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Anthocyanin-rich extract obtained from Prunus Spinosa L. by ultrasound assisted extraction for coloring purposes

2021Conference object Open access
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dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorPereira, Carla
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorAlves, Maria José
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorBaraldi, Ilton J.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2024-11-18T10:51:26Z
dc.date.available2024-11-18T10:51:26Z
dc.date.issued2021
dc.description.abstractAnthocyanins are a group of natural pigments presenting a range of colours between red, blue, and violet that are characteristic of various fruits and vegetables. A complex profile of anthocyanins, predominantly cyanidin 3-rutinoside and peonidin 3-rutinoside, was previously identified in Prunus spinosa L. fruit, a bitter and astringent fruit from a wild shrub that is poorly commercially exploited [1]. In this sense, the objective of this work was to develop a natural food colourant based on anthocyanins extracted from the epicarp of P. spinosa fruits. For that purpose, a conventional extraction method, maceration, and a rapid and low-cost ultrasound procedure were applied for the extraction of anthocyanins from this matrix. To achieve the conditions that maximize anthocyanins’ extraction, a response surface methodology was applied using a circumscribed central composite design with three variables and five levels, being the variables time, temperature, and ethanol content, in the case of maceration extraction, whereas for ultrasound assisted extraction, temperature was replaced by ultrasound power. The anthocyanins were identified and quantified by HPLC-DAD-ESI/MS. The optimized extract was assessed in terms of antioxidant and antimicrobial capacity, and hepatotoxicity. Ultrasound assisted extraction was the most efficient method, under optimum conditions of 5.00±0.15 min, 400.00±32.00 W and 47.98±2.88% ethanol, where the extraction yield was 68.60±2.06% (v/v), with a total anthocyanin content of 18.17±1.82 mg/g of dry extract and 11.76±0.82 mg/g of dry epicarp. Regarding bioactivity, the optimized extract showed antioxidant and antimicrobial activity and it did not show hepatotoxic effects in a primary culture of porcine liver cells. To validate its coloring properties, the anthocyanin-rich extract was incorporated into a typical Brazilian confectionery product "beijinho", proving its applicability as food colorant.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). National funding by FCT, P.I., through the institutional scientific employment program-contract for C. Pereira, M.I. Dias, R.C. Calhelha, and L. Barros contracts and the individual scientific employment program-contract for S.A. Heleno and J.C.M. Barreira contracts. To FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P; to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural® and Project GreenHealth - Norte-01-0145-FEDER-000042. To Xunta de Galicia.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeichtweis, Maria Gabriela; Pereira, Carla; Prieto Lage, Miguel A.; Alves, Maria José; Calhelha, Ricardo C.; Barreiro, M.F.; Baraldi, Ilton J.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Anthocyanin-rich extract obtained from Prunus Spinosa L. by ultrasound assisted extraction for coloring purposes. In 1st Natural products application: Health, Cosmetic and Food. Bragança. ISBN 978-972-745-286-6pt_PT
dc.identifier.isbn978-972-745-286-6
dc.identifier.urihttp://hdl.handle.net/10198/30621
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPrunus Spinosa L.pt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleAnthocyanin-rich extract obtained from Prunus Spinosa L. by ultrasound assisted extraction for coloring purposespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage217pt_PT
oaire.citation.startPage217pt_PT
oaire.citation.title1st Natural products application: Health, Cosmetic and Foodpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameLeichtweis
person.familyNamePereira
person.familyNamePrieto Lage
person.familyNameAlves
person.familyNameCalhelha
person.familyNameBarreiro
person.familyNameFerreira
person.familyNameBarros
person.givenNameMaria Gabriela
person.givenNameCarla
person.givenNameMiguel A.
person.givenNameMaria José
person.givenNameRicardo C.
person.givenNameFilomena
person.givenNameIsabel C.F.R.
person.givenNameLillian
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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