Optimization of Monomeric Anthocyanin Extraction Conditions From a New Source (Crataegus azarolus L. Fruits) Sequential Methodology Combined With a Central Composite Design, and Evaluation of Their Antioxidant Properties

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-05-28 DOI:10.1111/1750-3841.70300

Lamia Hanifi, Nassima Chaher-Bazizi, Yuva Bellik, Lydia Karou, Taous Kaddour, Naima Saidene, Dina Kilani-Atmani, Djebbar Atmani, Mostapha Bachir-bey

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引用次数: 0

Abstract

ABSTRACT

The aim of this study was to optimize the extraction of total monomeric anthocyanins (TMACs) from hawthorn (Crataegus azarolus) fruits and to evaluate their antioxidant activity. The extraction was optimized on the basis of two approaches using sequential procedure and central composite design (CCD). The effects of various parameters were examined, including type and concentration of solvent, extraction method, sonication amplitude, extraction time, particle size, solid/solvent ratio, and number of extractions. The antioxidant activity of the optimal extract was evaluated using ferric reducing power (FRP), total antioxidant capacity (TAC), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. The results indicated that 80% methanol was the most effective solvent with the highest extraction yield (205.69 ± 4.52 µg cyanidin-3-rutinoside equivalent [CRE]/g). Ultrasound-assisted extraction (100% amplitude for 5 min), combined with a particle size (< 63 µm) using a solid/solvent ratio of 800 mg/10 mL, yielded the highest anthocyanin content (225.76 ± 4.10 µg CRE). Optimization using CCD revealed that the optimal conditions for anthocyanin extraction were 74.45% methanol, 78.46% sonication amplitude, and 4.5 min of extraction time, with a yield of 320.01 ± 4.18 µg CRE/g. The optimal extract showed strong antioxidant activity inhibitory concentration (IC₅₀ DPPH = 193.53 ± 3.71 µg/mL; FRP A_0.5 = 136.12 ± 5.29 µg/mL; TAC = 42.83 ± 0.67 mg ascorbic acid equivalent [AAE]/g). Optimization of the extraction increases anthocyanin yield of hawthorn with a significant antioxidant activity, thus providing a promising extract for the formulation of functional foods and food supplements.

Practical Application

Optimizing the extraction of anthocyanins from a new source could make it possible to produce more effective natural dyes for the food industry, offering an alternative to synthetic dyes. It could also benefit the cosmetics industry by providing more natural formulations and the pharmaceutical and nutraceutical sectors, where these compounds are sought after for their antioxidant properties.

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新来源山楂果实中单体花青素提取工艺优化及抗氧化性能评价

摘要本研究旨在优化山楂果实中总单体花青素（TMACs）的提取工艺，并评价其抗氧化活性。在序贯法和中心复合设计（CCD）两种方法的基础上，对提取方法进行了优化。考察了溶剂种类、浓度、提取方法、超声振幅、提取时间、粒径、料液比、提取次数等参数对提取效果的影响。通过铁还原力（FRP）、总抗氧化能力（TAC）和1,1-二苯基-2-苦味酰肼（DPPH）测定来评价最佳提取物的抗氧化活性。结果表明，80%甲醇为最佳溶剂，提取率最高（205.69±4.52µg cyanidin-3-rutinoside equivalent [CRE]/g）。超声辅助提取（100%振幅5分钟），结合颗粒大小(<；在固液比为800 mg/10 mL时，花青素含量最高（225.76±4.10µg CRE）。CCD优化结果表明，花青素的最佳提取条件为甲醇浓度为74.45%，超声振幅为78.46%，提取时间为4.5 min，得率为320.01±4.18µg CRE/g。最佳提取液具有较强的抗氧化活性抑制浓度(IC50 DPPH = 193.53±3.71µg/mL；玻璃钢A0.5 = 136.12±5.29µg/mL；TAC = 42.83±0.67 mg抗坏血酸当量[AAE]/g)。优化后的提取工艺提高了山楂花青素的产率，并具有显著的抗氧化活性，为功能性食品和食品补充剂的制备提供了一种有前景的提取工艺。从新的来源优化花青素的提取可以为食品工业生产更有效的天然染料，为合成染料提供了一种替代方法。它还可以为化妆品行业提供更多的天然配方，以及制药和营养保健行业，这些化合物因其抗氧化特性而受到追捧。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.