Hibiscus sabdariffa anthocyan stabilization tests by co-maceration of crushed calices with powder of Saba senegalensis fruit bark and combretum Micranthum leaf

Authors

  • Papa Guedel Faye Cheikh Anta Diop University, BP 5080 Dakar Fann, Polytechnic School of Dakar, Chemical Engineering and Applied Biology Department, Water, Energy, Environment and Industrial Processes Laboratory, and Center for Studies on Food Security and Functional Molecules, Dakar, Senegal.
  • Khadim Niane Cheikh Anta Diop University, BP 5080 Dakar Fann, Polytechnic School of Dakar, Chemical Engineering and Applied Biology Department, Water, Energy, Environment and Industrial Processes Laboratory, Senegal.
  • Lahat Niang Cheikh Anta Diop University, BP 5080 Dakar Fann, Polytechnic School of Dakar, Chemical Engineering and Applied Biology Department, Water, Energy, Environment and Industrial Processes Laboratory, Senegal.
  • Samba Balde Cheikh Anta Diop University, BP 5080 Dakar Fann, Polytechnic School of Dakar, Chemical Engineering and Applied Biology Department, Water, Energy, Environment and Industrial Processes Laboratory, Senegal.
  • Oumar Ibn Khatab Cisse Center for Studies on Food Security and Functional Molecules, Dakar, and Iba Der THIAM University, National School of Agriculture BP A296 Thiès, Senegal.
  • Alioune Sow Center for Studies on Food Security and Functional Molecules, Dakar, and Gaston BERGER University, UFR Agronomic Sciences, Aquaculture and Agrifood Technologies, Saint Louis, Senegal.
  • Nicolas Cyrille Ayessou Cheikh Anta Diop University, BP 5080 Dakar Fann, Polytechnic School of Dakar, Chemical Engineering and Applied Biology Department, Water, Energy, Environment and Industrial Processes Laboratory, and Center for Studies on Food Security and Functional Molecules, Dakar, Senegal.
  • Mady Cisse Cheikh Anta Diop University, BP 5080 Dakar Fann, Polytechnic School of Dakar, Chemical Engineering and Applied Biology Department, Water, Energy, Environment and Industrial Processes Laboratory, and Center for Studies on Food Security and Functional Molecules, Dakar, Senegal.

DOI:

https://doi.org/10.18488/65.v10i1.3453

Abstract

Tannins can interact with anthocyanins to form complexes that stabilize color and protect anthocyanins from degradation. Thus, this work proposes to study the effect of the tannins of bark of the fruit of Saba Senegalensis and Combretum Micranthum on the stability of the anthocyanins of drink based on red calyxes of hibiscus obtained by co-maceration. The anthocyanin concentration was determined by the pH-differential method. The red color degradation index is determined based on the CIELAB (International Commission of Lighting) color system (L*, a*, b* and L*). R and Minitab 18 software were used for data processing. Monitoring of the residual anthocyanin content and the intensity of the red color was carried out over eight weeks. The results showed that Saba Senegalensis tannins interact better with anthocyanins. After eight weeks of storage at 4°C, 89.36 % of the anthocyanins are preserved with the Saba S tannins against 83.62 % for the control batches and 80.38 % for the Combretum tannins. Storage at 37°C for eight weeks reveals very high loss rates, 14.86 % of the anthocyanins are preserved (Saba tannins) against 3.38 % for the control and 1.84 % with the Combretum tannins. Moreover, the intensity of the red color is better preserved at 4 °C and 37 °C with the tannins of Saba Senegalensis.

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Published

2023-08-30

How to Cite

Faye, P. G. ., Niane, K. ., Niang, L. ., Balde, S. ., Cisse, O. I. K. ., Sow, A. ., Ayessou, N. C. ., & Cisse, M. . (2023). Hibiscus sabdariffa anthocyan stabilization tests by co-maceration of crushed calices with powder of Saba senegalensis fruit bark and combretum Micranthum leaf . International Journal of Chemical and Process Engineering Research, 10(1), 1–10. https://doi.org/10.18488/65.v10i1.3453

Issue

Vol. 10 No. 1 (2023)

Section

Articles