Anthocyanins of basil leaves: determination and preparation of dried encapsulated forms
| Autor: | V.I. Deineka, L. A. Deineka, Ya. Yu. Kul’chenko, I. P. Blinova, A.N. Chulkov |
|---|---|
| Přispěvatelé: | Biorefinery |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
food.ingredient electrospray ionization maltodextrin 01 natural sciences Biochemistry High-performance liquid chromatography Red Color Acylation 03 medical and health sciences chemistry.chemical_compound food anthocyanine mass spectrometry encapsulated forms ocimum basilicum L Chromatography biology 010405 organic chemistry Organic Chemistry Basilicum acylated anthocyanins Ocimum biology.organism_classification Maltodextrin 0104 chemical sciences 030104 developmental biology chemistry reversed-phase HPLC Anthocyanin Mass spectrum lyophilic drying |
| Zdroj: | Russian Journal of Bioorganic Chemistry, 45(7), 895-899. Pleiades Publishing |
| ISSN: | 1608-330X |
| Popis: | The anthocyanin composition of five purple leaves cultivars of Ocimum basilicum L. was investigated by reversed-phase HPLC with mass-spectrometric detection by ESI mode with ion partial fragmentation as well as preparation of dried differently colored forms of anthocyanins encapsulated into maltodextrin matrix. Analysis of the mass spectra revealed that according to the chromatographic profile the set of basil cultivar anthocyanins under investigation may be divided into two groups with the common feature being a high level of acylation with (mainly) p-coumaric, ferulic and malonic acids of the same base: cyanidin-3-dihexoside-5-hexoside. The presence of acylation with substituted cinnamic acids permits us to obtain solutions not only with a red color (the property of the flavylium form) but also with blue shades of coloration due to quinonoid and negatively charged quinonoid forms. All forms except that of flavylium are not stable in solution but stable enough to prepare dried encapsulated forms by lyophilization. Although the loss of anthocyanins with drying is not negligible, the final product is characterized with high stability for storage in a refrigerator. |
| Databáze: | OpenAIRE |
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