scholarly journals Extraction of Total Anthocyanins from Sicana odorifera Black Peel Fruits Growing in Paraguay for Food Applications

2021 ◽  
Vol 11 (13) ◽  
pp. 6026
Author(s):  
Laura Mereles ◽  
Silvia Caballero ◽  
Alberto Burgos-Edwards ◽  
Macarena Benítez ◽  
Danya Ferreira ◽  
...  
Keyword(s):  
Bioactive Molecules ◽  
Added Value ◽  
Total Anthocyanin ◽  
Efficient System ◽  
Natural Colorant ◽  
Solid Ratio ◽  
Screening Design ◽  
Total Anthocyanins ◽  
Food Applications ◽  
Antioxidant Characteristics

Sicana odorifera is a native fruit of South America large in size. Its dark-colored skin constitutes a useful byproduct for obtaining bioactive molecules because it is rich in polyphenolic compounds, such as anthocyanins. Obtaining appropriate extracts for obtaining anthocyanins can be useful for multiple applications in the food industry or for obtaining phytopharmaceuticals. In this work, the fruit and its peel composition were evaluated, an anthocyanin extraction system was designed and optimized, and the extract obtained was characterized. The peel composition of S. odorifera ripe fruits from the black accession growing in Paraguay was rich in polyphenol compounds and anthocyanins. Ultrasound-assisted extractions of total anthocyanins were studied, and the extraction variables were optimized. First, a screening design was considered to analyze time, pH, liquid–solid ratio, solvent concentration, and temperature. From the screening design, the significant variables were considered in a Box–Behnken design, and a response surface methodology was applied. The resulting total anthocyanin extract was characterized by UPLC-DAD-MS / MS-ESI. The most efficient system for the extraction of anthocyanins from the peel was at 15 min, 20 °C, pH = 6, 60% ethanol, and 80 mL/g of liquid–solid ratio. The highest concentration obtained was 61.908 mg C3G/g peel extract. In the extract, 12 main compounds were tentatively identified, including five anthocyanin derivatives, five flavonol derivatives, and two flavonol aglycones. This study provides information for the obtention of an anthocyanin-based dye from black kurugua peel, possibly useful for future applications as a natural colorant in high-added-value foods due to its antioxidant characteristics.

scholarly journals The Bioactive Potential of Trawl Discard: Case Study from a Crinoid Bed Off Blanes (North-Western Mediterranean)

Marine Drugs ◽  
2021 ◽  
Vol 19 (2) ◽  
pp. 83
Author(s):  
Alfredo García-de-Vinuesa ◽  
Montserrat Demestre ◽  
Arnau Carreño ◽  
Josep Lloret
Keyword(s):  
Bioactive Compounds ◽  
Fish Habitat ◽  
Antibacterial Properties ◽  
Marine Species ◽  
Western Mediterranean ◽  
Bioactive Molecules ◽  
Added Value ◽  
Future Research ◽  
Trawl Survey ◽  
Bioactive Potential

Although knowledge of the bioactive compounds produced by species inhabiting coastal waters is increasing, little is known about the bioactive potential produced by marine species occupying deeper habitats with high biodiversity and productivity. Here, we investigate about the bioactive potential of molecules produced by species that inhabit the crinoid beds, a poorly known essential fish habitat affected by trawling, wherein large amounts of commercial and noncommercial species are discarded. Based on a trawl survey conducted in 2019, 14% of the 64 species discarded on crinoid beds produce molecules with some type of bioactive potential, including; soft corals (Alcyonium palmatum); tunicates (Ascidia mentula); bony fish, such as horse mackerel (Trachurus trachurus); European hake (Merluccius merluccius); and chondrichthyans, such as small-spotted catshark (Scyliorhinus canicula). In addition, 16% of the discarded species had congeneric species that produce compounds with bioactive potential, indicating that such species might also possess similar types of bioactive molecules. Molecules with antioxidant, antitumour, antihypertensive, and antibacterial properties were the most frequent, which could provide the basis for future research aiming to discover new marine-based drugs and compounds for other human uses. Among all species or genera that produce compounds with bioactive potential, 68% presented medium or high vulnerability to trawling. Results show that the discarded catch contains many species, which produce different bioactive compounds that represent an added-value resource. These results highlight the importance of manage properly crinoid beds, to ensure that species that produce molecules with bioactive potential inhabiting these habitats are protected.

scholarly journals Bioactive Compounds, Vitamins and Minerals Composition of Freeze-dried Grewia asiatica L. (Phalsa) Pulp and Seed Powder

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Kiran Bala ◽  
Aradhita Barmanray
Keyword(s):  
Heavy Metals ◽  
Ascorbic Acid ◽  
Vitamin A ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Total Phenols ◽  
Total Anthocyanin ◽  
Freeze Dried ◽  
Total Anthocyanins ◽  
Β Carotene

Present study was directed to analyze and compare the bioactive compounds (total phenols, total anthocyanins), vitamins (ascorbic acid, β-carotene, vitamin A), minerals including Ca, Mg, Na, P, K, Fe, Cu, Zn, Co, Mn and heavy metals (Cd, Hg, Pb) of freeze-dried (lyophilized) phalsa pulp and seed powder. In lyophilized pulp powder (LPP) higher amount of total phenols (78.11 mg/100g), total anthocyanin (82.94 mg/100g), ascorbic acid (5.21 mg/100g), β-carotene (0.54 µg/100g), vitamin A (0.89 I.U.) were observed than lyophilized seed powder (LSP). Na, K, Mg and Co (0.41, 0.39, 1.08, 0.46 mg/100g, respectively) were higher in LPP as compared to LSP (0.29, 0.11, 0.76 and 0.40 mg/100g, respectively) whereas, Ca, P and Cu were detected more in LSP. This study opens the prospect of using dry phalsa powder in the preparation of various nutraceutical and functional foods for their therapeutic as well as prophylactic purposes.

scholarly journals Study on Colour Stability and Microencapsulation of Anthocyanin Pigment Extracted from Dragon Fruit Peel by Spray and Freeze Drying

2020 ◽  
Vol 2 (1) ◽  
pp. 47
Keyword(s):  
Freeze Drying ◽  
Anthocyanin Content ◽  
Microwave Assisted Extraction ◽  
Fruit Peel ◽  
Total Anthocyanin ◽  
Natural Colorant ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Dragon Fruit ◽  
The Stability

Dragon fruit is a popular fruit grown in Malaysia. It is well known for the rich nutrient contents, and it is commercially available worldwide. It is rich in anthocyanins and antioxidants. Dragon fruit is also an essential source of betacyanin, which serves as a red/purple pigment with antioxidative properties. The objective of the present work is to study the stability of natural colorant from dragon fruit peel. The crushed peel and water were taken in the ratio of 1:10 and was subjected to seven different types of extraction techniques such as microwave-assisted extraction, ohmic heating, ultrahigh-pressure homogenization, sonicator, supercritical fluid extraction, aqueous extraction, Soxhlet extraction. Out of the microwave-assisted extraction had the most Anthocyanin content, and it was used for further studies. The selected extract was filtered, and the stability of anthocyanin was examined at varying pH (2…10) and temperature (60…100⁰C). In addition to this, thermal stability (80…100 ⁰C for 150 min) was checked at a deferent time interval (80 to 100⁰C…150 min.). The microwave extract was used for the encapsulation process using maltodextrin, and soy protein isolate as carrier material with 1:4, 1:5 core to wall ratio by spray drying and freeze-drying techniques. The quality analysis, such as total anthocyanin content, encapsulation efficiency, color, water activity, bulk density, solubility, and moisture content, were analyzed of microencapsulated anthocyanin extract. This result showed that encapsulated dragon fruit peel (pitaya) powder could be used as a natural colorant in food applications.

scholarly journals Applications of Compounds from Coffee Processing By-Products

Biomolecules ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1219 ◽  
Author(s):  
Amaia Iriondo-DeHond ◽  
Maite Iriondo-DeHond ◽  
María Dolores del Castillo
Keyword(s):  
Food Safety ◽  
Chemical Composition ◽  
Food Waste ◽  
Agricultural Waste ◽  
Bioactive Molecules ◽  
Coffee Grounds ◽  
Food Applications ◽  
Health Promoting ◽  
Definition Of ◽  
By Products

To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingredient or as an enriched extract of a specific compound. The chemical composition of by-products also determines food safety of the novel ingredients. To ensure the food safety of coffee by-products to be used as novel ingredients for the general consumer population, pesticides, mycotoxins, acrylamide and gluten must be analyzed. According with the priorities proposed by the Food Agriculture Organization of the United Nations (FAO) to maximize the benefit for the environment, society and economy, food waste generation should be avoided in the first place. In this context, the valorization of food waste can be carried out through an integrated bio-refinery approach to produce nutrients and bioactive molecules for pharmaceutical, cosmetic, food and non-food applications. The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.

scholarly journals Ability of Gordonia alkanivorans strain 1B for high added value carotenoids production

RSC Advances ◽  
2016 ◽  
Vol 6 (63) ◽  
pp. 58055-58063 ◽  
Author(s):  
Tiago P. Silva ◽  
Susana M. Paixão ◽  
Luís Alves
Keyword(s):  
Bioactive Molecules ◽  
Added Value ◽  
Natural Colorants ◽  
Gordonia Alkanivorans

Currently, carotenoids are valuable bioactive molecules for several industries, such as chemical, pharmaceutical, food and cosmetics, due to their multiple benefits as natural colorants, antioxidants and vitamin precursors.

scholarly journals The effects of pretreatment and ripening stage on nutrient content and antioxidant properties of Lepisanthes fruticosa whole fruit powder

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 70-78
Author(s):  
Tun Norbrillinda M. ◽  
Norra I. ◽  
Hasri H. ◽  
M.M.A. Helmi
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Nutrient Content ◽  
Fat Content ◽  
Anthocyanin Content ◽  
Ripening Stage ◽  
Total Anthocyanin ◽  
Functional Ingredient ◽  
Total Anthocyanins ◽  
Fruit Powder

The study on the effect of pretreatment (blanch and steam) and ripening stage (ripe and unripe) on nutrient content and antioxidant potential of Lepisanthes fruticosa whole fruit powder was carried out with the purpose to develop a potential functional ingredient. The results showed that blanching and steaming have significantly affected (p<0.05) the fat content, vitamin C, total anthocyanins content and antioxidant activity of L. fruticosa whole fruit powder regardless ripening stage. Both pretreatments could increase the vitamin C content, but blanching treatment alone was observed has lowered the fat content and enhanced the antioxidant activity (EC50). Moreover, the ripe L. fruticosa whole fruit powder that has undergone blanching treatment showed higher retention of total anthocyanins content. However, higher retention of total anthocyanin content was observed in the steamed sample of the unripe stage. Upon ripening, protein and ash content were decreased, contrarily with carbohydrate and vitamin C content. Vitamin C content in the ripe sample showed an increment of more than 80% than that of the unripe sample. Meanwhile, antioxidant activity in the unripe sample showed higher activity than that of the ripe sample, although both stages showed EC50 values ≤ 1 mg/mL. These results might be important for establishing a functional ingredient made with L. fruticosa whole fruit.

scholarly journals Fruit Anthocyanin Profile and Berry Color of Muscadine Grape Cultivars and Muscadinia Germplasm

HortScience ◽  
2013 ◽  
Vol 48 (10) ◽  
pp. 1235-1240 ◽  
Author(s):  
Patrick J. Conner ◽  
Dan MacLean
Keyword(s):  
High Performance ◽  
Color Space ◽  
Color Stability ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Vitis Rotundifolia ◽  
Total Anthocyanins ◽  
Muscadine Grape ◽  
Germplasm Analysis ◽  
Promising Source

Anthocyanin content and composition and CIE 1976 (L*, a*, b*) color space (CIELAB) color coordinates were examined for the skin of 22 muscadine grape (Vitis rotundifolia Michx.) cultivars and Muscadinia Planch germplasm. Analysis of berry skin extracts by high-performance liquid chromatography (HPLC) determined that anthocyanin content varied from less than 100 μg·g−1 in bronze and pink berries to over 5500 μg·g−1 in highly pigmented black berries. The anthocyanins delphinidin, cyanidin, petunidin, pelargonidin, peonidin, and malvidin were detected in their 3,5-diglucosidic forms. Analysis of berry color with a colorimeter revealed chroma (C*) ranged from 2.4 to 22.8 with the highest values occurring in bronze- and red-colored berries. As anthocyanin concentration increased, lightness (L*) decreased to a low of 20 to 23 in black-colored berries. Pink and red skin colors were primarily a result of lower levels of total anthocyanins, although there was also a shift away from delphinidin and petunidin production toward more cyanidin and peonidin. Malvidin, the most important anthocyanin for muscadine wine and juice color stability, was only abundant in a few clones, all of which had V. munsoniana (Simpson ex Munson) Small or V. popenoei (Fennell) Small in their pedigree. The interspecific hybrid ‘Fennell’s 3-way Hybrid’ had the largest proportion of malvidin, contributing ≈58% of the total anthocyanin content. This clone also had low levels of delphinidin and high total levels of anthocyanin, making it a promising source for the improvement of muscadine grape pigment profiles.

scholarly journals (386) The Commercial Potential and Antioxidant Characteristics of Unique Varietal Grape Juices

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1069E-1070
Author(s):  
Joseph C. Scheerens ◽  
Todd E. Steiner ◽  
Artemio Z. Tulio ◽  
Mustafa Ozgen ◽  
Diane D. Miller ◽  
...  
Keyword(s):  
New York ◽  
Grape Juice ◽  
Titratable Acidity ◽  
Total Anthocyanin ◽  
Phenolic Contents ◽  
Commercial Potential ◽  
Soluble Solid ◽  
Antioxidant Characteristics ◽  
Grape Juices ◽  
Cold Pressed

Eight unique varietal grape juices were examined for their antioxidant characteristics and commercial potential compared to that of commercial `Niagara' and `Concord'. Grape juices were cold-pressed from mature grapes, clarified, preserved, analyzed for pH, soluble solid and titratable acidity levels, pasteurized at 73 °C for 12 seconds, and sampled for microbial testing. A preliminary panel of 41 routine evaluators assessed all juices for 18 quality characteristics against known and blind controls. Based on these results, `Reliance', `Traminette', and New York 73 juices were presented to a 107-member panel of untrained judges. Panelists rated experimental juices against commercial controls for color, appearance, aroma and flavor intensity, sweetness, tartness, overall quality, and preference. Among juices tested, `Reliance' and NY 73 offer the greatest potential as specialty grape juices. `Traminette', `Chardonel', `Chambourcin', and NY 62 may also have potential as grape juice cultivars, if processed to improve their color and clarity. Small juice lots were hand-pressed from mature grapes and examined for total anthocyanin and phenolic content, antioxidant characteristics (DPPH and FRAP) and levels of individual phenolic compounds via GC-MS. Total anthocyanin and phenolic contents of experimental juices varied from 0–1460 μg·gfw-1 and 1001–2850 μg·gfw-1, respectively, and were highest in NY 73. Estimates of antioxidant activity differed slightly among tests, but activity appeared highest in `Chambourcin' and NY 73 and lowest in `Reliance'. Levels of individual compounds varied substantially among juices.

scholarly journals Anthocyanin Pigment and Total Phenolic Content of Three Vaccinium Species Native to the Pacific Northwest of North America

HortScience ◽  
2004 ◽  
Vol 39 (5) ◽  
pp. 959-964 ◽  
Author(s):  
Jungmin Lee ◽  
Chad E. Finn ◽  
Ronald E. Wrolstad
Keyword(s):  
Pacific Northwest ◽  
Total Phenolic Content ◽  
High Performance ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Anthocyanin Pigment ◽  
Total Anthocyanin ◽  
Total Anthocyanins

The total anthocyanin and total phenolic content of wild (samples from 4 populations) and cultivated (samples from 32 populations) Pacific Northwestern American Vaccinium species (V. membranaceum, V. ovalifolium, and V. deliciosum) were evaluated. The total monomeric anthocyanin content of all huckleberry samples analyzed ranged from 101 to 400 mg/100 g (expressed as cyanidin-3-glucoside), and the total phenolics varied from 367 to 1286 mg/100 g (expressed as gallic acid). Cluster analysis separated the samples into four different groups based on their anthocyanin and total phenolic content. Two groups had greater anthocyanin pigment and total phenolics; one consisted entirely of cultivated V. ovalifolium (LIG10, VAC485, VAC487, LIG33, LIG9, LIG2, and VAC349) and the other consisted of just cultivated V. membranaceum (LIG25). Significant variations in total anthocyanins, total phenolics, and the ratio of the total anthocyanins and total phenolics were observed among the different V. membranaceum, V. ovalifolium, and V. deliciosum populations cultivated in the Willamette Valley, Ore. The profile of the individual anthocyanins of the wild V. membranaceum, wild V. ovalifolium, and V. corymbosum `Rubel' were conducted by high-performance liquid chromatography. The chromatograms of V. membranaceum, V. ovalifolium, and `Rubel' were distinctly different in the amounts of delphinidin, cyanidin, and malvidin glycosides.

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