Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivity
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/23357 |
Resumo: | Heat (HAE)-and ultrasound (UAE)-assisted extraction methods were implemented to recover anthocyanins from red raspberry. Processing time, ethanol concentration, and temperature or ultrasonic power were the independent variables combined in five-level rotatable central composite designs coupled with response surface methodology (RSM) for processes optimization. The extraction yield and levels of cyanidin-3-O-sophoroside (C3S) and cyanidin-3-O-glucoside (C3G) were monitored by gravimetric and HPLC-DAD-ESI/MSn methods, respectively, and used as response criteria. The constructed theoretical models were successfully fitted to the experimental data and used to determine the optimal extraction conditions. When maximizing all responses simultaneously, HAE originated slightly higher response values (61% extract weight and 8.7 mg anthocyanins/g extract) but needed 76 min processing at 38â—¦ C, with 21% ethanol (v/v), while the UAE process required 16 min sonication at 466 W, using 38% ethanol (v/v). The predictive models were experimentally validated, and the purple-red extracts obtained under optimal condition showed antioxidant activity through lipid peroxidation and oxidative hemolysis inhibition, and antibacterial effects against food-related microorganisms, such as Escherichia coli and Enterococcus faecalis. These results highlight the potential of red raspberry extracts as natural food colorants with bioactive effects and could be exploited by industries interested in the production of anthocyanin-based products. |
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Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivityAntioxidant/antimicrobial activityCyanidin glycosidesHeat-/ultrasound-assisted extractionNatural colorantsProcess optimizationRubus idaeus LHeat (HAE)-and ultrasound (UAE)-assisted extraction methods were implemented to recover anthocyanins from red raspberry. Processing time, ethanol concentration, and temperature or ultrasonic power were the independent variables combined in five-level rotatable central composite designs coupled with response surface methodology (RSM) for processes optimization. The extraction yield and levels of cyanidin-3-O-sophoroside (C3S) and cyanidin-3-O-glucoside (C3G) were monitored by gravimetric and HPLC-DAD-ESI/MSn methods, respectively, and used as response criteria. The constructed theoretical models were successfully fitted to the experimental data and used to determine the optimal extraction conditions. When maximizing all responses simultaneously, HAE originated slightly higher response values (61% extract weight and 8.7 mg anthocyanins/g extract) but needed 76 min processing at 38â—¦ C, with 21% ethanol (v/v), while the UAE process required 16 min sonication at 466 W, using 38% ethanol (v/v). The predictive models were experimentally validated, and the purple-red extracts obtained under optimal condition showed antioxidant activity through lipid peroxidation and oxidative hemolysis inhibition, and antibacterial effects against food-related microorganisms, such as Escherichia coli and Enterococcus faecalis. These results highlight the potential of red raspberry extracts as natural food colorants with bioactive effects and could be exploited by industries interested in the production of anthocyanin-based products.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). This research was funded by FEDER-Interreg España-Portugal programme through the projects 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P, and by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®. National funding by FCT, P.I., through the individual and institutional scientific employment program-contract for the J. Pinela and L. Barros research contracts, respectively.Biblioteca Digital do IPBRocha, RosianePinela, JoséAbreu, Rui M.V.Añibarro Ortega, MikelPires, Tânia C.S.Saldanha, Ana LuísaAlves, Maria JoséNogueira, António José M.Ferreira, Isabel C.F.R.Barros, Lillian2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/23357engRocha, Rosiane; Pinela, José; Abreu, Rui M.V.; Añibarro-Ortega, Mikel; Pires, Tânia C.S.P.; Saldanha, Ana Luísa; Alves, Maria José; Nogueira, António; Ferreira, Isabel C.F.R.; Barros, Lillian (2020). Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivity. Processes. ISSN . 8:11, p. 1-1910.3390/pr8111447info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:52:13Zoai:bibliotecadigital.ipb.pt:10198/23357Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:14:22.113650Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivity |
title |
Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivity |
spellingShingle |
Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivity Rocha, Rosiane Antioxidant/antimicrobial activity Cyanidin glycosides Heat-/ultrasound-assisted extraction Natural colorants Process optimization Rubus idaeus L |
title_short |
Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivity |
title_full |
Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivity |
title_fullStr |
Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivity |
title_full_unstemmed |
Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivity |
title_sort |
Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivity |
author |
Rocha, Rosiane |
author_facet |
Rocha, Rosiane Pinela, José Abreu, Rui M.V. Añibarro Ortega, Mikel Pires, Tânia C.S. Saldanha, Ana Luísa Alves, Maria José Nogueira, António José M. Ferreira, Isabel C.F.R. Barros, Lillian |
author_role |
author |
author2 |
Pinela, José Abreu, Rui M.V. Añibarro Ortega, Mikel Pires, Tânia C.S. Saldanha, Ana Luísa Alves, Maria José Nogueira, António José M. Ferreira, Isabel C.F.R. Barros, Lillian |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Rocha, Rosiane Pinela, José Abreu, Rui M.V. Añibarro Ortega, Mikel Pires, Tânia C.S. Saldanha, Ana Luísa Alves, Maria José Nogueira, António José M. Ferreira, Isabel C.F.R. Barros, Lillian |
dc.subject.por.fl_str_mv |
Antioxidant/antimicrobial activity Cyanidin glycosides Heat-/ultrasound-assisted extraction Natural colorants Process optimization Rubus idaeus L |
topic |
Antioxidant/antimicrobial activity Cyanidin glycosides Heat-/ultrasound-assisted extraction Natural colorants Process optimization Rubus idaeus L |
description |
Heat (HAE)-and ultrasound (UAE)-assisted extraction methods were implemented to recover anthocyanins from red raspberry. Processing time, ethanol concentration, and temperature or ultrasonic power were the independent variables combined in five-level rotatable central composite designs coupled with response surface methodology (RSM) for processes optimization. The extraction yield and levels of cyanidin-3-O-sophoroside (C3S) and cyanidin-3-O-glucoside (C3G) were monitored by gravimetric and HPLC-DAD-ESI/MSn methods, respectively, and used as response criteria. The constructed theoretical models were successfully fitted to the experimental data and used to determine the optimal extraction conditions. When maximizing all responses simultaneously, HAE originated slightly higher response values (61% extract weight and 8.7 mg anthocyanins/g extract) but needed 76 min processing at 38â—¦ C, with 21% ethanol (v/v), while the UAE process required 16 min sonication at 466 W, using 38% ethanol (v/v). The predictive models were experimentally validated, and the purple-red extracts obtained under optimal condition showed antioxidant activity through lipid peroxidation and oxidative hemolysis inhibition, and antibacterial effects against food-related microorganisms, such as Escherichia coli and Enterococcus faecalis. These results highlight the potential of red raspberry extracts as natural food colorants with bioactive effects and could be exploited by industries interested in the production of anthocyanin-based products. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2020 2020-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/23357 |
url |
http://hdl.handle.net/10198/23357 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Rocha, Rosiane; Pinela, José; Abreu, Rui M.V.; Añibarro-Ortega, Mikel; Pires, Tânia C.S.P.; Saldanha, Ana Luísa; Alves, Maria José; Nogueira, António; Ferreira, Isabel C.F.R.; Barros, Lillian (2020). Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivity. Processes. ISSN . 8:11, p. 1-19 10.3390/pr8111447 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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