Optimization of enzyme aided extraction of anthocyanins from Prunus nepalensis L.

Swer, Tanya L.; Mukhim, C.; Bashir, Khalid; Chauhan, Komal

doi:10.1016/j.lwt.2018.01.043

Cited by 54 publications

(35 citation statements)

References 30 publications

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“…The antioxidant values at the temperature of 45 and 55 °C made no significant difference. With a further increase in temperature from 55 to 85 °C, there was a downward trend in the antioxidant capacity because the high temperature could decrease the activity of enzyme [60]. Thus, 45 °C was selected in subsequent experiments.…”

Section: Resultsmentioning

confidence: 99%

Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract

Meng

Mao

et al. 2019

Antioxidants

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The present study investigated the effects of tannase and ultrasound treatment on the bioactive compounds and antioxidant activity of green tea extract. The single-factor experiments and the response surface methodology were conducted to study the effects of parameters on antioxidant activity of green tea extract. The highest antioxidant activity was found under the optimal condition with the buffer solution pH value of 4.62, ultrasonic temperature of 44.12 °C, ultrasonic time of 12.17 min, tannase concentration of 1 mg/mL, and ultrasonic power of 360 W. Furthermore, phenolic profiles of the extracts were identified and quantified by high-performance liquid chromatography. Overall, it was found that tannase led to an increase in gallic acid and a decrease in epigallocatechin gallate, and ultrasounds could also enhance the efficiency of enzymatic reaction.

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Section: Resultsmentioning

confidence: 99%

Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract

Meng

Mao

et al. 2019

Antioxidants

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“…The observed FTIR spectrum of optimized pasta did not differ significantly from durum wheat pasta since both samples displayed the presence of same absorption bands at 3,845.11, 3,741.51, 3,623.73, 3,218.09, 2,928.06, 2,349.23, 1,693.90, 1,529.10, 1,012.90, and 685.89 cm ‐1 region (Figure ). Strong absorption bands at 3,848.92, 3,745.41, 3,623.73, and 3,218.09/cm regions were due to the stretching vibration of the O–H bond (Swer et al, ). Absorption bands in the 2,928.06 and 2,349.23/cm were attributed to the C–H stretching vibration and found to be associated with the presence of alkane group.…”

Section: Resultsmentioning

confidence: 99%

“…Here, Y is the response variable, β o , β i , β ii , and β ij are an intercept, linear, interaction, and quadratic coefficients, whereas X i and X j are the coded form of independent factors (Swer, Mukhim, Bashir, & Chauhan, ).…”

Section: Methodsmentioning

confidence: 99%

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Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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A central composite design was used to optimize flour combination consisting of sorghum flour (20%–35%), finger millet flour (10%–25%) and gluten (3%–5%) on five responses, namely cooking loss (CL), cooking time (CT), water absorption index (WAI), firmness, and overall acceptability (OA) of multigrain pasta. The optimized pasta was evaluated for physicochemical, antioxidant/anti‐nutritional, in vitro protein digestibility (IVPD), and structural attributes. Optimum level for sorghum, finger millet, and gluten were 31.96%, 13.04%, and 3.40%, respectively, resulted in CL = 9.69 ± 0.44%, CT = 6.10 ± 0.05 min, WAI = 119.54 ± 2.54%, firmness = 11.05 ± 2.40 N, and OA = 7.30 ± 0.20. The antioxidant analysis showed higher in 1,1‐diphenyl‐2‐picrylhydrazyl activity, ferric reducing power and (2,2‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid) activity of optimized pasta. IVPD of optimized pasta (76.51%) altered significantly compared to control pasta (89.69%). However, FTIR and XRD pattern revealed a similar secondary structure for both types of pasta. Practical applications The growing interest toward consumption of nutritionally enriched healthy foods has promoted the cereal industry toward formulations of millet‐based products. However, the quality characteristics of both sorghum and finger millet‐based pasta have been poorly investigated. Higher total phenolic content and antioxidant activity suggested that both sorghum and finger millet could be used to make the pasta having numerous health benefits. Findings of this work may promote the effective utilization of multigrain flour in pasta or other food products which further offer the advantages of a reduced burden on traditional crops, inspiring the agriculture produce and lessen the cost of the final product.

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“…Various technologies recommended for the isolation of anthocyanins from natural sources employ organic solvents, supercritical fluid, or enzyme-assisted extraction methods [13,14,15], yet environmental impact, scalability, and production costs often inhibit the application of these procedures in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound Treatment on Stability of Total and Individual Anthocyanin Extraction from Blueberry Pomace: Optimization and Comparison

Gong

Chen

et al. 2019

Molecules

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Blueberry pomace is abundant in anthocyanins. This work characterized the anthocyanins in blueberry pomace, discussed the stability of anthocyanins under ultrasound treatment, and compared the extraction conditions for different anthocyanin compositions. Thirteen anthocyanins were identified, and malvidin-3-galactoside (18.56%), which represented the most abundant anthocyanin, was selected as the individual analyte. The general linear model univariate analysis revealed that ultrasound-assisted extraction (UAE) resulted in higher recoveries of both total anthocyanins (TA) and individual anthocyanins (IA) when compared with conventional solvent extraction. The optimized extraction conditions for TA and IA were UAE in pure methanol (12.49 mg/g dry weight) at 25 °C for 30 min and UAE in 70% ethanol (3.57 mg/g dry weight) at 40 °C for 40 min, respectively. Moreover, IA was more vulnerable to degradation compared with TA. Therefore, a specific extraction process of IA is significant for monomer preparation, and harsh conditions should be avoided in UAE.

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Optimization of enzyme aided extraction of anthocyanins from Prunus nepalensis L.

Cited by 54 publications

References 30 publications

Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract

Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract

Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta

Ultrasound Treatment on Stability of Total and Individual Anthocyanin Extraction from Blueberry Pomace: Optimization and Comparison

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