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Optimization and stabilization ofa cyanidin-3-O-glucoside rich extract obtained from fruits of Arbutus unedo L..

2018Conference object Open access
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dc.contributor.authorJiménez López, Cecília
dc.contributor.authorCaleja, Cristina
dc.contributor.authorReis, Filipa S.
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2019-01-08T14:27:24Z
dc.date.available2019-01-08T14:27:24Z
dc.date.issued2018
dc.description.abstractCurrently, there is a tendency for consumers to choose more natural foods [l]. Anthocyanins are secondary metabolites ofplants that have aroused industry attenüon for its coloring potential combined with confirmation ofvarious beneficiai efFects to human health [2]. However, due to their very sensitive chemical structure to several factors such as temperature, pH, oxygen and light, studies that allow its stabilization are indispensable [3]. This work aimed to study the stability of an extract obtained from Arbutus unedo L. fruits, considering 3 variables (time, temperature and pH) in aqueous solution by analyzing the content of anthocyanins. The extract was obtained by a heat-assisted extraction technique, with the optimal condiüons of 5 minutes, 90°C, 80% ethanol and 15 g/L solid/liquid ratio, obtained after an optimization process by applying a response surface methodology. The identification of three anthocyanin compounds (cyanidin- 3-0-glucoside as the major molecide) was performed by HPLC-DAD-ESI/MS, and revealed the foUowing responses, 60.9 %, with a total anthocyanin content of 500.9 ^ig/g of dry fruit and 800.9 ^ig/g of extract. Moreover, the extract was analyzed in terms of its antioxidant, antimicrobial and cytotoxic activity revealing a high bioactive potential. Finally, the anthocyanin-rich extract was stabilized by subjecting it to adverse storage conditions. Time, temperature and pH were the variables considered to evaluate the behavior of the extract and the concentration of anthocyanins from each sample wére the response factors used. In order to describe the responses, mechanical and phenomenological equations were used with a global performing fitting analysis from a multivariable perspective. The results showed that the three analyzed variables exert a direct influence on the responses obtained. It hás been found that increasing pH and T values cause an exponential increase in anthocyanin degradation. In the overall analysis of ali variables, it was concluded that the optimum conditions ofanthocyanins stability were verified at pH <3.5 and T <30 °C for a period of at least 72 h. At the industrial levei this type of studies is indispensable, in order to guarantee the production of functional extracts in the production of high-quality new foods. Therefore, it is essential to find the optimum conditions of its stability and processing.pt_PT
dc.description.sponsorshipFCT, Portugal and FEDER under Programme PT2020 for financiai support to CIMO (UID/AGR/00690/2013), C. Caleja (SFRH/BD/93007/2013) and L. Barras contract; FEDER-Interreg Espana-Portugal programme for financiai support through the project 0377_Iberphenol_6_E; European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope ofProject NORTE-01-0145-FEDER-023289: DeCodE. Junta de Galicia for the financiai support to M.A. Prieto.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJiménez López, Cecilia; Caleja, Cristina; Reis, Filipa S.; Prieto, M.A.; Barros, Lillian; Ferreira, Isabel C.F.R. (2018). Optimization and stabilization ofa cyanidin-3-O-glucoside rich extract obtained from fruits of Arbutus unedo L. In XXIV Encontro Luso Galego de Química. Porto. ISBN 978-989-8124-24-1pt_PT
dc.identifier.isbn978-989-8124-24-1
dc.identifier.urihttp://hdl.handle.net/10198/18333
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectArbutus unedo L.pt_PT
dc.subjectcyanidin-3-O-glucosidept_PT
dc.titleOptimization and stabilization ofa cyanidin-3-O-glucoside rich extract obtained from fruits of Arbutus unedo L..pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F93007%2F2013/PT
oaire.citation.conferencePlacePorto, Portugalpt_PT
oaire.citation.titleXXIV Encontro Luso Galego de Químicapt_PT
oaire.fundingStream5876
oaire.fundingStreamFARH
person.familyNameCaleja
person.familyNameReis
person.familyNamePrieto Lage
person.familyNameBarros
person.familyNameFerreira
person.givenNameCristina
person.givenNameFilipa S.
person.givenNameMiguel A.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier107688
person.identifier469085
person.identifier144781
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-id391F-AFE1-64C7
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person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-9159-0530
person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridI-2093-2013
person.identifier.ridG-4516-2011
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id36982144400
person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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