Extraction of anthocyanins from Mortiño (Vaccinium floribundum) and determination of their antioxidant capacity

Mortiño (Vaccinium floribundum) is a wild Andean berry, with a high content of bioactive compounds, especially anthocyanins, with protective effects against various diseases due to their antioxidant capacity. The aim of this study was to determine the best anthocyanin extraction conditions without affecting the mortiño antioxidant capacity. A completely randomized design with factorial arrangement 23 was applied in the extraction (solvent: ethanol and methanol; concentration: 20 and 60%; temperature: 30 and 60 °C). The anthocyanin content showed that the best extraction conditions were 20 and 60% hydroethanolic solution at 60 °C (P<0.05). For the antioxidant capacity, the treatments were analyzed in a factorial arrangement 22: ethanol and methanol 20%; 30 and 60 °C. The highest antioxidant capacity was found at 20% ethanol and 60 °C (19,653.3±256.62 µmol TE 100 g-1 FW (fresh weight)) by the FRAP method (Ferric Reducing Antioxidant Power) (P<0.05), and with the ABTS methodology, methanol and ethanol (20%), at 60 °C (8458.3±127.45 and 8,258.0±325.05 µmol TE 100 g-1 FW, respectively) (P<0.05). Extraction at 60 °C did not affect the antioxidant properties of anthocyanins. A high correlation was found between both methodologies by Pearson’s Correlation (PC=0.898). In addition, the antioxidant capacity measured by the two methods was highly related to the anthocyanin content of the extracts (PC=0.973 and 0.952, respectively). Other berry species have been extensively investigated for their antioxidant compounds, but there is limited information about the optimization of anthocyanin extraction from mortiño and its high antioxidant capacity important for future industrial applications. As a result, ethanol at 20 and 60%, 60 °C for h are the best conditions to extract and quantify the anthocyanins of the mortiño fruit.

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Physicochemical and Bioactive Characteristics of Wild Grown Bilberry (Vaccinium myrtillus L.) Genotypes from Northeastern Turkey

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha46110842 ◽

2018 ◽

Vol 46 (1) ◽

pp. 128-133 ◽

Cited By ~ 4

Author(s):

Ferit CELIK ◽

Mehmet Ramazan BOZHUYUK ◽

Sezai ERCISLI ◽

Muttalip GUNDOGDU

Keyword(s):

Vitamin C ◽

Antioxidant Capacity ◽

Gallic Acid ◽

Antioxidant Properties ◽

Fruit Weight ◽

Total Phenolic ◽

Soluble Solid Content ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Antioxidant Power

In present study, fruit weight, fruit firmness, external fruit color, soluble solid content, pH, titratable acidity, vitamin C, total phenolics, total anthocyanins, and antioxidant capacity of eight wild bilberry grown in Coruh valley in northeastern Turkey were determined. The blueberry cv. ‘Bluecrop’ is also included study to make comparison with bilberry genotypes. Antioxidant activity of bilberry and blueberry fruits were comparatively assessed by FRAP (Ferric reducing antioxidant power) assay. Significantly higher content of phenolics and anthocyanins was found in bilberry fruits than in blueberry fruits. However blueberry cv. ‘Bluecrop’ exhibited higher fruit weight and vitamin C content than bilberry fruits. Total phenolic and total anthocyanin content was 327 mg gallic acid equivalent and 142 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruit in cv. ‘Bluecrop’ while it was between 492-563 mg gallic acid equaivalent and 307-342 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruits of bilberry accessions. Moreover, wild accessions approximately had 2-3 folds higher antioxidant capacity than cv. ‘Bluecrop’. Results suggest the possibility of improving the bioactive and antioxidant properties of bilberry cultivars based food products by using wild ones in cross breeding. It was also concluded that genotypes significantly affect their bioactive content and consequently the possibility of using wild bilberry fruits as a potential source of natural antioxidants in food industry.

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Examining the Performance of Two Extraction Solvent Systems on Phenolic Constituents from U.S. Southeastern Blackberries

Molecules ◽

10.3390/molecules26134001 ◽

2021 ◽

Vol 26 (13) ◽

pp. 4001

Author(s):

Xiaoxi Liao ◽

Phillip Greenspan ◽

Ronald B. Pegg

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Total Phenolics ◽

Antioxidant Properties ◽

Solvent System ◽

Antioxidant Power ◽

Extraction Solvent ◽

Phenolic Constituents ◽

Ferric Reducing Antioxidant Power ◽

Solvent Systems

Two common extraction solvent systems, namely acidified aqueous methanol and acidified aqueous acetone, were used to extract blackberry phenolics, and the antioxidant properties of the recovered extracts were compared. The crude extracts were fractionated into low- and high-molecular-weight phenolics by Sephadex LH-20 column chromatography. The hydrophilic-oxygen radical absorbance capacity (H-ORACFL), ferric reducing antioxidant power (FRAP), and the cellular antioxidant activity (CAA) assays were employed as indices to assess antioxidant capacity of the extracts and their respective fractions. The methanolic solvent system displayed a greater efficiency at extracting anthocyanin and flavonol constituents from the blackberries, while the acetonic solvent system was better at extracting flavan-3-ols and tannins. Anthocyanins were the dominant phenolic class found in the blackberries with 138.7 ± 9.8 mg C3G eq./100 g f.w. when using methanol as the extractant and 114.6 ± 3.4 mg C3G eq./100 g f.w. when using acetone. In terms of overall antioxidant capacity of blackberry phenolics, the acetonic solvent system was superior. Though present only as a small percentage of the total phenolics in each crude extract, the flavan-3-ols (42.37 ± 2.44 and 51.44 ± 3.15 mg/100 g f.w. in MLF and ALF, respectively) and ellagitannins (5.15 ± 0.78 and 9.31 ± 0.63 mg/100 g f.w. in MHF and AHF, respectively) appear to account for the differences in the observed antioxidant activity between the two solvent systems.

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Study of the Antioxidant Property Variation of Cornelian Cherry Fruits during Storage Using HPTLC and Spectrophotometric Assays

Journal of Analytical Methods in Chemistry ◽

10.1155/2016/2345375 ◽

2016 ◽

Vol 2016 ◽

pp. 1-5 ◽

Cited By ~ 2

Author(s):

Anamaria Hosu ◽

Claudia Cimpoiu ◽

Luminita David ◽

Bianca Moldovan

Keyword(s):

Antioxidant Capacity ◽

Total Antioxidant Capacity ◽

Antioxidant Properties ◽

Antioxidant Compounds ◽

Frap Assay ◽

Antioxidant Power ◽

Property Variation ◽

Cornelian Cherry ◽

Cornus Mas ◽

Total Antioxidant

Cornus species fruits are well known as a rich source of antioxidant compounds responsible for their diverse health benefits. The present study aims to investigate the variation of the total antioxidant capacity of Cornelian cherry (Cornus masL.) fruits during storage, using high-performance thin-layer chromatography (HPTLC) and two spectrophotometric assays based on different mechanisms: the 2,2-azinobis(3-ethylbenzothiazolyne-6-sulphonic acid) radical cation (ABTS+∙) assay and the ferric reducing antioxidant power (FRAP) assay. The fruit extract was stored at room temperature (22°C) for 19 days. No major differences in the total antioxidant capacity were observed during this period, indicating that storage does not have any deleterious effect on the antioxidant properties of the investigated fruits extract. The antioxidant capacity varied between 12.91 and 12.83 µmol Trolox/g fruit as determined by the HPTLC method and from 36.13 to 33.93 µmol Trolox/g fruit as determined by the ABTS assay.

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Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

Open Chemistry ◽

10.1515/chem-2015-0143 ◽

2015 ◽

Vol 13 (1) ◽

Cited By ~ 10

Author(s):

Anna Kostecka-Gugała ◽

Iwona Ledwożyw-Smoleń ◽

Joanna Augustynowicz ◽

Gabriela Wyżgolik ◽

Michał Kruczek ◽

...

Keyword(s):

Antioxidant Capacity ◽

Central Europe ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Rubus Idaeus ◽

Total Phenolic ◽

Anthocyanin Content ◽

Red Raspberry ◽

Antioxidant Power ◽

Berry Fruits

AbstractFruits of several, mainly Polish cultivars of floricane- and primocane-fruiting red raspberry (Rubus idaeus), black raspberry (Rubus occidentalis) and blackberry (Rubus fruticosus), grown in central Europe during two successive vegetation periods, were investigated. The content of phenolic compounds, including anthocyanins, as well as antioxidant properties of fruit extracts were analysed. A number of methods were employed: ferric ion reducing antioxidant power (FRAP), cupric ion reducing antioxidant capacity (CUPRAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity involving both colorimetric and EPR spectrometric measurements. From among all the tested fruits black raspberries had the largest antioxidant capacity as verified by all methods used in this study. These berries were also the most abundant in phenolic and anthocyanin compounds. Blackberries were characterised by larger antioxidant capacity than red raspberry fruits which were accompanied by higher content of total phenolics and anthocyanins. Berries of primocane-fruiting cultivars, often used for intensive agricultural production, generally did not differ in the total phenolic and anthocyanin content as well as in the antioxidant capacity as compared to the traditional, floricane-fruiting ones. The research contributes to deep characterisation of central European berry fruits which due to their high content and large diversity of health-beneficial compounds are classified as natural functional food.

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Determination of Caffeine Content in Tea and Maté Tea by using Different Methods

Czech Journal of Food Sciences ◽

10.17221/612-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S213-S216 ◽

Cited By ~ 18

Author(s):

D. Komes ◽

D. Horžić ◽

A. Belščak ◽

K. Kovačević Ganič ◽

A. Baljak

Keyword(s):

Antioxidant Capacity ◽

High Performance ◽

Antioxidant Properties ◽

Growth Conditions ◽

Hplc Method ◽

Frap Assay ◽

Chromatography Method ◽

Antioxidant Power ◽

Pharmaceutical Industries ◽

Mate Tea

Caffeine-containing products have been consumed for hundreds of years for their pleasant flavor and stimulating effects. In recent years, caffeine received increasing attention in food and pharmaceutical industries, due to its pharmacological properties which comprise stimulation of the central nervous system, peripheral vasoconstriction, relaxation of the smooth muscle and myocardial stimulation. The aim of this study was to determine the content of caffeine in five types of tea (white, yellow, green, oolong, black) and two types of maté tea (green maté and roasted maté tea). The content of caffeine was determined by using four different methods: extraction with chloroform, micromethod, method with lead-acetate and high performance liquid chromatography method (HPLC-PDA). The antioxidant capacity of teas as well as of the extracted (“raw”) caffeine was determined by using two methods: reactions with 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical (ABTS assay) and Ferric reducing antioxidant power (FRAP assay). The content of caffeine has been associated with plant origin and growth conditions, as well as processing conditions. By applying all four methods, the highest content of caffeine was determined in white tea, whereas maté and roasted maté tea were characterised with the lowest content of caffeine. Spectrophotometric micro-method has proven to be the best alternative to the HPLC method. The highest antioxidant capacity was determined in yellow tea, while the lowest was determined in roasted maté tea. In comparison to the antioxidant capacity of teas, the antioxidant capacity of extracted (“raw”) caffeine is almost negligible, and does not contribute to the overall antioxidant properties of tea.

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Active Compound Identification in Extracts of N. lappaceum Peel and Evaluation of Antioxidant Capacity

Journal of Chemistry ◽

10.1155/2020/4301891 ◽

2020 ◽

Vol 2020 ◽

pp. 1-14

Author(s):

Mariel Monrroy ◽

Onix Araúz ◽

José Renán García

Keyword(s):

Antioxidant Capacity ◽

Antioxidant Properties ◽

Gas Chromatography Mass Spectrometry ◽

Total Phenolic ◽

Phytochemical Analysis ◽

Anthocyanin Content ◽

Compound Identification ◽

Total Anthocyanin ◽

Food Industries ◽

By Products

Nephelium lappaceum and its by-products have great potential in the agricultural, pharmaceutical, and food industries. Some studies have shown that N. lappaceum by-products exhibit antimicrobial, antioxidant, antidiabetic, and anticancer properties. However, studies focused on identifying these compounds are rare. The availability of polyphenolic compounds can vary according to environmental conditions, soil, plant variety, and agronomic management. Therefore, in this study, the active compounds in extracts of the N. lappaceum peel were identified, and their antioxidant properties were evaluated using various extraction solvents and both ultrasonic and boiling extraction techniques. The chemical characterization of the N. lappaceum peel exhibited carbohydrate and reducing sugar contents of 12 and 2%, respectively. Phytochemical analysis indicated the presence of flavonoids, tannins, terpenes, and steroids. The total phenolic and flavonoid contents and total antioxidant capacity were the highest in the hydroethanolic extract obtained by ultrasound, with values of 340 mg gallic acid equivalents g−1, 76 mg quercetin equivalents g−1, and 2.9 mmol of Trolox equivalents g−1, respectively. Contrarily, the total anthocyanin content was higher in the acid extract obtained by ultrasound, with a value of 0.7 mg cyanidin-3-O-glucoside equivalents g−1. A total of 18 compounds—including hydroxybenzene, phenolic acid, flavonoids, fatty acids (saturated, unsaturated, and ester), vitamin, arenecarbaldehyde, and phthalate—were identified for the first time in the N. lappaceum peel using gas chromatography-mass spectrometry. The identified compounds have been previously isolated from other plants and reportedly exhibit anticancer, anti-inflammatory, antimicrobial, and antioxidant activities. Thus, the N. lappaceum peel was shown to be a potential source of bioactive compounds of immense importance in the pharmacological and food industries.

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Black goji berry (Lycium ruthenicum) tea has higher phytochemical contents and in vitro antioxidant properties than red goji berry (Lycium barbarum) tea

Food Quality and Safety ◽

10.1093/fqsafe/fyaa022 ◽

2020 ◽

Vol 4 (4) ◽

pp. 193-201

Author(s):

Bei Liu ◽

Qingqing Xu ◽

Yujing Sun

Keyword(s):

Antioxidant Capacity ◽

Bioactive Compounds ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Antioxidant Property ◽

Lycium Barbarum ◽

Antioxidant Power ◽

Goji Berry ◽

Good Habit

Abstract Goji berry tea, a traditional herbal tea, is the main ate mode of goji berry in Asia, yet few studies in comparison with red goji berry tea and black goji berry tea are carried out. This study investigated the effects of water temperature and soak time on the colour, phytochemicals, and the antioxidant capacity [2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), and the ferric-reducing antioxidant power (FRAP)] of two goji berry tea. A comparison of the bioactive compounds and antioxidant activities between black and red goji berry tea was conducted. Results showed that both red and black goji berry tea were rich in phytochemicals, giving high antioxidant ability. The levels of bioactive compounds and the antioxidant activity of the two goji berry tea increased as the increases in soak temperature and time. Black goji berry tea had higher phytochemicals and antioxidant property than those of red goji berry tea. Infused at 100° water for the same time, the levels of total polysaccharides (150 mg/100 ml), total polyphenols (238 mg/ml), and antioxidant capacity (550 μmol/100 ml) of black goji berry tea were 3.5, 2, and 5 times higher, respectively, in comparison with red goji berry tea. The results of this study demonstrate that hot drink of goji berry in China is a good habit and black goji berry tea may be a better choice.

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Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

Beverages ◽

10.3390/beverages5010002 ◽

2018 ◽

Vol 5 (1) ◽

pp. 2 ◽

Cited By ~ 7

Author(s):

Vassilios Raikos ◽

He Ni ◽

Helen Hayes ◽

Viren Ranawana

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Cold Storage ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Total Phenol ◽

Total Phenol Content ◽

Anthocyanin Content ◽

Total Period ◽

Scavenging Effect

Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.

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Antioxidant Capacity and the Correlation with Major Phenolic Compounds, Anthocyanin, and Tocopherol Content in Various Extracts from the Wild EdibleBoletus edulisMushroom

BioMed Research International ◽

10.1155/2013/313905 ◽

2013 ◽

Vol 2013 ◽

pp. 1-11 ◽

Cited By ~ 30

Author(s):

Emanuel Vamanu ◽

Sultana Nita

Keyword(s):

Antioxidant Capacity ◽

Antioxidant Properties ◽

Reducing Power ◽

Ethanolic Extract ◽

Edible Mushroom ◽

Tocopherol Content ◽

Hot Water ◽

Antioxidant Compounds ◽

Methanolic Extracts ◽

Freeze Dried

Boletus edulisis a wild edible mushroom habitually consumed by rural populations. Ethanolic and methanolic extracts was obtained in cold and hot water from dried fruit bodies. The antioxidant activity of freeze-dried extracts fromB. eduliswere investigated using free radicals scavenging activity, reducing power, metal chelating effect, inhibition of lipid peroxidation, and the identification of antioxidant compounds. The levels of different compounds with antioxidant properties were higher in alcoholic extracts compared with aqueous extracts. Rosmarinic acid was the major phenolic compound, it being identified in a concentration between7±0.23and56±0.15 mg/100 g extract. A positive correlation between the content of total phenols, flavonoids, anthocyanins, and tocopherols, and the antioxidant capacity of the extracts was determined. The results showed that the ethanolic extract of Romanian wild mushroomB. edulisrepresents a natural source of functional compounds.

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Comparative analysis of the antioxidant capacity and secondary metabolites accumulation in the fruits of rowan (Sorbus aucuparia L.) and some closely related species

Ecology and Noospherology ◽

10.15421/032101 ◽

2021 ◽

Vol 32 (1) ◽

pp. 3-8

Author(s):

Y. L. Lykholat ◽

O. O. Didur ◽

N. O. Khromykh ◽

V. R. Davydov ◽

Y. S. Borodai ◽

...

Keyword(s):

Secondary Metabolites ◽

Antioxidant Capacity ◽

Antioxidant Properties ◽

Botanical Garden ◽

Total Phenolic ◽

Strong Positive Correlation ◽

Sorbus Aucuparia ◽

Fruit Peel ◽

Antioxidant Power ◽

Interspecific Differences

The paper presents the results of studying fruits antioxidant properties of several species, previously combined into the genus Sorbus L. (Rosaceae family). Ripe fruits were collected in September 2020 from the plants of Cormus domestica (L.) Spach, Sorbus aucuparia L., Karpatiosorbus latifolia (Lam.) Sennikov & Kurtto and Torminalis glaberrima (Gand.) Sennikov & Kurtto from the collection of the Botanical Garden of the Oles Honchar Dnipro National University. Total phenolic content (TPC), total flavonoids content (TFC), ferric reducing antioxidant power (FRAP) and total antioxidant capacity (TAC) were determined both in the fruits peel and pulp. In the fruits of all species, higher values of the determined indicators were found in the fruit peel than in the pulp. Moderate and strong positive correlation was found between FRAP and TPC as well between FRAP and TFC both in peel and pulp of all studied species. At the same time, notable interspecific differences of the phytochemical traits were established, indirectly confirming the ambiguity of the taxonomy of the genus Sorbus L. According to the fruits antioxidant properties and secondary metabolites accumulation, species K. latifolia (broad-leaved whitebeam) and T. glaberrima (wild service-tree) are the most promising for cultivation in arid conditions of the central steppe of Ukraine.

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