Food Science and Technology Graduate Program, State University of Ponta Grossa, 84030-900 Ponta Grossa, Brazil.
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, PR China.
Food Chem. 2020 Nov 30;331:127341. doi: 10.1016/j.foodchem.2020.127341. Epub 2020 Jun 15.
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.
本研究旨在评估蓝蝴蝶花瓣粗冻干提取物（CLE）和部分纯化提取物（PPE）的酚类成分，以及在添加和不添加低聚果糖的情况下，花色苷在 pH 值、温度和光照条件下的稳定性。通过 UHPLC-Q-TOF-MS/MS 在 CLE 和 PPE 提取物中初步鉴定出 12 种化合物。在直接/反向分光光度滴定中，花色苷在 pH 2.25 至 10.20 之间显示出颜色变化，并且具有颜色可逆性，保持对 DPPH 自由基的抗氧化活性。在添加和不添加低聚果糖的情况下，pH 值为 3.6 和 5.4 的水溶液提取物具有热稳定性，其活化能高于 99 kJ/mol。在 pH 5.4 的提取物中添加低聚果糖并暴露于光线下，可防止花色苷光降解。这些数据显示了蓝蝴蝶花瓣水提物作为功能性饮料模型系统中天然食用色素的技术潜力。
