Optimization of betacyanins from agricultural by‐products using pressurized hot water extraction for antioxidant and in vitro oleic acid‐induced steatohepatitis inhibitory activity

Abstract

Pressurized hot water extraction (PHWE) is proposed to recover betacyanins from agricultural by-products (pitaya fruits peels (PFP), red beet stalks (RBS), and cactus pear peels (CPP)). The extraction yield of betacyanins was optimized by response surface methodology. The optimal PHWE conditions were attained and the actual yields of betacyanins under optimal conditions were well matched with the predicted yields.In addition, betacyanin pigment compositions as well as superoxide anion scavenging activity of individual betacyanins extract (BE) produced in optimal PHWE conditions were characterized by HPLC-ESI/MS n and cyclic voltammetry. Furthermore, the inhibitory activity of three BEs on oleic acid-induced steatohepatitis in cellular model was comparatively investigated. The results showed that unlike PFP, RBS, and CPP presented excellent efficacy in decreasing intracellular triglyceride and reactive oxygen species, inhibiting the release of alanine aminotransferase and aspartate aminotransferase as well as regulating fatty acid synthase and carnitine palmitoyltransferase 1 mRNAs expression. Practical applicationsIn this study, PHWE, is firstly proposed for the enhancement of the extraction of betacyanins from three agricultural by-products. Betacyanin-rich extracts by PHWE method exhibit excellent activities in inhibition of ROS and regulation of lipid metabolism in hepatic cells. It suggests that PHWE has a strong potentiality in keeping bioactivity of BEs, which is significant for the production of betacyanins functional foods. K E Y W O R D S betacyanins, betanidin-5-O-β-glucoside, fatty liver, pressurized hot water extraction, steatohepatitis S U PP O RTI N G I N FO R M ATI O N Additional supporting information may be found online in the Supporting Information section at the end of the article. How to cite this article: Shen L, Xiong X, Zhang D, et al. Optimization of betacyanins from agricultural by-products using pressurized hot water extraction for antioxidant and in vitro oleic acid-induced steatohepatitis inhibitory activity. J Food Biochem. 2019;43:e13044. https ://doi.

Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

“…Another interesting option to recover betalains from food byproducts is the use of pressurized water extraction. This technology has been recently applied for the extraction of betalains from pitaya fruits peels, red beet stalks, and cactus pear peels . These authors demonstrated that temperature plays a key role in the extraction of betacyanins through pressurized hot water extraction, although the effect of such a variable depends on the matrix.…”

“…Extracts obtained by pressurized hot water extraction method have also proven to have good bioactivities . For instance, red beet stalks and cactus pear peels extracts obtained by pressurized hot water extraction exhibited good superoxide anion scavenging potential.…”

“…Furthermore, these extracts could inhibit the steatosis in a cellular model as well as the intracellular reactive oxygen species. Also, genes involved in lipogenesis and lipid oxidation can be regulated by such betalain-rich extracts …”

“…53 Extracts obtained by pressurized hot water extraction method have also proven to have good bioactivities. 54 For instance, red beet stalks and cactus pear peels extracts obtained by pressurized hot water extraction exhibited good superoxide anion scavenging potential. Furthermore, these extracts could inhibit the steatosis in a cellular model as well as the intracellular reactive oxygen species.…”

“…This technology has been recently applied for the extraction of betalains from pitaya fruits peels, red beet stalks, and cactus pear peels. 54 These authors demonstrated that temperature plays a key role in the extraction of betacyanins through pressurized hot water extraction, although the effect of such a variable depends on the matrix. While optimal betalain recoveries were achieved at low temperature in the case of pitaya fruit peels, maximal yields were reached at relatively high temperatures for red beet stalks.…”