Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants

Detalhes bibliográficos
Autor(a) principal: Pinela, José
Data de Publicação: 2018
Outros Autores: Prieto Lage, Miguel A., Pereira, Eliana, Jabeur, Inès, Barreiro, M.F., Barros, Lillian, Ferreira, Isabel C.F.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/18113
Resumo: calyces. The extraction variables, time (t), ethanol proportion (S), and temperature (T) or ultrasonic power (P), were combined in a 5-level experimental design and analysed by response surface methodology for process optimization. The delphinidin-3-O-sambubioside (C1) and cyanidin-3-O-sambubioside (C2) levels were monitored by LC-DAD-ESI/MSn and used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. UAE was the most efficient method yielding 51.76 mg C1+C2/g R under optimal conditions (t=26.1 min, P=296.6W and S=39.1% ethanol, v/ v). The dose-response effects of the solid/liquid ratio on the extraction rate were also determined. The anthocyanin levels herein reported are higher than those found in the literature, which support the potential use of H. sabdariffa as a sustainable source of natural colorants with application in different industrial sectors.
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spelling Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorantsCyanidin-3-O-sambubiosideDelphinidin-3-O-sambubiosideHeat-/ultrasound-assisted extractionHibiscus sabdariffa L. calycesNatural colorantsProcess optimizationcalyces. The extraction variables, time (t), ethanol proportion (S), and temperature (T) or ultrasonic power (P), were combined in a 5-level experimental design and analysed by response surface methodology for process optimization. The delphinidin-3-O-sambubioside (C1) and cyanidin-3-O-sambubioside (C2) levels were monitored by LC-DAD-ESI/MSn and used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. UAE was the most efficient method yielding 51.76 mg C1+C2/g R under optimal conditions (t=26.1 min, P=296.6W and S=39.1% ethanol, v/ v). The dose-response effects of the solid/liquid ratio on the extraction rate were also determined. The anthocyanin levels herein reported are higher than those found in the literature, which support the potential use of H. sabdariffa as a sustainable source of natural colorants with application in different industrial sectors.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), FEDER through POCI-COMPETE2020 and FCT for financial support to LA LSRE-LCM (POCI-01-0145-FEDER-006984), J. Pinela (UID/AGR/00690/ 2013_DNAABN) and L. Barros contract. This work is funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project NORTE- 01-0145-FEDER-023289: DeCodE and project Mobilizador Norte-01- 0247-FEDER-024479: ValorNatural®. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E. To the Xunta de Galicia for financial support to M.A. Prieto.Biblioteca Digital do IPBPinela, JoséPrieto Lage, Miguel A.Pereira, ElianaJabeur, InèsBarreiro, M.F.Barros, LillianFerreira, Isabel C.F.R.2018-01-19T10:00:00Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/18113engPinela, José; Prieto, M.A.; Pereira, Eliana; Jabeur, Inès; Barreiro, M.F.; Barros, Lillian; Ferreira, Isabel C.F.R. (2019). Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants. Food Chemistry. ISSN 0308-8146. 275, p. 309-3210308-814610.1016/j.foodchem.2018.09.118info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:41:31Zoai:bibliotecadigital.ipb.pt:10198/18113Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:08:10.958104Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
title Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
spellingShingle Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
Pinela, José
Cyanidin-3-O-sambubioside
Delphinidin-3-O-sambubioside
Heat-/ultrasound-assisted extraction
Hibiscus sabdariffa L. calyces
Natural colorants
Process optimization
title_short Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
title_full Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
title_fullStr Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
title_full_unstemmed Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
title_sort Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
author Pinela, José
author_facet Pinela, José
Prieto Lage, Miguel A.
Pereira, Eliana
Jabeur, Inès
Barreiro, M.F.
Barros, Lillian
Ferreira, Isabel C.F.R.
author_role author
author2 Prieto Lage, Miguel A.
Pereira, Eliana
Jabeur, Inès
Barreiro, M.F.
Barros, Lillian
Ferreira, Isabel C.F.R.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Pinela, José
Prieto Lage, Miguel A.
Pereira, Eliana
Jabeur, Inès
Barreiro, M.F.
Barros, Lillian
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Cyanidin-3-O-sambubioside
Delphinidin-3-O-sambubioside
Heat-/ultrasound-assisted extraction
Hibiscus sabdariffa L. calyces
Natural colorants
Process optimization
topic Cyanidin-3-O-sambubioside
Delphinidin-3-O-sambubioside
Heat-/ultrasound-assisted extraction
Hibiscus sabdariffa L. calyces
Natural colorants
Process optimization
description calyces. The extraction variables, time (t), ethanol proportion (S), and temperature (T) or ultrasonic power (P), were combined in a 5-level experimental design and analysed by response surface methodology for process optimization. The delphinidin-3-O-sambubioside (C1) and cyanidin-3-O-sambubioside (C2) levels were monitored by LC-DAD-ESI/MSn and used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. UAE was the most efficient method yielding 51.76 mg C1+C2/g R under optimal conditions (t=26.1 min, P=296.6W and S=39.1% ethanol, v/ v). The dose-response effects of the solid/liquid ratio on the extraction rate were also determined. The anthocyanin levels herein reported are higher than those found in the literature, which support the potential use of H. sabdariffa as a sustainable source of natural colorants with application in different industrial sectors.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2019
2019-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/18113
url http://hdl.handle.net/10198/18113
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Pinela, José; Prieto, M.A.; Pereira, Eliana; Jabeur, Inès; Barreiro, M.F.; Barros, Lillian; Ferreira, Isabel C.F.R. (2019). Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants. Food Chemistry. ISSN 0308-8146. 275, p. 309-321
0308-8146
10.1016/j.foodchem.2018.09.118
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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