Advisor(s)
Abstract(s)
calyces. The extraction variables, time (t), ethanol proportion (S), and temperature (T) or ultrasonic power (P),
were combined in a 5-level experimental design and analysed by response surface methodology for process
optimization. The delphinidin-3-O-sambubioside (C1) and cyanidin-3-O-sambubioside (C2) levels were monitored
by LC-DAD-ESI/MSn and used as response criteria. The developed models were successfully fitted to the
experimental data and used to determine optimal extraction conditions. UAE was the most efficient method
yielding 51.76 mg C1+C2/g R under optimal conditions (t=26.1 min, P=296.6W and S=39.1% ethanol, v/
v). The dose-response effects of the solid/liquid ratio on the extraction rate were also determined. The anthocyanin
levels herein reported are higher than those found in the literature, which support the potential use of H.
sabdariffa as a sustainable source of natural colorants with application in different industrial sectors.
Description
Keywords
Cyanidin-3-O-sambubioside Delphinidin-3-O-sambubioside Heat-/ultrasound-assisted extraction Hibiscus sabdariffa L. calyces Natural colorants Process optimization
Pedagogical Context
Citation
Pinela, José; Prieto, M.A.; Pereira, Eliana; Jabeur, Inès; Barreiro, M.F.; Barros, Lillian; Ferreira, Isabel C.F.R. (2019). Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants. Food Chemistry. ISSN 0308-8146. 275, p. 309-321