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Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals.
Food Chem. 2020 Nov 30; 331:127341.FC

Abstract

The aim of the present study was to evaluate the phenolic composition of crude lyophilized extracts (CLE) and partially purified (PPE) extracts of C. ternatea blue petals as well as the anthocyanin stability against pH, temperature and light in the presence and absence of fructooligosaccharides. Twelve compounds were tentatively identified by UHPLC-Q-TOF-MS/MS in CLE and PPE extracts. In direct/reverse spectrophotometric titration, anthocyanins showed colour changes between pH 2.25 to 10.20, and colour reversibility, maintaining antioxidant activity against the DPPH radical. The aqueous extracts at pH 3.6 and 5.4 exhibited thermal stability with the presence and absence of fructooligosaccharides with activation energy higher than 99 kJ/mol. The addition of fructooligosaccharides in the extracts at pH 5.4 exposed to light provided a protective effect against anthocyanin photodegradation. The data show the technological potential of aqueous extract of C. ternatea blue petals as a natural colourant in a functional beverage model system.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Escher GB
Food Science and Technology Graduate Program, State University of Ponta Grossa, 84030-900 Ponta Grossa, Brazil. Electronic address: grazibragueto@hotmail.com.
Wen M
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, PR China.
Zhang L
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, PR China.
Rosso ND
Food Science and Technology Graduate Program, State University of Ponta Grossa, 84030-900 Ponta Grossa, Brazil.
Granato D
Food Processing and Quality, Production Systems Unit - Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland. Electronic address: daniel.granato@luke.fi.

MeSH

AnthocyaninsAntioxidantsChromatography, High Pressure LiquidClitoriaFlowersFood Coloring AgentsFreeze DryingHydrogen-Ion ConcentrationOligosaccharidesPhenolsPigmentationPlant ExtractsTandem Mass SpectrometryTemperature

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32569972

Citation

Escher, Graziela Bragueto, et al. "Phenolic Composition By UHPLC-Q-TOF-MS/MS and Stability of Anthocyanins From Clitoria Ternatea L. (butterfly Pea) Blue Petals." Food Chemistry, vol. 331, 2020, p. 127341.
Escher GB, Wen M, Zhang L, et al. Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals. Food Chem. 2020;331:127341.
Escher, G. B., Wen, M., Zhang, L., Rosso, N. D., & Granato, D. (2020). Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals. Food Chemistry, 331, 127341. https://doi.org/10.1016/j.foodchem.2020.127341
Escher GB, et al. Phenolic Composition By UHPLC-Q-TOF-MS/MS and Stability of Anthocyanins From Clitoria Ternatea L. (butterfly Pea) Blue Petals. Food Chem. 2020 Nov 30;331:127341. PubMed PMID: 32569972.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals. AU - Escher,Graziela Bragueto, AU - Wen,Mingchun, AU - Zhang,Liang, AU - Rosso,Neiva Deliberali, AU - Granato,Daniel, Y1 - 2020/06/15/ PY - 2020/02/14/received PY - 2020/06/12/revised PY - 2020/06/12/accepted PY - 2020/6/23/pubmed PY - 2020/10/21/medline PY - 2020/6/23/entrez KW - Activation energy KW - Epigallocatechin-3-gallate KW - Flavonoids KW - Fructooligosaccharides KW - Natural blue dye KW - Ternatins SP - 127341 EP - 127341 JF - Food chemistry JO - Food Chem VL - 331 N2 - The aim of the present study was to evaluate the phenolic composition of crude lyophilized extracts (CLE) and partially purified (PPE) extracts of C. ternatea blue petals as well as the anthocyanin stability against pH, temperature and light in the presence and absence of fructooligosaccharides. Twelve compounds were tentatively identified by UHPLC-Q-TOF-MS/MS in CLE and PPE extracts. In direct/reverse spectrophotometric titration, anthocyanins showed colour changes between pH 2.25 to 10.20, and colour reversibility, maintaining antioxidant activity against the DPPH radical. The aqueous extracts at pH 3.6 and 5.4 exhibited thermal stability with the presence and absence of fructooligosaccharides with activation energy higher than 99 kJ/mol. The addition of fructooligosaccharides in the extracts at pH 5.4 exposed to light provided a protective effect against anthocyanin photodegradation. The data show the technological potential of aqueous extract of C. ternatea blue petals as a natural colourant in a functional beverage model system. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32569972/Phenolic_composition_by_UHPLC_Q_TOF_MS/MS_and_stability_of_anthocyanins_from_Clitoria_ternatea_L___butterfly_pea__blue_petals_ DB - PRIME DP - Unbound Medicine ER -