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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)

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dc.contributor.authorHussain, Shehzad
dc.contributor.authorSharma, Minaxi
dc.contributor.authorJarg, Tatsiana
dc.contributor.authorAav, Riina
dc.contributor.authorBhat, Rajeev
dc.date.accessioned2023-21-12T11:03:40Z
dc.date.available2023-12-12T11:03:40Z
dc.date.issued2023
dc.description.abstractGreen 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.eng
dc.description.abstractThis 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).eng
dc.description.sponsorshipThis 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).eng
dc.identifier.issn2665-9271
dc.identifier.publicationCurrent Research in Food Science 7 (2023) 100629eng
dc.identifier.urihttp://hdl.handle.net/10492/8800
dc.identifier.urihttps://doi.org/10.1016/j.crfs.2023.100629
dc.publisherElsevier
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)eng
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/eng
dc.subjectEuropean gooseberrieseng
dc.subjectnatural pigmentseng
dc.subjectanthocyaninseng
dc.subjectantioxidant profilingeng
dc.subjectultrasonic-citric acid-mediated extractioneng
dc.subjectgreen techniqueseng
dc.subjectarticleseng
dc.titleNatural 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)eng
dc.typeinfo:eu-repo/semantics/articleeng

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