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Study of Prunus spinosa L. fruit epicarp and Lonicera careulea L. fruit: alternative natural colorants with

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Resumo:Natural matrices that are rich in anthocyanin compounds are increasingly explored by the food industry due to their colouring properties. As examples, Prunus spinosa L. and Lonicera careulea L. fruits are excellent sources of anthocyanins and are, therefore, increasingly explored for their colouring properties to be applied as food colorants, in addition to providing beneficial properties to the consumer [1,2]. Therefore, the aim of this study was to evaluate the anthocyanin profile (HPLC-DAD/ESI-MS) and the antioxidant (TBARS and OxHLIA) and antimicrobial properties of the hydroethanolic extract of P. spinosa fruit epicarp and L. careulea fruit juice. A high content of cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside was found in the juice of L. caerulea berries and in the hydroethanolic extract of the epicarp of P. spinosa, respectively. As for the antioxidant activity, in the TBARS assay, the L. caerulea berries showed a higher capacity (IC50 of 29.9±0.3 μg/mL) than the positive control, trolox (IC50 of 139±5 μg/mL). Similarly, the epicarp of P. spinosa showed the ability to inhibit lipid peroxidation, revealing an EC50 value of 204±2 μg/mL. Regarding the ability to retard oxidative haemolysis, both extracts showed activity not only at 60 min, but also at 120 min, allowing EC50 values of 145±5 μg/mL and 938±49 μg/mL, respectively, for L. caerulea, and 296±4 and 509±3 μg/mL, respectively, for P. spinosa. On the other hand, both colouring extracts revealed great antimicrobial properties. Through this work, it was possible to conclude that L. caerulea and P. spinosa berries have a high colouring capacity and bioactive potential, being suitable for the development of new products for food industry.
Autores principais:Molina, Adriana K.
Outros Autores:Leichtweis, Maria Gabriela; Pereira, Carla; Dias, Maria Inês; Ferreira, Isabel C.F.R.; Barros, Lillian
Assunto:Colorants Prunus Spinosa L.
Ano:2021
País:Portugal
Tipo de documento:documento de conferência
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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