Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese <i>Carissa Carandas</i> L. Fruits
In this study, the extraction of anthocyanin colorant from karanda fruit (<i>Carissa</i> <i>carandas</i> L.) was carried out and optimized with multiple single factor assays. Selected conditions for yield maximization consisted of ripen fruits with black-purple color, materia...
Main Authors: | , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2019-07-01
|
Series: | Processes |
Subjects: | |
Online Access: | https://www.mdpi.com/2227-9717/7/7/468 |
id |
doaj-03d18f9e8d7b484fb180c256d7eda52e |
---|---|
record_format |
Article |
spelling |
doaj-03d18f9e8d7b484fb180c256d7eda52e2020-11-25T01:42:51ZengMDPI AGProcesses2227-97172019-07-017746810.3390/pr7070468pr7070468Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese <i>Carissa Carandas</i> L. FruitsXuan Tien Le0Minh Thuan Huynh1Tri Nhut Pham2Van Thai Than3Tran Quoc Toan4Long Giang Bach5Nguyen Quang Trung6Department of Chemical Engineering, HCMC University of Technology, VNU-HCM, Ho Chi Minh City 700000, VietnamTan Ke High School, Ben Tre Province 930000, VietnamNTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 755414, VietnamNTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 755414, VietnamInstitute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Ha Noi 100803, VietnamNTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 755414, VietnamNghe An Oncology Hospital, Vinh City 43100, VietnamIn this study, the extraction of anthocyanin colorant from karanda fruit (<i>Carissa</i> <i>carandas</i> L.) was carried out and optimized with multiple single factor assays. Selected conditions for yield maximization consisted of ripen fruits with black-purple color, material size of thin slices (1.0−1.5 mm), solvent of EtOH 50%, material/ solvent ratio of 1:3, temperature of 50 °C, extraction time of 45 min, and two extraction cycles. The anthocyanin content in the extract was 277.2 mg/L, which is equivalent to 9.33 mg anthocyanin per gram of dry material. Aqueous solutions of the extract and dried extracts from <i>Carissa</i> <i>carandas</i> fruit were evaluated for stability at two temperature conditions, namely room temperature (30 ± 2 °C) and 45 °C. The temperature exerted great impact on color change, anthocyanin content and the degree of polymerization of anthocyanin. Aqueous solutions of extract with citric acid (3.0−5.0 g/L) were generally more color stable and less anthocyanin degradable than those without citric acid. In the DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging assay, The half maximal inhibitory concentration (IC<sub>50</sub>) of the dried extract was 87.56 μg/mL, which was approximately 29 times higher than that of vitamin C. After 3-month storage at −18 °C, IC<sub>50</sub> of the dried extract was 173.67 μg/mL.https://www.mdpi.com/2227-9717/7/7/468anthocyanin<i>Carissa carandas</i> L.extract conditionsstabilityantioxidant properties |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Xuan Tien Le Minh Thuan Huynh Tri Nhut Pham Van Thai Than Tran Quoc Toan Long Giang Bach Nguyen Quang Trung |
spellingShingle |
Xuan Tien Le Minh Thuan Huynh Tri Nhut Pham Van Thai Than Tran Quoc Toan Long Giang Bach Nguyen Quang Trung Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese <i>Carissa Carandas</i> L. Fruits Processes anthocyanin <i>Carissa carandas</i> L. extract conditions stability antioxidant properties |
author_facet |
Xuan Tien Le Minh Thuan Huynh Tri Nhut Pham Van Thai Than Tran Quoc Toan Long Giang Bach Nguyen Quang Trung |
author_sort |
Xuan Tien Le |
title |
Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese <i>Carissa Carandas</i> L. Fruits |
title_short |
Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese <i>Carissa Carandas</i> L. Fruits |
title_full |
Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese <i>Carissa Carandas</i> L. Fruits |
title_fullStr |
Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese <i>Carissa Carandas</i> L. Fruits |
title_full_unstemmed |
Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese <i>Carissa Carandas</i> L. Fruits |
title_sort |
optimization of total anthocyanin content, stability and antioxidant evaluation of the anthocyanin extract from vietnamese <i>carissa carandas</i> l. fruits |
publisher |
MDPI AG |
series |
Processes |
issn |
2227-9717 |
publishDate |
2019-07-01 |
description |
In this study, the extraction of anthocyanin colorant from karanda fruit (<i>Carissa</i> <i>carandas</i> L.) was carried out and optimized with multiple single factor assays. Selected conditions for yield maximization consisted of ripen fruits with black-purple color, material size of thin slices (1.0−1.5 mm), solvent of EtOH 50%, material/ solvent ratio of 1:3, temperature of 50 °C, extraction time of 45 min, and two extraction cycles. The anthocyanin content in the extract was 277.2 mg/L, which is equivalent to 9.33 mg anthocyanin per gram of dry material. Aqueous solutions of the extract and dried extracts from <i>Carissa</i> <i>carandas</i> fruit were evaluated for stability at two temperature conditions, namely room temperature (30 ± 2 °C) and 45 °C. The temperature exerted great impact on color change, anthocyanin content and the degree of polymerization of anthocyanin. Aqueous solutions of extract with citric acid (3.0−5.0 g/L) were generally more color stable and less anthocyanin degradable than those without citric acid. In the DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging assay, The half maximal inhibitory concentration (IC<sub>50</sub>) of the dried extract was 87.56 μg/mL, which was approximately 29 times higher than that of vitamin C. After 3-month storage at −18 °C, IC<sub>50</sub> of the dried extract was 173.67 μg/mL. |
topic |
anthocyanin <i>Carissa carandas</i> L. extract conditions stability antioxidant properties |
url |
https://www.mdpi.com/2227-9717/7/7/468 |
work_keys_str_mv |
AT xuantienle optimizationoftotalanthocyanincontentstabilityandantioxidantevaluationoftheanthocyaninextractfromvietnameseicarissacarandasilfruits AT minhthuanhuynh optimizationoftotalanthocyanincontentstabilityandantioxidantevaluationoftheanthocyaninextractfromvietnameseicarissacarandasilfruits AT trinhutpham optimizationoftotalanthocyanincontentstabilityandantioxidantevaluationoftheanthocyaninextractfromvietnameseicarissacarandasilfruits AT vanthaithan optimizationoftotalanthocyanincontentstabilityandantioxidantevaluationoftheanthocyaninextractfromvietnameseicarissacarandasilfruits AT tranquoctoan optimizationoftotalanthocyanincontentstabilityandantioxidantevaluationoftheanthocyaninextractfromvietnameseicarissacarandasilfruits AT longgiangbach optimizationoftotalanthocyanincontentstabilityandantioxidantevaluationoftheanthocyaninextractfromvietnameseicarissacarandasilfruits AT nguyenquangtrung optimizationoftotalanthocyanincontentstabilityandantioxidantevaluationoftheanthocyaninextractfromvietnameseicarissacarandasilfruits |
_version_ |
1725034675890552832 |