TY  - JOUR
AU  - Fernandes, Filipa
AU  - Pereira, Eliana
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2019
UR  - http://xlink.rsc.org/?DOI=C9FO00578A
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3386
AB  - Ocimum basilicum var. purpurascens (red rubin basil) is a basil variety rich in anthocyanin compounds, commonly used in the food industry as an aromatic plant. In this study, the nutritional and chemical compositions of red rubin basil leaves were analysed, as well as, the antimicrobial activity and hepatotoxicity of their hydroethanolic extract. Carbohydrates were the main macronutrients present, with glucose being the major free sugar. Quinic acid was the most abundant organic acid, while γ-tocopherol was the highest tocopherol isoform found. α-Linolenic acid was the major fatty acid of the twenty identified compounds. Regarding polyphenols, twenty-six molecules were identified (thirteen non-anthocyanin and thirteen anthocyanin compounds), with rosmarinic acid being the main non-anthocyanin molecule and cyanidin-3-(6,6'-di-p-coumaroyl)-sophoroside-5-glcucoside the most abundant anthocyanin. These compounds could be related to the antimicrobial activity observed in this study. Thus, this variety could be considered a good source of value added molecules for the food industry.
T2  - Food & Function
T1  - Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry.
IS  - 6
VL  - 10
DO  - 10.1039/c9fo00578a
SP  - 3161
EP  - 3171
ER  - 

@article{
author = "Fernandes, Filipa and Pereira, Eliana and Ćirić, Ana and Soković, Marina and Calhelha, Ricardo C. and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2019",
abstract = "Ocimum basilicum var. purpurascens (red rubin basil) is a basil variety rich in anthocyanin compounds, commonly used in the food industry as an aromatic plant. In this study, the nutritional and chemical compositions of red rubin basil leaves were analysed, as well as, the antimicrobial activity and hepatotoxicity of their hydroethanolic extract. Carbohydrates were the main macronutrients present, with glucose being the major free sugar. Quinic acid was the most abundant organic acid, while γ-tocopherol was the highest tocopherol isoform found. α-Linolenic acid was the major fatty acid of the twenty identified compounds. Regarding polyphenols, twenty-six molecules were identified (thirteen non-anthocyanin and thirteen anthocyanin compounds), with rosmarinic acid being the main non-anthocyanin molecule and cyanidin-3-(6,6'-di-p-coumaroyl)-sophoroside-5-glcucoside the most abundant anthocyanin. These compounds could be related to the antimicrobial activity observed in this study. Thus, this variety could be considered a good source of value added molecules for the food industry.",
journal = "Food & Function",
title = "Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry.",
number = "6",
volume = "10",
doi = "10.1039/c9fo00578a",
pages = "3161-3171"
}

Fernandes, F., Pereira, E., Ćirić, A., Soković, M., Calhelha, R. C., Barros, L.,& Ferreira, I. C. F. R.. (2019). Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry.. in Food & Function, 10(6), 3161-3171.
https://doi.org/10.1039/c9fo00578a

Fernandes F, Pereira E, Ćirić A, Soković M, Calhelha RC, Barros L, Ferreira ICFR. Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry.. in Food & Function. 2019;10(6):3161-3171.
doi:10.1039/c9fo00578a .

Fernandes, Filipa, Pereira, Eliana, Ćirić, Ana, Soković, Marina, Calhelha, Ricardo C., Barros, Lillian, Ferreira, Isabel C. F. R., "Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry." in Food & Function, 10, no. 6 (2019):3161-3171,
https://doi.org/10.1039/c9fo00578a . .

TY  - JOUR
AU  - Fernandes, Filipa
AU  - Pereira, Eliana
AU  - Prieto, Miguel
AU  - Calhelha, Ricardo
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Simal-Gandara, Jesus
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2019
UR  - http://www.mdpi.com/1420-3049/24/4/686
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3277
AB  - Heat-Assisted Extraction (HAE) was used for the optimized production of an extract rich in anthocyanin compounds from Ocimum basilicum var. purpurascens leaves. The optimization was performed using the response surface methodology employing a central composite experimental design with five-levels for each of the assessed variables. The independent variables studied were the extraction time (t, 20–120 min), temperature (T, 25–85 °C), and solvent (S, 0–100% of ethanol, v/v). Anthocyanin compounds were analysed by HPLC-DAD-ESI/MS and the extraction yields were used as response variables. Theoretical models were developed for the obtained experimental data, then the models were validated by a selected number of statistical tests, and finally, those models were used in the prediction and optimization steps. The optimal HAE conditions for the extraction of anthocyanin compounds were: t = 65.37 ± 3.62 min, T = 85.00 ± 1.17 °C and S = 62.50 ± 4.24%, and originated 114.74 ± 0.58 TA mg/g of extract. This study highlighted the red rubin basil leaves as a promising natural matrix to extract pigmented compounds, using green solvents and reduced extraction times. The extract rich in anthocyanins also showed antimicrobial and anti-proliferative properties against four human tumor cell lines, without any toxicity on a primary porcine liver cell line.
T2  - Molecules
T1  - Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens
IS  - 4
VL  - 24
DO  - 10.3390/molecules24040686
SP  - 686
ER  - 

@article{
author = "Fernandes, Filipa and Pereira, Eliana and Prieto, Miguel and Calhelha, Ricardo and Ćirić, Ana and Soković, Marina and Simal-Gandara, Jesus and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2019",
abstract = "Heat-Assisted Extraction (HAE) was used for the optimized production of an extract rich in anthocyanin compounds from Ocimum basilicum var. purpurascens leaves. The optimization was performed using the response surface methodology employing a central composite experimental design with five-levels for each of the assessed variables. The independent variables studied were the extraction time (t, 20–120 min), temperature (T, 25–85 °C), and solvent (S, 0–100% of ethanol, v/v). Anthocyanin compounds were analysed by HPLC-DAD-ESI/MS and the extraction yields were used as response variables. Theoretical models were developed for the obtained experimental data, then the models were validated by a selected number of statistical tests, and finally, those models were used in the prediction and optimization steps. The optimal HAE conditions for the extraction of anthocyanin compounds were: t = 65.37 ± 3.62 min, T = 85.00 ± 1.17 °C and S = 62.50 ± 4.24%, and originated 114.74 ± 0.58 TA mg/g of extract. This study highlighted the red rubin basil leaves as a promising natural matrix to extract pigmented compounds, using green solvents and reduced extraction times. The extract rich in anthocyanins also showed antimicrobial and anti-proliferative properties against four human tumor cell lines, without any toxicity on a primary porcine liver cell line.",
journal = "Molecules",
title = "Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens",
number = "4",
volume = "24",
doi = "10.3390/molecules24040686",
pages = "686"
}

Fernandes, F., Pereira, E., Prieto, M., Calhelha, R., Ćirić, A., Soković, M., Simal-Gandara, J., Barros, L.,& Ferreira, I. C. F. R.. (2019). Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens. in Molecules, 24(4), 686.
https://doi.org/10.3390/molecules24040686

Fernandes F, Pereira E, Prieto M, Calhelha R, Ćirić A, Soković M, Simal-Gandara J, Barros L, Ferreira ICFR. Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens. in Molecules. 2019;24(4):686.
doi:10.3390/molecules24040686 .

Fernandes, Filipa, Pereira, Eliana, Prieto, Miguel, Calhelha, Ricardo, Ćirić, Ana, Soković, Marina, Simal-Gandara, Jesus, Barros, Lillian, Ferreira, Isabel C. F. R., "Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens" in Molecules, 24, no. 4 (2019):686,
https://doi.org/10.3390/molecules24040686 . .