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Composition, Color Stability and Antioxidant Properties of Betalain-Based Extracts from Bracts of Bougainvillea

Betalains in bracts of Bougainvillea are of great application potential as natural food colorants and antioxidants. This study explored the color, spectra, composition, storage stability, and antioxidant properties of betalain-based Bougainvillea bracts extracts (BBEs) to verify their application va...

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Autores principales: Wu, Qiang, Fu, Xueying, Chen, Zhuo, Wang, Huafeng, Wang, Jian, Zhu, Zhixin, Zhu, Guopeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9412980/
https://www.ncbi.nlm.nih.gov/pubmed/36014367
http://dx.doi.org/10.3390/molecules27165120
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author Wu, Qiang
Fu, Xueying
Chen, Zhuo
Wang, Huafeng
Wang, Jian
Zhu, Zhixin
Zhu, Guopeng
author_facet Wu, Qiang
Fu, Xueying
Chen, Zhuo
Wang, Huafeng
Wang, Jian
Zhu, Zhixin
Zhu, Guopeng
author_sort Wu, Qiang
collection PubMed
description Betalains in bracts of Bougainvillea are of great application potential as natural food colorants and antioxidants. This study explored the color, spectra, composition, storage stability, and antioxidant properties of betalain-based Bougainvillea bracts extracts (BBEs) to verify their application value. The results showed that Bougainvillea bract color variance is due to varied contents and proportions of betacyanins (Bc) and betaxanthins (Bx). Bc or Bx alone determined hues of purple or yellow, respectively; the co-existence of Bc and Bx would produce varied hues of red. BBEs showed bright color and good antioxidant properties under a wide pH range. The pH range of 5–6 was optimal for the highest color stability, and pHs 3–8 were optimal for stronger antioxidants. Bc mainly underwent color fading during storage, while Bx easily produced dark precipitates or melanism under strong acidic (pH < 4) or alkaline conditions (pH > 8). However, Bougainvillea Bx showed 3–4 times higher antioxidant ability than Bc. Different considerations for Bc and Bx are needed for varied application purposes. The purple bracts containing only Bc would be more suitable as colorant sources, while additional Bx can bring enhancement of antioxidant ability and richness of Bougainvillea extract color.
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spelling pubmed-94129802022-08-27 Composition, Color Stability and Antioxidant Properties of Betalain-Based Extracts from Bracts of Bougainvillea Wu, Qiang Fu, Xueying Chen, Zhuo Wang, Huafeng Wang, Jian Zhu, Zhixin Zhu, Guopeng Molecules Article Betalains in bracts of Bougainvillea are of great application potential as natural food colorants and antioxidants. This study explored the color, spectra, composition, storage stability, and antioxidant properties of betalain-based Bougainvillea bracts extracts (BBEs) to verify their application value. The results showed that Bougainvillea bract color variance is due to varied contents and proportions of betacyanins (Bc) and betaxanthins (Bx). Bc or Bx alone determined hues of purple or yellow, respectively; the co-existence of Bc and Bx would produce varied hues of red. BBEs showed bright color and good antioxidant properties under a wide pH range. The pH range of 5–6 was optimal for the highest color stability, and pHs 3–8 were optimal for stronger antioxidants. Bc mainly underwent color fading during storage, while Bx easily produced dark precipitates or melanism under strong acidic (pH < 4) or alkaline conditions (pH > 8). However, Bougainvillea Bx showed 3–4 times higher antioxidant ability than Bc. Different considerations for Bc and Bx are needed for varied application purposes. The purple bracts containing only Bc would be more suitable as colorant sources, while additional Bx can bring enhancement of antioxidant ability and richness of Bougainvillea extract color. MDPI 2022-08-11 /pmc/articles/PMC9412980/ /pubmed/36014367 http://dx.doi.org/10.3390/molecules27165120 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wu, Qiang
Fu, Xueying
Chen, Zhuo
Wang, Huafeng
Wang, Jian
Zhu, Zhixin
Zhu, Guopeng
Composition, Color Stability and Antioxidant Properties of Betalain-Based Extracts from Bracts of Bougainvillea
title Composition, Color Stability and Antioxidant Properties of Betalain-Based Extracts from Bracts of Bougainvillea
title_full Composition, Color Stability and Antioxidant Properties of Betalain-Based Extracts from Bracts of Bougainvillea
title_fullStr Composition, Color Stability and Antioxidant Properties of Betalain-Based Extracts from Bracts of Bougainvillea
title_full_unstemmed Composition, Color Stability and Antioxidant Properties of Betalain-Based Extracts from Bracts of Bougainvillea
title_short Composition, Color Stability and Antioxidant Properties of Betalain-Based Extracts from Bracts of Bougainvillea
title_sort composition, color stability and antioxidant properties of betalain-based extracts from bracts of bougainvillea
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9412980/
https://www.ncbi.nlm.nih.gov/pubmed/36014367
http://dx.doi.org/10.3390/molecules27165120
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