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Article

Phytochemical Molecules from the Decarboxylation of Gomphrenins in Violet Gomphrena globosa L.—Floral Infusions from Functional Food

1
Department of Analytical Chemistry, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Kraków, Poland
2
Department of Horticulture, Faculty of Biotechnology and Horticulture, Hugo Kołłątaj University of Agriculture, 29 Listopada 54, 31-425 Kraków, Poland
3
Department of Biotechnology and Physical Chemistry, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Kraków, Poland
4
Photo HiTech Ltd., Bobrzyńskiego 14, 30-348 Cracow, Poland
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2020, 21(22), 8834; https://0-doi-org.brum.beds.ac.uk/10.3390/ijms21228834
Received: 5 November 2020 / Revised: 20 November 2020 / Accepted: 20 November 2020 / Published: 22 November 2020
Herein, the generation of decarboxylated derivatives of gomphrenin pigments exhibiting potential health-promoting properties and the kinetics of their extraction during tea brewing from the purple flowers of Gomphrena globosa L. in aqueous and aqueous citric acid solutions were investigated. Time-dependent concentration monitoring of natural gomphrenins and their tentative identification was carried out by LC-DAD-ESI-MS/MS. The high content of acylated gomphrenins and their principal decarboxylation products, 2-, 15-, 17-decarboxy-gomphrenins, along with minor levels of their bidecarboxylated derivatives, were reported in the infusions. The identification was supported by the determination of molecular formulas of the extracted pigments by liquid chromatography coupled with high-resolution mass spectrometry (LCMS-IT-TOF). The influence of plant matrix on gomphrenins’ stability and generation of their derivatives, including the extraction kinetics, was determined by studying the concentration profiles in the primary and diluted infusions. Isolated and purified acylated gomphrenins from the same plant material were used for the preliminary determination of their decarboxylated derivatives. The acylated gomphrenins were found to be more stable than nonacylated ones. Citric acid addition had a degradative influence on natural gomphrenins mainly during the longer tea brewing process (above 15 min); however, the presence of plant matrix significantly increased the stability for betacyanins’ identification. View Full-Text
Keywords: functional food; gomphrenins; decarboxylation; infusion; LCMS-IT-TOF functional food; gomphrenins; decarboxylation; infusion; LCMS-IT-TOF
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MDPI and ACS Style

Drobnicka, N.; Sutor, K.; Kumorkiewicz-Jamro, A.; Spórna-Kucab, A.; Antonik, M.; Dziedzic, E.; Świergosz, T.; Ortyl, J.; Wybraniec, S. Phytochemical Molecules from the Decarboxylation of Gomphrenins in Violet Gomphrena globosa L.—Floral Infusions from Functional Food. Int. J. Mol. Sci. 2020, 21, 8834. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms21228834

AMA Style

Drobnicka N, Sutor K, Kumorkiewicz-Jamro A, Spórna-Kucab A, Antonik M, Dziedzic E, Świergosz T, Ortyl J, Wybraniec S. Phytochemical Molecules from the Decarboxylation of Gomphrenins in Violet Gomphrena globosa L.—Floral Infusions from Functional Food. International Journal of Molecular Sciences. 2020; 21(22):8834. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms21228834

Chicago/Turabian Style

Drobnicka, Natalia, Katarzyna Sutor, Agnieszka Kumorkiewicz-Jamro, Aneta Spórna-Kucab, Michał Antonik, Ewa Dziedzic, Tomasz Świergosz, Joanna Ortyl, and Sławomir Wybraniec. 2020. "Phytochemical Molecules from the Decarboxylation of Gomphrenins in Violet Gomphrena globosa L.—Floral Infusions from Functional Food" International Journal of Molecular Sciences 21, no. 22: 8834. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms21228834

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