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Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability
Black bean is a source of anthocyanins and other phenolic compounds that are associated with health benefits. This work aimed to optimize the extraction and determine the stability and biological potential of black bean anthocyanin-rich extracts recovered by supercritical fluid extraction (SFE) and...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278739/ https://www.ncbi.nlm.nih.gov/pubmed/32438746 http://dx.doi.org/10.3390/foods9050655 |
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author | Hsieh-Lo, Ming Castillo-Herrera, Gustavo Mojica, Luis |
author_facet | Hsieh-Lo, Ming Castillo-Herrera, Gustavo Mojica, Luis |
author_sort | Hsieh-Lo, Ming |
collection | PubMed |
description | Black bean is a source of anthocyanins and other phenolic compounds that are associated with health benefits. This work aimed to optimize the extraction and determine the stability and biological potential of black bean anthocyanin-rich extracts recovered by supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE). The highest concentration of anthocyanins and total phenolic compounds were recovered with SFE using 300 bar, 60 °C and co-solvent ethanol/distilled water (50/50, v/v). Eleven non-colored phenolic compounds were identified in SFE extract using Ultra performance liquid chromatography - Electrospray ionization–Quadrupole -Time of flight - Mass spectrometry (UPLC-ESI-QToF-MS/MS). Myricetin, syringic acid, rutin hydrate and chlorogenic acid presented the highest relative area among identified compounds. Compared to leaching extraction, SFE extracts showed a similar storage stability at 4, 25 and 32 °C (p < 0.05), but with a higher antioxidant potential (2,2-diphenyl-1-picryl-hydrazil (DPPH) IC(50): 0.078 ± 0.01; 2,2’-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) IC(50): 0.161 ± 0.03) and antidiabetic potential (α-amylase IC(50): 124.76 ± 12.97; α-glucosidase IC(50): 31.30 ± 0.84; dipeptidyl peptidase-IV IC(50): 0.195 ± 0.01). SFE extraction is an efficient method to obtain anthocyanins and other phenolic compounds with exceptional biological potential. |
format | Online Article Text |
id | pubmed-7278739 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-72787392020-06-12 Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability Hsieh-Lo, Ming Castillo-Herrera, Gustavo Mojica, Luis Foods Article Black bean is a source of anthocyanins and other phenolic compounds that are associated with health benefits. This work aimed to optimize the extraction and determine the stability and biological potential of black bean anthocyanin-rich extracts recovered by supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE). The highest concentration of anthocyanins and total phenolic compounds were recovered with SFE using 300 bar, 60 °C and co-solvent ethanol/distilled water (50/50, v/v). Eleven non-colored phenolic compounds were identified in SFE extract using Ultra performance liquid chromatography - Electrospray ionization–Quadrupole -Time of flight - Mass spectrometry (UPLC-ESI-QToF-MS/MS). Myricetin, syringic acid, rutin hydrate and chlorogenic acid presented the highest relative area among identified compounds. Compared to leaching extraction, SFE extracts showed a similar storage stability at 4, 25 and 32 °C (p < 0.05), but with a higher antioxidant potential (2,2-diphenyl-1-picryl-hydrazil (DPPH) IC(50): 0.078 ± 0.01; 2,2’-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) IC(50): 0.161 ± 0.03) and antidiabetic potential (α-amylase IC(50): 124.76 ± 12.97; α-glucosidase IC(50): 31.30 ± 0.84; dipeptidyl peptidase-IV IC(50): 0.195 ± 0.01). SFE extraction is an efficient method to obtain anthocyanins and other phenolic compounds with exceptional biological potential. MDPI 2020-05-19 /pmc/articles/PMC7278739/ /pubmed/32438746 http://dx.doi.org/10.3390/foods9050655 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Hsieh-Lo, Ming Castillo-Herrera, Gustavo Mojica, Luis Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability |
title | Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability |
title_full | Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability |
title_fullStr | Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability |
title_full_unstemmed | Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability |
title_short | Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability |
title_sort | black bean anthocyanin-rich extract from supercritical and pressurized extraction increased in vitro antidiabetic potential, while having similar storage stability |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278739/ https://www.ncbi.nlm.nih.gov/pubmed/32438746 http://dx.doi.org/10.3390/foods9050655 |
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