Composition of major quinochalcone hydroxysafflor yellow A and anhydrosafflor yellow B is associated with colour of safflower (Carthamus tinctorius) during colour-transition but not with overall antioxidant capacity: A study on 144 cultivars. (December 2022)

• Record Type: Journal Article
• Authors: Yan, Zhen; Alimu, Rebiguli; Wan, Jiawei; Liao, Xuewei; Lin, Shimin; Dai, Shijie; Chen, Fei; Zhang, Shuang; Tong, Yiqi; Liu, Hong; Qin, Rui; Liu, Jiao
• Is Part Of: Food research international. Volume 162(2022)Part B
• Publication Date: 2022-12
• Subjects: Flavonoid -- Antioxidant -- Water-extract -- Pigment -- Response surface methodology -- UPLC-ESI-TOF-MS; Hydroxysafflor Yellow A (PubChem CID:6443665) -- Anhydrosafflor yellow B (PubChem CID:162343334); C Chromaticity -- L the brightness of pixels in Lab color space -- a* the range from red to green in Lab color space -- b* the range from yellow to blue in Lab color space -- H Hue angle -- PCA principal component analysis -- HPLC High Performance Liquid Chromatography -- BBD Box-Behnken design -- LC–MS Liquid Chromatography Mass Spectrometry; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.112098
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Water-extraction of safflower yellow pigments was optimized by Response Surface Methodology. Anhydrosafflor yellow B content decreases during colour-transition of safflower floret. Hydroxysafflor yellow A content has a weak relationship with colour. Antioxidant capacity of safflower yellow pigments remains constant regardless of colour. Abstract: Yellow pigments in the water-extract of safflower ( Carthamus tinctorius L.) belong to quinochalcone flavonoid family and are widely used as food colourants. The aim of the study was to characterize the main quinochalcone compounds in safflower water-extract during blooming period when floret changed colour. Mass-spectrometry results showed that hydroxysafflor yellow A (HSYA) and anhydrosafflor yellow B (AHSYB) were the most abundant. Based on 370 florets samples collected from 144 cultivars, the contents of HSYA and AHSYB were determined, which showed that only AHSYB content had relatively strong positive association with colour indexes. The ratio of HSYA/AHSYB and visual colour exhibited certain patterns: yellow = 2, orange = 3–4, red = more dispersed, mostly falling 5–6. Most of the florets had HSYA increased first and decreased, while AHSYB decreased all the time when floret changed colour as yellow → orange → red. Regardless of the composition of HSYA/AHSYB in florets, the antioxidant capacities of safflower petal water-extracts were the same.