Thermal kinetic degradation of anthocyanins in a roselle (<i>Hibiscus sabdariffa</i> L. cv. ‘Criollo’) infusion

Domínguez-López, Aurelio; Edgardo, Remondetto Gabriel; Navarro-Galindo, Salvador

doi:10.1111/j.1365-2621.2006.01439.x

Cited by 68 publications

(39 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The most common cause is the heat-sensitive molecular structure of the natural compound. In the ultrasonic-assisted process, the phenomena were also affected by the decreased cavitation, increased vapor pressure, and decreased surface tension within microbubbles, causing the damping of ultrasonic waves [31][32][33]. The exposure of ultrasonic waves at high temperature for a long period may also cause a destructive effect on the natural compound such as saponin.…”

Section: Influence Of Temperature Condition On Total Saponin Of the Ementioning

confidence: 99%

Kinetic Study of Saponin Extraction from Sapindus rarak DC by Ultrasound-Assisted Extraction Methods

Nafiunisa

Aryanti

Wardhani

2019

Bull. Chem. React. Eng. Catal.

View full text Add to dashboard Cite

Saponin is an important plant-derived compound that is commonly found in sapindaceae plants, such as Sapindus rarak DC. Saponin is extensively used in plenty of industries as a detergent or emulsifying agent in cleansers, shampoos, and cosmetics. The extraction of saponin was previously studied and shows that the extraction assisted by ultrasonic waves was found to be an effective method. However, the previous studies have rarely examined the extraction kinetic study of the ultrasound-assisted extraction (UAE). In the present study, the extraction of saponin from Sapindus rarak DC and its extraction kinetics is conducted. The results show that the highest saponin yield of 354.92 (mg of saponin per gram of dry feed) was obtained from the extraction using a solid-to-liquid (S/L) ratio of 1:50 (w/v) at 50 °C. The amount of extracted saponin increased with the increase of extraction temperature as well as the solute ratio in the solution. However, increasing the temperature to 60 °C decreased the saponin yield. The results of a simple kinetics study of saponin extraction also show that the second-order kinetics model can better describe the UAE process, with an R 2 value of 0.929 and a rate coefficient of 0.00495 L.g -1 .min -1 . The experimental results agree well with the practical calculations obtained using the second-order kinetics model based on an average error of 6.79%. glycoconjugate with a triterpenoidal or steroidal hydrophobic backbone and one or two hydrophilic glycoside moieties attached to the backbone [2]. A combination of the nonpolar sapogenin and the polar chain of saponin is very similar to the structure of most synthetic surfactants, having lipophilic and hydrophilic molecular parts [3]. Considering this characteristic, saponin has great potential to alternate synthetic surfactants. This kind of natural surfactant is easily degradable in nature, shows low

show abstract

Section: Influence Of Temperature Condition On Total Saponin Of the Ementioning

confidence: 99%

Kinetic Study of Saponin Extraction from Sapindus rarak DC by Ultrasound-Assisted Extraction Methods

Nafiunisa

Aryanti

Wardhani

2019

Bull. Chem. React. Eng. Catal.

View full text Add to dashboard Cite

show abstract

“…The degradation rate of anthocyanins significantly increases with rising of temperatures. Gradually diminished absorbance was observed when roselle infusions were heated at different temperatures, which indicated a gradual loss of anthocyanins (Aurelio, Edgardo, & Navarro‐Galindo, ). Blanching, boiling, and steaming red cabbage caused there to be significant reductions in anthocyanins (59%, 41%, and 29%, respectively) (Volden et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…Gradually diminished absorbance was observed when roselle infusions were heated at different temperatures, which indicated a gradual loss of anthocyanins (Aurelio, Edgardo, & Navarro-Galindo, 2007).…”

mentioning

confidence: 99%

Effects of heat, ultrasound, and microwave processing on the stability and antioxidant activity of delphinidin and petunidin

Wang

Qin

et al. 2019

J Food Biochem

View full text Add to dashboard Cite

The effects of conventional heating, ultrasonic, and microwave treatments on the stability and antioxidant activities of anthocyanidin standards (delphinidin and petunidin) were studied. The antioxidant activities of delphinidin and petunidin significantly decreased during the treatments, which suggested that the antioxidant activities of the degradation products were lower than that of anthocyanidin. In addition, the degradation of delphinidin and petunidin followed first‐order reaction kinetics. The kinetic parameters indicated that delphinidin was more stable than petunidin. The microwave treatment led to the fastest degradation, followed by the conventional heating and ultrasonic treatments. Moreover, three types of degradation products of delphinidin were found by HPLC‐Q‐TOF‐MS after all three treatments, and they were phloroglucinaldehyde, delphinidin chalcone, and 3,4,5‐trihydroxybenzoic acid. Petunidin was broken into phloroglucinaldehyde, petunidin chalcone, and 3‐methoxy‐4,5‐ dihydroxybenzoic acid. Practical applications Anthocyanins with great antioxidant activity are widely distributed in plants. The stability of the anthocyanin affects its antioxidant activity and bioavailability. When anthocyanins are degraded, their antioxidant activities change accordingly. Therefore, it is crucial to study the structure, stability, and antioxidant activity of anthocyanins. This paper explores the structures and pyrolysis pathways of delphinidin and petunidin and provides basic data for the utilization and preservation of anthocyanins during food processing and production.

show abstract

“…In some countries, its shrubbery is used to decorative purposes, in others, the seeds and petals are used for human consumption. Nevertheless, in most cases it is cultivated with the purpose of using the calyxes to produce infusions that are consumed like tea (Domínguez-Ló pez et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Some physical properties of Roselle (Hibiscus sabdariffa L.) seeds as a function of moisture content

Sánchez-Mendoza

Domínguez-López

Navarro-Galindo

et al. 2008

Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

Thermal kinetic degradation of anthocyanins in a roselle (Hibiscus sabdariffa L. cv. ‘Criollo’) infusion

Cited by 68 publications

References 20 publications

Kinetic Study of Saponin Extraction from Sapindus rarak DC by Ultrasound-Assisted Extraction Methods

Kinetic Study of Saponin Extraction from Sapindus rarak DC by Ultrasound-Assisted Extraction Methods

Effects of heat, ultrasound, and microwave processing on the stability and antioxidant activity of delphinidin and petunidin

Some physical properties of Roselle (Hibiscus sabdariffa L.) seeds as a function of moisture content

Contact Info

Product

Resources

About