1
|
Ren Y, Zhang S, Zhao B, Qian Y, Cheng X, Chen C, Liu H, Zhang C. Enhancing anthocyanin extraction efficiency in vegetables and fruits: a high-speed shear homogenization technology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:8975-8990. [PMID: 38989589 DOI: 10.1002/jsfa.13725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 06/02/2024] [Accepted: 06/13/2024] [Indexed: 07/12/2024]
Abstract
BACKGROUND To extract anthocyanins with high efficiency, a hypothesis for high-speed shear homogenization extraction (HSHE) method was established through a combination of solvent and ultrasonic-assisted extractions. The efficacy of this hypothesis was demonstrated by performing qualitative and quantitative analyses of 16 anthocyanins extracted from five northern vegetables, and five berry fruits using ultra-high-performance Q-Exactive Orbitrap tandem mass spectrometry. Single-factor experiments were conducted by varying ethanol concentration, temperature, pH and extraction cycles to determine the optimal conditions for this method. RESULTS Optimal extraction conditions (ethanol 70-80%, 40-50 °C, pH 3-4, performed twice) were determined using an HSHE (5 min, 10 000 rpm, 25 °C) assisted shaker (60 min) and ultrasonication (40 kHz, 160 W cm-2, 30 min, 25 °C) procedure. Compared to the traditional non-HSHE method, the total anthocyanin content obtained through HSHE extraction showed a significant increase, ranging from 1.0 to 3.9 times higher, with purple cabbage exhibiting the most pronounced enhancement in content. More types of anthocyanins were detected in blueberry (9), black bean (7) and raspberry (5), of which malvidin was the major anthocyanin (0.426 g kg-1) in blueberry, having an amount five times than previously obtained. CONCLUSION The established HSHE method has been proven to be a superior technique for anthocyanin extraction, with higher extraction efficiency and concentrations. This technique also provides a new avenue for extracting bioactive compounds from diverse food sources, with potential applications in improving the functional properties of food products. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yuhang Ren
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Shuangling Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Bingnan Zhao
- Department of Biomolecular Chemistry, University of Wisconsin-Madison, Madison, WI, USA
| | - Yaru Qian
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Xiaofang Cheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Chengwang Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Heping Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Cheng Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| |
Collapse
|
2
|
Yücetepe M, Tuğba Özaslan Z, Karakuş MŞ, Akalan M, Karaaslan A, Karaaslan M, Başyiğit B. Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications. Food Res Int 2024; 187:114437. [PMID: 38763684 DOI: 10.1016/j.foodres.2024.114437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 04/04/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024]
Abstract
Numerous datasets regarding anthocyanins have been noted elsewhere. These previous studies emphasized that all processes must be carried out meticulously from the source used to obtain anthocyanins to their inclusion in relevant applications. However, today, full standardization has not yet been achieved for these processes. For this, presenting the latest developments regarding anthocyanins under one roof would be a useful approach to guide the scientific literature. The current review was designed to serve the stated points. In this context, their biosynthesis pathway was elaborated. Superior potential of fruits and certain by-products in obtaining anthocyanins was revealed compared to their other counterparts. Health-promoting benefits of anthocyanins were detailed. Also, the situation of innovative techniques (ultrasound-assisted extraction, subcritical water extraction, pulse electrical field extraction, and so on) in the anthocyanin extraction was explained. The stability issues, which is one of the most important problems limiting the use of anthocyanins in applications were discussed. The role of copigmentation and various encapsulation techniques in solving these stability problems was summarized. This critical review is a map that provides detailed information about the processes from obtaining anthocyanins, which stand out with their functional properties, to their incorporation into various systems.
Collapse
Affiliation(s)
- Melike Yücetepe
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Zeynep Tuğba Özaslan
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Mehmet Şükrü Karakuş
- Harran University, Application and Research Center for Science and Technology, Şanlıurfa, Turkey
| | - Merve Akalan
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Asliye Karaaslan
- Harran University, Vocational School, Food Processing Programme, Şanlıurfa, Turkey
| | - Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey.
| |
Collapse
|
3
|
Dong W, Yang X, Zhang N, Chen P, Sun J, Harnly JM, Zhang M. Study of UV-Vis molar absorptivity variation and quantitation of anthocyanins using molar relative response factor. Food Chem 2024; 444:138653. [PMID: 38335682 DOI: 10.1016/j.foodchem.2024.138653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 01/11/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024]
Abstract
The effects of anthocyanin's substitution groups on the UV-Vis molar absorptivity were examined by analyzing a group of 31 anthocyanidin/anthocyanin reference standards with ultra-high performance liquid chromatography-diode array detector (UHPLC-DAD). The substitution groups on aglycones were found to associate with molar absorptivity variations, often neglected in anthocyanin quantitation, resulting in significant analytical errors. A simple yet comprehensive strategy based on the molar relative response factors (MRRFs) and a single master reference calibration (i.e., cyanidin-3-glucoside) was proposed to quantify anthocyanins in red cabbage, blueberry, and strawberry samples with improved analytical accuracy. The results indicate this approach provides an effective, inexpensive, and accurate analytical method for anthocyanins in food materials without using individual reference standards. MRRFs of 617 anthocyanins/anthocyanidins were calculated, and the information is freely available at https://BotanicalDC.online/anthocyanin/. This study could be critical to developing new reference methods for anthocyanin analysis and harmonizing results and data from various sources.
Collapse
Affiliation(s)
- Wen Dong
- Department of Chemistry, Middle Tennessee State University, Murfreesboro, TN 37132, United States; Department of Computer Science, Middle Tennessee State University, Murfreesboro, TN 37132, United States.
| | - Xin Yang
- Department of Computer Science, Middle Tennessee State University, Murfreesboro, TN 37132, United States.
| | - Ning Zhang
- Department of Mathematics and Computer Science, Fisk University, Nashville, TN 37208, United States.
| | - Pei Chen
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, United States.
| | - Jianghao Sun
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, United States.
| | - James M Harnly
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, United States.
| | - Mengliang Zhang
- Department of Chemistry, Middle Tennessee State University, Murfreesboro, TN 37132, United States.
| |
Collapse
|
4
|
May N, de Sousa Alves Neri JL, Clunas H, Shi J, Parkes E, Dongol A, Wang Z, Jimenez Naranjo C, Yu Y, Huang XF, Charlton K, Weston-Green K. Investigating the Therapeutic Potential of Plants and Plant-Based Medicines: Relevance to Antioxidant and Neuroprotective Effects. Nutrients 2023; 15:3912. [PMID: 37764696 PMCID: PMC10535096 DOI: 10.3390/nu15183912] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/04/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
Oxidative stress is a common characteristic of psychiatric, neurological, and neurodegenerative disorders. Therefore, compounds that are neuroprotective and reduce oxidative stress may be of interest as novel therapeutics. Phenolic, flavonoid and anthocyanin content, ORAC and DPPH free radical scavenging, and Cu2+ and Fe2+ chelating capacities were examined in variations (fresh/capsule) of Queen Garnet plum (QGP, Prunus salicina), black pepper (Piper nigrum) clove (Syzygium aromaticum), elderberry (Sambucus nigra), lemon balm (Melissa officinalis) and sage (Salvia officinalis), plus two blends (Astralagus membranaceus-lemon balm-rich, WC and R8). The ability of samples to prevent and treat H2O2-induced oxidative stress in SH-SY5Y cells was investigated. Pre-treatment with WC, elderberry, QGP, and clove prevented the oxidative stress-induced reduction in cell viability, demonstrating a neuroprotective effect. Elderberry increased cell viability following oxidative stress induction, demonstrating treatment effects. Clove had the highest phenolic and flavonoid content, DPPH, and Cu2+ chelating capacities, whereas QGP and elderberry were highest in anthocyanins. Black pepper had the highest ORAC and Fe2+ chelating capacity. These findings demonstrate that plant extracts can prevent and treat oxidative stress-induced apoptosis of neuron-like cells in vitro. Further research into phytochemicals as novel therapeutics for oxidative stress in the brain is needed.
Collapse
Affiliation(s)
- Naomi May
- Molecular Horizons and School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia
| | - Julianna Lys de Sousa Alves Neri
- Molecular Horizons and School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia
| | - Helen Clunas
- Molecular Horizons and School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia
- Australian Centre for Cannabinoid Clinical and Research Excellence, New Lambton Heights, NSW 2305, Australia
| | - Jiahua Shi
- Molecular Horizons and School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia
| | - Ella Parkes
- Molecular Horizons and School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia
| | - Anjila Dongol
- Molecular Horizons and School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia
| | - Zhizhen Wang
- Molecular Horizons and School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia
- Australian Centre for Cannabinoid Clinical and Research Excellence, New Lambton Heights, NSW 2305, Australia
| | - Carlos Jimenez Naranjo
- Molecular Horizons and School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia
- Australian Centre for Cannabinoid Clinical and Research Excellence, New Lambton Heights, NSW 2305, Australia
| | - Yinghua Yu
- Molecular Horizons and School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia
- Jiangsu Key Laboratory of Immunity and Metabolism, Department of Pathogen Biology and Immunology, Xuzhou Medical University, Xuzhou 221004, China
| | - Xu-Feng Huang
- Molecular Horizons and School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia
- Australian Centre for Cannabinoid Clinical and Research Excellence, New Lambton Heights, NSW 2305, Australia
| | - Karen Charlton
- Molecular Horizons and School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia
| | - Katrina Weston-Green
- Molecular Horizons and School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia
- Australian Centre for Cannabinoid Clinical and Research Excellence, New Lambton Heights, NSW 2305, Australia
| |
Collapse
|
5
|
Kalogiouri NP, Karadimou C, Avgidou MS, Petsa E, Papadakis EN, Theocharis S, Mourtzinos I, Menkissoglu-Spiroudi U, Koundouras S. An Optimized HPLC-DAD Methodology for the Determination of Anthocyanins in Grape Skins of Red Greek Winegrape Cultivars ( Vitis vinifera L.). MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27207107. [PMID: 36296699 PMCID: PMC9610061 DOI: 10.3390/molecules27207107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/12/2022] [Accepted: 10/14/2022] [Indexed: 11/06/2022]
Abstract
A rapid and simple HPLC-DAD analytical method was developed and optimized for the determination of anthocynanins in three red Greek winegrape varieties (Kotsifali, Limnio, and Vradiano). The critical parameters, such as the acidifying solvent and the extraction temperature, which affect the extraction of anthocyanins from the grapes, were studied to find the optimum values. The developed methodology was validated in terms of selectivity, linearity, accuracy, and precision and presented satisfactory results. The limits of quantification (LOQs) ranged between 0.20 mg/kg to 0.60 mg/kg, and the limits of detection (LODs) ranged between 0.06 mg/kg and 0.12 mg/kg. The RSD% of the within-day and between-day assays were lower than 6.2% and 8.5%, respectively, showing adequate precision. The accuracy ranged between 91.6 and 119% for within-day assay and between 89.9 and 123% for between-day assay. Sixteen samples from the main regions of each variety as well as from the official ampelographic collections of Greece were collected during the 2020 growing season and were further analyzed by HPLC-DAD. Notable differences in the anthocyanin content were detected among the cultivars using hierarchical cluster analysis (HCA).
Collapse
Affiliation(s)
- Natasa P. Kalogiouri
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- Correspondence: (N.P.K.); (S.K.)
| | - Christina Karadimou
- Laboratory of Viticulture, School of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Mary S. Avgidou
- Laboratory of Viticulture, School of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Elissavet Petsa
- Laboratory of Viticulture, School of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Emmanouil-Nikolaos Papadakis
- Pesticide Science Laboratory, School of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Serafeim Theocharis
- Laboratory of Viticulture, School of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Urania Menkissoglu-Spiroudi
- Pesticide Science Laboratory, School of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Stefanos Koundouras
- Laboratory of Viticulture, School of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- Correspondence: (N.P.K.); (S.K.)
| |
Collapse
|
6
|
Ma B, Wang K, Guo J, Zhu G, Zhao X, Zhao M, Yang X, Shao H. Anthocyanins of Asian bird cherries (
Prunus nepalensis
L.): an untapped source for natural food colorants. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bohan Ma
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Kaijie Wang
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Juntong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Ge Zhu
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Xinghua Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Mengge Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Xingbin Yang
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Hongjun Shao
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| |
Collapse
|
7
|
Wang G, Lu M, Zhang S, Ji J, Li B, Li J, Zhang L, Yang D, Wang W, Guan C. Anthocyanin release and absorption properties of boiling pigmented rice using an in vitro digestion model. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01378-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|