Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics

Hou, Zhaohua; Qin, Peiyou; Zhang, Yan; Cui, Songhuan; Ren, Guixing

doi:10.1016/j.foodres.2011.07.037

Cited by 248 publications

(182 citation statements)

References 34 publications

Supporting

Mentioning

150

Contrasting

Unclassified

Order By: Relevance

“…When subjected to different temperatures, the redness was more pronounced at a lower temperature (4 o C) and a significant reduction in redness (a*) was noted when the temperature was elevated (Figure 1). A similar effect was reported by Hou et al (2013) on the anthocyanins isolated from black rice. Furthermore, color shifted from red to yellow-red when exposed to higher temperatures (70-100 o C) as elucidated by the increase in hue angle values (Table 2).…”

Section: Pigment Stability Of the Pili Pigment Extractsupporting

confidence: 87%

Canarium ovatum Engl. (Pili) exocarp crude extract as functional food colorant incorporated in yogurt developed product

Cruz¹,

Bungihan²,

Cruz³

et al. 2017

Food Res.

View full text Add to dashboard Cite

Canarium ovatum Engl. (Pili), a locally grown plant in the Philippines, bears highly pigmented fruits. In this research study, the deeply pigmented fruit exocarp was evaluated for phytochemical contents, functional properties and possible application to yogurt as a colorant. Spectrophotometric analysis of the extract revealed high phenolic and flavonoid content, particularly anthocyanins (17.5 mg CE/g DW of the sample). The pigment extract also exhibited potential antioxidant activities as determined by DPPH and FRAP assays and did not show any inhibitory activity against gut normal flora, Escherichia coli, but also failed to express cytotoxic activity against HCT116 colon cancer cell line. Stability tests showed decreased redness with increasing temperature or pH. The pigment exhibited excellent color retention in yogurt during the two-week storage at 4 o C. Sensory evaluation showed a slight difference in over-all acceptability between natural and synthetic-colored yogurt. Thus, Pili exocarp extract can be used as a functional food colorant in yogurt.

show abstract

Section: Pigment Stability Of the Pili Pigment Extractsupporting

confidence: 87%

Canarium ovatum Engl. (Pili) exocarp crude extract as functional food colorant incorporated in yogurt developed product

Cruz¹,

Bungihan²,

Cruz³

et al. 2017

Food Res.

View full text Add to dashboard Cite

show abstract

“…El pH de los colorantes extraídos de estas especies están en el rango de 2 a 3.5, los cuales son los adecuados para la extracción de antocianinas, puesto que la literatura reporta que las antocianinas son estables a pH ácido y como el pH se eleva rápidamente el colorante se degrada y puede afectar su estabilidad. 21 La potencia máxima que se obtiene al usar los colorantes de B. vulgaris como sensibilizador es muy baja en comparación con otras especies, como se reporta en literatura para las betalaínas (colorantes de B. vulgaris), en pH más bajo las proporciones de betacianinas (pigmento rojo-púrpura) aumentan con respecto a betaxantinas (pigmento amarillo-naranja) en los extractos. 22 Probablemente por esta razón la potencia máxima de las celdas sensibilizadas con betalaínas es baja a pH 5.26, como se muestra en la Tabla 3.…”

Section: Efectos De Ph En La Potencia Máxima De Dsscsunclassified

Celdas solares sensibilizadas con colorantes fotosensibles obtenidos de plantas de la región sur de Ecuador

Cabrera¹,

Figueroa²,

Ramirez-Perez³

et al. 2016

Quim. Nova

View full text Add to dashboard Cite

SENSITIZED SOLAR CELLS WITH PHOTOSENSITIVE DYES OBTAINED FROM PLANTS OF THE SOUTHERN REGION OF ECUADOR.Four vegetal species of the southern of Ecuador were used as sensitizers for making dye-sensitized solar cells (DSSCs). The effect of type and amount of material, type and time of maceration were tested in order to determine the best conditions of extraction. The extraction of the natural dye was made with acidified ethanol. The sensitizing agents were adsorbed on TiO 2 nanoparticles in small solar cells. The DSSCs made with natural dyes from extracts of blackberry (Rubus glaucus B), mortiño (Solanum americanum Mill), escancel (Iresine herbstii Hook) and beet (Beta vulgaris L) developed an open-circuit tension (Voc) 0.65, 0.5, 0.45 and 0.19 V, respectively. The short-circuit currents (Isc) varies from 2.05 to 19.68 mA cm -2 and the fill factor ranging from 0.61 to 0.69. The DSSCs sensitized with the extract of Rubus glaucus B offered the highest maximum power of 8.83 mW. Thus, the natural dyes used showed great potential as sensitizers in DSSCs, besides being environmentally friendly and their low cost.Keywords: Dye-sensitized solar cell; natural dyes; nanoparticles TiO 2 . INTRODUCCIÓNEn el siglo XXI la humanidad se enfrenta al reto del incremento global de la demanda de energía y el control del nivel de emisiones de CO 2 para reducir el efecto invernadero. Por lo cual surge la necesidad en el desarrollo de fuentes de energías alternativas por medio del desarrollo de energías renovables, asegurando protección y armonía con el medio ambiente. 1 Una de estas fuentes de energía alternativa y renovable es el aprovechamiento de la energía solar, mediante la aplicación en celdas solares. Hoy en día, las celdas solares convencionales son basadas en silicio. Sin embargo, su desventaja son los altos costos de fabricación. 2 Otra fuente de energía son los combustibles fósiles, más económicos pero con las desventajas de ser un recurso no renovable y de alta contaminación. 3 Las celdas solares sensibilizadas con colorantes (DSSCs), han despertado un gran interés desde la publicación de O'regan y Grätzel, 4 debido a que representan una alternativa potencial y relativamente económica en comparación con el silicio que son actualmente los más utilizados.Las DSSCs consisten en un electrodo o ánodo, un contra--electrodo o cátodo, electrolito redox (reducción y oxidación) y un agente sensibilizador. 5 En estas celdas, el colorante sensibilizador juega un papel clave en la absorción de la luz solar y la conversión de energía solar en energía eléctrica. Hoy en día, algunos complejos metálicos y colorantes orgánicos se han sintetizado y usado como sensibilizadores. Por el momento, la mayor eficiencia en DSSCs se da por Ru que contienen compuestos absorbidos en TiO 2 nanocristalino alcanzando un 11.1% y una potencia máxima de 2.429 mW. 6 Aunque tales DSSCs han proporcionado un rendimiento relativamente alto, hay varias desventajas de la utilización de metales nobles, debido a su limitada disponibilidad; por lo tanto su producción es...

show abstract

“…In order to predict the quality changes occurring during food processing such as thermal processing and altering pH value, this study investigated the stability of the anthocyanins in food colorant powder prepared from black rice bran under several food processing conditions. Thermal degradation has been previously reported for BRB anthocyanins (Hou et al 2013), blackberry juice and concentrate (Wang and Xu 2007), purple-fleshed sweet potato anthocyanins (Jie et al 2013), and freeze-dried Roselle colorants (Duangmal et al 2008). Visual color is an important physical and sensory property for product quality evaluation.…”

Section: Introductionmentioning

confidence: 98%

“…Black rice (Oryza sativa L.) is becoming increasingly popular and is widely consumed in China, Japan, Korea and other East Asian countries such as Thailand (Pereira-Caro et al 2013;Hou et al 2013). Black rice bran (BRB), a waste product from the rice milling process, has gained recent attention for its potential use as a functional food because it contains high levels of polyphenols, especially anthocyanins, which are mainly found in the pericarp and aleurone layers of the bran fraction removed from the rice during the milling process (Jang and Xu 2009;Yawadio et al 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, the bran is a rich source of other bioactive substances such as tocopherols, tocotrienols and γ-oryzanol (Loypimai et al 2009;Ryynänen et al 2004), which are well known as beneficial compounds for human health. However, the major current problem for the use of anthocyanins as food colorants has been limited by their relative instability under varying light, oxygen, temperature, enzymes, thermal treatment, co-pigment and pH conditions as well as other factors (Hou et al 2013;Zhang et al 2013). Preventing and controlling the degradation of anthocyanins in natural colorants is critical.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

2015

View full text Add to dashboard Cite

The study of the stability of anthocyanins in food colorant powder is important to predict the quality changes occurring as the food products are processed, to prevent and control the degradation of the anthocyanins. The objectives of this study were to identify anthocyanin components in natural food colorants obtained from black rice bran, and investigate their thermal stability at 60, 80, and 100°C, pH stability from 2.0 to 5.0 and also their correlation with visual color, L * , C * , and h°. Results showed that only six types of anthocyanins, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, delphinidin, cyanidin, pelargonidin and malvidin were present in raw black rice bran (BRB) and black rice bran colorant powder (BCP). The thermal degradation of both the visual color and the anthocyanin content in the BCP followed a first-order kinetic reaction model. The temperature-dependent degradation was adequately fitted to the Arrhenius equation. In terms of the pH stability, increasing pH values resulted in lower activation energies (E a ) and higher half-life (t 1/2 ) values for both color parameters and individual anthocyanins when heating from 60 to 100°C. Moreover, the degradation rate constant (k) increased with increasing temperature and pH value. The degradation of cyanidin-3-O-glucoside and total anthocyanins showed a strong positive correlation with C * . The changes in visual color may be used as an on-line quality control indicator during thermal processing of food products containing rice bran colorants which have high anthocyanin content.

show abstract

Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics

Cited by 248 publications

References 34 publications

Canarium ovatum Engl. (Pili) exocarp crude extract as functional food colorant incorporated in yogurt developed product

Canarium ovatum Engl. (Pili) exocarp crude extract as functional food colorant incorporated in yogurt developed product

Celdas solares sensibilizadas con colorantes fotosensibles obtenidos de plantas de la región sur de Ecuador

Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

Contact Info

Product

Resources

About