Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction

Alcázar-Alay, Sylvia C.; Cárdenas‐Toro, Fiorella P.; Osorio-Tobón, J. Felipe; Barbero, Gerardo F.; Meireles, Maria Ângela de Almeida

doi:10.1590/1678-457x.33016

Cited by 18 publications

(12 citation statements)

References 25 publications

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“…reported that a mixture of ethanol/water (50:50 v/v) with no acid was the best solvent for extraction. 23 The viability of human skin fibroblasts, relative to ascorbic acid used as the positive control, at 24 hours exposure to the H, E, M, HE, or HM extracts of either cobs or silks at 0.5 and 1 mg/mL (abbreviated as 0.5 and 1, respectively) is shown in Figure 2(a). Most of the silk and cob extracts caused no toxicity to human skin fibroblasts, except the ethanolic extract of silk at 1 mg/mL, with a very low relative cell viability (<0.5).…”

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confidence: 99%

Effects of Anthocyanins and Melatonin From Purple Waxy Corn By-Products on Collagen Production by Cultured Human Fibroblasts

Rimdusit

Thapphasaraphong

Puthongking

et al. 2019

Natural Product Communications

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Cob and silk of purple waxy corn ( Zea mays L. Ceratina Kulesh) are underutilized sources of anthocyanins, which could be extracted by various solvents: water, ethanol, methanol, 50% ethanol, and 50% methanol. Anthocyanin and melatonin levels were investigated. The quantifications of anthocyanins as cyanidin-3-glucoside, pelargonidin-3-glucoside, and peonidin-3-glucoside were determined by high-performance liquid chromatography combined with mass spectrometry (HPLC-MS/MS), and melatonin by HPLC-fluorescence. The ability of collagen production upon exposure to human skin fibroblasts from the different macerates of the cob and silk was also studied. All cob extracts showed higher level of anthocyanins than silk extracts. The 50% ethanol extract of cob showed the highest cyanidin-3-glucoside level at 2.42 ± 0.03 mg/g dried weight, whereas that of silk showed the highest content of cyanidin-3-glucoside at 1.95 ± 0.04 mg/g dried weight. Although cob extracts contained more anthocyanins than silk extracts, silk extracts could stimulate collagen production more than cob extracts. Therefore, the collagen production was likely due to the amount of melatonin in the silk extracts, which contained greater quantities than those of the cob, and the lipophilicity of melatonin or the hydrophilicity of anthocyanins also affected the ability of cell permeation. Thus, anthocyanins and melatonin levels should be considered for the biological activity study.

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confidence: 99%

Effects of Anthocyanins and Melatonin From Purple Waxy Corn By-Products on Collagen Production by Cultured Human Fibroblasts

Rimdusit

Thapphasaraphong

Puthongking

et al. 2019

Natural Product Communications

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“…In the current study, the results showed a decline of total monomeric anthocyanins with addition of 0.4 g and 0.5 g citric acid. This could be because more citric acid increases the release of other compounds which has the counter effect of lowering the purity of the extract and decreasing in the anthocyanin content [34].…”

Section: Effect Of Citric Acid On Total Monomeric Anthocyaninsmentioning

confidence: 99%

Effect of Citric Acid on the Total Monomeric Anthocyanins and Antioxidant Activity of Liquor Made from Unprocessed Purple Leafed TRFK 306 Kenyan Tea Clone

Kilel¹,

Wanyoko²,

Faraj³

et al. 2019

FNS

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A study was conducted to find out the effect of citric acid on total monomeric anthocyanins and antioxidant activity of liquor made from unprocessed purple-leafed TRFK 306 Kenyan tea, brewed at various time/temperature combinations. Most purple tea consumers usually brew the tea leaves then add some lemon juice before consuming it. Citric acid was used here to mimic the use of lemon juice. Documentation on the quality of such a brew is scanty and the effect of acid on its quality is equally scanty. The current study used brewing time/temperature combinations of 5, 10 and 15 minutes with 70˚C and 92˚C drinking water. Total monomeric anthocyanins were analysed using UV-1800 spectrophotometer (Shimadzu, Japan) while DDPH method was used to assay for antioxidant activity. Citric acid concentration of 0, 0.1% to 0.5% was used to check their effect on the brews with the highest total anthocyanins and antioxidant activity. The results showed that brewing temperature of 70˚C had 9.5 mg/L to 27.7 mg/L, with 5 minutes brewing time being the highest. Temperature of 92˚C had 37.5 mg/L to 92 mg/L with 5 minutes brewing time having the highest total monomeric anthocyanins. Antioxidant activity of 92˚C brewing temperature ranged from 90.7% to 92.0%. Total monomeric anthocyanins increased with increased citric acid concentration up to 0.3% before it decreases while for antioxidant activity, it decreased with addition of citric acid. It was concluded that for maximum anthocyanins extraction, 5 minutes brewing time is the best while ten minutes brewing time could give optimum antioxidant activity.

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“…Due to the increase in knowledge about açai, and due to the high demand for products rich in phenolic compounds, several studies related to the extraction of phenolic compounds have been carried out. Extraction techniques such as ultrasound-assisted extraction [47], Soxhlet [10], supercritical CO 2 [48] or pressurized liquid extraction [49] are some of the techniques that have been used for the study of the extraction of phenolic compounds and anthocyanins from açai. Nevertheless, to date, an exhaustive study of compound extraction with these techniques has not been reported for the quality control of the raw material, its storage, and the quality control process.…”

Section: Introductionmentioning

confidence: 99%

“…Pressurized liquid extraction (PLE) is a technique that involves extraction by using the solvent in its liquid state at elevated temperature and high pressure, to provide greater solubility and extraction efficiency, as compared to techniques that are carried out at room temperature and atmospheric pressure [49,50]. The sample is placed in an extraction chamber and pressurized with a solvent.…”

Section: Introductionmentioning

confidence: 99%

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 1: Pressurized Liquid Extraction

et al. 2020

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Currently, açai is one of the most important fruits present in the world. Several studies have demonstrated its high content in phenolic compounds and anthocyanins. Both of them are responsible of interesting properties of the fruit such as anti-inflammatory, antioxidant or anticancer. In the present study, two optimized pressurized liquid extraction (PLE) methods have been developed for the extraction of anthocyanins and total phenolic compounds from açai. A full factorial design (Box–Behnken design) with six variables (solvent composition (25–75% methanol-in-water), temperature (50–100 °C), pressure (100–200 atm), purge time (30–90 s), pH (2–7) and flushing (50–150%)) were employed. The percentage of methanol in the extraction solvent was proven to be the most significant variable for the extraction of anthocyanins. In the case of total phenolic compounds, the extraction temperature was the most influential variable. The developed methods showed high precision, with relative standard deviations (RSD) of less than 5%. The applicability of the methods was successfully evaluated in real samples. In conclusion, two rapid and reliable PLE extraction methods to be used for laboratories and industries to determine anthocyanins and total phenolic compounds in açai and its derived products were developed in this work.

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Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction

Cited by 18 publications

References 25 publications

Effects of Anthocyanins and Melatonin From Purple Waxy Corn By-Products on Collagen Production by Cultured Human Fibroblasts

Effects of Anthocyanins and Melatonin From Purple Waxy Corn By-Products on Collagen Production by Cultured Human Fibroblasts

Effect of Citric Acid on the Total Monomeric Anthocyanins and Antioxidant Activity of Liquor Made from Unprocessed Purple Leafed TRFK 306 Kenyan Tea Clone

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 1: Pressurized Liquid Extraction

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