Article Dans Une Revue Food Chemistry Année : 2017

Lipophilization and MS characterization of the main anthocyanins purified from hibiscus flowers

Résumé

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.

Dates et versions

hal-01604869 , version 1 (02-10-2017)

Identifiants

Citer

Claudia Grajeda-Iglesia, Erika Salas, Nathalie Barouh, Bruno Barea, Maria Cruz Figueroa-Espinoza. Lipophilization and MS characterization of the main anthocyanins purified from hibiscus flowers. Food Chemistry, 2017, 230, pp.189 - 194. ⟨10.1016/j.foodchem.2017.02.140⟩. ⟨hal-01604869⟩
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