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Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products

Sinela A.M., Rawat N., Mertz C., Achir N., Fulcrand H., Dornier M.. 2017. Food Chemistry, 214 : p. 234-241.

DOI: 10.1016/j.foodchem.2016.07.071

Degradation parameters of two main anthocyanins from roselle extract (Hibiscus sabdariffa L.) stored at different temperatures (4¿37 °C) over 60 days were determined. Anthocyanins and some of their degradation products were monitored and quantified using HPLC¿MS and DAD. Degradation of anthocyanins followed first-order kinetics and reaction rate constants (k values), which were obtained by non-linear regression, showed that the degradation rate of delphinidin 3-O-sambubioside was higher than that of cyanidin 3-O-sambubioside with k values of 9.2·10-7 s-1 and 8.4·10-7 s-1 at 37 °C respectively. The temperature dependence of the rate of anthocyanin degradation was modeled by the Arrhenius equation. Degradation of delphinidin 3-O-sambubioside (Ea = 90 kJ mol-1) tended to be significantly more sensitive to an increase in temperature than cyanidin 3-O-sambubioside (Ea = 80 kJ mol-1). Degradation of these anthocyanins formed scission products (gallic and protocatechuic acids respectively) and was accompanied by an increase in polymeric color index.

Mots-clés : hibiscus sabdariffa; extrait d'origine végétale; anthocyane; stockage; biodégradation; dégradation thermique; cyanidine; delphinidine; sénégal; cinétique

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