[Home ] [Archive]    
:: Main :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 6, Issue 3 (Jul-Sep 2019) ::
Nutr Food Sci Res 2019, 6(3): 39-47 Back to browse issues page
Extraction of Phenolic Compounds from Black Mulberry Using Aqueous, Ethanol and Aqueous-Ethanol Solvents: Effects of Heat Treatments on Chemical Properties of the Extracts
Samira Yazdankhah , Mohammad Hojjati , Mohammad Hossein Azizi
Agricultural Sciences and Natural Resources University of Khuzestan
Abstract:   (289 Views)
Background and Objectives: Black mulberry is a juicy and dark purple to black fruit with a good balance of sweetness and tartness. This fruit is highly interested due to high quantities of anthocyanins. The bioactive compounds are often present in fruit tissues and should be released. The aim of this study was to extract bioactive compounds of black mulberries and assessment of heating process effects on the extracted compounds.
Materials and Methods: Aqueous, ethanol and aqueous-ethanol solvents were used for the extraction processes. The physicochemical properties of extracts, including total phenol, total anthocyanin content, anthocyanin profile, antioxidant activity, acidity and total solids, were investigated. Then, the aqueous-ethanol extract was subjected to direct heating, microwave heating and non-thermal (gamma radiation) processes to assess their possible effects on the extract.
Results: The aqueous-ethanol extract included higher total phenol (68.94 mg GAE/g) and anthocyanin contents (226.16 mg/ml), higher antioxidant activity (DPPH of 90.29% and FRAP of 1.42) as well as higher quantities of anthocyanins (cyanidin-3-glucoside, cyanidin-3-rutinoside and cyanidin-3-xyloside of 277.36, 53.21, and 11.44 mg/ml, respectively). It was observed that less time and power of heating, microwave and gamma radiation conditions included less deteriorative effects on anthocyanin compounds and thus a higher antioxidant activity was seen.
Conclusions: Aqueous-ethanol solvents include further extraction efficiencies on phenolic compounds and anthocyanins and are considered as appropriate chemicals for the extraction of bioactive compounds from black mulberries. Furthermore, moderate heating conditions can preserve higher quantities of anthocyanins.
Keywords: Black mulberry, Aqueous-ethanol extraction, Anthocyanin, HPLC
Full-Text [PDF 603 kb]   (74 Downloads)    
Protocol Study: Research | Subject: General
Received: 2019/05/23 | Accepted: 2019/07/19 | Published: 2019/08/3
References
1. Azofeifa G, Quesada S, Perez AM, Vaillant F, Michel A. Pasteurization of black mulberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals. Journal of Food Composition and Analysis. 2015; 42:56-62. [DOI:10.1016/j.jfca.2015.01.015]
2. Wang WJ, Jung J, Tomasino E, YY Z. Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions. LWT-Food Science and Technology. 2016; 72:229-38. [DOI:10.1016/j.lwt.2016.04.041]
3. Acosta-Montoya O, Vaillant F, Cozzano S, Mertz C, Perez AM, Castro MV. Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages. Food Chemistry. 2010; 119(4):1497-01. [DOI:10.1016/j.foodchem.2009.09.032]
4. Wang WJ, Jung J, Tomasino E, Zhao YY. Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions. LWT-Food Science and Technology. 2016; 72:229-38. [DOI:10.1016/j.lwt.2016.04.041]
5. Jiao G. Extraction of anthocyanins from haskap berry pulp using supercritical carbon dioxide: Influence of co-solvent composition and pretreatment. LWT-Food Science and Technology. 2018; 98:237-44. [DOI:10.1016/j.lwt.2018.08.042]
6. Lou HQ, Hu Y, Zhang LY, Sun P, Lu HF. Nondestructive evaluation of the changes of total flavonoid, total phenols, ABTS and DPPH radical scavenging activities, and sugars during mulberry (Morus alba L.) fruits development by chlorophyll fluorescence and RGB intensity values. LWT-Food Science and Technology. 2012; 47(1):19-24. [DOI:10.1016/j.lwt.2012.01.008]
7. Blackhall ML, Berry R, Davies NW, Walls JT. Optimized extraction of anthocyanins from Reid Fruits' Prunus avium 'Lapins' cherries. Food Chemistry. 2018; 256:280-85. [DOI:10.1016/j.foodchem.2018.02.137]
8. Selvamuthukumaran, M Shi, J. Recent advances in extraction of antioxidants from plant by-products processing industries. Food Quality and Safety. 2017; 1(1):61-81. [DOI:10.1093/fqsafe/fyx004]
9. Gomes WF, Tiwari BK, Rodriguez O, de Brito ES, Fernandes FAN, Rodrigues S S. Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice. Food Chemistry. 2017; 218:261-68. [DOI:10.1016/j.foodchem.2016.08.132]
10. Rawson A, Patras A, Tiwari BK, Noci F, Koutchma TNB. Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International. 2011; 44(7):1875-87. [DOI:10.1016/j.foodres.2011.02.053]
11. Vagiri M, Jensen M. Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction. Food Chemistry. 2017;217:409-17. [DOI:10.1016/j.foodchem.2016.08.121]
12. Huang W-y, Zhang H-c, Liu W-x, Li C-y. Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing. Journal of Zhejiang University Science B. 2012;13 (2):94-102. [DOI:10.1631/jzus.B1100137]
13. Van de Velde F, Grace MH, Esposito D, Pirovani MÉ, Lila MA. Quantitative comparison of phytochemical profile, antioxidant, and anti-inflammatory properties of blackberry fruits adapted to Argentina. Journal of Food Composition and Analysis. 2016; 47:82-91. [DOI:10.1016/j.jfca.2016.01.008]
14. Yazdankhah S, Hojjati M, Azizi MH. The antidiabetic potential of black mulberry extract-enriched pasta through inhibition of enzymes and glycemic index. Plant Foods for Human Nutrition. 2019; 74 (1):149-55. [DOI:10.1007/s11130-018-0711-0]
15. Cespedes CL, El-Hafidi M, Pavon N, Alarcon J. Antioxidant and cardioprotective activities of phenolic extracts from fruits of Chilean blackberry Aristotelia chilensis (Elaeocarpaceae), Maqui. Food Chemistry. 2008; 107(2):820-29. [DOI:10.1016/j.foodchem.2007.08.092]
16. Horwitz W, Latimer GW. Official Methods of Analysis of AOAC International Maryland. 18th edn. Association of Official Analytical Chemists, Rockville, MD, USA. 2011.
17. Ozgen M, Serce S, Kaya C. Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits. Scientia Horticulturae. 2019; 119(3):275-79. [DOI:10.1016/j.scienta.2008.08.007]
18. Sariburun E, Şahin S, Demir C, Türkben C, Uylaşer V. Phenolic content and antioxidant activity of raspberry and blackberry cultivars. Journal of Food Science. 2010; 75(4):C328-C35. [DOI:10.1111/j.1750-3841.2010.01571.x]
19. Chen QQ, Li ZL, Bi JF, Zhou LY, Yi JY, Wu XY. Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry. LWT-Food Science and Technology. 2017; 80:178-84. [DOI:10.1016/j.lwt.2017.02.017]
20. Benmeziane F, Cadot Y, Djamai R, Djermoun L. Determination of major anthocyanin pigments and flavonols in red grape skin of some table grape varieties (Vitis vinifera sp.) by high-performance liquid chromatography-photodiode array detection (HPLC-DAD). OENO. 2016; 50(3):125-35. [DOI:10.20870/oeno-one.2016.50.3.56]
21. Chirinos R, Rogez H, Campos D, Pedreschi R, Larondelle Y. Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruiz & Pavon) tubers. Separation and Purification Technology. 2017; 55(2):217-25. [DOI:10.1016/j.seppur.2006.12.005]
22. Sarkar D, Orwat J, Hurburt T, Woods F, Pitts JA, Shetty K. Evaluation of phenolic bioactive-linked functionality of blackberry cultivars targeting dietary management of early stages type-2 diabetes using in vitro models. Scientia Horticulturae. 2016; 212:193-202. [DOI:10.1016/j.scienta.2016.10.003]
23. Castaneda-Ovando A, de Lourdes Pacheco-Hernandez M, Paez-Hernandez ME, Rodriguez JA, Galan-Vidal CA. Chemical studies of anthocyanins: A review. Food Chemistry. 2009; 113(4):859-71. [DOI:10.1016/j.foodchem.2008.09.001]
24. Shahidi F, Ambigaipalan P. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects-A review. Journal of Functional Foods. 2015; 18:820-97. [DOI:10.1016/j.jff.2015.06.018]
25. Mokrani A, Madani K. Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit. Separation and Purification Technology. 2016;162:68-76. [DOI:10.1016/j.seppur.2016.01.043]
26. Giampieri F, Tulipani S, Alvarez-Suarez JM, Quiles JL, Mezzetti B, Battino M. The strawberry: composition, nutritional quality, and impact on human health. Nutrition. 2012;28 (1):9-19. [DOI:10.1016/j.nut.2011.08.009]
27. Zhou M, Chen Q, Bi J, Wang Y, Wu X. Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food system. Food Chemistry. 2017; 229:574-79. [DOI:10.1016/j.foodchem.2017.02.131]
28. Etzbach L, Pfeiffer A, Schieber A, Weber F. Effects of thermal pasteurization and ultrasound treatment on the peroxidase activity, carotenoid composition, and physicochemical properties of goldenberry (Physalis peruviana L.) puree. LWT-Food Science and Technology. 2019; 100:69-74. [DOI:10.1016/j.lwt.2018.10.032]
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA



XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Yazdankhah S, Hojjati M, Azizi M H. Extraction of Phenolic Compounds from Black Mulberry Using Aqueous, Ethanol and Aqueous-Ethanol Solvents: Effects of Heat Treatments on Chemical Properties of the Extracts . Nutr Food Sci Res. 2019; 6 (3) :39-47
URL: http://nfsr.sbmu.ac.ir/article-1-360-en.html


Volume 6, Issue 3 (Jul-Sep 2019) Back to browse issues page
Nutrition and Food Sciences Research
Persian site map - English site map - Created in 0.05 seconds with 32 queries by YEKTAWEB 3977