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Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties.
dc.creator | Ghada, Bejaoui | |
dc.creator | Pereira, Eliana | |
dc.creator | Pinela, José | |
dc.creator | Prieto, Miguel A. | |
dc.creator | Pereira, Carla | |
dc.creator | Calhelha, Ricardo C. | |
dc.creator | Stojković, Dejan | |
dc.creator | Soković, Marina | |
dc.creator | Zaghdoudi, Khalil | |
dc.creator | Barros, Lillian | |
dc.creator | Ferreira, Isabel C. F. R. | |
dc.date.accessioned | 2020-07-31T09:52:40Z | |
dc.date.available | 2020-07-31T09:52:40Z | |
dc.date.issued | 2020 | |
dc.identifier.issn | 1420-3049 | |
dc.identifier.uri | https://www.mdpi.com/1420-3049/25/14/3203 | |
dc.identifier.uri | http://www.ncbi.nlm.nih.gov/pubmed/32674320 | |
dc.identifier.uri | https://radar.ibiss.bg.ac.rs/handle/123456789/3830 | |
dc.description.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. | en |
dc.publisher | NLM (Medline) | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173032/RS// | |
dc.relation | Project NORTE-01-0145-FEDER-023289: DeCodE | |
dc.relation | Mobilizador Norte-01-0247-FEDER-024479: ValorNatural® | |
dc.relation | España-Portugal through the project 0377_Iberphenol_6_E | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | Molecules (Basel, Switzerland) | |
dc.subject | Passiflora edulis Sims | |
dc.subject | Anthocyanins | |
dc.subject | Antimicrobial activity | |
dc.subject | Antioxidant activity | |
dc.subject | Extraction optimization | |
dc.subject | Natural colorants | |
dc.subject | Oxidative hemolysis | |
dc.title | Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties. | en |
dc.type | article | en |
dc.rights.license | BY | |
dcterms.abstract | Переира, Царла; Цалхелха, Рицардо Ц.; Баррос, Лиллиан; Соковић, Марина; Загхдоуди, Кхалил; Ферреира, Исабел Ц. Ф. Р.; Гхада, Бејаоуи; Прието, Мигуел A.; Стојковић, Дејан; Переира, Елиана; Пинела, Јосé; | |
dc.rights.holder | © 2020 by the authors. Licensee MDPI, Basel, Switzerland. | |
dc.citation.issue | 14 | |
dc.citation.volume | 25 | |
dc.identifier.doi | 10.3390/molecules25143203 | |
dc.identifier.pmid | 32674320 | |
dc.identifier.scopus | 2-s2.0-85088157182 | |
dc.identifier.wos | 000558002700001 | |
dc.citation.apa | Ghada, B., Pereira, E., Pinela, J., Prieto, M. A., Pereira, C., Calhelha, R. C., et al. (2020). Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties. Molecules (Basel, Switzerland), 25(14), 3203. | |
dc.citation.vancouver | Ghada B, Pereira E, Pinela J, Prieto MA, Pereira C, Calhelha RC, Stojković D, Sokóvić 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. Molecules. 2020;25(14):3203. | |
dc.citation.spage | 3203 | |
dc.type.version | publishedVersion | |
dc.identifier.fulltext | https://radar.ibiss.bg.ac.rs/bitstream/id/6699/molecules-25-03203-v2.pdf | |
dc.citation.rank | M22 |