Improvement of Phenolic and Anthocyanin Compound Recovery Efficiency of Clitoria ternatea L. Extract by Enzyme‐Assisted Hydrolysis Extraction Method and Anthocyanin Determination by LC‐HRMS.
Saved in:
| Title: | Improvement of Phenolic and Anthocyanin Compound Recovery Efficiency of Clitoria ternatea L. Extract by Enzyme‐Assisted Hydrolysis Extraction Method and Anthocyanin Determination by LC‐HRMS. |
|---|---|
| Authors: | Nguyen, Kha Duyen1 (AUTHOR), Le, Quoc Khanh1 (AUTHOR), Tran, Thi Thu Tra1 (AUTHOR), Dong, Thi Anh Dao1 (AUTHOR) dtanhdao@hcmut.edu.vn, Bose, Anupama1 (AUTHOR) abose@wiley.com |
| Source: | Journal of Food Biochemistry. 11/25/2025, Vol. 2025, p1-15. 15p. |
| Subjects: | Anthocyanins, Phenols, Hydrolysis, Bioactive compounds, Liquid chromatography, Antioxidants |
| Abstract: | Butterfly pea flowers (Clitoria ternatea L.) contain high levels of phenolic compounds, anthocyanins, and antioxidant activity, making them a potential raw material for extracting and applying bioactive compounds in various fields. The enzymatic extraction process was optimized by initially evaluating the individual effects of key parameters: enzyme content, pH, temperature, and extraction time. Subsequently, response surface methodology (RSM) employing a central composite design (CCD) was applied to determine the optimal extraction conditions for Viscozyme‐assisted hydrolysis: temperature 50°C, time 30 min, the activity of Viscozyme used is 14 FBGU/gram dry material, pH 3.5. Under these optimized conditions, total anthocyanin content (TAC) increased by 33.3% compared to the control extraction without enzyme treatment. The findings are supported by SEM images showing cell disruption. Anthocyanin profiles and concentrations in the Viscozyme‐assisted extract were analyzed using ultra‐performance liquid chromatography (UPLC) and liquid chromatography‐high‐resolution mass spectrometry (LC‐HRMS) for qualitative and quantitative characterization. The anthocyanin compositions in the Viscozyme‐assisted extract are determined: kaempferol 3‐(6′‐coumaroyl)‐rutinoside, cyanidin‐3‐(p‐coumaroyl) glucose, kaempferol‐rhamnosyl‐malonyl‐glucoside, cyanidin‐3‐(p‐coumaroyl)‐rutinoside. The predominance of cyanidin and kaempferol derivatives in the extract may indicate a degree of selectivity in Viscozyme's action, potentially favoring the release of these compounds. This selective enrichment may reflect the enzymatic specificity of Viscozyme, suggesting a promising direction for optimizing targeted phenolic extraction in future studies. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
|
Full text is not displayed to guests.
Login for full access.
|
|
Be the first to leave a comment!
