爱尔兰野生黑莓花青素的纯化和特性:对颜色、成分和抗氧化能力的影响

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Sanyogita Sangram Bhosale, Daniel Granato, Nima Mohammadi
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引用次数: 0

摘要

利用环保技术从水果和食物垃圾中提取花青素引起了人们的关注。本研究首次使用Amberlite XAD-7树脂对爱尔兰野生黑莓进行了纯化,该黑莓以其高多酚和花青素含量而闻名。超声辅助提取(UAE), 60%乙醇,325 W, 7.5 min。粗提物(BCE)用树脂纯化,去除杂质,保留花青素。BCE的总酚含量为9.35±0.07 mg GAE/g,纯化提取物(BPE)的总酚含量为8.82±0.33 mg GAE/g。BCE和BPE的总花青素含量分别为0.21±0.01 mg CYE/g和0.15±0.01 mg CYE/g。高效液相色谱法鉴定花青素-3-葡萄糖苷(C3G)为主要花青素。520nm时,BCE中C3G浓度为5.50±0.02 mg/g, BPE中C3G浓度为4.01±0.01 mg/g。通过CUPRAC、FRAP和DPPH测试评估的抗氧化能力显示,BCE和BPE之间的CUPRAC有显著差异(BCE为25.13±1.09 mg AAE/g, BPE为23.06±0.26 mg AAE/g),而FRAP和DPPH测试无显著差异。Amberlite XAD-7树脂有效去除杂质,同时保持抗氧化能力,使BPE成为制药和食品应用的潜在成分,因为其浓缩的花青素含量,从而在该领域引入了一种新方法。图形抽象
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Purification and characterization of anthocyanin from Irish wild blackberry: impact on color, composition, and antioxidant capacity

The extraction of anthocyanins from fruits and food waste using eco-friendly techniques has gained attention. This study, for the first time, used Amberlite XAD-7 resin to purify Irish wild blackberries, known for their high polyphenol and anthocyanin content. Ultrasound-assisted extraction (UAE) with 60% ethanol at 325 W for 7.5 min was employed. The crude extract (BCE) was purified with resin to remove impurities while retaining anthocyanins. The total phenolic content (TPC) was 9.35 ± 0.07 mg GAE/g for BCE and 8.82 ± 0.33 mg GAE/g for the purified extract (BPE). Total anthocyanin content (TAC) was 0.21 ± 0.01 mg CYE/g for BCE and 0.15 ± 0.01 mg CYE/g for BPE. HPLC identified cyanidin-3-glucoside (C3G) as the dominant anthocyanin. The C3G concentration was 5.50 ± 0.02 mg/g in BCE and 4.01 ± 0.01 mg/g in BPE at 520 nm. Antioxidant capacity assessed via CUPRAC, FRAP, and DPPH assays showed significant differences between BCE and BPE in CUPRAC (25.13 ± 1.09 mg AAE/g for BCE vs. 23.06 ± 0.26 mg AAE/g for BPE), with no significant differences in FRAP and DPPH assays. Amberlite XAD-7 resin effectively removed impurities while preserving antioxidant capacity, making BPE a potential ingredient for pharmaceutical and food applications due to its concentrated anthocyanin content, thereby introducing a novel approach in the field.

Graphical Abstract

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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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