Delphinidin-3-O-sambubioside KW - Heat-/ultrasound-assisted extraction KW - Hibiscus sabdariffa L. calyces KW - Natural colorants KW - Process optimization SP - 309 EP - 321 JF - Food chemistry JO - Food Chem VL - 275 N2 - Heat- and ultrasound-assisted extraction methods were applied to recover anthocyanins from Hibiscus sabdariffa calyces. The extraction variables, time (t), ethanol proportion (S), and temperature (T) or ultrasonic power (P), were combined in a 5-level experimental design and analysed by response surface methodology for process optimization. The delphinidin-3-O-sambubioside (C1) and cyanidin-3-O-sambubioside (C2) levels were monitored by LC-DAD-ESI/MSn and used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. UAE was the most efficient method yielding 51.76 mg C1 + C2/g R under optimal conditions (t = 26.1 min, P = 296.6 W and S = 39.1% ethanol, v/v). The dose-response effects of the solid/liquid ratio on the extraction rate were also determined. The anthocyanin levels herein reported are higher than those found in the literature, which support the potential use of H. sabdariffa as a sustainable source of natural colorants with application in different industrial sectors. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30724201/Optimization_of_heat__and_ultrasound_assisted_extraction_of_anthocyanins_from_Hibiscus_sabdariffa_calyces_for_natural_food_colorants_ DB - PRIME DP - Unbound Medicine ER -