Hot water extraction, ultrasound, microwave and pectinase-assisted extraction of anthocyanins from blue pea flower

This study investigated the hot water extraction, ultrasound, microwave, and pectinase-assisted extraction of anthocyanin pigments from petals of blue pea flowers. The effect of substrate: solvent ratio, extraction time, and extraction temperature on the extraction yield, total anthocyanin content (TAC), and total phenolic content (TPC) of the anthocyanin extracts obtained from hot water extraction were determined. Substrate: solvent ratio of 1:15 at 50 °C for 30 min was the best extraction condition to obtain an anthocyanin extract with high extraction yield, TAC, and TPC. With these conditions, the extraction yield, TAC and TPC of the anthocyanin extract of blue pea flower were 56.9 ± 5.85%, 6.74 ± 0.21 mg cyanidin-3-O-glucoside/g (mg CGE/g) and 81.1 ± 3.82 mg gallic acid equivalent/g (mg GAE/g), respectively. Microwave-assisted extraction was the best method to obtain an anthocyanin extract with high extraction yield, TAC, TPC, and good antioxidant activity. Delphinidin-3-(trans-p-coumaroyl)-glucoside was the most prominent anthocyanin in the anthocyanin extracts

Effect of hot water, ultrasound, microwave, and pectinase-assisted extraction of anthocyanins from black goji berry for food application

Lycium ruthenicum, commonly known as black goji berry, is a rich anthocyanin source containing a high amount of monoacylated anthocyanins. This study investigates the effect of different extraction methods to extract anthocyanins from black goji berry for food application. Different hot water extraction conditions were applied to investigate the effect of specific substrate: solvent ratio (1:15 and 1:20 (w/v)), extraction time (30 and 60 min) and extraction temperature (40, 50 and 60 °C) on the extraction yield, total anthocyanin content (TAC) and the total phenolic content (TPC) of the anthocyanin extracts. Best hot water extraction conditions for obtaining an anthocyanin extract with high TAC (13.8 ± 1.14 mg CGE/g), TPC (69.7 ± 2.50 mg of GAE/g), and extraction yield (48.3 ± 3.25%) consuming less solvent, time and heat were substrate: solvent ratio of 1: 15 (w/v), extraction temperature of 50 °C, and extraction time of 30 min. The effect of pectinase, ultrasound, and microwave on hot water extraction of anthocyanins from black goji berry was investigated using the best conditions for hot water extraction. Pectinase-assisted extraction [1.5% (w/v) pectinase, substrate: solvent ratio of 1:15 (w/v) at 50 °C for 30 min] was the best extraction method to extract black goji berry anthocyanins demonstrating higher extraction yield, TAC, TPC, and the highest percentage of petunidin-3-O-(trans-p-coumaroyl)-rutinoside-5-O-glucoside

Thermal and pH stability of natural anthocyanin colourant preparations from black goji berry

This study investigated the pH and thermal stability of black goji berry anthocyanins and compared them to purple sweet potato anthocyanins for application as natural colourants. The effect of pH (3, 4, 5, and 6) treatment followed by storage at 4 and 26 °C for 30 days and thermal treatments (60, 80, and 100 °C) for 10 and 30 min on the stability of colourant preparations from black goji berry and purple sweet potato were determined. The total anthocyanin content, total phenolic content, antioxidant activity, and colour were measured after thermal treatment and at 6 days intervals for 30 days storage after pH treatments. LC-MS analysis was carried out at the end of each treatment. Petunidin-3-O-rutinoside(trans-p-coumaroyl)-5-O-glucoside accounted for 71% of identified anthocyanins. The colourant preparations from black goji berry demonstrated high stability at 60 °C for 10 and 30 min and high storage stability at pH 3 at 4 °C storage for 30 days. The colourant preparations from black goji berry had higher colour stability than purple sweet potato upon thermal treatments but lower stability during storage at 4 and 26 °C. This study demonstrated the potential of anthocyanins from black goji berry as a natural colourant

Anthocyanins from <i>Clitoria</i> ternatea flower:Biosynthesis, extraction, stability, antioxidant activity, and applications

Clitoria ternatea plant is commonly grown as an ornamental plant and possesses great medicinal value. Its flower is edible and also known as blue pea or butterfly pea flower. The unique feature of anthocyanins present in blue pea flowers is the high abundance of polyacylated anthocyanins known as ternatins. Ternatins are polyacylated derivatives of delphinidin 3,3′,5′-triglucoside. This review covers the biosynthesis, extraction, stability, antioxidant activity, and applications of anthocyanins from Clitoria ternatea flower. Hot water extraction of dried or fresh petals of blue pea flower could be employed successfully to extract anthocyanins from blue pea flower for food application. Blue pea flower anthocyanins showed good thermal and storage stability, but less photostability. Blue pea flower anthocyanins also showed an intense blue colour in acidic pH between pH 3.2 to pH 5.2. Blue pea flower anthocyanin extracts demonstrate significant in vitro and cellular antioxidant activities. Blue pea flower anthocyanins could be used as a blue food colourant in acidic and neutral foods. The incorporation of blue pea flower anthocyanins in food increased the functional properties of food such as antioxidant and antimicrobial properties. Blue pea flower anthocyanins have also been used in intelligent packaging. A comparison of blue pea flower anthocyanins with two other natural blue colouring agents used in the food industry, spirulina or phycocyanin and genipin-derived pigments is also covered. Anthocyanins from blue pea flowers are promising natural blue food colouring agent

Natural blue colourant preparations from blue pea flower and spirulina: A comparison stability study

The effect of different pH and thermal treatments on the stability of blue pea flower colourant preparations was investigated and compared with those from spirulina. The total anthocyanin content, total phenolic content, antioxidant activity [free radical scavenging activities and ferric reducing antioxidant power] and total colour change (∆E) were determined at 6 days intervals for pH treatment (pH 3, 4, 5, and 6 for 30 days at 4 and 26 °C) and after thermal treatment (60, 80, and 100 °C for 10 and 30 min). The blue pea flower colourant preparations demonstrated high storage stability at pH 3 and 4 at 4 °C storage for 30 days and higher thermal stability than spirulina at all heat treatments. At refrigerated storage, the antioxidant activity of the blue pea flower colourant preparations at all pH conditions was higher than that of spirulina. Using liquid chromatography-mass spectrometry analysis, delphinidin-3-(trans-p-coumaroyl)-glucoside was the predominant anthocyanin in blue pea flower colourant preparations. The ∆E of the blue pea flower colourant preparation was lower than that of spirulina colourant preparation at refrigerated storage and all thermal treatments. Therefore, blue pea flower colourant preparations are suitable for food applications requiring thermal processing between 60 and 100 °C and refrigerated storage

Acylated and non-acylated anthocyanins as antibacterial and antibiofilm agents

International audienceAbstractNatural products have served as an essential source of medicinal compounds in drug discovery, with their high abundance in nature and structural complexity being beneficial for various biological activities. Anthocyanins are a natural food colourant that belongs to the flavonoid group of compounds responsible for the colour of various fruits, vegetables, and flowers. There has been a growing interest in these compounds, especially for their health benefits. Antimicrobial resistance is on the rise, making the prognosis for bacterial infection treatment rather difficult. The discovery of alternative agents and treatment approaches is needed. Many in vitro and some in vivo studies demonstrated the potential effects of anthocyanins or their fraction from various natural sources to prevent and treat bacterial infections and biofilm formation. This review reports the recent literature and focuses on the potential role of anthocyanins and their acylation or functional groups for antibacterial and antibiofilm activities and their use as potential antibiotic substitutes or adjuvants. Their possible mechanism of action and prospects of their uses are also discussed.</jats:p