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Rodríguez-Aguilar F, Ortega-Regules AE, Ramírez-Rodrigues MM. Influence of time-temperature in the antioxidant activity, anthocyanin and polyphenols profile, and color of Ardisia compressa K. extracts, with the addition of sucrose or citric acid. Food Chem 2024; 440:138181. [PMID: 38118319 DOI: 10.1016/j.foodchem.2023.138181] [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: 09/06/2023] [Revised: 11/07/2023] [Accepted: 12/06/2023] [Indexed: 12/22/2023]
Abstract
The objective of this study was to analyze and optimize the influence of heating time and citric acid (CA) or sucrose addition of Ardisia compressa K. extracts on phenolic compounds (TPC), monomeric anthocyanins (MAA), antioxidant activity (TAC), color density (CD), and hue tint (HT), using a full factorial design. Extractions were performed: temperature (25, 50, or 70 °C), time (15, 30, 60, or 90 min), CA (0.0 or 0.02 g), and sucrose (0.0 or 5.0 g). HPLC-DAD-ESI-MS was conducted in extracts without additives and with the addition of CA (0.02 g) or sucrose (5.0 g), at 25, 50, or 70 °C for 15 min. CA-added extracts showed maximum TPC, MAA, TAC (DDPH and ABTS assays), and CD values, with the lowest HT values. Malvidin 3-O-galactoside and myricetin-O-hexoside were the predominant anthocyanin and non-anthocyanin polyphenols. Time, temperature, and solute influenced the optimized extraction of TPC, MAA, anthocyanins, TAC, CD, and HT.
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Affiliation(s)
- Fernanda Rodríguez-Aguilar
- Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, Cholula, Puebla 72810, Mexico.
| | - Ana Eugenia Ortega-Regules
- Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, Cholula, Puebla 72810, Mexico.
| | - Milena M Ramírez-Rodrigues
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA.
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Jabbari N, Goli M, Shahi S. Optimization of Bioactive Compound Extraction from Saffron Petals Using Ultrasound-Assisted Acidified Ethanol Solvent: Adding Value to Food Waste. Foods 2024; 13:542. [PMID: 38397518 PMCID: PMC10888204 DOI: 10.3390/foods13040542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 02/02/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
The saffron industry produces large by-products, including petals with potential bioactive compounds, which are cheap and abundant, making them an attractive alternative to expensive stigmas for extracting bioactive components. This study aimed to optimize the extraction conditions of bioactive compounds from vacuum-dried saffron petals using an ultrasound-assisted acidified ethanol solvent. Three factors were considered: ethanol concentration (0-96%), citric acid concentration in the final solvent (0-1%), and ultrasound power (0-400 watt). This study examined the effects of these factors on parameters like maximum antioxidant activity, total anthocyanin content, total phenolic content, and the total flavonoid content of the extraction. This study found that saffron petal extract's antioxidant activity increases with higher ethanol concentration, citric acid dose, and ultrasound power, but that an increased water content leads to non-antioxidant compounds. Increasing the dosage of citric acid improved the extraction of cyanidin-3-glucoside at different ultrasound power levels. The highest extraction was achieved with 400 watts of ultrasound power and 1% citric acid. Ethanol concentration did not affect anthocyanin extraction. Higher ethanol concentration and greater citric acid concentration doses resulted in the maximum extraction of total phenolic content, with a noticeable drop in extraction at higher purity levels. This study found that increasing the proportion of citric acid in the final solvent did not affect flavonoid extraction at high ethanol concentration levels, and the highest efficiency was observed at 200 watts of ultrasound power. The optimum values of the independent parameters for extracting bioactive compounds from saffron petals included 96% ethanol concentration, 0.67% citric acid concentration, and 216 watts of ultrasound power, resulting in a desirability value of 0.82. This ultrasound-assisted acidified ethanolic extract can be used in the food industry as a natural antioxidant and pigment source.
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Affiliation(s)
- Nikoo Jabbari
- Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran;
| | - Mohammad Goli
- Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran;
| | - Sharifeh Shahi
- Department of Medical Engineering, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran;
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3
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Wang DQ, Cui HP, Zong KL, Hu HC, Yang JT. Extraction of functional natural products employing microwave-assisted aqueous two-phase system: application to anthocyanins extraction from mulberry fruits. Prep Biochem Biotechnol 2024; 54:115-125. [PMID: 37652437 DOI: 10.1080/10826068.2023.2252058] [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] [Indexed: 09/02/2023]
Abstract
Aqueous two-phase extraction (ATPE) has been extensively utilized for the extraction and separation of tiny-molecule substances as a new system (system with short-chain ethanol and inorganic salts). In this study, an innovative method of extracting anthocyanins from mulberry was developed, employing microwave-assisted extraction with ethanol/ammonium sulfate as a biphasic extractant. Response surface methodology (RSM) was utilized to optimize anthocyanin extraction conditions: 39% ethanol (w/w), 13% ammonium sulfate (w/w), and liquid-to-solid ratio of 45:1, microwave duration 3 min, microwave temperature 32 °C, and microwave power 480 Watt (W). High-performance liquid chromatography (HPLC) analysis demonstrated no significant differences in the structure of mulberry anthocyanins before and after MAATPE treatment, furthermore. The extraction behavior of MAATPE was due to hydrogen bonding, according to Fourier transform infrared spectroscopy (FT-IR). Scanning electron microscopy analysis found that MAATPE damaged the cell structure via a microwave enhancement effect, which was more favorable to anthocyanin dissolution than standard extraction methods. The DPPH free radical scavenging rate of mulberry extracts at 0.5 mg/mL was higher than that of vitamin C (96.4 ± 0.76%), and the ABTS free radical scavenging rate (82.52 ± 2.13%) was close to that of vitamin C, indicating that MAATPE-derived mulberry extracts have good antioxidant activity.
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Affiliation(s)
- Da-Quan Wang
- Anhui Science And Technology University, Anhui, P. R. China
| | - Hai-Peng Cui
- Anhui Science And Technology University, Anhui, P. R. China
| | - Kai-Li Zong
- Anhui Science And Technology University, Anhui, P. R. China
| | - Hong-Chao Hu
- Anhui Science And Technology University, Anhui, P. R. China
| | - Jian-Ting Yang
- Anhui Science And Technology University, Anhui, P. R. China
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4
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Rajabi HR, Alvand ZM, Mirzaei A. Sonochemical-assisted synthesis of copper oxide nanoparticles with the plant-mediated approach and comparative evaluation of some biological activities. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:120236-120249. [PMID: 37938488 DOI: 10.1007/s11356-023-30684-5] [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: 07/26/2023] [Accepted: 10/21/2023] [Indexed: 11/09/2023]
Abstract
The present study reported a green approach for the sonochemical-assisted synthesis (SAS) of copper oxide nanoparticles (CuO NPs) by using the aqueous extract of the Ficus johannis plant. The aqueous extract was obtained using ultrasonic-assisted extraction (15 min, 45 °C) and microwave-assisted extraction (15 min, 450 w). Next, the as-prepared extracts were used in a plant-mediated approach for the green synthesis of CuO NPs. The synthesized CuO NPs have been characterized via different techniques including X-ray diffraction (XRD), scanning electron microscopy (SEM), dynamic light scattering (DLS), ultraviolet-visible absorption, photoluminescence, and Fourier-transformed infrared (FT-IR) spectroscopic techniques. As observed, a broad absorption band around 375 nm clarified the successful synthesis of CuO NPs. From the SEM analysis, the average particle size of the prepared CuO NPs was estimated below 50 nm. In addition, the antimicrobial, antioxidant, and antifungal properties of the aqueous extracts as well as the as-prepared CuO NPs were evaluated by different assays. These included the release of protein, nucleic acids, disk diffusion method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), and time-killing assays.
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Affiliation(s)
| | | | - Ali Mirzaei
- Medicinal Plant Research Center, Yasuj University of Medical Sciences, Yasuj, Iran
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5
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Lima ÁS, Oliveira BSD, Shabudin SV, Almeida M, Freire MG, Bica K. Purification of anthocyanins from grape pomace by centrifugal partition chromatography. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.115324] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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6
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CHAÑI-PAUCAR LO, SILVA JWL, MACIEL MIS, LIMA VLAGD. Simplified process of extraction of polyphenols from agroindustrial grape waste. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.31120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Larry Oscar CHAÑI-PAUCAR
- Universidade Federal Rural de Pernambuco, Brasil; Universidad Nacional Amazónica de Madre de Dios, Perú
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Odabaş Hİ, Koca I. Simultaneous separation and preliminary purification of anthocyanins from Rosa pimpinellifolia L. fruits by microwave assisted aqueous two-phase extraction. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.11.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Ferreira LF, Minuzzi NM, Rodrigues RF, Pauletto R, Rodrigues E, Emanuelli T, Bochi VC. Citric acid water-based solution for blueberry bagasse anthocyanins recovery: Optimization and comparisons with microwave-assisted extraction (MAE). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110064] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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9
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Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate. Food Chem 2020; 339:127888. [PMID: 32866705 DOI: 10.1016/j.foodchem.2020.127888] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 08/16/2020] [Accepted: 08/16/2020] [Indexed: 01/08/2023]
Abstract
This study present the effects of different pre-treatment maceration techniques (microwave, thermo-maceration, and enzymatic treatment) on the content of phenolic compounds (by UPLC-PDA) and their redox potential by cyclic voltammetry (CV), antioxidant capacity (ABTS radical cation decolorization assay and FRAP as Ferric Reducing Ability of Plasma), and other basic chemical properties of red wine made from cv. Dornfelder. The pre-treatment maceration technique significantly (p < 0.05) affected the content of total phenolics in Dornfelder must (freshly crushed grapes), with particularly high amounts in the must pre-treated by microwaves (4344.0 mg/100 mL), and the lowest in the must pre-treatment by thermo-maceration (2979.8 mg/100 mL). A positive correlation was found between the content of total phenolics and antioxidant activity (R = 0.69 and 0.52 by ABTS and FRAP assay, respectively) and individual groups of polyphenols (for ABTS assay with anthocyanins, flavonols, flavan-3-ols, respectively R = 0.60, 0.64 and 0.66, while for FRAP method only for anthocyanins R = 0.79). The highest antioxidant activity was also determined for the variant with microwave pre-treatment (must 3.31 mM and 3.05 mM Trolox/100 mL for ABTS and FRAP assay, respectively). Following the fermentation and maturation, the amount of polyphenols decreased. No thermal pre-treatment maceration methods gave lighter or redder must. After winemaking process all the samples were characterized by less red and more yellow shade.
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Rhazi N, Hannache H, Oumam M, Sesbou A, Charrier B, Pizzi A, Charrier-El Bouhtoury F. Green extraction process of tannins obtained from Moroccan Acacia mollissima barks by microwave: Modeling and optimization of the process using the response surface methodology RSM. ARAB J CHEM 2019. [DOI: 10.1016/j.arabjc.2015.04.032] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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11
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Dranca F, Oroian M. Kinetic Improvement of Bioactive Compounds Extraction from Red Grape ( Vitis vinifera Moldova) Pomace by Ultrasonic Treatment. Foods 2019; 8:foods8080353. [PMID: 31426546 PMCID: PMC6723148 DOI: 10.3390/foods8080353] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 08/14/2019] [Accepted: 08/14/2019] [Indexed: 11/18/2022] Open
Abstract
Grape pomace from a red grape variety (Vitis vinifera Moldova) cultivated in the northeastern region of Romania has been studied as a source for the extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) using ultrasonic treatment. The method of extraction described here uses two different solvents, namely 2-propanol and methanol. For each of the extraction solvents, we evaluated the singular influence and the impact of interactions between process parameters (solvent concentration, ultrasonic frequency, temperature, and extraction time) on the extraction yields of anthocyanins and phenolic compounds. Response surface methodology was implemented via a Box–Behnken design to optimize the extraction of TMA and TPC from grape pomace. According to the optimization, in order to achieve the highest yield of TPC (62.487 mg gallic acid equivalent (GAE)/g (d = 1.0)), the following conditions are necessary: solvent—2 propanol, solvent concentration 50%, temperature −50 °C and extraction time 29.6 min.
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Affiliation(s)
- Florina Dranca
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
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12
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Alara OR, Abdurahman NH, Ukaegbu CI, Kabbashi NA. Extraction and characterization of bioactive compounds in Vernonia amygdalina leaf ethanolic extract comparing Soxhlet and microwave-assisted extraction techniques. JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2019. [DOI: 10.1080/16583655.2019.1582460] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Oluwaseun Ruth Alara
- Centre of Excellence for Advanced Research in Fluid Flow (CARIFF), Universiti Malaysia Pahang Gambang, Malaysia
| | - Nour Hamid Abdurahman
- Centre of Excellence for Advanced Research in Fluid Flow (CARIFF), Universiti Malaysia Pahang Gambang, Malaysia
| | | | - Nassereldeen Ahmed Kabbashi
- Bioenvironmental Engineering Research Centre (BERC), Department of Biotechnology Engineering (BTE), Kulliyyah of Engineering (KOE), International Islamic University Malaysia, Kuala Lumpur, Malaysia
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Moradi Alvand Z, Rajabi HR, Mirzaei A, Masoumiasl A, Sadatfaraji H. Rapid and green synthesis of cadmium telluride quantum dots with low toxicity based on a plant-mediated approach after microwave and ultrasonic assisted extraction: Synthesis, characterization, biological potentials and comparison study. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2019; 98:535-544. [PMID: 30813055 DOI: 10.1016/j.msec.2019.01.010] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 12/30/2018] [Accepted: 01/03/2019] [Indexed: 02/05/2023]
Abstract
In this work, a quick, facile and efficient approach was presented for green synthesis of cadmium telluride quantum dots (CdTe QDs) based on an aqueous extract of the Ficus johannis plant. Two extraction methods involving microwave assisted extraction (MWAE; 90 and 270 w; 15 min) and ultrasonic assisted extraction (USAE; 15 min; 45 °C) were performed as eco-friendly, effective, green and fast techniques for the extract preparation of the fruit's plant. The as-prepared plant extracts were used as natural stabilizing precursors in the synthesis of CdTe QDs. The synthesized QDs were characterized using various techniques. The average particle size of the QDs from the X-ray diffraction patterns was calculated to be 1.2 nm. UV-Vis absorption and fluorescence spectroscopic studies show a wide absorption band from 400 to 425 nm and a maximum emission peak around 470 nm, which confirmed the successful synthesis of CdTe QDs via the applied synthetic method. After synthesis and characterization of the samples, the antimicrobial properties, genotoxicity, toxicity and antifungal activities of the as-prepared CdTe QDs were investigated. In addition, antioxidant properties of the samples (QDs and extracts), were evaluated by different antioxidant assays. The results indicate the significant antimicrobial activity of the extract and CdTe QDs samples, with negligible toxicity and genotoxicity impacts.
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Affiliation(s)
| | | | - Ali Mirzaei
- Medicinal Plant Research Center, Yasuj University of Medical sciences, Yasuj, Iran.
| | - Asad Masoumiasl
- Department of Agronomy and Plant Breeding, Faculty of Agriculture, Yasouj University, Yasouj 75918-74831, Iran
| | - Hamed Sadatfaraji
- Department of Pharmacognosy, School of Pharmacy, Mashhad University of Medical Science, Mashhad, Iran
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Tao R, Bai S, Ni J, Yang Q, Zhao Y, Teng Y. The blue light signal transduction pathway is involved in anthocyanin accumulation in 'Red Zaosu' pear. PLANTA 2018; 248:37-48. [PMID: 29546452 DOI: 10.1007/s00425-018-2877-y] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Accepted: 03/02/2018] [Indexed: 05/04/2023]
Abstract
MAIN CONCLUSION A conserved blue light sensing and transduction pathway contributes to blue light-induced anthocyanin accumulation in the peel of red pear. Peel color is an economically important characteristic that influences the appearance quality of red pear, whose red color is due to anthocyanin accumulation. The process of coloration in the fruit peel is strongly influenced by light. However, how light quality influences color development remains unclear. In this study, we analyzed the effects of different light qualities on color development in the red pear 'Red Zaosu', a mutant of the hybrid cultivar 'Zaosu' of Pyrus pyrifolia and P. communis. The results showed that blue light increased anthocyanin accumulation after 72 h of light treatment, while red light had almost no effect. The expression of anthocyanin biosynthesis-related genes showed a similar trend to the anthocyanin accumulation. To clarify the mechanism of blue-light induced coloration, PpCRYs, PpCOP1 and PpHY5 genes were cloned. Gene expression analysis showed that their transcript abundance did not correlate with the expression of anthocyanin-related genes or anthocyanin content, but the yeast two-hybrid system revealed conserved physical interactions among these proteins. In addition, PpHY5 directly bound to the promoters of the anthocyanin biosynthesis genes PpCHS, PpDFR, PpANS and PpMYB10, and activated the transcription of PpCHS in a Nicotiana benthamiana-based dual-luciferase assay. In summary, our results preliminarily revealed that the conserved blue light signal transduction module CRY-COP1-HY5 contributed to the anthocyanin biosynthesis induced by blue light in red pear. However, our results did not provide evidence for why red light had no effect on anthocyanin accumulation, which needs further study.
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Affiliation(s)
- Ruiyan Tao
- Department of Horticulture, Zhejiang University, Hangzhou, 310058, Zhejiang, People's Republic of China
- Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants, Hangzhou, 310058, Zhejiang, People's Republic of China
- The Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture of China, Hangzhou, 310058, Zhejiang, People's Republic of China
| | - Songling Bai
- Department of Horticulture, Zhejiang University, Hangzhou, 310058, Zhejiang, People's Republic of China
- Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants, Hangzhou, 310058, Zhejiang, People's Republic of China
- The Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture of China, Hangzhou, 310058, Zhejiang, People's Republic of China
| | - Junbei Ni
- Department of Horticulture, Zhejiang University, Hangzhou, 310058, Zhejiang, People's Republic of China
- Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants, Hangzhou, 310058, Zhejiang, People's Republic of China
- The Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture of China, Hangzhou, 310058, Zhejiang, People's Republic of China
| | - Qinsong Yang
- Department of Horticulture, Zhejiang University, Hangzhou, 310058, Zhejiang, People's Republic of China
- Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants, Hangzhou, 310058, Zhejiang, People's Republic of China
- The Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture of China, Hangzhou, 310058, Zhejiang, People's Republic of China
| | - Yuan Zhao
- Department of Horticulture, Zhejiang University, Hangzhou, 310058, Zhejiang, People's Republic of China
- Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants, Hangzhou, 310058, Zhejiang, People's Republic of China
- The Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture of China, Hangzhou, 310058, Zhejiang, People's Republic of China
| | - Yuanwen Teng
- Department of Horticulture, Zhejiang University, Hangzhou, 310058, Zhejiang, People's Republic of China.
- Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants, Hangzhou, 310058, Zhejiang, People's Republic of China.
- The Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture of China, Hangzhou, 310058, Zhejiang, People's Republic of China.
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Álvarez A, Poejo J, Matias AA, Duarte CM, Cocero MJ, Mato RB. Microwave pretreatment to improve extraction efficiency and polyphenol extract richness from grape pomace. Effect on antioxidant bioactivity. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.09.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Rajabi HR, Naghiha R, Kheirizadeh M, Sadatfaraji H, Mirzaei A, Alvand ZM. Microwave assisted extraction as an efficient approach for biosynthesis of zinc oxide nanoparticles: Synthesis, characterization, and biological properties. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2017; 78:1109-1118. [DOI: 10.1016/j.msec.2017.03.090] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2016] [Revised: 03/05/2017] [Accepted: 03/12/2017] [Indexed: 01/22/2023]
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Yousuf B, Gul K, Wani AA, Singh P. Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review. Crit Rev Food Sci Nutr 2017; 56:2223-30. [PMID: 25745811 DOI: 10.1080/10408398.2013.805316] [Citation(s) in RCA: 210] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Anthocyanins are one of the six subgroups of large and widespread group of plant constituents known as flavonoids. These are responsible for the bright and attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers and some cereal grains. More than 600 structurally distinct anthocyanins have been identified in nature. Earlier, anthocyanins were only known for their coloring properties but now interest in anthocyanin pigments has intensified because of their possible health benefits as dietary antioxidants, which help to prevent neuronal diseases, cardiovascular illnesses, cancer, diabetes, inflammation, and many such others diseases. Ability of anthocyanins to counter oxidants makes them atherosclerosis fighters. Therefore, anthocyanin-rich foods may help to boost overall health by offering an array of nutrients. However, the incorporation of anthocyanins into food and medical products is a challenging task due to their low stability toward environmental conditions during processing and storage. Encapsulation seems to be an efficient way to introduce such compounds into these products. Encapsulating agents act as a protector coat against ambient adverse conditions such as light, humidity, and oxygen. Encapsulated bioactive compounds are easier to handle and offer improved stability. The main objective of this review is to explore health benefits of anthocyanins and their extraction, characterization, encapsulation, and delivery.
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Affiliation(s)
- Basharat Yousuf
- a Department of Food Engineering & Technology , Sant Longowal Institute of Engineering & Technology , Longowal , Punjab , India
| | - Khalid Gul
- b Department of Processing & Food Engineering , Punjab Agricultural University , Ludhiana , Punjab
| | - Ali Abas Wani
- c Fraunhofer Institute of Process Engineering & Packaging, IVV , Freising , Munich , Germany.,d Department of Food Technology , Islamic University of Science and Technology , Awantipora , Jammu and Kashmir , India
| | - Preeti Singh
- c Fraunhofer Institute of Process Engineering & Packaging, IVV , Freising , Munich , Germany
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Silva S, Costa EM, Calhau C, Morais RM, Pintado ME. Anthocyanin extraction from plant tissues: A review. Crit Rev Food Sci Nutr 2015; 57:3072-3083. [DOI: 10.1080/10408398.2015.1087963] [Citation(s) in RCA: 103] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Pedroza MA, Amendola D, Maggi L, Zalacain A, De Faveri DM, Spigno G. Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2015-0009] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Abstract
Microwave-assisted extraction (MAE) was investigated for recovering of total phenolic compounds from dried waste grape skins using a domestic microwave oven. Influence of vessel geometry, irradiation cycles, irradiation power and time was investigated. The results in terms of phenolics yield, antioxidant capacity and energy consumption were compared with a reference solid–liquid extraction (SLE) carried out for 2 h at 60°C. Equivalent yield of total phenolics as in SLE was achieved with a MAE extraction time of 1,033 sec (corresponding to 83 sec of irradiation at 900 W, 83% saving in extraction time compared to SLE and with a 70% energetic efficiency). Pre-maceration of samples and solvent pre-heating are proposed for large-scale industrial processes to enhance phenolics extraction and process efficiency.
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Oroian M, Escriche I. Antioxidants: Characterization, natural sources, extraction and analysis. Food Res Int 2015; 74:10-36. [PMID: 28411973 DOI: 10.1016/j.foodres.2015.04.018] [Citation(s) in RCA: 265] [Impact Index Per Article: 29.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 04/03/2015] [Accepted: 04/12/2015] [Indexed: 12/18/2022]
Abstract
Recently many review papers regarding antioxidants from different sources and different extraction and quantification procedures have been published. However none of them has all the information regarding antioxidants (chemistry, sources, extraction and quantification). This article tries to take a different perspective on antioxidants for the new researcher involved in this field. Antioxidants from fruit, vegetables and beverages play an important role in human health, for example preventing cancer and cardiovascular diseases, and lowering the incidence of different diseases. In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols. Recently, many analytical methodologies involving diverse instrumental techniques have been developed for the extraction, separation, identification and quantification of these compounds. Antioxidants have been quantified by different researchers using one or more of these methods: in vivo, in vitro, electrochemical, chemiluminescent, electron spin resonance, chromatography, capillary electrophoresis, nuclear magnetic resonance, near infrared spectroscopy and mass spectrometry methods.
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Affiliation(s)
- Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania.
| | - Isabel Escriche
- Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, Spain
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Prakash Maran J, Swathi K, Jeevitha P, Jayalakshmi J, Ashvini G. Retracted: Multiple Response Analysis and Optimization of Microwave-Assisted Extraction of Antioxidant Phenolic Compounds of Waste M
angifera indica
L Peel. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12473] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- J. Prakash Maran
- Department of Food Technology; Kongu Engineering College; Perundurai Erode 638052 Tamil Nadu India
| | - K. Swathi
- Department of Food Technology; Kongu Engineering College; Perundurai Erode 638052 Tamil Nadu India
| | - P. Jeevitha
- Department of Food Technology; Kongu Engineering College; Perundurai Erode 638052 Tamil Nadu India
| | - J. Jayalakshmi
- Department of Food Technology; Kongu Engineering College; Perundurai Erode 638052 Tamil Nadu India
| | - G. Ashvini
- Department of Food Technology; Kongu Engineering College; Perundurai Erode 638052 Tamil Nadu India
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22
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Chan CH, Yusoff R, Ngoh GC. Assessment of Scale-Up Parameters of Microwave-Assisted Extraction via the Extraction of Flavonoids from Cocoa Leaves. Chem Eng Technol 2015. [DOI: 10.1002/ceat.201400459] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Wen Y, Chen H, Zhou X, Deng Q, Zhao Y, Zhao C, Gong X. Optimization of the microwave-assisted extraction and antioxidant activities of anthocyanins from blackberry using a response surface methodology. RSC Adv 2015. [DOI: 10.1039/c4ra16396f] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Blackberry contains high amounts of anthocyanins, whose extraction method is closely related with anthocyanin content and antioxidant activity.
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Affiliation(s)
- Yao Wen
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment
- Guizhou Normal University
- Guiyang
- P. R. China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine
| | - Huaguo Chen
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment
- Guizhou Normal University
- Guiyang
- P. R. China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine
| | - Xin Zhou
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment
- Guizhou Normal University
- Guiyang
- P. R. China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine
| | - Qingfang Deng
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment
- Guizhou Normal University
- Guiyang
- P. R. China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine
| | - Yang Zhao
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment
- Guizhou Normal University
- Guiyang
- P. R. China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine
| | - Chao Zhao
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment
- Guizhou Normal University
- Guiyang
- P. R. China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine
| | - Xiaojian Gong
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment
- Guizhou Normal University
- Guiyang
- P. R. China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine
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Polyphenol extraction optimisation from Ceylon gooseberry (Dovyalis hebecarpa) pulp. Food Chem 2014; 164:347-54. [DOI: 10.1016/j.foodchem.2014.05.031] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2013] [Revised: 05/08/2014] [Accepted: 05/11/2014] [Indexed: 11/23/2022]
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25
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Río Segade S, Torchio F, Giacosa S, Ricauda Aimonino D, Gay P, Lambri M, Dordoni R, Gerbi V, Rolle L. Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8437-51. [PMID: 25111462 DOI: 10.1021/jf502656d] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
This study was performed to evaluate and compare the effects of different pre-treatments of whole grape berries (freezing with dry ice or in a cold room, steam blanching with different exposure times, and microwave heating with different exposure times and microwave power density) on total content of some phenolic compounds and the composition of individual anthocyanins released into the pulp during the treatment and those extracted during the maceration step. Two red winegrape varieties with different proportions of di- and trisubstituted anthocyanins were used (Nebbiolo and Barbera, respectively). Pulp-extracted anthocyanins were more significantly influenced by the pre-treatment. The results highlighted that freezing with dry ice, followed by freezing in a cold room and steam blanching for 5 min, have a great potential from an industrial point of view. They facilitated the extraction of anthocyanins in the must prior to maceration, when compared with the control samples, increasing their total content (+37.8-83.6%), and modifying the anthocyanin profile through the enrichment in the most stable compounds (+2.8-6.6% malvidin derivatives) to the detriment of others more prone to oxidation (-0.8-11.0% cyanidin derivatives). In Nebbiolo winegrapes, an improved extraction of low- and high-molecular weight flavanols into the pulp was also observed (+60.4-73.4%). Significant relationships between the phenolic composition of treated berries and the corresponding skin mechanical properties were also studied, but they were variety dependent. Discriminant analysis permitted a correct classification of the samples according to the variety and pre-treatment.
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Affiliation(s)
- Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino , Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy
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Wu Y, Wang Y, Zhang W, Han J, Liu Y, Hu Y, Ni L. Extraction and preliminary purification of anthocyanins from grape juice in aqueous two-phase system. Sep Purif Technol 2014. [DOI: 10.1016/j.seppur.2014.01.025] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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28
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Vieira GS, Cavalcanti RN, Meireles MAA, Hubinger MD. Chemical and economic evaluation of natural antioxidant extracts obtained by ultrasound-assisted and agitated bed extraction from jussara pulp (Euterpe edulis). J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.05.030] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Chan CH, Yusoff R, Ngoh GC. Modeling and prediction of extraction profile for microwave-assisted extraction based on absorbed microwave energy. Food Chem 2013; 140:147-53. [DOI: 10.1016/j.foodchem.2013.02.057] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2012] [Revised: 02/06/2013] [Accepted: 02/13/2013] [Indexed: 11/24/2022]
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30
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Zhao M, Luo Y, Li Y, Liu X, Wu J, Liao X, Chen F. The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment. Food Chem 2013; 141:3260-7. [PMID: 23871085 DOI: 10.1016/j.foodchem.2013.05.147] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2013] [Revised: 04/26/2013] [Accepted: 05/31/2013] [Indexed: 01/24/2023]
Abstract
Understanding the degradation of anthocyanins (Acys) during microwave treatment is required for the application of this novel technology to fruit and vegetable processing. The pH 3.5 buffer solutions containing 50mg/l malvidin-3-glucoside (Mv-3-glu) and malvidin-3,5-diglucoside (Mv-3,5-diglu), respectively, were treated with microwaves at 700 W. In comparison, the samples were heated at 98±2 °C in a water bath. In total, nine degradation products were detected (using LC-UV/Vis-MS/MS) for each Acys after microwave treatment. Anthocyanone A, hydroxycoumarins and dihydroxy phenylacetaldehyde were characterised as the main degradation products of both Acys under microwave conditions, which were not detected in the thermal treatment. In addition, syringic acid, 2,4,6-trihydroxybenzaldehyde, coumarin glucosides and 2,6-dimethoxyphenol were found simultaneously under the microwave and thermal treatments. During the microwave treatment, hydrogen peroxide was formed and resulted in the Baeyer-Villiger-type oxidation of the Acys, which was the main degradation pathway. At the same time, the conventional thermal degradation pathway of Acys also occurred.
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Affiliation(s)
- Mengyao Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
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31
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Zhao M, Li Y, Xu X, Wu J, Liao X, Chen F. Degradation kinetics of malvidin-3-glucoside and malvidin-3,5-diglucoside exposed to microwave treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:373-378. [PMID: 23249282 DOI: 10.1021/jf304410t] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Understanding the factors that contribute to the degradation of bioactive compounds during microwave treatment is meaningful for the practical application of this novel technology. The influence of microwave power, energy density, temperature, pH value, and initial concentration of anthocyanins (Acys) on the degradation behavior of malvidin-3-glucoside (Mv-3-glu) and malvidin-3,5-diglucoside (Mv-3,5-diglu) was investigated in this study. Results showed that the degradation of both Acys was accelerated with the increase of microwave power, energy density, temperature, pH value, and initial concentration of Acys. The degradation process of both Acys followed the first-order kinetics model (R² > 0.94), whereas the relationship between Acys degradation and energy density fitted to the logistic model well (R² > 0.98). In addition, Mv-3-glu was more susceptible to the microwave treatment than Mv-3,5-diglu. Compared with heating in a 98 ± 2 °C water bath, both Acys degraded more rapidly under microwave treatment at 100 °C, indicating the occurrence of microwave effect. The results provide a guide for the scientific application of microwave treatment.
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Affiliation(s)
- Mengyao Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Ministry of Education, China Agricultural University, Beijing 100083, China
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An K, Ding S, HongyanTao, Zhao D, Wang X, Wang Z, Hu X. Response surface optimisation of osmotic dehydration of Chinese ginger (Zingiber officinale Roscoe) slices. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03153.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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