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Molecules 2018, 23(6), 1357;

Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH

Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 40227, Taiwan
Author to whom correspondence should be addressed.
Received: 1 May 2018 / Revised: 30 May 2018 / Accepted: 31 May 2018 / Published: 5 June 2018
(This article belongs to the Special Issue Advances in Anthocyanin Research 2018)
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Roselle is rich in anthocyanins and is traditionally used to prepare a bright red beverage by decoction. However, heat treatment and different pH environments are often encountered during food processing, and these factors are often detrimental to anthocyanins. Therefore, it is very important to understand the influence of pH and heat treatment on anthocyanins for the application of roselle. This study determined the antioxidant properties of roselle extract, explored changes in the color and anthocyanin content in different pH environments, and evaluated the thermal stability of roselle anthocyanins using kinetic equations. The results showed that the roselle extract is rich in anthocyanins and has good antioxidant capacity (DPPH IC50 = 4.06 mg/mL, ABTS IC50 = 3.7 mg/mL). The anthocyanins themselves exhibited a certain degree of heat resistance and good color stability in an acidic environment. In contrast, they degraded very quickly and exhibited significant changes in color in a low-acid environment. The activation energy (Ea) ranges of the anthocyanins in the acidic and low-acid environments were quite different at 55.8–95.7 and 31.4–74.9 kJ/mol, respectively. Thus, it can be concluded that roselle anthocyanins are susceptible to heat treatment in a low-acid environment, affecting their quality and appearance; however, they can serve as a good source of functional ingredients and color in an acidic environment. View Full-Text
Keywords: roselle; anthocyanins; heat; pH roselle; anthocyanins; heat; pH

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Wu, H.-Y.; Yang, K.-M.; Chiang, P.-Y. Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH. Molecules 2018, 23, 1357.

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