Natural pigments (anthocyanins and chlorophyll) and antioxidants profiling of European red and green gooseberry (Ribes uva-crispa L.) extracted using green techniques (UAE-citric acid-mediated extraction)
Laen...
Kuupäev
2023
Kättesaadav alates
Autorid
Hussain, Shehzad
Sharma, Minaxi
Jarg, Tatsiana
Aav, Riina
Bhat, Rajeev
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Elsevier
Abstrakt
Green techniques to extract natural pigments are gaining prominence among consumers and food industries. This
trend is predominantly due to the harmful effects imparted by commonly used synthetic dyes and the unwarranted
stress created on our ecosystem. The objectives of this study were to obtain natural pigments (anthocyanins
and chlorophyll) from Estonian-gown European green and red gooseberries by ultrasonic-assisted citric
acid-mediated extraction method and perform antioxidant profiling (quantification via HPLC analysis). Green
gooseberry extracts showed lower content of targeted compounds, with low concentrations of rutin (0.7–1.2 mg/
L) and quercetin 3-glucoside (0.9–1.3 mg/L), while in the red gooseberry extracts, the amount was slightly higher
(1.4–6.9 and 1.0–1.3 mg/L, respectively) with 0.6–6.8 mg/L cyanidin 3-glucoside and 0.32–0.35 mg/L peonidin
3 glucoside recorded. Further, the yield of anthocyanins ranged between 1.14–1.79 and 1.86–3.63 mg/100 g in
green and red gooseberries, respectively. Total phenols ranged between 162–392 and 263–987 mg GAE/100 g in
green and red gooseberry extracts, respectively. The DPPH free radicals scavenging activity showed 73–86% and
87–91% inhibition in both green and red gooseberry, respectively. Results showed significant improvements in
pigment extraction with higher values obtained for targeted antioxidant compounds using conventional and UAE
extraction (aqueous extract), thus confirming that green extractions are a reliable technique to obtain pigments
of interest from natural sources. The results support consumers’ demand and open up the avenue to explore
pigments as natural colourants in food and cosmetics applications.
This work was funded by the European Union’s Horizon 2020 research and innovation programme under the grant agreement No. 810630 (VALORTECH). In addition, funding was received from Mobilitas Pluss ERA-Chair support [Grant No. MOBEC006 ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences]. Author (RB) acknowledges base funding of the Estonian University of Life Sciences (No. P210162VLTQ) provided to support research and development activities. The authors (from Tallinn University of Technology) thank Estonian Research Council Grant PRG399 and European Regional Development Fund (CoE 2014-2020.4.01.15- 0013).
This work was funded by the European Union’s Horizon 2020 research and innovation programme under the grant agreement No. 810630 (VALORTECH). In addition, funding was received from Mobilitas Pluss ERA-Chair support [Grant No. MOBEC006 ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences]. Author (RB) acknowledges base funding of the Estonian University of Life Sciences (No. P210162VLTQ) provided to support research and development activities. The authors (from Tallinn University of Technology) thank Estonian Research Council Grant PRG399 and European Regional Development Fund (CoE 2014-2020.4.01.15- 0013).
Kirjeldus
Märksõnad
European gooseberries, natural pigments, anthocyanins, antioxidant profiling, ultrasonic-citric acid-mediated extraction, green techniques, articles