Stability and degradation kinetics of crude anthocyanin extracts from H. sabdariffa
Abstract Hibiscus sabdariffa is an under-utilized plant that has reported to have great potential in the food industry. The vibrant red pigment from the calyces indicate a source of anthocyanins. Anthocyanins would make ideal natural food colourants with additional nutritional benefits however stabi...
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| Published in | Ciência e tecnologia de alimentos Vol. 37; no. 2; pp. 209 - 215 |
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| Main Authors | , , |
| Format | Journal Article |
| Language | English Portuguese |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
01.04.2017
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| Abstract | Abstract Hibiscus sabdariffa is an under-utilized plant that has reported to have great potential in the food industry. The vibrant red pigment from the calyces indicate a source of anthocyanins. Anthocyanins would make ideal natural food colourants with additional nutritional benefits however stability is a hindering factor. Stability studies were the main focus of this study. Crude anthocyanins were extracted using four different solvent systems. The crude extracts were analysed under the following parameters; heat (50 and 80 °C), light (darkness and 20 W light) and pH (pH 1-9) stability. Degradation kinetic studies were done on thermally treated samples. Radical scavenging ability was thereafter calculated. Anthocyanidins were identified and quantified by HPLC coupled with a Diode Array Detector (DAD). Total phenolic content was determined with Folin – Ciocalteu’s method. Approximately 87% of pigments were retained when heated at 50 °C while heating at 80 °C resulted in 61% pigment retention. The pH stability of samples incubated for 7 days indicated that crude anthocyanins degraded slower at acidic pH. Light stability showed slower degradation in dark incubated samples resulting in 84% pigment retention after a 10 day period. H. sabdariffa shows potential for the application of a food in products such as jelly and yoghurt. |
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| AbstractList | Abstract Hibiscus sabdariffa is an under-utilized plant that has reported to have great potential in the food industry. The vibrant red pigment from the calyces indicate a source of anthocyanins. Anthocyanins would make ideal natural food colourants with additional nutritional benefits however stability is a hindering factor. Stability studies were the main focus of this study. Crude anthocyanins were extracted using four different solvent systems. The crude extracts were analysed under the following parameters; heat (50 and 80 °C), light (darkness and 20 W light) and pH (pH 1-9) stability. Degradation kinetic studies were done on thermally treated samples. Radical scavenging ability was thereafter calculated. Anthocyanidins were identified and quantified by HPLC coupled with a Diode Array Detector (DAD). Total phenolic content was determined with Folin – Ciocalteu’s method. Approximately 87% of pigments were retained when heated at 50 °C while heating at 80 °C resulted in 61% pigment retention. The pH stability of samples incubated for 7 days indicated that crude anthocyanins degraded slower at acidic pH. Light stability showed slower degradation in dark incubated samples resulting in 84% pigment retention after a 10 day period. H. sabdariffa shows potential for the application of a food in products such as jelly and yoghurt. |
| Author | MOHANLALL, Viresh SIPAHLI, Shivon MELLEM, John Jason |
| AuthorAffiliation | Durban University of Technology |
| AuthorAffiliation_xml | – name: Durban University of Technology |
| Author_xml | – sequence: 1 givenname: Shivon surname: SIPAHLI fullname: SIPAHLI, Shivon organization: Durban University of Technology, South Africa – sequence: 2 givenname: Viresh surname: MOHANLALL fullname: MOHANLALL, Viresh organization: Durban University of Technology, South Africa – sequence: 3 givenname: John Jason surname: MELLEM fullname: MELLEM, John Jason organization: Durban University of Technology, South Africa |
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| Keywords | Hibiscus sabdariffa anthocyanins Folin-Ciocalteu degradation kinetics |
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Calyx ethanolic extract publication-title: Standard Research Journal of Pharmacy and Pharmacology – volume: 9 start-page: 1333 issue: 7 year: 2008 end-page: 1341 article-title: Effects of various temperatures and pH values on the extraction yield of phenolics from litchi fruit pericarp tissue and the antioxidant activity of the extracted anthocyanins publication-title: International Journal of Molecular Sciences – volume: 23 start-page: 89 issue: 1 year: 2014 end-page: 96 article-title: Degradation kinetics of anthocyanins from purple sweet potato (Ipomoea batatas L.) as affected by ascorbic acid publication-title: Food Science and Biotechnology – volume: 113 start-page: 859 issue: 4 year: 2009 end-page: 871 article-title: Chemical studies of anthocyanins: a review publication-title: Food Chemistry – volume: 131 start-page: 31 issue: 1 year: 2012 end-page: 38 article-title: Characterization of anthocyanins in Kenyan teas: extraction and identification publication-title: Food Chemistry – start-page: 7 year: 2008 end-page: 20 publication-title: Extraction, encapsulation and utilization of red pigments from Roselle (Hibiscus sabdariffa L.) as natural food colourants. contributor: fullname: Selim, K. A.; Khalil, K. E.; Abdel-Bary, M. S.; Abdel-Azeim, N. A. – volume: 68 start-page: 101 issue: 1 year: 2000 end-page: 107 article-title: Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions publication-title: Food Chemistry – volume: 28 start-page: 273 issue: 4 year: 1989 end-page: 314 article-title: Food colourants: anthocyanins publication-title: Critical Reviews in Food Science and Nutrition – volume: 129 start-page: 345 issue: 2 year: 2011 end-page: 350 article-title: Antioxidant capacities and total phenolic contents of 62 fruits publication-title: Food Chemistry – volume: 31 start-page: 12 issue: 1 year: 2013 end-page: 19 article-title: Stability of anthocyanins in berry juices stored at different temperatures publication-title: Journal of Food Composition and Analysis – volume: 8 start-page: 2044 issue: 18 year: 2013 end-page: 2047 article-title: Effect of pH, temperature and iron on the stability of anthocyanins from black-skinned peanuts (Arachis hypogaea L.) publication-title: African Journal of Agricultural Research – volume: 164 start-page: 23 year: 2014 end-page: 29 article-title: Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa. publication-title: Food Chemistry – year: 1982 publication-title: Anthocyanins as Food Colors contributor: fullname: Markakis, P. – volume: 5 start-page: 158 issue: 3 year: 2013 end-page: 170 article-title: Effect of pH on color and texture of food products publication-title: Food Engenineering Review – volume: 165 start-page: 424 year: 2014 end-page: 443 article-title: Hibiscus sabdariffa L.: a phytochemical and pharmacological review publication-title: Food Chemistry – volume: 8 start-page: 77 year: 2009 end-page: 83 article-title: Hibiscus sabdariffa Linn.: an overview publication-title: Natural Product Radiance – volume: 34 start-page: 115 year: 2007 end-page: 120 article-title: Stability of anthocyanin in spinach vine (Basella rubra) fruits publication-title: Ciencia e Investigación Agraria – volume: 73 start-page: 494 issue: 6 year: 2008 end-page: 499 article-title: Changes of anthocyanins, anthocyanidins, and antioxidant activity in bilberry extract during dry heating publication-title: Journal of Food Science – volume: 42 start-page: 985 issue: 8 year: 2007 end-page: 991 article-title: Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants publication-title: International Journal of Food Science & Technology – volume: 101 start-page: 212 issue: 1 year: 2007 end-page: 218 article-title: Effects of temperature, solid content and pH on the stability of black carrot anthocyanins publication-title: Food Chemistry – volume: 7 start-page: 445 year: 2011 end-page: 456 article-title: Physico-chemical properties of natural pigments (anthocyanin) extracted from Roselle calyces (Hibiscus subdariffa) publication-title: Journal of American Science – volume: 41 start-page: 1412 issue: 8 year: 2008 end-page: 1416 article-title: Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture publication-title: LWT – year: 2000 publication-title: Preparation of pH buffer solutions contributor: fullname: DeLloyd, D. – year: 2005 publication-title: Copigmentation reactions and color stability of berry anthocyanins contributor: fullname: Rein, M. – year: 1996 publication-title: Natural food colourants contributor: fullname: Hendry, G. A. F.; Houghton, J. D. – volume: 31 start-page: 283 year: 2013 end-page: 291 article-title: pH and thermal stability of anthocyanin-based optimised extracts of romanian red onion cultivars publication-title: Czech Journal of Food Science |
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