International Journal of Molecular Sciences Article Phytochemical Molecules from the Decarboxylation of Gomphrenins in Violet Gomphrena globosa L.—Floral Infusions from Functional Food Natalia Drobnicka 1, Katarzyna Sutor 1, Agnieszka Kumorkiewicz-Jamro 1, Aneta Spórna-Kucab 1, Michał Antonik 1, Ewa Dziedzic 2, Tomasz Swiergosz´ 1 , Joanna Ortyl 3,4 and Sławomir Wybraniec 1,* 1 Department of Analytical Chemistry, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Kraków, Poland;
[email protected] (N.D.);
[email protected] (K.S.);
[email protected] (A.K.-J.);
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[email protected] (T.S.)´ 2 Department of Horticulture, Faculty of Biotechnology and Horticulture, Hugo Kołł ˛atajUniversity of Agriculture, 29 Listopada 54, 31-425 Kraków, Poland;
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[email protected] Received: 5 November 2020; Accepted: 20 November 2020; Published: 22 November 2020 Abstract: 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.