6533b85cfe1ef96bd12bd3b9

RESEARCH PRODUCT

Conversion of Organic Dyes into Pigments: Extraction of Flavonoids from Blackberries (Rubus ulmifolius) and Stabilization

Rossella Gagliano CandelaGiuseppe LazzaraSonia PiacenteNatale BadalamentiMaurizio BrunoGiuseppe Cavallaro

subject

Thermogravimetric analysispigmentsPharmaceutical SciencethermogravimetryblackberrieanthocyaninAnalytical Chemistrycolorimetric analysischemistry.chemical_compoundPigmentQD241-441AdsorptionpigmentDrug DiscoveryPhysical and Theoretical Chemistry<i>Rubus ulmifolius</i>LC-ESI/LTQOrbitrap/MSRubus ulmifoliusbiologyChemistryOrganic ChemistryExtraction (chemistry)biology.organism_classificationblackberriesRubus ulmifoliuChemistry (miscellaneous)Anthocyaninvisual_artvisual_art.visual_art_mediumMolecular MedicineAbsorption (chemistry)Colorimetric analysisNuclear chemistry

description

The blackberry’s color is composed mainly of natural dyes called anthocyanins. Their color is red–purple, and they can be used as a natural colorant. Anthocyanins are flavonoids, which are products of plants, and their colors range from orange and red to various shades of blue, purple and green, according to pH. In this study, the chemical composition of an extract obtained from blackberries was defined by LC-ESI/LTQOrbitrap/MS in positive and negative ionization mode. Furthermore, we investigated the adsorption process of blackberry extract using several inorganic fillers, such as metakaolin, silica, Lipari pumice, white pozzolan and alumina. The pigments exhibit different colors as a function of their interactions with the fillers. The analysis of the absorption data allowed the estimation of the maximum adsorbing capacity of each individual filler tested. Through thermogravimetric measurements (TGA), the thermal stability and the real adsorption of the organic extract were determined.

yearjournalcountryeditionlanguage
2021-10-17Molecules
https://doi.org/10.3390/molecules26206278