Advisor(s)
Abstract(s)
The potential of passion fruit (Passiflora edulis Sims) epicarp to produce anthocyanin-based colorants with bioactive properties was evaluated. First, a five-level three-factor factorial design coupled with response surface methodology was implemented to optimize the extraction of anthocyanins from dark purple epicarps. The extraction yield and cyanidin-3-O-glucoside content were used as response criteria. The constructed models were fitted to the experimental data and used to calculate the optimal processing conditions (t = 38 min, T = 20 °C, S = 0% ethanol/water (v/v) acidified with citric acid to pH 3, and RS/L = 50 g/L) that lead to maximum responses (3.4 mg/g dried epicarp and 9 mg/g extract). Then, the antioxidant, antimicrobial, and cytotoxic activities of anthocyanin extracts obtained using the optimized method and a conventional extraction method were evaluated in vitro. The extract obtained by the optimized method revealed a higher bioactivity, in agreement with the higher cyanidin-3-O-glucoside content. This study highlighted the coloring and bioactive potential of a bio-based ingredient recycled from a bio-waste, which promotes a sustainable bioeconomy in the agri-food sector.
Description
Keywords
Anthocyanins Antimicrobial activity Antioxidant activity Extraction optimization Natural colorants Oxidative hemolysis Passiflora edulis Sims
Citation
Ghada, Bejaoui; Pereira, Eliana; Pinela, José; Prieto Lage, Miguel A.; Pereira, Carla; Calhelha, Ricardo C.; Stojković, Dejan; Soković, Marina; Zaghdoudi, Khalil; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Recovery of anthocyanins from passion fruit epicarp for food colorants: Extraction process optimization and evaluation of bioactive properties. Molecules. ISSN 1420-3049. 25:14, p. 1-14