Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties.
Prieto, Miguel A.
Calhelha, Ricardo C.
Ferreira, Isabel C. F. R.
Article (Published version)
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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.
Keywords:Passiflora edulis Sims; Anthocyanins; Antimicrobial activity; Antioxidant activity; Extraction optimization; Natural colorants; Oxidative hemolysis
Source:Molecules (Basel, Switzerland), 2020, 25, 14, 3203-
- Characterization and application of fungal metabolites and assessment of new biofungicides potential (RS-173032)
- Project NORTE-01-0145-FEDER-023289: DeCodE
- Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®
- España-Portugal through the project 0377_Iberphenol_6_E