TY  - JOUR
AU  - Ghada, Bejaoui
AU  - Pereira, Eliana
AU  - Pinela, José
AU  - Prieto, Miguel A.
AU  - Pereira, Carla
AU  - Calhelha, Ricardo C.
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Zaghdoudi, Khalil
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2020
UR  - https://www.mdpi.com/1420-3049/25/14/3203
UR  - http://www.ncbi.nlm.nih.gov/pubmed/32674320
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3830
AB  - The potential of passion fruit (Passiflora edulis Sims) epicarp to produce anthocyanin-based colorants with bioactive properties was evaluated. First, a five-level three-factor factorial design coupled with response surface methodology was implemented to optimize the extraction of anthocyanins from dark purple epicarps. The extraction yield and cyanidin-3-O-glucoside content were used as response criteria. The constructed models were fitted to the experimental data and used to calculate the optimal processing conditions (t = 38 min, T = 20 °C, S = 0% ethanol/water (v/v) acidified with citric acid to pH 3, and RS/L = 50 g/L) that lead to maximum responses (3.4 mg/g dried epicarp and 9 mg/g extract). Then, the antioxidant, antimicrobial, and cytotoxic activities of anthocyanin extracts obtained using the optimized method and a conventional extraction method were evaluated in vitro. The extract obtained by the optimized method revealed a higher bioactivity, in agreement with the higher cyanidin-3-O-glucoside content. This study highlighted the coloring and bioactive potential of a bio-based ingredient recycled from a bio-waste, which promotes a sustainable bioeconomy in the agri-food sector.
PB  - NLM (Medline)
T2  - Molecules (Basel, Switzerland)
T1  - Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties.
IS  - 14
VL  - 25
DO  - 10.3390/molecules25143203
SP  - 3203
ER  - 

@article{
author = "Ghada, Bejaoui and Pereira, Eliana and Pinela, José and Prieto, Miguel A. and Pereira, Carla and Calhelha, Ricardo C. and Stojković, Dejan and Soković, Marina and Zaghdoudi, Khalil and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2020",
abstract = "The potential of passion fruit (Passiflora edulis Sims) epicarp to produce anthocyanin-based colorants with bioactive properties was evaluated. First, a five-level three-factor factorial design coupled with response surface methodology was implemented to optimize the extraction of anthocyanins from dark purple epicarps. The extraction yield and cyanidin-3-O-glucoside content were used as response criteria. The constructed models were fitted to the experimental data and used to calculate the optimal processing conditions (t = 38 min, T = 20 °C, S = 0% ethanol/water (v/v) acidified with citric acid to pH 3, and RS/L = 50 g/L) that lead to maximum responses (3.4 mg/g dried epicarp and 9 mg/g extract). Then, the antioxidant, antimicrobial, and cytotoxic activities of anthocyanin extracts obtained using the optimized method and a conventional extraction method were evaluated in vitro. The extract obtained by the optimized method revealed a higher bioactivity, in agreement with the higher cyanidin-3-O-glucoside content. This study highlighted the coloring and bioactive potential of a bio-based ingredient recycled from a bio-waste, which promotes a sustainable bioeconomy in the agri-food sector.",
publisher = "NLM (Medline)",
journal = "Molecules (Basel, Switzerland)",
title = "Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties.",
number = "14",
volume = "25",
doi = "10.3390/molecules25143203",
pages = "3203"
}

Ghada, B., Pereira, E., Pinela, J., Prieto, M. A., Pereira, C., Calhelha, R. C., Stojković, D., Soković, M., Zaghdoudi, K., Barros, L.,& Ferreira, I. C. F. R.. (2020). Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties.. in Molecules (Basel, Switzerland)
NLM (Medline)., 25(14), 3203.
https://doi.org/10.3390/molecules25143203

Ghada B, Pereira E, Pinela J, Prieto MA, Pereira C, Calhelha RC, Stojković D, Soković M, Zaghdoudi K, Barros L, Ferreira ICFR. Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties.. in Molecules (Basel, Switzerland). 2020;25(14):3203.
doi:10.3390/molecules25143203 .

Ghada, Bejaoui, Pereira, Eliana, Pinela, José, Prieto, Miguel A., Pereira, Carla, Calhelha, Ricardo C., Stojković, Dejan, Soković, Marina, Zaghdoudi, Khalil, Barros, Lillian, Ferreira, Isabel C. F. R., "Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties." in Molecules (Basel, Switzerland), 25, no. 14 (2020):3203,
https://doi.org/10.3390/molecules25143203 . .