Abstract
［Objective］ This study aimed to optimize the extraction process of anthocyanins from Roselle,a medicinal and food plant,and investigate the discolouration mechanism,stability and antioxidant properties of the extracted anthocyanins.［Methods］ The extraction process of was optimized using single -factor approach and response surface methodology,the pH of anthocyanin solution was adjusted to observe color changes and to determine the visible spectra.Stability was assessed in terms of pH,light exposure,and temperature.In vitro antioxidant activity was measured through various antioxidant assays.［Results］］ The optimal extraction conditions for anthocyanins from roselle:liquid to material ratio of 10∶1 （mL/g）,0.1% hydrochloric acid as 40%,ultrasonication time of 30 min,and ultrasonication temperature of 60 ℃,at which time the anthocyanin extraction was 2.982 mg/g.Anthocyanin discolouration experiments showed different colour changes of anthocyanins at different pH levels.Anthocyanin stability experiments showed that the preservation rate remained above 85% in a strong acid environment,decreased to about 43% under UV irradiation,and decreased to about 50% in a 70 ℃ environment.In vitro antioxidant assays demonstrated that anthocyanins from roselle exhibited significant scavenging activity,with DPPH radicals,ABTS radicals,and hydroxyl radicals reached 77.33%,74.27%,and 91.20%,respectively,at a concentration of 2.25 mg/mL.［Conclusion］ Ultrasound -assisted acidification method extraction of anthocyanins from roselle improves the anthocyanin extraction rate.Anthocyanins from Roselle have strong antioxidant activity and are suitable for storage and use under acidic conditions at low temperatures and protected from light.
Publication Date
2-18-2025
First Page
32
Last Page
42
DOI
10.13652/j.spjx.1003.5788.2024.80543
Recommended Citation
Chenxin, LU; Yangxinhui, LI; Jinyi, YANG; Longyao, GENG; and Zhen, ZHANG
(2025)
"Optimisation of the extraction process of anthocyanins from roselle and study of their properties,"
Food and Machinery: Vol. 40:
Iss.
12, Article 5.
DOI: 10.13652/j.spjx.1003.5788.2024.80543
Available at:
https://www.ifoodmm.cn/journal/vol40/iss12/5
References
[1] ISLAM M M.Food and medicinal values of roselle (Hibiscus sabdariffa L.Linne Malvaceae ) plant parts:a review [J].Open Journal of Nutrition and Food Sciences,2019,1:14-20.
[2] SHRUTHI V H,RAMACHANDRA C T,NIDONI U,et al.Roselle (Hibiscus sabdariffa L.) as a source of natural colour:a review [J].Plant Archives,2016,16(2):515-522.
[3] 李静,李云清,林荔辉,等.玫瑰茄花青素研究进展 [J].亚热带农业研究,2022,18(3):155-162.LI J,LI Y Q,LIN L H,et al.Research progress of roselle anthocyanins (Hibiscus sabdariffa L.) [J].Subtropical Agriculture Research,2022,18(3):155-162.
[4] 国家卫生健康委关于印发 《按照传统既是食品又是中药材的物质目录管理规定 》的通知 [J].中华人民共和国国家卫生健康委员会公报,2021 (11):7-9.Notice of the National Health and Wellness Commission on the issuance of the provisions on the management of the catalogue of substances that are both food and herbal medicine according to tradition [J].Bulletin of the National Health Commission of the People's Republic of China,2021 (11):7-9.
[5] 孟翔宇.玫瑰茄花色苷提取与分离纯化及特性研究 [D].天津:天津商业大学,2019:37-45.MENG X Y.Study on extraction,isolation,purification,structural identification and characterization of anthocyanins from Hibiscus sabdariffa [D].Tianjin:Tianjin University of Commerce,2019:37-45.
[6] ALY A A,ALI H G M,ELIWA N E R.Phytochemical screening,anthocyanins and antimicrobial activities in some berries fruits [J].Journal of Food Measurement and Characterization,2019,13(2):911-920.
[7] 陈柯君,杨周昊,余虹达,等.基于黑苹果果皮花青素的虾鲜度指示膜的制备及应用 [J].食品科学,2023,44(21):274-281.CHEN K J,YANG Z H,YU H D,et al.Preparation and application of shrimp freshness indicator film based on black apple peel anthocyanin [J].Food Science,2023,44(21):274-281.
[8] 王钊,岳晓禹,温双双,等.酸法提取紫茄皮花青素及其性质研究 [J].中国调味品,2022,47(10):184-188.WANG Z,YUE X Y,WEN S S,et al.Study on the extraction and properties of anthocyanins from purple eggplant peel by acid method [J].China Condiment,2022,47(10):184-188.
[9] 邹小波,薛瑾,黄晓玮,等.一种双层智能膜的制备及在指示三文鱼新鲜度中的应用 [J].食品科学,2019,40(23):206-212.ZOU X B,XUE J,HUANG X W,et al.Development and application of an intelligent biolayer packaging film as a freshness indicator for salmon [J].Food Science,2019,40(23):206-212.
[10] 马孟佳,赵娟,陈鹏飞,等.4种不同来源花青素的稳定性及抗氧化性比较 [J].食品研究与开发,2024,45(4):31-39,67.MA M J,ZHAO J,CHEN P F,et al.Comparison on stability and antioxidant activity of anthocyanins from four separate sources [J] Food Research and Development,2024,45(4):31-39,67.
[11] REN S,GIUSTI M M.The effect of whey protein concentration and preheating temperature on the color and stability of purple corn,grape and black carrot anthocyanins in the presence of ascorbic acid [J].Food Research International,2021,144:110350.
[12] 孙茂成,杨丰硕,范秀娟,等.食品加工条件对黑枸杞花青素稳定性的影响 [J].中国调味品,2024,49(3):182-186.SUN M C,YANG F S,FAN X J,et al.Effects of food processing conditions on stability of anthocyanins from Lycium ruthenicum Murr.[J].China Condiment,2024,49(3):182-186.
[13] 杨红,唐莉,李毅,等.8种食品水提液的抗氧化和抗炎活性比较 [J].食品与机械,2023,39(11):192-197.YANG H,TANG L,LI Y,et al.Comparative studies on the antioxidant and anti-inflammatory activities of water extracts from eight kinds of foods [J].Food & Machinery,2023,39(11):192-197.
[14] SARKER U,HOSSAIN M M,OBA S.Nutritional and antioxidant components and antioxidant capacity in green morph Amaranthus leafy vegetable [J].Scientific Reports,2020,10(1):1 336.
[15] 杭书扬,杨留枝,史苗苗,等.山药皮残渣多糖结构表征及抗氧化活性测定 [J].食品与机械,2023,39(2):153-158,206.HANG S Y,YANG L Z,SHI M M,et al.Characterization and antioxidant activity determination of polysaccharide from yam peel residue [J].Food & Machinery,2023,39(2):153-158,206.
[16] LIN C Y,JUNG J,ZHAO Y Y.Investigation of cell wall characteristics of copigmented and coated whole blueberry fruit for improving anthocyanin stability under high hydrostatic pressure process and refrigerated storage [J].International Journal of Food Science and Technology,2024,59(2):829-844.
[17] 梁泳仪,肖冬悦,王宏,等.化橘红黄酮深共熔溶剂提取工艺优 化 及 抗 氧 化 活 性 研 究 [J].食 品 与 机 械,2024,40(7):192-199.LIANG Y Y,XIAO D Y,WANG H,et al.Optimization of deep eutectic solvent extraction process and antioxidant activities of flavonoids from exocarpium Citri grandis [J].Food & Machinery,2024,40(7):192-199.
[18] 张冬梅,王丽杰,潘悦.响应面法优化酶—超声提取黑枸杞花青素及抗氧化性研究 [J].食品工业,2024,45(2):11-16.ZHANG D M,WANG L J,PAN Y.Optimization of enzyme-ultrasonic assisted extraction of anthocyanins from black wolfberry by response surface methodology and its antioxidant activity study [J].The Food Industry,2024,45(2):11-16.
[19] ROY S,RHIM J W.Anthocyanin food colorant and its application in pH-responsive color change indicator films [J].Critical Reviews in Food Science and Nutrition,2021,61(14):2 297-2 325.
[20] LV J M,GOUDA M,ZHU Y Y,et al.Ultrasound-assisted extraction optimization of proanthocyanidins from kiwi (Actinidia chinensis ) leaves and evaluation of its antioxidant activity [J].Antioxidants,2021,10(8):1 317.
[21] 庞文倩,刘春菊,李大婧,等.热压加工过程中紫玉米花色苷的热降解动力学及色泽变化 [J].江苏农业学报,2023,39(7):1 583-1 592.PANG W Q,LIU C J,LI D J,et al.Thermal degradation kinetics of anthocyanins and color change in purple corn during hot pressing process [J].Jiangsu Journal of Agricultural Sciences,2023,39(7):1 583-1 592.
[22] 赵明超.黑米花青素生物合成分子机制研究及其营养价值评价 [D].武汉:华中农业大学,2021:27-36.ZHAO M C.Study on the molecular mechanism of anthocyanin biosynthesis in black rice and its nutritional value evaluation [D].Wuhan:Huazhong Agricultural University,2021:27-36.
[23] 王锋,邓洁红,谭兴和,等.花色苷及其共色作用研究进展[J].食品科学,2008 (2):472-476.WANG F,DENG J H,TAN X H,et al.Research progress on anthocyanins copigmenttation [J].Food Science,2008 (2):472-476.
[24] 李雪.通过分子间和分子内辅色作用稳定花青素颜色的研究[D].天津:天津大学,2019:43-50.LI X.Color stabilization of anthocyanins by intermolecular and intramolecular copigmentation [D].Tianjin:Tianjin University,2019:43-50.
[25] 雷桥,张文惠.负载天然色素的生物基智能包装指示器研究进展 [J].食品科学技术学报,2024,42(1):20-31.LEI Q,ZHANG W H.Research progress of bio-based intelligent packaging indicator loaded with natural pigments[J].Journal of Food Science and Technology,2024,42(1):20-31.
[26] 朱玉磊,汪正鑫,于文博,等.花青素药用价值研究进展 [J].安徽农业大学学报,2023,50(6):1 082-1 091.ZHU Y L,WANG Z X,YU W B,et al.Research progress on medicinal values of anthocyanins [J].Journal of Anhui Agricultural University,2023,50(6):1 082-1 091.
[27] KARA S,ERÇELEBI E A.Thermal degradation kinetics of anthocyanins and visual colour of urmu mulberry (Morus nigra L.) [J].Journal of Food Engineering,2013,116(2):541-547.
[28] 牛钰,李晶,王俊文,等.高等植物花青素生物合成、调控、生物活性及其检测的研究进展 [J].浙江农业学报,2024,36(4):978-996.NIU Y,LI J,WANG J W,et al.Research progress of anthocyanin biosynthesis,regulation,bioactivity and detection in higher plants [J].Acta Agriculturae Zhejiangensis,2024,36(4):978-996.
[29] VULIĆ J,TUMBAS V T,SAVATOVIĆ S M,et al.Polyphenolic content and antioxidant activity of the four berry fruits pomace extracts [J].Acta Periodica Technologica,2011(42):271-279.
