Evaluation the Organic Acids Ability for Extraction of Anthocyanins and Phenolic Compounds from different sources and Their Degradation Kinetics during Cold Storage

Hosseini, S. J. F.; Gharachorloo, M; Tarzi, B Ghiassi; Ghavami, Mehrdad

doi:10.1515/pjfns-2015-0057

Cited by 41 publications

(34 citation statements)

References 35 publications

(25 reference statements)

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“…Other anthocyanins found in the eggplant are delphininidin-3-rutinoside, delphininidin-3glucoside, cyanidin-3-rutinoside, and petunidin-3-rutinoside [11][12][13]. The predominant phenolic compound found in all eggplant varieties is chlorogenic acid [14].…”

Section: Introductionmentioning

confidence: 99%

Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel

et al. 2020

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In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds powder (MBC) obtained through freeze-drying retained about 94.31% of the anthocyanins present in the extract, was rich in phenolic compounds, and displayed a high antioxidant activity. The purple colored powder was added to the pastry cream in different concentrations (5% and 10%), allowing significant increase of total phenolic content and antioxidant activity, which were rather stable over 72 h of storage under refrigeration conditions. Sensory evaluation indicated that addition of MBC resulted in improved color and overall acceptability of the pastry cream formulation. All pastry cream samples exhibited rheological behavior specific to the weak gel-like structures, with increasing values of storage modulus with MBC addition. The instrumental texture analysis showed that MBC addition to the pastry cream slightly decreased the firmness and improved the chewiness of the samples.

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Section: Introductionmentioning

confidence: 99%

Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel

et al. 2020

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“…A study done by Lao and Giusti [ 20 ] report that high concentration hydrochloric acid could break the glycosidic bond of monomeric anthocyanins and hydrolyze polymeric pigments into smaller molecules. For this reason, we used ethanol acidified with citric acid since organic acids decrease the decomposition of anthocyanins during the concentration of extracts [ 24 , 25 ]. Furthermore, it has been reported that acidic conditions allow a higher extraction of proanthocyanidins by preventing autoxidation and decreasing their polar interactions with the cell wall [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

Antioxidant and antiproliferative activity of blue corn and tortilla from native maize

Herrera-Sotero

Cruz-Hernández

Trujillo-Carretero

et al. 2017

Chemistry Central Journal

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BackgroundBlue corn is a cereal rich in phenolic compounds used to make blue tortillas. Tortillas are an important part of the Mexican diet. Blue corn and tortilla represent an important source of the natural antioxidants anthocyanins. However, studies on their biological activity on cancer cell lines are limited. The goal of this study was to evaluate the antioxidant and antiproliferative activity of blue corn and tortilla on different cancer cell lines.MethodsTotal polyphenol content, monomeric anthocyanins, and antioxidant activity by the DPPH and TBARS methods of blue corn and tortilla were determined. The anthocyanin profile of tortilla was obtained by means of HPLC–ESI-MS. The antiproliferative activity of blue corn and tortilla extract on HepG2, H-460, Hela, MCF-7 and PC-3 was evaluated by the MTT assay.ResultsBlue corn had higher content of total polyphenols and monomeric anthocyanins as well as lower percentage of polymeric color than tortilla; however, both showed similar antioxidant activity by DPPH. In addition, although a higher degradation of anthocyanins was observed on tortilla extract, both extracts inhibited lipid peroxidation (IC50) at a similar concentration. The anthocyanin profile showed 28 compounds which are primarily derived from cyanidin, including acylated anthocyanins and proanthocyanidins. Blue corn and tortilla extracts showed antiproliferative effects against HepG2, H-460, MCF-7 and PC-3 cells at 1000 μg/mL, however Hela cells were more sensitive at this concentration.ConclusionThis is the first report to demonstrate anticancer properties in vitro of tortilla derived from blue corn, suggesting that this product has beneficial health effects. In addition, blue corn could be a potential source of nutraceuticals with anticancer activity.

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“…For example, Solvent C was more efficient when extracting anthocyanins and phenolics from all the potato varieties, albeit MM for anthocyanins and, BB and AB for phenolics, respectively. According to Hosseini [26], water, due to its dipole momentum of 1.95, is more efficient when extracting polyphe- from Imen et al [30] suggested that ethanolic solutions yielded the highest TPC in horseradish. Due to increased consumption, it can be supposed that most of the daily polyphenol consumption comes from potatoes than from fruits and vegetables [31].…”

Section: Discussionmentioning

confidence: 99%

Effect of Different Solvents on the Extraction of Phytochemicals in Colored Potatoes

Thomas¹,

Barley²,

Willis³

et al. 2020

FNS

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Colored potatoes are an interesting alternative to the traditional, white-creamed potatoes, due to their high phytochemical content, which have been proved to have antioxidative properties. The extraction of polyphenols is highly dependent on using the appropriate solvent systems. Therefore, polyphenol extraction in colored potatoes [Vermillion Fingerling (VF); Jester Potato (JP); Magic Molly (MM); Blue Belle (BB); All Blue (AB)] using different solvents [Solvent A (24% water, 67% ethanol 9% acetic acid); Solvent B (5% acetic acid); and Solvent C (95% water, 5% acetic acid, 0.5 g sodium bisulfate)] may have significant effects on extraction efficiency and phytochemical content. Total phenolic content (TPC), Total flavonoid content (TFC), Total anthocyanin content (TAC) and antioxidant activities [Trolox Equivalent Antioxidant Capacity (TEAC) and Ferric reducing-antioxidant power (FRAP)] were determined. Solvent A extracted significantly (p < 0.05) higher TPC from BB (13.93 mg GAE/100g) compared to the other solvents. VF and JP displayed higher TFC (14.53 and 19.46 mg CE/100g, respectively) when Solvent C was utilized. VF and JP extracts with Solvent C displayed the highest FRAP value compared to Solvent B. MM displayed the highest TAC using Solvent A and C. Potato variety resulted in high variability in polyphenols content and antioxidant activity. The utilization of colored potatoes or extracts in the food industry could provide innovative products and a functional alternative to the traditional.

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Evaluation the Organic Acids Ability for Extraction of Anthocyanins and Phenolic Compounds from different sources and Their Degradation Kinetics during Cold Storage

Cited by 41 publications

References 35 publications

Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel

Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel

Antioxidant and antiproliferative activity of blue corn and tortilla from native maize

Effect of Different Solvents on the Extraction of Phytochemicals in Colored Potatoes

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