Abstract：
:Hibiscus sabdariffa flowers represent an interesting source of anthocyanins, one of the most important plant pigments, which are responsible of the intense red color of the calyces, and have potential as natural colorants for food applications. Nevertheless, anthocyanins are highly hydrosoluble and unstable compounds. On this basis, the aim of this work was to increase the lipophilicity of the hibiscus anthocyanins by lipophilization, in order to obtain amphiphilic colorants, which could be easily incorporated in lipid-rich food matrices. Octanoyl derivatives of delphinidin-3-O-sambubioside and cyanidin-3-O-sambubioside were chemically obtained for the first time, and characterized by means of HPLC-ESI-MS data.
journal_name
Food Chemjournal_title
Food chemistryauthors
Grajeda-Iglesias C,Salas E,Barouh N,Baréa B,Figueroa-Espinoza MCdoi
10.1016/j.foodchem.2017.02.140subject
Has Abstractpub_date
2017-09-01 00:00:00pages
189-194eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30353-9journal_volume
230pub_type
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