Publications des agents du Cirad


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

Grajeda-Iglesias C., Salas E., Barouh N., Baréa B., Figueroa-Espinoza M.C.. 2017. Food Chemistry, 230 : p. 189-194.

DOI: 10.1016/j.foodchem.2017.02.140

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.

Mots-clés : hibiscus sabdariffa; colorant alimentaire; extraction; anthocyanidine; technologie alimentaire; lipide; fleur; anthocyane; lipophilisation

Documents associés

Article (a-revue à facteur d'impact)

Agents Cirad, auteurs de cette publication :