Chalchonic profile of yellow food powder-form pigment, obtained from safflower petals
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SAVCENCO, Alexandra; BAERLE, Alexei; TATAROV, Pavel; MACARI, Artur; DUMITRIȚA, Rugina; FLORICUȚA, Ranga. Chalchonic profile of yellow food powder-form pigment, obtained from safflower petals. In: Euro-Aliment. Ediția 10, 7-8 octombrie 2021, Galaţi. Galati: Galati University Press, 2021, p. 54. ISBN 1843-5114.
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Euro-Aliment
Ediția 10, 2021
Simpozionul "Euro-Aliment"
Galaţi, Romania, 7-8 octombrie 2021

Chalchonic profile of yellow food powder-form pigment, obtained from safflower petals


Pag. 54-54

Savcenco Alexandra1, Baerle Alexei1, Tatarov Pavel1, Macari Artur1, Dumitrița Rugina2, Floricuța Ranga2
 
1 Technical University of Moldova,
2 University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
 
Proiect:
20.80009.5107.09 Ameliorarea calității și siguranței alimentelor prin biotehnologie și inginerie alimentară
 
Disponibil în IBN: 21 februarie 2022


Rezumat

The aim of this work was to establish the relationship of yellow compounds in new powder-form food pigment, obtained by our process [Patent MD-1453, BOPI 2020, 8, 59. Process for producing dyes from Safflower]. HPLC system “Shimadzu LC2030-С 3D Plus” with photodiode array (PDA) detector were used. The separation of the compounds was performed using the C18 type column “Phenomenex” (4.6x150mm, particle size 5μm), gradient elution at 25⁰C, with a flow 0.5 mL/min; Phase A – Water, Phase B – Acetonitrile. The UV-Vis spectra were recorded in the range of 200-500nm. Chromatograms were analyzed at wavelengths λ1 = 340 and λ2 = 404nm. Five yellow compounds were separated (Figure 1), and identified by UVSpectra as: Safflomin C (TR=18.86, 6.9%); Anhydrosafflor Yellow B (TR=19.59, 5.9%); Hydroxisafflor Yellow A (basic dye, TR=20.84; 50.4%) Precarthamin (TR=22.27; 10.1%); Safflor Yellow B (TR=24.39; 26.7%). Figure 1. 3D- and 404 nm Chromatograms of yellow compounds (left); UV-Spectra of basic dye, Hydroxisafflor Yellow A (right). Conclusion: Powder-form yellow pigment (PFYP) contain 5 chalcones, identically with compounds from safflower petals. Thus, in the process of PFYP obtaining, there are no losses of natural chalcones biological activity.

Cuvinte-cheie
Safflower, Natural Yellow Food Pigment, HPLC, chalcones, bioactivity