Determination of anthocyanin content in two varieties of Hibiscus Sabdariffa from Selangor, Malaysia using a combination of chromatography and spectroscopy

Choong, Yew-Keong; Yousof, Nor Syaidatul Akmal Mohd; Jamal, Jamia Azdina; Wasiman, Mohd Isa

doi:10.29328/journal.jpsp.1001034

Cited by 10 publications

(7 citation statements)

References 18 publications

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“…Peak shift within that region is attributed to pectin and protein interacting electrostatically as the region signifies the polymeric interaction between the O-H groups of carboxylic acids-originating from BCP and WP-and the N-H groups of amides and amines that originate from the WP [60]. As mentioned earlier, the O-H groups of the bound ACNs were also assigned to this region [58,59,62]; however, based on these results, the extent of their contribution to the complexation is not clear due to the undistinguishable region.…”

Section: Insoluble Complexes In Blackcurrant Pectin-whey Protein Mixt...mentioning

confidence: 85%

“…The overall broadness of BCP peaks is an indication that there are various intermolecular interactions happening within the BCP, and this is because the pectic material contained bound components like ACNs, proteins, and minerals [24]. Choong, et al [58] reported a similar spectrum with a broad region around 2500-3800 cm −1 for Hibiscus sabdariffa (Roselle) plant extract that contained pectin and ACNs. The first broad peak of BCP (3327 cm −1 ) is comparable to the broad peak (Peak A) seen in both ACN spectra.…”

Section: Insoluble Complexes In Blackcurrant Pectin-whey Protein Mixt...mentioning

confidence: 99%

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Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment

et al. 2022

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A complexation study between blackcurrant pectin (BCP) and whey protein (WP) was carried out to investigate the impact of bound anthocyanins on pectin–protein interactions. The effects of pH (3.5 and 4.5), heating (85 °C, 15 min), and heating sequence (mixed-heated or heated-mixed) were studied. The pH influenced the color, turbidity, particle size, and zeta-potential of the mixtures, but its impact was mainly significant when heating was introduced. Heating increased the amount of BCP in the complexes—especially at pH 3.5, where 88% w/w of the initial pectin was found in the sedimented (insoluble) fraction. Based on phase-separation measurements, the mixed-heated system at pH 4.5 displayed greater stability than at pH 3.5. Heating sequence was essential in preventing destabilization of the systems; mixing of components before heating produced a more stable system with small complexes (<300 nm) and relatively low polydispersity. However, heating WP before mixing with BCP prompted protein aggregation—producing large complexes (>400 nm) and worsening the destabilization. Peak shifts and emergence (800–1200 cm−1) in infrared spectra confirmed that BCP and WP functional groups were altered after mixing and heating via electrostatic, hydrophobic, and hydrogen bonding interactions. This study demonstrated that appropriate processing conditions can positively impact anthocyanin-bound pectin–protein interactions.

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Section: Insoluble Complexes In Blackcurrant Pectin-whey Protein Mixt...mentioning

confidence: 85%

Section: Insoluble Complexes In Blackcurrant Pectin-whey Protein Mixt...mentioning

confidence: 99%

Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment

et al. 2022

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“…The comparison between predicted (FTIR) and measured (HPLC) contents of D3G and ellagic acid are presented in Figure 9 A and Figure 10 A, respectively. The wavenumbers that most influenced the D3G model ( Figure 9 B) are very similar to those of the C3G model (including 1346 cm −1 ), and include the band at 1043 cm −1 , identified in the D3G spectrum by Choong, Mohd Yousof, Jamal and Isa Wasiman [ 41 ]. In the case of ellagic acid, the wavenumbers that mostly influenced the model ( Figure 10 B) include 1710 cm −1 , previously identified in the ellagic acid spectrum by Tavares, Pena, Martin-Pastor and Sousa [ 42 ].…”

Section: Resultsmentioning

confidence: 58%

“…The values obtained by the PLS model (predicted by FTIR data) versus values obtained by the HPLC method are presented in Figure 8 A. The wavenumbers that contributed the most to the estimation of the C3G can be seen in the VIP scores graphic ( Figure 8 B) and include wavenumbers identified in the C3G spectrum [ 40 ], such as 1164 e 1016 cm −1 , 1333 cm −1 and 1256 cm −1 , which are in the characteristic range of phenols [ 41 ].…”

Section: Resultsmentioning

confidence: 99%

Polyphenols in Jabuticaba (Plinia spp.) Peel Flours: Extraction and Comparative Evaluation of FTIR and HPLC for Quantification of Individual Compounds

Resende

Oliveira

Franca

2023

Foods

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Jabuticabas are wild fruits native to Brazil, and their peels, the main residue from jabuticaba processing, contain significant amounts of bioactive compounds, which are mostly phenolics. Conventional methods based on the estimation of total extractable phenolics (TEP—Folin–Ciocalteau) or total monomeric anthocyanins (TMA) have limitations and may not reflect the actual antioxidant potential of these peels. Analytical methods, such as high-performance liquid chromatography (HPLC), are more appropriate for the quantification of specific phenolics, and can be used as a reference for the construction of mathematical models in order to predict the amount of compounds using simple spectroscopic analysis, such as Fourier Transform Infrared Spectroscopy (FTIR). Therefore, the objectives of this study were (i) to evaluate the composition of specific polyphenols in flours prepared from jabuticaba peels and verify their correlation with TEP and TMA results from a previous study, and (ii) to employ FTIR coupled with chemometrics to predict the concentrations of these polyphenols in jabuticaba peel flours (JPFs) using HPLC as a reference method. Cyanidin-3-glucoside (C3G), ellagic acid (EA) and delphinidin-3-glucoside (D3G) were the main polyphenols found in the samples. The C3G contents ranged from 352.33 mg/100 g (S10) to 1008.73 mg/100 g (S22), with a strong correlation to TMA (r = 0.97; p = 0.00) and a moderate correlation to TEP (r = 0.45; p = 0.02). EA contents ranged from 163.65 mg/100 g (S23) to 334.69 mg/100 g (S11), with a moderate to strong correlation to TEP (r = 0.69; p = 0.00). The D3G values ranged from 94.99 mg/100 g (S10) to 203.36 mg/100 g (S5), with strong correlations to TMA (r = 0.91; p = 0.00) and C3G levels (r = 0.92; p = 0.00). The developed partial least squares-PLS models based on FTIR data provided satisfactory predictions of C3G and EA levels, reasonably matching those of HPLC.

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“…Roselle can be found in many varieties or accessions around the world (Choong et al, 2019;Lyu et al, 2020;Sukkhaeng et al, 2018;Wang et al, 2016). This is generally done through hybridization between different varieties of roselle to produce a new one (Choong et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Phytochemical analysis, total phenolic content and antioxidant activity of two varieties of Hibiscus sabdariffa L. leaves

Omar,

Sidik,

Mamat

et al. 2023

JTRSS

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The leaves of roselle (Hibiscus sabdariffa L.) are usually used in food and traditional medicine. It also has been recognized as a source of natural antioxidants. Antioxidants are known as molecules that prevent the oxidation process caused by free radical compounds that can harm the human body. Thus, this study aims to characterize the chemical constituents found in ethanolic extracts of red roselle (RR) and white roselle (WR) leaves and determine their antioxidant activity. The phytochemical screening indicated that RR leaf extract contained phenols, tannins, saponins and steroids, while WR leaf extracts consisted of phenols, tannins and reducing sugars. The total phenolic content in RR and WR leaf extracts was 42.07 ± 0.48 mg GAE/g dry weight of leaf and 38.59 ± 1.75 mg GAE/g dry weight of leaf, respectively, while the DPPH radical scavenging activity was 85.65 ± 0.33 % and 83.49 ± 0.13 % at a concentration of 1 mg/ml for RR and WR extracts. Total phenolic content and antioxidant activity showed that RR leaf extract was significantly higher than WR leaf extract. Thin layer chromatography (TLC) separation revealed a few prominent spots in both crude extracts, which were polar in nature. The TLC results can be used as preliminary data to further investigate the compounds. Characterization of the isolated crude compounds in the extracts was done using Fourier-transform infrared (FTIR). The infrared spectrum exhibited the presence of hydroxyl group, carboxylic acids, alkanes, the presence of esters (-C=O) and the involvement of aromatic structure of the compound. The study demonstrated the ethanolic extract of two varieties of roselle leaf contains phytochemical constituents that could contribute to the antioxidant activity. The findings of this study will contribute to the development of herbal teas or food supplements to maintain good health. The data from this study will also provide valuable information for future research on the fractionation and purification of potential antioxidant compounds found in the extract.

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Determination of anthocyanin content in two varieties of Hibiscus Sabdariffa from Selangor, Malaysia using a combination of chromatography and spectroscopy

Cited by 10 publications

References 18 publications

Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment

Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment

Polyphenols in Jabuticaba (Plinia spp.) Peel Flours: Extraction and Comparative Evaluation of FTIR and HPLC for Quantification of Individual Compounds

Phytochemical analysis, total phenolic content and antioxidant activity of two varieties of Hibiscus sabdariffa L. leaves

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