Effects of enzymatic extraction on anthocyanins yield of saffron tepals (Crocos sativus) along with its color properties and structural stability

Lotfi, Leila; Kalbasi‐Ashtari, Ahmad; Hamedi, Mirmanoochehr; Ghorbani, F.

doi:10.1016/j.jfda.2014.10.011

Cited by 62 publications

(26 citation statements)

References 34 publications

(38 reference statements)

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“…This result stays in accordance with other study where EAE was used for Crocus sativus and it improved by 40% anthocyanins content when compared to a control experiment. Overall, 5% (w/v) of enzyme Pectinex was used, which was produced by Aspergillus aculeatus and contained cellulase, hemicellulase, and pectinase (Lotfi, Hamedi, & Ghorbani, ). Additionally, in other work on the EAE optimization to obtain anthocyanins from Prunus nepalensis , it was demonstrated that the optimal temperature for enzymatic reaction was 40 °C to avoid anthocyanins degradation.…”

Section: Resultsmentioning

confidence: 99%

Extraction and Identification of Anthocyanins in Corn Cob and Corn Husk from Cacahuacintle Maize

Fernández-Aulis

Hérnández-Vázquez

Aguilar-Osorio

et al. 2019

Journal of Food Science

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Pigmented maize has been extensively studied due to its high anthocyanin content. This study has been focused mainly on kernel, although the whole plant of purple corn is a potential source of anthocyanins. First, general parameters of extraction (solvent system, solvent-to-solid ratio, number of extractions, and acid type) were established depending on the total anthocyanins content. Then, three extraction methods to access anthocyanins were compared: maceration extraction (ME), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). Since the residual material still possessed an intense color, a further treatment was performed by application of enzymatic-assisted extraction (EAE). Three enzymatic cocktails (Xylanases, Celluclast, and Depol), pH, and temperature were evaluated to establish optimal reaction conditions. Subsequent analysis and identification of the anthocyanins obtained by four different extraction techniques were performed using HPLC and HPLC-mass spectrometry, respectively. The most efficient method was UAE using 20 min of ultrasound (100 W) preceded by sample treatment in the following conditions: ethanol/water/lactic acid mixture (80:19:1), two extractions, 1:10 solvent-to-solid ratio. As a result, anthocyanins from corn cob and corn husk were extracted at concentrations of 24.32 and 25.80 mg/gDW, respectively. No difference in the anthocyanins profile for samples extracted by three different methods was observed. However, an enhanced presence of cyanidin-3-(6''malonyl)glucoside was detected in the sample corresponding to the EAE method. Therefore, the Cahuacintle corn husk can be considered as a competitive source of anthocyanins with the available commercial sources.

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Section: Resultsmentioning

confidence: 99%

Extraction and Identification of Anthocyanins in Corn Cob and Corn Husk from Cacahuacintle Maize

Fernández-Aulis

Hérnández-Vázquez

Aguilar-Osorio

et al. 2019

Journal of Food Science

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“…Enzyme concentration, composition, particle size, water-to-solid ratio and hydrolysis time are some of the major factors that influence the enzyme-assisted extraction of various bioactive compounds (Puri et al 2012). This technique has been explored for the extraction of various components, such as carotenoids from pumpkin (Ghosh and Biswas 2015), anthocyanins from crocus sativus (Lotfi et al 2015) and anthocyanin from grape skin. (Muñoz et al 2004).…”

Section: Enzyme-assisted Extractionmentioning

confidence: 99%

Valorization of fruits and vegetables waste through green extraction of bioactive compounds and their nanoemulsions-based delivery system

Saini

Panesar

Bera

2019

Bioresour. Bioprocess.

144

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Fruits and vegetables, a significant segment of food sector, generate large volume of wastes annually. They constitute an excellent source of several valuable components (carotenoids, polyphenols, etc.), also known as bioactive compounds. These bioactive compounds have a positive impact on health and are known to modulate the metabolic processes as well as influence the cellular activities in the human health due to their antioxidant, anti-cancer, antiinflammation, anti-allergenic and anti-atherogenic properties; depending upon the pathway and their bioavailability in the body. Despite this, some of these compounds are hydrophobic in nature and therefore are less bioavailable in the body. However, with the technological advancements like nanoemulsions, their solubility, stability and functional properties can be enhanced. This review provides the comprehensive information about the green extraction techniques and innovative delivery system such as nanoemulsions for bioactive compounds generated from fruits and vegetables waste. which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. ReferencesAbdelkarim G (2014) What is a bioactive compounds? A combined definition for a preliminary consensus. Int J Nutr Food Sci 3:174-179 Agócs A, Nagy V, Szabó Z, Márk L, Ohmacht R, Deli J (2007) Comparative study on the carotenoid composition of the peel and the pulp of different citrus species. Innov Food Sci Emerg Technol 8(3):390-394 Ajila CM, Aalami M, Leelavathi K, Rao UP (2010) Mango peel powder: a potential source of antioxidant and dietary fiber in macaroni preparations. Innov Food Sci Emerg Technol 11:219-224 Alupului A, Čalinescu I, Lavric V (2012) Microwave extraction of active principles from medicinal plants. UPB Sci Bull Ser B Chem Mater Sci 74:129-142 Ameer K, Shahbaz HM, Kwon JH (2017) Green extraction methods for polyphenols from plant matrices and their byproducts: a review. Compr Rev Food Sci Food Saf 16:295-315 An Y, Yan X, Li B, Li Y (2014) Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation. Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products. J Food Sci Technol 52:5898-5905 Boussetta N, Vorobiev E, Le LH, Cordin-Falcimaigne A, Lanoisselle JL (2012) Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds. LWT-Food Sci Technol 46:127-134 Bryant G, Wolfe J (1987) Electromechanical stress produced in the plasma membranes of suspended cells by applied electrical fields. J Membr Biol 96:129-139 Chandrasekar V, Martín-González MFS, Hirst P, Ballard TS (2015) Optimizing microwave-assisted extraction of phenolic antioxidants from red delicious and jonathan apple pomace. J Food Process Eng 38:571-582 Chanfrau CJER, Armas TML (2014) Ultrasound assisted extract...

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“…The enzyme concentration was chosen according to published reports on the influence of Cellubrix (mixture of cellulase and cellobiase) pre-treatment on anthocyanins recovery from other flowers. 13 After incubation for different times, the enzymes were inactivated at 100 °C for 5 min and extraction was further performed by the optimal UAE. Control samples (without enzymatic pre-treatment) were maintained in buffer solution under similar conditions (time, t) and further processed by ultrasonication.…”

Section: Extraction Proceduresmentioning

confidence: 99%

Influence of enzyme-aided extraction and ultrasonication on the phenolics content and antioxidant activity of Paeonia officinalis L. petals

2020

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Peony is a less utilized herbaceous plant of ornamental and medicinal relevance. The petals are rich in bioactive phenolics and hence, the development of efficient extraction is required for maximum recovery and bioactivity. In this study, the optimal conditions for the ultrasound-assisted extraction of peony phenolics were first investigated by comparing to conventional extraction and testing the data fit by mathematical models (linear, two factor interactions, quadratic) followed by investigation of cellulase pre-treatment combined with ultrasonication. High amounts of flavonoids, phenolics and tannins were extracted in 30 min under ultrasound conditions of 150 W, 40 kHz, 50 % amplitude, in 70 % ethanol with 50/1 solvent/solid ratio. A further cellulase pre-treatment at 40 °C for different incubation times combined with ultrasonication facilitated the extraction of anthocyanins (720.48 mg/100 g DW), phenolics (3985.50 mg/100 g DW), flavonoids (2369.28 mg/100 g DW) and tannins (8917.81 mg/100 g DW). Good antioxidant activities by FRAP (350.03 mg ascorbic acid/100 g DW) and DPPH (inhibition values >80 %) were registered showing great potential for developing high-value bioingredients. The FTIR analysis revealed the presence of characteristic functional groups. The hereby-combined extraction methods could be extended to other peony species.

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Effects of enzymatic extraction on anthocyanins yield of saffron tepals (Crocos sativus) along with its color properties and structural stability

Cited by 62 publications

References 34 publications

Extraction and Identification of Anthocyanins in Corn Cob and Corn Husk from Cacahuacintle Maize

Extraction and Identification of Anthocyanins in Corn Cob and Corn Husk from Cacahuacintle Maize

Valorization of fruits and vegetables waste through green extraction of bioactive compounds and their nanoemulsions-based delivery system

Influence of enzyme-aided extraction and ultrasonication on the phenolics content and antioxidant activity of Paeonia officinalis L. petals

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