Degradation kinetics of anthocyanin extracted from roselle calyces (Hibiscus sabdariffa)

Maripillai Munusamy Pragalyaashree; Deivanayagame Tiroutchelvame; Siddant Sashikumar

doi:10.7324/JAPS.2018.81108

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Abstract

Roselle calyces (Hibiscus sabdariffa) pigment contains an inexpensive source of anthocyanins, which is used as a natural colorant in food preparation instead of artificial colors. Hence, a study was carried out to extract anthocyanin from roselle calyces using acidified ethanol. The pigment stability during storage under different temperature conditions was also investigated. Kinetics study of the roselle extract was conducted to find out the degradation rate. It was concluded that the pigment stored in an amber bottle under refrigerated conditions showed least degradation rate with a k value of 0.0017, followed by the pigment stored in a transparent bottle under refrigerated conditions with a k value of 0.0025. The highest degradation rate was found when the pigment was stored in the transparent bottle at 40°C under light with a k value of 0.0055. The half-life periods of the pigment extract stored in amber bottle and transparent bottle under refrigerated condition (10°C), dark and light condition at 40°C were 407.73, 277.25, 223.59, 138.62, 147.47, and 126.02 days, respectively. From the results of the experiments, it was found that the roselle calyces (Hibiscus sabdariffa) is a potential source of natural anthocyanin which can be used as a natural colorant in various food formulations.

Keyword: Hibiscus sabdariffa (Roselle) anthocyanin optimization calyx ethanol extraction kinetics study half-life period.

Citation:

Pragalyaashree MM, Tiroutchelvame D, Sashikumar S. Degradation Kinetics of Anthocyanin extracted from roselle calyces (Hibiscus sabdariffa). J App Pharm Sci, 2018; 8(11): 057–063.

Copyright: © The Author(s). This is an open-access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Reference

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Borras-Linares I, Fernandez-Arroyo S, Arraez-Roman D, Palmeros-Suárez PA, Val-Díaz RD, Andrade-Gonzales I. Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa). Ind Crops Prod, 2015; 69:385–94.https://doi.org/10.1016/j.indcrop.2015.02.053
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Escribano-Bailon MT, Santos-Buelga C. Ch1. Polyphenol extraction from foods. In: Santos-Buelga C, Williamson G (eds.). Methods in polyphenol analysis. The Royal Society of Chemistry, Cambridge, UK, p 2, 2003.
Kirca A, Cemeroglu B. Degradation kinetics of anthocyanins in blood orange juice and concentrate. Food Chem, 2003; 81(4):583–7.https://doi.org/10.1016/S0308-8146(02)00500-9
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Abyari M, Heidari R, Jamei R. The effect of Heating, UV Irradiation and pH on stability of Siahe Sardasht grape anthocyanin-copigment complex. J Biol Sci, 2006; 6(4):638–45.https://doi.org/10.3923/jbs.2006.638.645
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Palamidis N, Markakis T. Structure of anthocyanin. Food Sci, 1975; 40:104.
Patel S. Hibiscus sabdariffa: an ideal yet under-exploited candidate for nutraceutical applications. Biomed Prev Nutr, 2014; 4(1):23–7.https://doi.org/10.1016/j.bionut.2013.10.004
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Plotto A, Mazaud F, Röttger A, Steffel K. HIBISCUS: postproduction management for improved market access. In: Mazaud F, Röttger A, Steffel K (eds.). INPhO—post-harvest compendium. Food and Agriculture Organization of the United Nations (FAO), Rome, Italy, pp 1−19, 2004.
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Spayd SE, Tarara JM, Mee DL, Feguson JC. Separation of sunlight and temperature effects on the composition of Vitis vinifera. J Food Sci, 2002; 53:3.
Strack D, Wray V. The anthocyanins. In: Harborne JB (ed.). The flavonoids: advances in research since 1986. 1st edition, Chapman & Hall, New York, NY, pp. 1–22, 1994.
Wang WD, Xu SY. Degradation kinetics of anthocyanins in black berry juice concentrate. J Food Eng, 2007; 82(3):271–5.https://doi.org/10.1016/j.jfoodeng.2007.01.018
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Zori Z, Dragovi-Uzelac V, Pedisi S, Kurtanjek Z, Garofuli IE. Kinetics of the degradation of anthocyanins, phenolic acids and flavonols during heat treatments of freeze-dried sour cherry marasca paste. Food Technol Biotechnol, 2014; 52(1):101–8.

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Adams JB. Colour stability of red fruit. Food Manufacture, 1973; 4:19–20.

Borras-Linares I, Fernandez-Arroyo S, Arraez-Roman D, Palmeros-Suárez PA, Val-Díaz RD, Andrade-Gonzales I. Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa). Ind Crops Prod, 2015; 69:385–94.https://doi.org/10.1016/j.indcrop.2015.02.053

Chaiyasut C, Kesika P, Sakdakampanat P, Peerajan S, Sivamaruthi BS. Formulation and evaluation of stability of Thai purple rice bran based cosmetic products. Asian J Pharm Clin Res, 2018; 11(2):99–104.https://doi.org/10.22159/ajpcr.2018.v11i1.22073

Du CT, Francis FJ. Anthocyanins of roselle (Hibiscus sabdariffa L.). J Food Sci, 1973; 38:810–2.https://doi.org/10.1111/j.1365-2621.1973.tb02081.x

Escribano-Bailon MT, Santos-Buelga C. Ch1. Polyphenol extraction from foods. In: Santos-Buelga C, Williamson G (eds.). Methods in polyphenol analysis. The Royal Society of Chemistry, Cambridge, UK, p 2, 2003.

Kirca A, Cemeroglu B. Degradation kinetics of anthocyanins in blood orange juice and concentrate. Food Chem, 2003; 81(4):583–7.https://doi.org/10.1016/S0308-8146(02)00500-9

Kirca A, Ozkan M, CemeroÄŸlu B. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chem, 2007; 101:212–8.https://doi.org/10.1016/j.foodchem.2006.01.019

Abyari M, Heidari R, Jamei R. The effect of Heating, UV Irradiation and pH on stability of Siahe Sardasht grape anthocyanin-copigment complex. J Biol Sci, 2006; 6(4):638–45.https://doi.org/10.3923/jbs.2006.638.645

Moldovan B, David L, Chisbora C, Cimpoiu C. Degradation kinetics of anthocyanins from European Cranberrybush (Viburnum opulus L.) fruit extracts. Effects of temperature, pH and storage solvent. Molecules, 2012; 17(10):11655–66.https://doi.org/10.3390/molecules171011655

Palamidis N, Markakis T. Structure of anthocyanin. Food Sci, 1975; 40:104.

Patel S. Hibiscus sabdariffa: an ideal yet under-exploited candidate for nutraceutical applications. Biomed Prev Nutr, 2014; 4(1):23–7.https://doi.org/10.1016/j.bionut.2013.10.004

Peleg M, Kim AD, Normand MD. Predicting anthocyanins' isothermal and non-isothermal degradation with the endpoints method. Food Chem, 2015; 187:537–44.https://doi.org/10.1016/j.foodchem.2015.04.091

Plotto A, Mazaud F, Röttger A, Steffel K. HIBISCUS: postproduction management for improved market access. In: Mazaud F, Röttger A, Steffel K (eds.). INPhO—post-harvest compendium. Food and Agriculture Organization of the United Nations (FAO), Rome, Italy, pp 1−19, 2004.

Sipahli S, Mdhanlall V, Mellem JJ. Stability and degradation kinetics of crude anthocyanin extracts from H. sabdariffa. Food Sci Technol Campinas, 2017; 37(2):209–15.https://doi.org/10.1590/1678-457x.14216

Spayd SE, Tarara JM, Mee DL, Feguson JC. Separation of sunlight and temperature effects on the composition of Vitis vinifera. J Food Sci, 2002; 53:3.

Strack D, Wray V. The anthocyanins. In: Harborne JB (ed.). The flavonoids: advances in research since 1986. 1st edition, Chapman & Hall, New York, NY, pp. 1–22, 1994.

Wang WD, Xu SY. Degradation kinetics of anthocyanins in black berry juice concentrate. J Food Eng, 2007; 82(3):271–5.https://doi.org/10.1016/j.jfoodeng.2007.01.018

Wrolstad RE, Durst RW, Giusti MM, Rodriguez-Saona LE. Ch. 4 analysis of anthocyanins in nutraceuticals. In: Ho CT, Zheng QY (eds.). Quality management of nutraceuticals. Am Chem Soc, Washington, DC, pp 42–62, 2002.

Zori Z, Dragovi-Uzelac V, Pedisi S, Kurtanjek Z, Garofuli IE. Kinetics of the degradation of anthocyanins, phenolic acids and flavonols during heat treatments of freeze-dried sour cherry marasca paste. Food Technol Biotechnol, 2014; 52(1):101–8.