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Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals
- Source :
- Food Chemistry. 331:127341
- Publication Year :
- 2020
- Publisher :
- Elsevier BV, 2020.
-
Abstract
- The aim of the present study was to evaluate the phenolic composition of crude lyophilized extracts (CLE) and partially purified (PPE) extracts of C. ternatea blue petals as well as the anthocyanin stability against pH, temperature and light in the presence and absence of fructooligosaccharides. Twelve compounds were tentatively identified by UHPLC-Q-TOF-MS/MS in CLE and PPE extracts. In direct/reverse spectrophotometric titration, anthocyanins showed colour changes between pH 2.25 to 10.20, and colour reversibility, maintaining antioxidant activity against the DPPH radical. The aqueous extracts at pH 3.6 and 5.4 exhibited thermal stability with the presence and absence of fructooligosaccharides with activation energy higher than 99 kJ/mol. The addition of fructooligosaccharides in the extracts at pH 5.4 exposed to light provided a protective effect against anthocyanin photodegradation. The data show the technological potential of aqueous extract of C. ternatea blue petals as a natural colourant in a functional beverage model system.
- Subjects :
- Antioxidant
DPPH
medicine.medical_treatment
Oligosaccharides
Flowers
01 natural sciences
Antioxidants
Analytical Chemistry
Anthocyanins
chemistry.chemical_compound
0404 agricultural biotechnology
Phenols
Tandem Mass Spectrometry
medicine
Photodegradation
Chromatography, High Pressure Liquid
Chromatography
biology
Pigmentation
Plant Extracts
Clitoria ternatea
fungi
010401 analytical chemistry
Temperature
Food Coloring Agents
04 agricultural and veterinary sciences
General Medicine
Hydrogen-Ion Concentration
biology.organism_classification
040401 food science
0104 chemical sciences
Freeze Drying
Colourant
chemistry
Anthocyanin
Composition (visual arts)
Petal
Clitoria
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 331
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....58904e1d947add20656a8bbf5fc34fe2