Changes in anthocyanins profile of anthocyanin enriched bakeries
Résumé
PATHWAY-27 will evaluate the effectiveness of docosahexaenoic acid (DHA), anthocyanins (AC)
and beta-glucan (BG) alone or in combination with two other bioactives, chosen for known/
claimed effectiveness in reducing some risk factors of Metabolic Syndrome (MS). Determination
of changes in AC profile of AC enriched bakeries is one of the outputs of this project. Buns and
biscuits were enriched with three different concentrations of AC. Extraction of AC from food matrix
was optimised using four different solvent systems. The extraction efficiency was determined by
measuring total anthocyanin content using pH-differential method. Sepabeads SP850 ion exchange
resin was used for column chromatography. Separation of AC was performed by HPLC. The color of
AC enriched buns was completely purple and some slightly green and brown spots were also detected
in the crust. Anthocyanin enriched biscuits had an excellent taste and flavour and the texture was
not too compact. Nevertheless, biscuits had brown colour in the outer layer and a purple and green
spots inside as in the buns. Among the extraction solvents methanol containing 0.1% formic acid
was the most efficient solvent. Amount of AC extracted with methanol containing 0.1% formic acid
was 3.71, 1.62 and 1.45 times greater than those of extracted with water containing 0.1% formic
acid, methanol containing 1% formic acid and ethanol containing 1% formic acid respectively.
The recovery of AC from buns enriched with three different concentrations of AC was changed
in between 4.95 to 27.71%. This value for biscuits enriched with three different concentrations of
AC was in between 36.80 to 54.66%. When compared the HPLC chromatogram of AC source and
buns, the main findings were the disappearance of the first peak of AC source in the chromatogram
of buns and new peaks, possibly originated from wheat and other ingredients or occurred during
fermentation, in buns. However, determination of the same anthocyanin profiles for biscuits and
AC source indicated that food-processing conditions during biscuit production had no effect on
the anthocyanin profile, but other peaks were also identified. The authors participate in the FP7 EU
Project PATHWAY-27 ‘Pivotal Assessment of the Effects of Bioactives on the Health and Wellbeing,
from Human Genome to Food Industry’ (grant agreement no. 311876).