Sanyogita Sangram Bhosale, Daniel Granato, Nima Mohammadi
{"title":"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","authors":"Sanyogita Sangram Bhosale, Daniel Granato, Nima Mohammadi","doi":"10.1007/s11694-025-03142-8","DOIUrl":null,"url":null,"abstract":"<div><p>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.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2730 - 2738"},"PeriodicalIF":2.9000,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03142-8.pdf","citationCount":"0","resultStr":"{\"title\":\"Purification and characterization of anthocyanin from Irish wild blackberry: impact on color, composition, and antioxidant capacity\",\"authors\":\"Sanyogita Sangram Bhosale, Daniel Granato, Nima Mohammadi\",\"doi\":\"10.1007/s11694-025-03142-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>\",\"PeriodicalId\":631,\"journal\":{\"name\":\"Journal of Food Measurement and Characterization\",\"volume\":\"19 4\",\"pages\":\"2730 - 2738\"},\"PeriodicalIF\":2.9000,\"publicationDate\":\"2025-02-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s11694-025-03142-8.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Measurement and Characterization\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11694-025-03142-8\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-025-03142-8","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
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.