Disaccharide anthocyanin delphinidin 3-O-sambubioside from Hibiscus sabdariffa L.: Candida antarctica lipase B-catalyzed fatty acid acylation and study of its color properties. (15th May 2021)
- Record Type:
- Journal Article
- Title:
- Disaccharide anthocyanin delphinidin 3-O-sambubioside from Hibiscus sabdariffa L.: Candida antarctica lipase B-catalyzed fatty acid acylation and study of its color properties. (15th May 2021)
- Main Title:
- Disaccharide anthocyanin delphinidin 3-O-sambubioside from Hibiscus sabdariffa L.: Candida antarctica lipase B-catalyzed fatty acid acylation and study of its color properties
- Authors:
- Marquez-Rodriguez, A.S.
Guimarães, M.
Mateus, N.
de Freitas, V.
Ballinas-Casarrubias, M.L.
Fuentes-Montero, M.E.
Salas, E.
Cruz, L. - Abstract:
- Graphical abstract: The Ca lB-catalyzed lipophilization of the main disaccharide anthocyanin from Hibiscus flower allowed to stabilize its application in lipidic matrices. Highlights: Enzymatic lipophilization of delphinidin 3- O -sambubioside from Hibiscus sabdariffa L. The C8 aliphatic chain increases the stability and solubility of new pigment in octanol media. The blue color of quinoidal base is greatly stabilized at neutral and moderately alkaline pH. Abstract: Enzymatic lipophilization is an important process to extend the use of anthocyanins in lipidic media. In this work delphinidin 3- O -sambubioside (Dp3sam) isolated from Hibiscus sabdariffa L. flower was esterified with octanoic acid using Candida antarctica lipase B. The physical-chemical properties of the new lipophilic pigment were studied by UV–vis spectroscopy. Dp3sam with chloride, acetate and formate as counter ions were employed to study the lipophilization reaction. The hydrolysis of the reagent was avoided with a formate counter ion and the expected product was achieved with a noteworthy change of solubility. 1D and 2D NMR characterization of Dp3sam-C8 confirmed that the lipophilization took place at the primary alcohol of the glucoside moiety. Overall, the Dp3sam-C8 ester presents a stabilization of the quinoidal base (blue color) at neutral or moderate alkaline pH, which foresees a potential use of this pigment as a broad kind of industries on lipo-soluble formulations.
- Is Part Of:
- Food chemistry. Volume 344(2021)
- Journal:
- Food chemistry
- Issue:
- Volume 344(2021)
- Issue Display:
- Volume 344, Issue 2021 (2021)
- Year:
- 2021
- Volume:
- 344
- Issue:
- 2021
- Issue Sort Value:
- 2021-0344-2021-0000
- Page Start:
- Page End:
- Publication Date:
- 2021-05-15
- Subjects:
- Disaccharide anthocyanin -- Lipophilization -- Fatty acid -- Color stability -- Chemical equilibria
Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664 - Journal URLs:
- http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodchem.2020.128603 ↗
- Languages:
- English
- ISSNs:
- 0308-8146
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.284000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 25289.xml