scholarly journals Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese Carissa Carandas L. Fruits

Processes ◽  
2019 ◽  
Vol 7 (7) ◽  
pp. 468 ◽  
Author(s):  
Xuan Tien Le ◽  
Minh Thuan Huynh ◽  
Tri Nhut Pham ◽  
Van Thai Than ◽  
Tran Quoc Toan ◽  
...  
Keyword(s):  
Citric Acid ◽  
Aqueous Solutions ◽  
Color Change ◽  
Degree Of Polymerization ◽  
Anthocyanin Content ◽  
Solvent Ratio ◽  
Total Anthocyanin ◽  
Carissa Carandas ◽  
Dried Extract ◽  
Yield Maximization

In this study, the extraction of anthocyanin colorant from karanda fruit (Carissa carandas L.) was carried out and optimized with multiple single factor assays. Selected conditions for yield maximization consisted of ripen fruits with black-purple color, material size of thin slices (1.0–1.5 mm), solvent of EtOH 50%, material/ solvent ratio of 1:3, temperature of 50 °C, extraction time of 45 min, and two extraction cycles. The anthocyanin content in the extract was 277.2 mg/L, which is equivalent to 9.33 mg anthocyanin per gram of dry material. Aqueous solutions of the extract and dried extracts from Carissa carandas fruit were evaluated for stability at two temperature conditions, namely room temperature (30 ± 2 °C) and 45 °C. The temperature exerted great impact on color change, anthocyanin content and the degree of polymerization of anthocyanin. Aqueous solutions of extract with citric acid (3.0–5.0 g/L) were generally more color stable and less anthocyanin degradable than those without citric acid. In the DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging assay, The half maximal inhibitory concentration (IC50) of the dried extract was 87.56 μg/mL, which was approximately 29 times higher than that of vitamin C. After 3-month storage at −18 °C, IC50 of the dried extract was 173.67 μg/mL.

scholarly journals Survival Analysis to Predict How Color Influences the Shelf Life of Strawberry Leather

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 218
Author(s):  
Raquel da Silva Simão ◽  
Jaqueline Oliveira de de Moraes ◽  
Julia Beims Lopes ◽  
Ana Caroline Cichella Frabetti ◽  
Bruno Augusto Mattar Carciofi ◽  
...  
Keyword(s):  
Survival Analysis ◽  
Shelf Life ◽  
Color Change ◽  
Light Emitting Diode ◽  
Storage Conditions ◽  
Quality Parameter ◽  
Current Status ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Color Changes

Color change of fruit-based products during storage is an important quality parameter to determine their shelf life. In this study, a combination of relative humidity (RH) and illumination was evaluated on the stability of strawberry leathers. Samples were conditioned at 25 °C, in chambers with RH of 22.5% and 52.3% and under two levels of illumination (no illumination and with a light-emitting diode (LED) illumination at 1010 lx). Samples were analyzed during storage by instrumental color measurements, total anthocyanin content, and consumers’ acceptance/rejection of the product color. Current-status survival analysis was performed to estimate the sensory-based shelf-life of the strawberry leather. The chromatic parameters (a* and ΔE* values) and anthocyanin content changed with increasing storage time and RH, fitting a first-order fractional conversion model. Samples conditioned at the higher RH showed a higher reduction of a* values and anthocyanins losses when stored under LED illumination than those without illumination. The increase of RH resulted in a faster increase of the consumer rejection probability and a shorter shelf life of the strawberry leather. For 50% of consumers’ rejection, the sensory shelf life of the strawberry leather equilibrated at 22.5% RH was estimated as at least 54 days, while it was reduced to approximately 2 days at 52.3% RH. The red chromatic parameter (a* value) strongly correlated to the percentage of consumer rejection in all storage conditions, suggesting that this analytical parameter can be useful as a predictor of strawberry leather’s shelf life. Therefore, the results of this study show the applicability of an approach that integrates instrumental and sensory data to acquire faster information on color changes during the storage of strawberry leather and product shelf-life prediction.

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.

scholarly journals ANTHOCYANIN EXTRACTION OF RED DRAGON FRUIT PEELS (Hylocereus polyrhizus) USING MACERATION METHOD

2021 ◽  
Vol 11 (2) ◽  
pp. 72-81
Author(s):  
Asri - Widyasanti ◽  
Muhammad Ziauddin Arsyad ◽  
Endah Wulandari
Keyword(s):  
Total Yield ◽  
Anthocyanin Content ◽  
Solvent Ratio ◽  
Fruit Peel ◽  
Total Anthocyanin ◽  
Residual Solvent ◽  
Solvent Content ◽  
Total Anthocyanin Content ◽  
Dragon Fruit ◽  
Hylocereus Polyrhizus

Anthocyanins present in the red dragon fruit peel (Hylocereus polyrhizus) can be used as natural dyes. An extraction procedure can be used to acquire anthocyanins. The maceration method was used to isolate anthocyanin dyes in this analysis. The aim of this study was to see how the solvent ratio affected the total anthocyanin content in the skin of red dragon fruit. This research used laboratory experimental method using descriptive analysis. The solvent ratios used were (1:30, 1:40, 1:50 and 1:60) with a mixture of distilled water with 10% citric acid as the solvent. Parameters observed were total yield, pH, residual solvent content, spesific gravity and total anthocyanin content.  The best treatment was found to be red dragon fruit peel with a solvent ratio of 1:30, which produced the highest total anthocyanin content of 4.73 mg/L. This treatment resulted total yield 7.40%, residual solvent content 0.05%, spesific gravity 1.30, and pH 1.05, respectively.  It was proven that the more solvent added could linearly decrease the effectiveness of anthocyanin extraction of dragon fruit peel extracts.

scholarly journals Evaluation of physicochemical properties of anthocyanin extracts and powders from purple sweet potato (Ipomoea batatas L.)

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2020-2029
Author(s):  
T. Ekaputra ◽  
R. Pramitasari
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Water Extract ◽  
Egg White ◽  
Acid Water ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Water Solvent ◽  
Purple Sweet Potato

Purple sweet potato (Ipomoea batatas L.) is one of the food commodities that contain anthocyanin. This research aimed to evaluate the physicochemical properties of anthocyanin extracts and powders from purple sweet potato. Purple sweet potato anthocyanin was extracted using a water solvent with the addition of citric acid in different concentrations (0, 2, 4, and 6 g/100 mL). Ethanol solvent was used as a control. Foam mat drying was performed using variations of egg white composition (10 and 20 mg/100 mL). The result showed that extraction using a water solvent with 2 g/100 mL of citric acid was the most effective condition to obtain the highest total anthocyanin content (p < 0.05). However, its total phenolic, flavonoid, and antioxidant activity were lower compared to others. Total anthocyanin content of foam mat dried purple sweet potato powder made from the citric acid-water extract was significantly higher than the powder made from the citric acid-ethanol extract (p < 0.05). There was no effect in the total phenolic, flavonoid, viscosity, and yellowish-red color of the powder obtained from citric acid-water extract as the increase of egg white concentration. The use of 20 g/100 mL egg white in both powders produced from citric acid-water and ethanol extracts resulted in higher total anthocyanins and solubilities than powders using 10 g/100 mL egg white. The color of the powder obtained from citric acid-water extract had a lower brightness level and higher yellowish-red color intensity compared to the powder made from citric acidethanol extract.

scholarly journals NEPHROPROTECTIVE OF ANTHOCYANIN PIGMENTS EXTRACT FROM RED CABBAGE (BRASSICA OLERACEA L. VAR. CAPITATA F. RUBRA) AGAINST GENTAMICIN-CAPTOPRIL-INDUCED NEPHROTOXICITY IN RATS

2018 ◽  
Vol 11 (4) ◽  
pp. 432 ◽  
Author(s):  
Shaum Shiyan ◽  
Herlina Herlina ◽  
Lita Rizkika Sari
Keyword(s):  
Vitamin E ◽  
Citric Acid ◽  
Brassica Oleracea ◽  
Male Rats ◽  
Control Group ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Red Cabbage ◽  
Nephroprotective Activity ◽  
Brassica Oleracea L

 Objective: Red cabbage (Brassica oleracea L. var. Capitata f. rubra) has a fairly high anthocyanin content and is a source of powerful antioxidants. This study is basic for the development of a nutraceutical, which has nephroprotective activity.Methods: Red cabbage was extracted using ethanol and water with a mixture of citric acid with a variation of 1, 2, and 3%. The total anthocyanin was determined with pH-differential method. The Wistar strain male rats were divided into five groups. Group 1 as a negative control, Group 2 as a positive control treated with Vitamin E dose of 400 mg/kg BW day. Groups 3–5 were treated with three different extract dose of 100, 200, and 400 mg/kg BW. Gentamicin was given intraperitoneally and captopril orally for 3 days. Extracts and Vitamin E were administrated orally for 15 days after induction of gentamicin-captopril. Nephroprotective activity was determined by measuring the levels of serum creatinine, blood ureum, and macroscopic kidney.Results: The combination of 96% ethanol and citric acid 3% showed the percent of free radical 2,2-diphenyl-1-picrylhydrazyl arrest of 75.23% and contained 53.49 ± 5.01 mg/L of total anthocyanin. The anthocyanin pigment from red cabbage extract can decrease the levels of creatinine and ureum, which dose of 100 mg/kg BW showed the highest value of 48.72%. There were differences in the macroscopic morphology in the rat kidney.Conclusion: Based on the results, we concluded that ethanol with 3% citric acid produced higher anthocyanin and showed nephroprotective activity. 

scholarly journals Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato (Ipomoea batatas L.) Powder Using Response Surface Methodology

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1378
Author(s):  
Sri Sampath Janaka Senevirathna ◽  
Nurul Shazini Ramli ◽  
Ezzat Mohamad Azman ◽  
Nurul Hanisah Juhari ◽  
Roselina Karim
Keyword(s):  
Response Surface Methodology ◽  
Citric Acid ◽  
Response Surface ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Antioxidant Properties ◽  
Processing Condition ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Purple Sweet Potato

Purple sweet potato (PSP) is a rich source of anthocyanins, but the anthocyanin content and color can be affected by the drying method and processing condition. Response surface methodology (RSM) with a Box–Behnken design (BBD) was used to investigate the effects of citric acid (CA) concentration, steam pressure (SP) and rotation speed (DS) on the physicochemical and functional properties of drum-dried purple sweet potato powder (PSPP). The anthocyanins of the PSPP were analyzed using mass spectrometry with electrospray ionization and twelve anthocyanins were identified. The results indicated that the moisture content (4.80 ± 0.17–9.97 ± 0.03%) and water activity (0.290 ± 0.004–0.47 ± 0.001) (p < 0.05) decreased with increasing drum temperature as well as with reduced drum rotating speed. CA had a significant (p < 0.05) effect on the color and total anthocyanin content (101.83 ± 2.20–124.09 ± 2.89 mg/100 g) of the PSPP. High SP and low DS negatively affected the antioxidant properties of the PSPP. DPPH value of the PSPP ranged from 20.41 ± 0.79 to 30.79 ± 1.00 μmol TE/g. The optimal parameters were achieved at 0.59% CA, 499.8 kPa SP and 3 rpm DS.

scholarly journals PEMANFAATAN LIMBAH KULIT BAWANG MERAH SEBAGAI KANDIDAT INGRIDIEN MINUMAN FUNGSIONAL ANTIOKSIDAN

2021 ◽  
Vol 12 (1) ◽  
pp. 39-52
Author(s):  
Rianita Pramitasari ◽  
Lidwina Krisna Chrysanti
Keyword(s):  
Antioxidant Activity ◽  
Citric Acid ◽  
Moisture Content ◽  
Water Activity ◽  
Total Phenolic ◽  
Drying Methods ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Physical Test ◽  
Before And After

Shallot is widely used in culinary purpose. However, the use of shallot produces a lot of waste. Shallot skin contains anthocyanin, which has antioxidant activity. This study aimed to evaluate different solvents and extraction times for anthocyanin extraction from shallot skin, to evaluate different drying methods, and to evaluate the physicochemical properties of the anthocyanin powder. Chemical tests were conducted before and after drying, including total anthocyanin content, antioxidant activity using DPPH, total phenolic, and total flavonoid content. Physical tests were undertaken only after drying, including moisture content, water activity, viscosity, solubility, and colour. Extraction with citric acid solvent in 72h extract resulted in the highest total anthocyanin than water and acetic acid solvent. After drying, the highest total anthocyanin was obtained from foam mat drying method, which extracted using citric acid solvent. While antioxidant activity was not significantly differenced among samples. Physical test for the powders showed low moisture content and water activity, red colour index, as well as suitable viscosity and solubility results. In conclusion, anthocyanin powder from shallot skin has a potent as a functional antioxidant ingredient that can be applied in beverage products.

Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon on α-amylase, α-glucosidase and lipase

2020 ◽  
pp. 1-9
Author(s):  
Pınar Ercan ◽  
Sedef Nehir El
Keyword(s):  
Inhibitory Activity ◽  
Digestive Enzymes ◽  
Positive Control ◽  
Anthocyanin Content ◽  
Inhibitory Effects ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Before And After ◽  
Red Grape

Abstract. The goals of this study were to determine and evaluate the bioaccessibility of total anthocyanin and procyanidin in apple (Amasya, Malus communis), red grape (Papazkarası, Vitis vinifera) and cinnamon (Cassia, Cinnamomum) using an in vitro static digestion system based on human gastrointestinal physiologically relevant conditions. Also, in vitro inhibitory effects of these foods on lipid (lipase) and carbohydrate digestive enzymes (α-amylase and α-glucosidase) were performed with before and after digested samples using acarbose and methylumbelliferyl oleate (4MUO) as the positive control. While the highest total anthocyanin content was found in red grape (164 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432 ± 177.31 mg/100 g) (p < 0.05). The anthocyanin bioaccessibilities were found as 10.2 ± 1%, 8.23 ± 0.64%, and 8.73 ± 0.70% in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57 ± 0.71%, 14.08 ± 0.74% and 18.75 ± 1.49%, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC50 544 ± 21.94, 445 ± 15.67, 1592 ± 17.58 μg/mL, respectively), α-amylase (IC50 38.4 ± 7.26, 56.1 ± 3.60, 3.54 ± 0.86 μg/mL, respectively), and lipase (IC50 52.7 ± 2.05, 581 ± 54.14, 49.6 ± 2.72 μg/mL), respectively. According to our results apple, red grape and cinnamon have potential to inhibit of lipase, α-amylase and α-glucosidase digestive enzymes.

scholarly journals Morphological and Biochemical Diversity in Fruits of Unsprayed Rosa canina and Rosa dumalis Ecotypes Found in Different Agroecological Conditions

2021 ◽  
Vol 13 (14) ◽  
pp. 8060
Author(s):  
Mehmet Ramazan Bozhuyuk ◽  
Sezai Ercisli ◽  
Neva Karatas ◽  
Halina Ekiert ◽  
Hosam O. Elansary ◽  
...  
Keyword(s):  
Rural Areas ◽  
Fruit Production ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Anthocyanin Content ◽  
Fresh Weight ◽  
Important Species ◽  
Total Anthocyanin ◽  
Rosa Canina

The Rosa is one of the most diverse genera in the plant kingdom and, in particular, its fruits have been used for multiple purposes in different parts of the world for centuries. Within the genus, Rosa canina and Rosa dumalis are, economically, the most important species and dominate Rosa fruit production. In this study, some important fruit and shrub traits of ten Rosa canina and ten Rosa dumalis ecotypes collected from rural areas of Kars province, located in the east Anatolia region of Turkey were investigated. We found significant differences among ecotypes in most of the morphological and biochemical traits. The ecotypes were found between 1446–2210 m altitude. Fruit weight and fruit flesh ratio ranged from 2.95 g to 4.72 g and 62.55% to 74.42%, respectively. SSC (Soluble Solid Content), Vitamin C, total phenolic, total flavonoid, total carotenoid, and total anthocyanin content of the ecotypes ranged from 16.9–22.7%, 430–690 mg per 100 g FW (fresh weight), 390–532 mg gallic acid equivalent per 100 g FW, 0.88–2.04 mg per g FW, 6.83–15.17 mg per g FW and 3.62–7.81 mg cyanidin-3-glucoside equivalent per kg, respectively. Antioxidant activity was determined to be between 19.7–34.7 mg ascorbic acid equivalent per g fresh weight. Rosa ecotypes contained chlorogenic acid and rutin the most as phenolic compound. Our results indicated great diversity within both R. canina and R. dumalis fruits.

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