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Ficus carica L. infructescence exploitation for anthocyanin-rich extracts preparation: optimized extraction, bioactivity, and application as food colorant.

2018Documento de conferência Acesso aberto
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dc.contributor.authorBackes, Emanueli
dc.contributor.authorPereira, Carla
dc.contributor.authorBarros, Lillian
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorGenena, Aziza Kamal
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-10-29T10:25:57Z
dc.date.available2018-10-29T10:25:57Z
dc.date.issued2018
dc.description.abstractGiven its coloration, the peel of the infructescence of Ficus carica L. a by-product of fruit processing and/or consumption, was considered as a potential source of anthocyanin compounds. In the present study, different extraction techniques (heat, ultrasound, and microwave), aiming to recover the anthocyanin pigments and optimize its extraction, were compared by response surface methodology using a circumscribed central composite design of three variables with five levels. The relevant tested and optimized variables were time, temperature, and solvent composition (ethanol/water ratio) for heat and microwave extraction methods. For ultrasound method, the variables were the ultrasonic power, time, and solvent composition. The anthocyanin profile of the extract was determined by HPLC-DAD-ESI/MS, and the used criteria responses were the quantification of cyanidin 3-rutinoside (C) in the extracted residue (R; mg C/g R) and in the dried fig peel (P; mg C/g P dw), and the extraction yield of the obtained residue (g R/g P dw). Ultrasound extraction was the most effective method, yielding 17.0 mg C/g R, 3.11 mg C/g P dw, and 0.19 g R/g P dw at the optimal global extraction conditions (21 min, 310 W, and 100% of ethanol). Regarding its bioactive properties, the fig peel optimized extract showed antioxidant activity with an EC50 value of 2,447 mg/mL in the TBARS method and EC80 values of 52 and 1.62 mg/mL, in 60 and 120 min, respectively, in the OxHLIA assay. The extract also revealed antimicrobial activity in different Gram-positive and Gram-negative bacteria and did not present cytotoxicity against non-tumour cells. Its application in a food product was carried out through the preparation of a donut topping. The obtained results highlight the potential application of F. carica peels as sources of anthocyanins to be considered in food industry, adding the benefits derived from its antioxidant and antimicrobial activity to the colorant power.pt_PT
dc.description.sponsorshipFCT and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), LA LSRE-LCM (POCI-01-0145-FEDER-006984), Carla Pereira (SFRH/BPD/122650/2016) grants, and L. Barros contract. Interreg España-Portugal for financial support to project 0377_Iberphenol_6_E. FEEI through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER-023289: DeCodE and Norte-01-0247-FEDER-024479: ValorNatural®. Xunta de Galicia for financial support to M.A. Prieto grant.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBackes, Emanueli; Pereira, Carla; Barros, Lillian; Prieto, M.A.; Genena, Aziza Kamal; Barreiro, M.F.; Ferreira, Isabel C.F.R. (2018). Ficus carica L. infructescence exploitation for anthocyanin-rich extracts preparation: optimized extraction, bioactivity, and application as food colorant. In UNIFood Conference. Belgrado, Sérviapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/18118
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationFruit residues as alternative sources of red-violet-blue colouring agents for food industry application: from waste to foodstuff attractiveness optimized pathway
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFicus carica L.pt_PT
dc.subjectFood colorantpt_PT
dc.titleFicus carica L. infructescence exploitation for anthocyanin-rich extracts preparation: optimized extraction, bioactivity, and application as food colorant.pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUID/AGR/00690/2013
oaire.awardNumberSFRH/BPD/122650/2016
oaire.awardTitleFruit residues as alternative sources of red-violet-blue colouring agents for food industry application: from waste to foodstuff attractiveness optimized pathway
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F122650%2F2016/PT
oaire.citation.conferencePlaceBelgrado, Sérviapt_PT
oaire.citation.titleUNIFood Conferencept_PT
oaire.fundingStream5876
person.familyNameBackes
person.familyNamePereira
person.familyNameBarros
person.familyNamePrieto
person.familyNameBarreiro
person.familyNameFerreira
person.givenNameEmanueli
person.givenNameCarla
person.givenNameLillian
person.givenNameMiguel A.
person.givenNameFilomena
person.givenNameIsabel C.F.R.
person.identifier1415151
person.identifier469085
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person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridK-1629-2016
person.identifier.ridJ-3600-2013
person.identifier.ridG-4516-2011
person.identifier.ridL-9802-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id55627876424
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person.identifier.scopus-author-id57188719717
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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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