Literature DB >> 30549821

Preparation and Validated Analysis of Anthocyanin Concentrate from the Calyces of Hibiscus sabdariffa.

Lubomir Opletala, Lucie Chocholousova-Havlikova, Tomas Siatka, Lucie Cahliková, Miroslav Locarek, Badreldin H Ali, Priyadarshini Manoj, Aishwarya Ramkumar, Yousuf M Al Suleimani, Mohammed Al Za'abi, Turan Karaca, Abderrahim Nemmar.   

Abstract

Extracts of Hibiscus sabdarnffa calyces have been shown to have various medicinal properties, some of which have been reported to be due to anthocyanins present in the calyces. To study whether these claims are valid, it is necessary to produce an extract with a high anthocyanin content and to have available a method to identify and quantify the individual compounds in the product. A method of extraction and purification has been developed based on a polyamide column chromatographic purification step. Using this method, anthocyanin concentrates were produced containing from 57 to 64% of delphinidin-3- sambubioside plus cyanidin-3-sambubioside. A rapid, efficient and validated HPLC analytical method was developed and used for the analysis of the anthocyanin concentrate.

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Year:  2017        PMID: 30549821

Source DB:  PubMed          Journal:  Nat Prod Commun        ISSN: 1555-9475            Impact factor:   0.986


  2 in total

1.  Effect of Hibiscus sabdariffa and Camellia synensis extracts on microbial, antioxidant and sensory properties of ice cream.

Authors:  Aziz Homayouni Rad; Fariba Karbalaei; Mohammad Ali Torbati; Masoumeh Moslemi; Farzaneh Shahraz; Rana Babadi; Mina Javadi
Journal:  J Food Sci Technol       Date:  2021-04-08       Impact factor: 2.701

2.  A stability-indicating HPLC-UV method for the quantification of anthocyanin in Roselle (Hibiscus Sabdariffa L.) spray-dried extract, oral powder, and lozenges.

Authors:  Nasir Hayat Khan; Ibrahim M Abdulbaqi; Yusrida Darwis; Nafiu Aminu; Siok-Yee Chan
Journal:  Heliyon       Date:  2022-03-25
  2 in total

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