Extraction and characterization of some natural plant pigments

Boo, Hee-Ock; Hwang, Sun‐Tak; Bae, Chun‐Sik; Park, Suhyun; Heo, Buk-Gu; Gorinstein, Shela

doi:10.1016/j.indcrop.2012.02.042

Cited by 157 publications

(86 citation statements)

References 24 publications

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“…Phenolic compounds play an important role regarding antioxidant effects and defensive action in plants or the human body (Boo et al, 2012). But during GI digestion, polyphenols might either interact with other food constituents (e.g., chelation of ions), be further degraded (such as anthocyanins in the small intestine), or metabolized, such as by hydrolysis via deglycosylation or cleavage by esterases.…”

Section: Bioaccessibility Of Total Phenolicsmentioning

confidence: 99%

Investigating the Physicochemical Properties and in Vitro Bioaccessibility of Phenolics and Antioxidant Capacity of Rooibos Herbal Tea Beverage

Suna¹

2017

GIDA

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In this research, production of novel beverages was planned and evaluation of physicochemical properties, total phenolics, antioxidant capacity, and bioaccessibility of products were aimed. Accordingly, 1% rooibos extract, citric and ascorbic acids, natural lemon flavor were added all types of beverages. Sucrose, agave, aspartame and acesulfame-K were respectively added to the beverages coded as RS, RA and RSW. Mixtures were plate filtered, filled into 200 mL glass bottles and pasteurized at 98 °C for 15 min. Total phenolic content and antioxidant capacity with FRAP, CUPRAC and DPPH assays were determined in beverages and rooibos extract. An in vitro model simulating gastrointestinal (GI) digestion system was also adapted to assess the bioaccessibility of phenolics and antioxidant capacity. Total phenolics were determined more bioaccessible in RS (405.02±4.57 mg GAE/100 mL) while the highest bioaccessibilities of antioxidant capacity was obtained from RA with CUPRAC (7.19%) and FRAP (1.82%) resulting with the highest functionality.

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Section: Bioaccessibility Of Total Phenolicsmentioning

confidence: 99%

Investigating the Physicochemical Properties and in Vitro Bioaccessibility of Phenolics and Antioxidant Capacity of Rooibos Herbal Tea Beverage

Suna¹

2017

GIDA

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“…Despite the use of various traditional and modern antimicrobial treatment techniques as well as chemical preservatives, it was estimated that up to one-third of the population in industrialized countries suffer a foodborne illness each year (Scott, 2003), while an increasing number of consumers require fresh tasting, ready-to-eat, minimally processed foods, prepared without chemical preservatives or other synthetic additives (Gould, 1996). This tendency has become a strong incentive for researchers and food processors to search for alternative, naturally derived, food additives with a broad spectrum of antimicrobial activity (Boo et al, 2012;Mandalari, Bennett, & Bisignano, 2007;Rı´os & Recio, 2005).…”

Section: Introductionmentioning

confidence: 99%

Phytochemical composition, antioxidant and antimicrobial properties of raspberry fruit, pulp, and marc extracts

Bobinaitė

Viškelis

Šarkinas

et al. 2013

CyTA - Journal of Food

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In this study, the phytochemical composition (total phenolics, total anthocyanins and ellagitannins) and antimicrobial properties of raspberry fruit, pulp, and marc extracts obtained with 80% methanol and 80% acetone from different plant cultivars were assessed. The extracts were also subjected to screening for their possible antioxidant activity by using 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) assay. The content of total phenolics in berry pulp extracts varied from 20.4 to 35.5, in whole berry extracts from 43.6 to 83.1 and in berry marc extracts from 93.9 to 163.8 mg/g (dry weight of extract). The content of ellagitannins was higher by 63-80% in raspberry marc extracts than in pulp extracts. Raspberry fruit, pulp and marc extracts isolated with aqueous acetone possessed stronger antimicrobial activity than the corresponding extracts isolated with aqueous methanol. The highest inhibitory effect against the investigated Gram-positive bacteria and yeast strains was shown by the extracts isolated from raspberry marc and containing the highest concentrations of total phenolics and ellagitannins.Keywords: raspberry extracts; antimicrobial properties; phenolics; ellagitannins En el presente estudio, se analizaron tanto la composicio´n fitoquı´mica -feno´licos totales, antocianinas totales y elagitaninos-, como las propiedades antimicrobianas del fruto, de la pulpa y de los extractos de bagazo de frambuesa, obtenidos a partir de distintas especies cultivadas que fueron aisladas en metanol al 80% y en acetona al 80%. Adema´s, se aplico´un proceso de cribado a los extractos por su posible actividad antioxidante, usa´ndose para ello la prueba DPPH. Se constato´que el contenido de feno´licos totales presento´variaciones: en los extractos de pulpa de frambuesa de 20,4 a 35,5 mg/g; en los extractos de frambuesas enteras de 43,6 a 83,1 mg/g; y, en los de extractos de bagazo de frambuesas, de 93,9 a 163,8 mg/g (peso en seco del extracto). Asimismo, se observo´que el contenido de elagitaninos fue entre 63% y 80% ma´s elevado en los extractos de bagazo de frambuesa que en los extractos de pulpa. El fruto, la pulpa y los extractos de bagazo de frambuesa que habı´an sido aislados con acetona acuosa presentaron una actividad antimicrobiana ma´s pronunciada que aquellos que lo fueron con metanol acuoso. El efecto inhibitorio ma´s fuerte contra bacteria gram positiva y contra cepas de levadura correspondio´a los extractos de bagazo de frambuesa aislados que contenı´an concentraciones ma´s elevadas de feno´licos y elagitaninos.

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“…The concentration of the phenolic compounds is controlled by different factors like environment, development stage, type of solvent used and the degree of polymerization of phenolic (Fratianni et al, 2007;Fernandez-Agullo et al, 2013). Phenolic compounds can stabilize and delocalize the unpaired electron, chelate metal ions, protect against microbial infections and act as a good source of antioxidant (Kahkonen et al, 1999;Boo et al, 2012). In vitro antioxidant activity of methanolic extracts of root B. lanceoria has highest reducing activity, suggesting that B. lanceoria extracts act as an electron donor which can react with free radicals to stop the radical chain reaction (Huda-Faujan et al, 2009).…”

Section: Discussionmentioning

confidence: 99%