Instituto Politécnico Nacional, CEPROBI, Carretera Yautepec-Jojutla Km. 6, Calle CEPROBI 8, Col. San Isidro, C.P. 62731, Yautepec, Morelos, Mexico.
Food Colour & Quality Laboratory, Department Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012, Sevilla, Spain.
Plant Foods Hum Nutr. 2018 Sep;73(3):247-252. doi: 10.1007/s11130-018-0672-3.
In food industry, roselle beverages and their subproducts could be functional ingredients since they are an excellent source of bioactive compounds with improved performance due to their important anthocyanins content. The aim of this study was to analyze anthocyanin content and antioxidant properties of aqueous infusions elaborated with color contrasting Hibiscus materials and design a mathematical model in order to predict color-composition relationship. Color measurements of beverages from roselle (Negra, Sudan and Rosa) were made by transmission spectrophotometry, anthocyanins quantification was determined by HPLC, and antioxidant potential was evaluated by in vitro methods (ABTS and FRAP assays). Beverages prepared with particle size minor of 250 μm presented until 4- and 2- times more anthocyanins content and antioxidant capacity respectively, in comparison to beverages prepared with powders with particle size major of 750 μm. Positive correlations among pigments composition and color parameters were found (p < 0.05), showing that anthocyanins content, antioxidant capacity, C* and h values increased in relation with the smallest particle size of flours. Also, mathematical models were stablished to predict anthocyanin content (r ≥ 0.97) and antioxidant capacity (r ≥ 0.89) from color data; we propose equations for quick estimation of the antioxidant capacity in the Hibiscus beverages with high anthocyanin content. The obtained models could be an important tool to be used in food industry for pigment characterization or functional compounds with potential health benefits.
在食品工业中，玫瑰茄饮料及其副产物可以作为功能性成分，因为它们是生物活性化合物的极好来源，由于其重要的花色苷含量，具有改善的性能。本研究的目的是分析用颜色对比的芙蓉材料制备的水浸提物中的花色苷含量和抗氧化特性，并设计一个数学模型，以预测颜色-组成关系。通过透射分光光度法对罗塞勒（黑、苏丹和玫瑰）饮料的颜色进行测量，通过 HPLC 定量测定花色苷含量，通过体外方法（ABTS 和 FRAP 测定）评估抗氧化潜力。与用粒径大于 750μm 的粉末制备的饮料相比，粒径小于 250μm 的颗粒制备的饮料的花色苷含量和抗氧化能力分别提高了 4 倍和 2 倍。还发现了色素组成和颜色参数之间的正相关关系（p<0.05），表明花色苷含量、抗氧化能力、C*和 h 值随着面粉粒径的减小而增加。此外，还建立了数学模型来预测花色苷含量（r≥0.97）和抗氧化能力（r≥0.89）与颜色数据的关系；我们提出了用于快速估计高花色苷含量的芙蓉饮料抗氧化能力的方程。获得的模型可以成为食品工业中用于色素特性或具有潜在健康益处的功能性化合物的重要工具。
