Preparation of Non-Acylated and Acylated Anthocyanins from Black Carrot (Daucus carota L.) for Use as Food Ingredient

2018 ◽  
Author(s):  
Guillermo Espinoza-Acosta ◽  
Ana L. Ramos-Jacques ◽  
Jose Maya-Cornejo ◽  
Gustavo A. Molina ◽  
Rodrigo Esparza ◽  
...  
Keyword(s):  
Citric Acid ◽  
Fruits And Vegetables ◽  
Packed Column ◽  
Anthocyanin Content ◽  
Food Ingredient ◽  
Black Carrot ◽  
Daucus Carota L ◽  
Ethanol Acetic Acid ◽  
Dpph Scavenging ◽  
Cie Lab

Anthocyanins are used for food coloring due to their low toxicity and health benefits. They are extracted from different sources, but black carrot has higher anthocyanin content compared with common fruits and vegetables. Here, we study anthocyanin extracts from black carrot to enhance their performance as food ingredient. Extracts were obtained by ethanol/citric acid and ethanol/acetic acid. Samples were purified through to a packed column and microencapsulated using tetraethylorthosilicate (TEOS). Degradation studies were performed by UV radiation, and pH and temperature media changes. Antioxidant activity was evaluated with radical DPPH scavenging and cupric reducing antioxidant capacity (CUPRAC). Color evaluations were performed with CIE Lab at the beginning and after 25 days of storage. Samples extracted with ethanol/citric acid had higher anthocyanin content. After purification, there was evidence that 3-glucoside cyanidins were trapped into resin. Results indicate that the purest acetylated 3-glucoside derivatives are more stable than the citric acid non-purified extraction. The antiradical activity of black carrots extracts was higher than other reported values, when anthocyanin content is higher, antioxidant effect increases. In conclusion, acylation of anthocyanins provides them more stability against pH media changes, purification with resin and TEOS microencapsulation not necessary benefit stability of the black carrot extracts.

scholarly journals Stability Analysis of Anthocyanins Using Alcoholic Extracts from Black Carrot (Daucus Carota ssp. Sativus Var. Atrorubens Alef.)

Molecules ◽  
2018 ◽  
Vol 23 (11) ◽  
pp. 2744 ◽  
Author(s):  
Guillermo Espinosa-Acosta ◽  
Ana Ramos-Jacques ◽  
Gustavo Molina ◽  
Jose Maya-Cornejo ◽  
Rodrigo Esparza ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Fruits And Vegetables ◽  
Acetic Acid Solution ◽  
Anthocyanin Content ◽  
Black Carrot ◽  
Extraction Solvent ◽  
Ethanol Acetic Acid ◽  
Feasible Option ◽  
Dpph Scavenging ◽  
Cie Lab

Anthocyanins are used for food coloring due their low toxicity and health benefits. They are extracted from different sources, but black carrot has higher anthocyanin content compared with common fruits and vegetables. Here, we study alcoholic anthocyanin extracts from black carrot to enhance their stability. The objective of our research is to determine if microencapsulation with tetraethyl orthosilicate (TEOS) is a feasible option for preventing black carrot anthocyanin degradation. Extraction solvents were solutions of (1) ethanol/acetic acid and (2) ethanol/citric acid. Samples were purified through a resin column and microencapsulated using TEOS. Fourier Transformed Infrared Spectroscopy (FTIR) spectra of samples were obtained, and degradation studies were performed under different conditions of UV radiation, pH and temperature. Antioxidant activity was evaluated with radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging and electrochemical cupric reducing antioxidant capacity (CUPRAC). Color evaluation on food models were performed with CIE Lab at the beginning of experiments and after 25 days of storage. Results indicate that the more stable extracts against pH media changes are samples obtained with ethanol/acetic acid solution as extraction solvent. Extract purification through resin and TEOS microencapsulation had no significant effect on extract stability. In conclusion, although TEOS microencapsulation has proven to be effective for some dried materials from natural extracts in our previous research, we do not recommend its use for black carrot extracts considering our results in this particular case.

scholarly journals UV-B Exposure of Black Carrot (Daucus carota ssp. sativus var. atrorubens) Plants Promotes Growth, Accumulation of Anthocyanin, and Phenolic Compounds

Agronomy ◽  
2019 ◽  
Vol 9 (6) ◽  
pp. 323 ◽  
Author(s):  
Renate Müller ◽  
Henrik Lütken ◽  
Gregorio Barba-Espin ◽  
José A. Hernández ◽  
José R. Acosta-Motos ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Daucus Carota ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Black Carrot ◽  
Daucus Carota L ◽  
Common Response ◽  
Practical Implications ◽  
Hormone Analysis

Black carrot (Daucus carota L. ssp. sativus var. atroburens) is a root vegetable with anthocyanins as major phenolic compounds. The accumulation of phenolic compounds is a common response to UV-B exposure, acting as protective compounds and as antioxidants. In the present study, black carrot plants grown under a 12-h photoperiod were supplemented with UV-B radiation (21.6 kj m−2 day−1) during the last two weeks of growth. Carrot taproots and tops were harvested separately, and the effect of the UV-B irradiance was evaluated in terms of size (biomass and length), total monomeric anthocyanin content (TMC), total phenolic content (TPC), and phytohormones levels. The results showed that UV-B irradiance promoted plant growth, as shown by the elevated root (30%) and top (24%) biomass, the increased TMC and TPC in the root (over 10%), and the increased TPC of the top (9%). A hormone analysis revealed that, in response to UV-B irradiance, the levels of abscisic acid (ABA), jasmonic acid (JA), and salicylic acid (SA) decreased in tops while the level of the cytokinins cis-zeatin (cZ) and trans-zeatinriboside (tZR) increased in roots, which correlated with an amplified growth and the accumulation of anthocyanins and phenolic compounds. Beyond the practical implications that this work may have, it contributes to the understanding of UV-B responses in black carrot.

scholarly journals Bioactive Compounds and Antioxidant Capacity in Anthocyanin-Rich Carrots: A Comparison between the Black Carrot and the Apulian Landrace “Polignano” Carrot

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 564
Author(s):  
Federica Blando ◽  
Stefano Marchello ◽  
Gabriele Maiorano ◽  
Miriana Durante ◽  
Angelo Signore ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Black Carrot ◽  
Total Anthocyanin Content ◽  
Acylated Anthocyanins ◽  
High Level ◽  
Β Carotene

The carrot is one of the most cultivated vegetables in the world. Black or purple carrots contain acylated anthocyanins which are of special interest to the food industry for their stability and nutraceutical characteristics. Anthocyanin-rich fruits and vegetables have gained popularity in the last ten years, due to the health benefits they provide. In this paper, the characterizations of the bioactive compounds and antioxidant capacities of different anthocyanin-containing carrots (a black carrot—BC, and a local purple carrot, the “Polignano” carrot—PC), compared to the commercial orange carrot (OC) (lacking of anthocyanins), are reported. The anthocyanin profiles of the polyphenolic extracts of BC and PC were similar, but differences were observed at quantitative levels. The total anthocyanin content in BC was more than twice that in PC (13.84 ± 0.61 vs. 5.64 ± 0.48 mg K Eq. g−1 DW). Phenolic acids (mostly chlorogenic acid) were also present at high level in anthocyanin-rich carrots compared to OC. High polyphenol content accounted also for a high reducing capacity (evaluated by Folin–Ciocalteu reagent, FCR), and antioxidant capacity (evaluated by TEAC and ORAC assays) which were the highest for BC (FCR value: 16.6 ± 1.1 mg GAE. g−1 DW; TEAC: 76.6 ± 10.6 µmol TE. g−1 DW; ORAC: 159.9 ± 3.3 µmol TE. g−1 DW). All carrot genotypes (mostly OC) were rich in carotenoids (BC 0.14 ± 0.024; PC 0.33 ± 0.038; OC 1.29 ± 0.09 mg. g−1 DW), with predominance of α and β-carotene, in OC, and lutein in BC. PC showed the highest malic acid and sugar (glucose plus fructose) content. In conclusion, while BC is remarkable for nutraceutical features, the local genotype (“Polignano” carrot) is worth considering in genetic biodiversity conservation programme.

DEVELOPMENT OF PURPLE SWEET POTATO STARCH BASE BIODEGRADABLE FILM

2015 ◽  
Vol 77 (31) ◽  
Author(s):  
Iryatie Ishak ◽  
Ida Idayu Muhamad ◽  
Aishah Mohd Marsin ◽  
Tariq Iqbal
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Edible Film ◽  
Anthocyanin Content ◽  
Biodegradable Film ◽  
Natural Colorant ◽  
Dpph Scavenging Activity ◽  
Antioxidant Agent ◽  
Purple Sweet Potato ◽  
Dpph Scavenging

An antioxidant edible film based on purple sweet potato (PSP) starch plasticized with glycerol and incorporated with antioxidant sources (anthocyanin and Butylated Hydroxy anisole (BHA) has been developed. PSP consists of high anthocyanin content due to its bright purple color. The anthocyanin believes to become a carrier for antioxidant agent and also act as a natural colorant in food meanwhile BHA were a synthetic antioxidant additives which mainly used in food. PSP film was prepared by casting method. PSP starch blending with anthocyanin extract (89.04 ± 1.70 %) shows higher DPPH scavenging activity compared to sweet potato (SP) starch blending with BHA solution (74.83 ± 1.73 %). PSP with anthocyanin extract is more effective as antioxidant edible film due to higher antioxidant activity compare to mixture of SP with BHA.

Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product

2019 ◽  
Vol 15 (5-6) ◽  
Author(s):  
Priscilla M. Lima ◽  
Fernanda T. V. Rubio ◽  
Marluci P. Silva ◽  
Lorena S. Pinho ◽  
Márcia G. C. Kasemodel ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Fruits And Vegetables ◽  
Extraction Efficiency ◽  
Convective Drying ◽  
Second Law ◽  
Cucurbita Moschata ◽  
Food Ingredient ◽  
Total Carotenoids ◽  
By Products

AbstractBy-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low commercial value. Pumpkin peel is a source of carotenoids, minerals, antioxidants and phenolic compounds. This work studied the nutritional value of pumpkin peel flours produced by convective drying (40 °C) and milling. Pumpkin peel flours contained high contents of insoluble fibres (24.46 g/100 g), potassium (19.1 g/kg) and iron (152.5 mg/kg). Carotenoids were extracted using hexane at 40 °C, and flour particles were classified by 35-, 80- and 100-mesh sieves. The total carotenoids content ranged from 216.9 to 306.8 μg/g. Fick’s second law model computed that 215 min was required to extract 99 % of the total carotenoids. This work evidenced the effects of particle size on carotenoids extraction efficiency and demonstrated that pumpkin by-product flour could be used as a food ingredient or natural dye.

scholarly journals Phytochemical Composition and Biological Activities of Selected Wild Berries (Rubus moluccanusL.,R. fraxinifoliusPoir., andR. alpestrisBlume)

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Mohd Fadzelly Abu Bakar ◽  
Nur Amalina Ismail ◽  
Azizul Isha ◽  
Angelina Lee Mei Ling
Keyword(s):  
Salmonella Enteritidis ◽  
Biological Activities ◽  
Antibacterial Activities ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Methanol Extracts ◽  
Naturally Occurring ◽  
Dpph Scavenging ◽  
Gallic Acid Equivalent

Berries, from the genusRubus, are among the vital components in a healthy diet. In this study, 80% methanol extracts from the three wildRubusspecies (Rubus moluccanusL.,Rubus fraxinifoliusPoir., andRubus alpestrisBlume) were evaluated for their phytochemical contents (total phenolics, flavonoid, anthocyanin, and carotenoid content), antioxidant (DPPH, FRAP, and ABTS assays), antiacetylcholinesterase, and antibacterial activities. GC-MS was used for quantification of naturally occurring phytochemicals. The results showed thatR. alpestriscontained the highest total phenolic [24.25±0.1 mg gallic acid equivalent (GAE)/g] and carotenoid content [21.86±0.63 mgβ-carotene equivalents (BC)/g], as well as the highest DPPH scavenging and FRAP activities. The highest total flavonoid [18.17±0.20 mg catechin equivalents (CE)/g] and anthocyanin content [36.96±0.39 mg cyanidin-3-glucoside equivalents (c-3-gE)/g] have been shown byR. moluccanus. For antibacterial assays,R. moluccanusandR. alpestrisextracts showed mild inhibition towardsBacillus subtilis,Staphylococcus aureus,Escherichia coli, andSalmonella enteritidis. Anticholinesterase activity for all extracts was in the range of 23–26%. The GC-MS analysis revealed the presence of at least 12, 21, and 7 different organic compounds in 80% methanol extracts ofR. alpestris,R. moluccanus, andR. fraxinifolius, respectively, which might contribute to the bioactivity.

scholarly journals Chromatic analysis for predicting anthocyanin content in fruits and vegetables

2019 ◽  
Vol 39 (2) ◽  
pp. 415-422 ◽  
Author(s):  
Luciana Marques VIEIRA ◽  
Letícia Mafle Guimarães MARINHO ◽  
Juliana de Cássia Gomes ROCHA ◽  
Frederico Augusto Ribeiro BARROS ◽  
Paulo César STRINGHETA
Keyword(s):  
Fruits And Vegetables ◽  
Anthocyanin Content

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

2017 ◽  
Vol 24 (3) ◽  
pp. 223-231 ◽  
Author(s):  
Mariana Rodríguez-Arzuaga ◽  
Andrea M Piagentini
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Instrumental Color ◽  
Fresh Cut ◽  
Natural Additive

Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of “Granny Smith” fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate  + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the “Granny Smith” fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

scholarly journals Karakteristik Antosianin dari Kulit Buah Nipah (Nypa frutican) sebagai Pewarna Alami dengan Metode Soxhletasi

2020 ◽  
Vol 9 (1) ◽  
pp. 26-33
Author(s):  
Putri Herfayati ◽  
Setiaty Pandia ◽  
Halimatuddahliana Nasution
Keyword(s):  
Antioxidant Activity ◽  
Citric Acid ◽  
Extraction Time ◽  
Anthocyanin Content ◽  
Qualitative And Quantitative Analysis ◽  
Color Intensity ◽  
Natural Pigment ◽  
Total Anthocyanin ◽  
Qualitative And Quantitative ◽  
Extract Yield

Anthocyanin is a natural pigment that gives red colour on Nipah husk (Nypa fructican) extract. Extraction of anthocyanin compounds used the soxhletation method with independent variables were the type of solvent (aquadest and ethanol with citric acid 3% (w/v)) and extraction time (30, 45 and 60 minutes). This study aims to determine the best type of solvent and extraction time used for extraction of anthocyanin from Nipah husk. The parameters in this study include qualitative and quantitative analysis of anthocyanin (extract yield, total anthocyanin concentration, color intensity, antioxidant activity and analysis of toxicity) from Nipah husk extract. The results qualitatively and quantitatively indicate that Nipah husk extract had anthocyanin content with the highest extract yield was obtained using ethanol-citric acid 3% solvent at 60 minutes extraction time of 0.546 gram / gram. The highest total anthocyanin was obtained using ethanol-citric acid 3% solvent at 30 minutes extraction time of 226.36 mg / L. The highest color intensity was obtained using ethanol-citric acid 3% solvent at 30 minutes extraction time of 0.925. The strongest antioxidant activity (IC50) was obtained using 3% aquadest-citric acid solvent at 30 minutes extraction time of 3.569 ppm. The strongest toxicity activity (LC50) in ethanol-citric acid 3% solvent was 80.023 ppm.

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