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標題: Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH
作者: Wu, Hai-Yao
Yang, Kai-Min
Chiang, Po-Yuan
關鍵字: anthocyanins;heat;pH;roselle;Anthocyanins;Antioxidants;Color;Drug Stability;Hibiscus;Hydrogen-Ion Concentration;Inhibitory Concentration 50;Kinetics;Plant Extracts;Spectrophotometry, Ultraviolet;Hot Temperature
Project: Molecules (Basel, Switzerland), Volume 23, Issue 6
Roselle is rich in anthocyanins and is traditionally used to prepare a bright red beverage by decoction. However, heat treatment and different pH environments are often encountered during food processing, and these factors are often detrimental to anthocyanins. Therefore, it is very important to understand the influence of pH and heat treatment on anthocyanins for the application of roselle. This study determined the antioxidant properties of roselle extract, explored changes in the color and anthocyanin content in different pH environments, and evaluated the thermal stability of roselle anthocyanins using kinetic equations. The results showed that the roselle extract is rich in anthocyanins and has good antioxidant capacity (DPPH IC50 = 4.06 mg/mL, ABTS IC50 = 3.7 mg/mL). The anthocyanins themselves exhibited a certain degree of heat resistance and good color stability in an acidic environment. In contrast, they degraded very quickly and exhibited significant changes in color in a low-acid environment. The activation energy (Ea) ranges of the anthocyanins in the acidic and low-acid environments were quite different at 55.8⁻95.7 and 31.4⁻74.9 kJ/mol, respectively. Thus, it can be concluded that roselle anthocyanins are susceptible to heat treatment in a low-acid environment, affecting their quality and appearance; however, they can serve as a good source of functional ingredients and color in an acidic environment.
DOI: 10.3390/molecules23061357
Appears in Collections:食品暨應用生物科技學系

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