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Projeto de investigação
Natural colorants based on anthocyanins obtained from bioresidues
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Optimization and comparison of heat- and ultrasound-assisted extraction methods for anthocyanin recovery from Sicana odorifera fruit epicarp
Publication . Albuquerque, Bianca R.; Pinela, José; Pereira, Carla; Calhelha, Ricardo C.; Oliveira, Izamara; Heleno, Sandrina A.; Oliveira, Beatriz; Barros, Lillian
This study is aimed at maximizing the recovery of anthocyanins from Sicana odorifera fruit epicarp by heat- and ultrasoundassisted extraction (HAE and UAE, respectively) and at evaluating the in vitro bioactive properties of the anthocyanin-rich extracts obtained under optimized conditions. The optimization process utilized response surface methodology (RSM) through a central composite rotatory design (CCRD), combining time, ethanol percentage, and temperature or ultrasonic power. Response criteria included extraction yield (determined by gravimetry) and total anthocyanin content (TAC, quantified by HPLC-DAD). Under global optimum conditions, HAE (62 min, 90 °C, 27% ethanol) recovered 281 mg TAC/g extract with a yield of 23% (w/w) extract, while UAE (23 min, 500 W, 40% ethanol) yielded 200 mg TAC/g extract and 26% (w/w)
extract, thus confirming the models’ predictive capacity. Furthermore, although HAE has produced extracts with higher anthocyanin concentrations, the cost-benefit associated with the processing conditions of each method must be considered. Both extracts showed antioxidant activity by inhibiting thiobarbituric acid reactive substances and oxidative hemolysis, but did not show anti-inflammatory, cytotoxic, and antimicrobial effects. Overall, this study promotes the upcycling of fruit waste into new ingredients for the food industry and other sectors that use anthocyanins, in line with sustainability and circular economy principles.
Recovery of anthocyanins from Eugenia spp. fruit peels: a comparison between heat- and ultrasound-assisted extraction
Publication . Albuquerque, Bianca R.; Pinela, José; Pereira, Carla; Mandim, Filipa; Heleno, Sandrina A.; Oliveira, Beatriz; Barros, Lillian
Natural colorants have gained increased popularity among consumers and food producers due to their
reputation as safer and healthier alternatives to commonly used artificial analogues. These natural
pigments can be obtained from by-products resulting from food processing, such as the fruit peels of
the Brazilian species Eugenia brasiliensis and Eugenia involucrata, thus contributing to the valorisation
and circularity of these undervalued raw materials. Therefore, since these fruit peels present anthocyanin
concentrations that justify their exploitation, this study aimed to optimize and compare the recovery of
these pigments from these plant by-products using heat- and ultrasound-assisted extraction (HAE and
UAE, respectively) methods. For process optimization, a central composite rotatable design coupled with
response surface methodology was implemented, considering time, ethanol/water ratio, and
temperature (for HAE) or ultrasonic power (for UAE) as relevant independent variables. While UAE
resulted in higher extraction yields (40–42%, w/w), HAE led to higher anthocyanin contents (18 mg g−1
from E. involucrata and 323 mg g−1 from E. brasiliensis). Furthermore, the HAE global optimum involved
only 2 min of processing. Both theoretical models were experimentally validated by applying the modelpredicted
extraction conditions, and the obtained anthocyanin-rich extracts were analysed for colour
and in vitro bioactive properties. In general, the extraction method did not greatly affect the colour or
the antimicrobial and cytotoxic activities of the extracts. However, only E. brasiliensis extracts showed
cytotoxicity on human tumour cell lines, which also stood out for their antioxidant activity, possibly due
to the higher anthocyanin content. Thus, Eugenia spp. fruit peels could be an alternative renewable
source of natural food colourants with bioactive properties. Nonetheless, since E. brasiliensis extracts
displayed moderate toxicity towards normal cells, the toxicity threshold should be further investigated to
ensure the safe exploitation of this raw material as a possible source of natural food colourants.
Exploring the bioactive compounds from berry biowaste: Eugenia involucrata DC. as a study case
Publication . Albuquerque, Bianca R.; Finimundy, Tiane; Pinela, José; Pires, Tânia C.S.P.; Calhelha, Ricardo C.; Vaz, Josiana A.; Corrêa, Rúbia C.G.; Oliveira, Beatriz; Barros, Lillian
Aiming at valorising the Eugenia involucrata residue, the present work aimed in investigating the chemical profile and in vitro bioactivities of the residue (EIR) and its individual parts, i.e., seeds (EIS) and peels (EIP). Chromatographic analyses showed that EIP had the highest content of organic acids, tocopherols, and anthocyanins, whereas EIS was the richest in hydrolysable tannins. bis-HHDP-glucoside isomers and cyanidin-3-O-galactoside were the main detected phenolic compounds. By the cellular antioxidant activity (CAA) assay, the samples showed similar. antioxidant potential with 71%, 77%, and 80% inhibition for EIP, EIR, and EIS, respectively, while EIS demonstrated the best antioxidant activity by thiobarbituric acid reactive substances (TBARS, IC50 = 4.96 mu g/mL) and oxidative inhibition assay (OxHLIA, IC50 = 40 mu g/mL). The samples were able to inhibit the growth of seven bacteria and two fungi. Between the microorganisms tested, all samples showed a strong antibacterial activity (MIC = 0.156 mg/mL) against Yersinia enterocolitica and Pseudomonas aeruginosa (MIC = 0.156-0.625 mg/mL). Moreover, they also display a high antifungal activity against Arpergillus brasiliensis (MIC = 0.625 mg/mL). Furthermore, only EIR and EIS had anti-inflammatory effect via NO production inhibition (IC50 = 168-259 mu g/mL, respectively) and anti-proliferative activity towards four tumour and one non-tumour cell lines. These findings suggest that the biowaste generated during the processing of E. involucrata fruit has potential as a source of bioactive compounds.
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Fundação para a Ciência e a Tecnologia
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COVID/BD/152908/2022