Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L.

Roriz, Custódio Lobo; Barros, Lillian; Prieto, Miguel A.; Barreiro, María Filomena; Morales, Patrícia; Ferreira, Isabel C.F.R.

doi:10.1016/j.indcrop.2017.05.008

Cited by 43 publications

(36 citation statements)

References 37 publications

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“…Sivakumar et al () reported that ethanol‐to‐water ratios above 1:1 reduced yield of beetroot dye extract. Roriz et al () reported that for ethanol concentrations in water greater than 20%, extraction of betacyanins is compromised because the compounds' polarities have higher affinities with hydrophilic environments.…”

Section: Resultsmentioning

confidence: 99%

Ultrasonic‐assisted extraction of betalains from red beet (Beta vulgaris L.)

Silva

Barros

2018

J Food Process Engineering

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In this work, ultrasonic‐assisted extraction was evaluated for obtaining red beet extracts rich in betalains. Experiments evaluated the effects of operating variables (temperature, time, and ratio of ethanol to water) using a Box–Behnken experimental design, allowing the determination of conditions that maximize the removal of betacyanins and betaxanthins. The results indicate that the extracts obtained had higher betacyanins’ levels (0.11–4.24 mg/g) than betaxanthins (0.02–2.89 mg/g) for all experimental conditions evaluated. The concentration of ethanol in the extraction solvent had the greatest influence on extraction efficiency, and higher ethanol availability did not favor target compounds removal. Use of higher temperatures impaired betaxanthin extraction but did not affect the removal of betacyanins. The optimum conditions were then evaluated for betalain content, total phenolic compounds, and antioxidant activity, and results were compared with conventional extraction methods. The optimum conditions for the extraction of betacyanins and betaxanthins were determined to be at temperatures 52 and 37 °C, with an extraction time of 90 min, using 25% of ethanol in water as the solvent. Under these conditions, betacyanin (4.2 mg/g) and betaxanthin (2.80 mg/g) concentrations were higher than found in conventional extractions, as were phenolic compound concentrations and antioxidant activity. Practical applications An ultrasonic‐assisted extraction method for obtaining red beet extracts rich in betalains is demonstrated to be more efficient than the extraction of these compounds by conventional methods. Extracts obtained by this technique had higher betalains and total phenolic contents and greater antioxidant activity.

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Section: Resultsmentioning

confidence: 99%

Ultrasonic‐assisted extraction of betalains from red beet (Beta vulgaris L.)

Silva

Barros

2018

J Food Process Engineering

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“…For betacyanin determination a HPLC-DAD-ESI/MS analysis was performed as previously described by the authors. 16 The detection was carried out with a diode array detector (DAD) using 530 nm as a reference wavelength, and with a Linear Ion Trap LTQ XL mass spectrometer (Thermo Finnigan, San Jose, CA, USA), equipped with an ESI source working in positive mode. The identification was performed by comparing the chromatographic characteristics of available betacyanin standards and using the information available in the literature.…”

Section: Determination Of Phenolic and Betacyanin Compoundsmentioning

confidence: 99%

Chemical characterization and biological activities of two varieties of xoconostle fruitsOpuntia joconostleF.A.C. Weber ex Diguet andOpuntia matudaeScheinvar

et al. 2019

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“…Very recently, PHWE with moderate operation condition has been successively applied in extraction of temperature‐sensitive compounds such as anthocyanins and proteins (Machado, Pasquel‐Reategui, Barbero, & Martinez, ; Salplachta & Hohnova, ). Nonetheless, to the best of our knowledge, there is no report focused on utilization of PHWE in betacyanins extraction from agricultural by‐products even though other innovative techniques, such as microwave‐assisted extraction as well as ultrasound‐assisted extraction (UAE), have been used in colorants recovery from betacyanins‐rich stalks and fruit peels, respectively (Maran & Priya, ; Roriz et al, ).…”

Section: Introductionmentioning

confidence: 99%

Optimization of betacyanins from agricultural by‐products using pressurized hot water extraction for antioxidant and in vitro oleic acid‐induced steatohepatitis inhibitory activity

et al. 2019

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Pressurized hot water extraction (PHWE) is proposed to recover betacyanins from agricultural by-products (pitaya fruits peels (PFP), red beet stalks (RBS), and cactus pear peels (CPP)). The extraction yield of betacyanins was optimized by response surface methodology. The optimal PHWE conditions were attained and the actual yields of betacyanins under optimal conditions were well matched with the predicted yields.In addition, betacyanin pigment compositions as well as superoxide anion scavenging activity of individual betacyanins extract (BE) produced in optimal PHWE conditions were characterized by HPLC-ESI/MS n and cyclic voltammetry. Furthermore, the inhibitory activity of three BEs on oleic acid-induced steatohepatitis in cellular model was comparatively investigated. The results showed that unlike PFP, RBS, and CPP presented excellent efficacy in decreasing intracellular triglyceride and reactive oxygen species, inhibiting the release of alanine aminotransferase and aspartate aminotransferase as well as regulating fatty acid synthase and carnitine palmitoyltransferase 1 mRNAs expression. Practical applicationsIn this study, PHWE, is firstly proposed for the enhancement of the extraction of betacyanins from three agricultural by-products. Betacyanin-rich extracts by PHWE method exhibit excellent activities in inhibition of ROS and regulation of lipid metabolism in hepatic cells. It suggests that PHWE has a strong potentiality in keeping bioactivity of BEs, which is significant for the production of betacyanins functional foods. K E Y W O R D S betacyanins, betanidin-5-O-β-glucoside, fatty liver, pressurized hot water extraction, steatohepatitis S U PP O RTI N G I N FO R M ATI O N Additional supporting information may be found online in the Supporting Information section at the end of the article. How to cite this article: Shen L, Xiong X, Zhang D, et al. Optimization of betacyanins from agricultural by-products using pressurized hot water extraction for antioxidant and in vitro oleic acid-induced steatohepatitis inhibitory activity. J Food Biochem. 2019;43:e13044. https ://doi.

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Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L.

Cited by 43 publications

References 37 publications

Ultrasonic‐assisted extraction of betalains from red beet (Beta vulgaris L.)

Ultrasonic‐assisted extraction of betalains from red beet (Beta vulgaris L.)

Chemical characterization and biological activities of two varieties of xoconostle fruitsOpuntia joconostleF.A.C. Weber ex Diguet andOpuntia matudaeScheinvar

Optimization of betacyanins from agricultural by‐products using pressurized hot water extraction for antioxidant and in vitro oleic acid‐induced steatohepatitis inhibitory activity

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