Preview

Fine Chemical Technologies

Advanced search

OBTAINING RED CABBAGE ANTHOCYANIN COLORED ENCAPSULATED FORMS BY THE METHOD OF FREEZE-DRYING

https://doi.org/10.32362/2410-6593-2017-12-6-32-38

Full Text:

Abstract

The method of reversed-phase HPLC with diode-array and mass-spectrometric detection was explored to determine the qualitative composition of red cabbage anthocyanins. Mono- and diacylated derivatives of cyanidin-3,5-diglycosides with a complex structure of the substituent in position were found, as well as non-esterified compounds. The acylation acids were paracoumaric, ferulic and sinapic. Quantitative analysis was performed according to a simplified spectrophotometric method: absorbance measurement at pH 4.5 was excluded. The measurement showed that the level of anthocyanins accumulation is as high as 0.100 g of anthocyanins per 100 g of raw plant material (as cyanidin-3-glucoside chloride equivalent). Analysis of electronic spectra of the extract at different pH revealed the existence of some basic structures with absorbance maxima shifted bathochromically as compared to the spectrum of flavylium structure. The existence of one basic form at pH 4.5 forced us to exclude absorbance measurement at pH 4.5 during quantitative anthocyanin determination. Thus, the possibility of obtaining some differently colored encapsulated forms was proved. Because of relative instability of non-flavylium forms of anthocyanins the freeze drying technique was used to prepare six differently colored forms of 3% anthocyanins encapsulated in maltodextrin. The decrease of anthocyanins contents at drying did not exceed 30%, while no statistically proved loss of anthocyanins was found at storage in a refrigerator during more than six months.

About the Authors

Ya. Yu. Kulchenko
Belgorod National Research University
Russian Federation

Postgraduate of General Chemistry Chair of Institute of Engineering Technologies and Natural Sciences

85, Pobeda str., Belgorod 308015, Russia



V. I. Deineka
Belgorod National Research University
Russian Federation

a, Dr. Sc. (Chemistry), Professor of General Chemistry Chair of Institute of Engineering Technologies and Natural Sciences

85, Pobeda str., Belgorod 308015, Russia



L. A. Deineka
Belgorod National Research University
Russian Federation

Ph. D. (Chemistry), Associate Professor of General Chemistry Chair of Institute of Engineering Technologies and Natural Sciences

85, Pobeda str., Belgorod 308015, Russia



I. P. Blinova
Belgorod National Research University
Russian Federation

Ph. D. (Chemistry), Associate Professor of General Chemistry Chair of Institute of Engineering Technologies and Natural Sciences

85, Pobeda str., Belgorod 308015, Russia



References

1. Miguel M.G. Anthocyanins: Antioxidant and/or anti-inflammatory activities // J. Appl. Pharm. Sci. 2011. V. 1. № 6. P. 7-15.

2. Mazza G. Anthocyanins and heart health // Ann. Ist. Super Sanità. 2007. V. 43. № 4. P. 369–374.

3. Taylor C. Wallace Anthocyanins in Cardiovascular Disease // Adv. Nutr. 2011. V. 2. P. 1–7.

4. Francis F.J. A new group of food colorants // Trends Food Sci. Technol. 1992. V. 31. P. 27–30.

5. Brouillard R., Lang J. The hemiacetal – cischalcone equilibrium of malvin, a natural anthocyanin // Can. J. Chem. 1990. V. 68. № 5. P. 755–761.

6. Silva V.O., Freitas A.A., Maçanita A.L., Quina F.H. Chemistry and photochemistry of natural plant pigments: the anthocyanins // J. Phys. Org. Chem. 2016. V. 29. № 11. P. 594–599.

7. Lee J., Durst R.W., Wrolstad R.E. Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study // J. AOAC Internat. 2005. V. 88. № 5. P. 1269–1278.

8. Saito N., Tatsuzawa F., Toki K., Shinoda K., Shigihara A., Honda T. The blue anthocyanin pigments from the blue flowers of Heliophila coronopifolia L. (Brassicaceae) // Phytochem. 2011. V. 72. № 17. P. 2219–2229.

9. Bloor S.J. Deep blue anthocyanins from blue Dianella berries// Phytochem. 2001. V. 58. № 6. P. 923–927.

10. Yoshida K, Mori M, Kondo T. Blue flower color development by anthocyanins: from chemical structure to cell physiology // Nat Prod Rep. 2009. V. 26. № 7. P. 884–915.

11. Robbins R.J., Christopher Johnson J., Collins T.M., Ahmadiani N., Monica Giusti M. Natural blue anthocyanin-containing colorants: WO 2014152478 A2 Mars, Incorporated, The Ohio State Univsity. Filled 14.03.2014. Date of Patent 25.09.2014.

12. Wiczkowski W., Szawara-Nowak D., Topolska J. Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity // Food Res. Internat. 2013. V. 51. P. 303–309.

13. Ahmadiani N., Robbins R.J., Collins T.M., Giusti M.M. Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages // J Agric Food Chem. 2014. V. 62. №. 30. P. 7524–7531.

14. Deineka L.A., Blinova I.P., Kulchenko Ya.Yu., Ozer P.S., Saenko I.I., Deineka V.I. Stability and interconversions between anthocyanin forms in solutions // Uspekhi sovremennogo estestvoznaniya (Advances in Current Natural Science). 2016. № 2. С. 16–20. (in Russ.).

15. Pina F. Thermodynamics and kinetics of favylium salts // J. Chem. Soc., Faraday Trans. 1998. V. 94. № 15. P. 2109–2116.


For citation:


Kulchenko Y.Yu., Deineka V.I., Deineka L.A., Blinova I.P. OBTAINING RED CABBAGE ANTHOCYANIN COLORED ENCAPSULATED FORMS BY THE METHOD OF FREEZE-DRYING. Fine Chemical Technologies. 2017;12(6):32-38. (In Russ.) https://doi.org/10.32362/2410-6593-2017-12-6-32-38

Views: 187


ISSN 2410-6593 (Print)
ISSN 2686-7575 (Online)