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Effect of pressure liquid extraction and ultrasonic irradiation frequency on inulin, phenolic content and antioxidant activity in burdock (Arctium lappa L.) roots

100%

Petkova N., Ivanov I., Mihaylova D., Lante A.

Acta Scientiarum Polonorum. Hortorum Cultus

2020

tom 19

nr 3

Burdock (Arctium lappa L.) roots are traditionally used in folk medicine as diuretic and curing rheumatism, gastritis, gout, throat pain, arthritis and rashes. These pharmacological properties are due to many bioactive compounds such as flavonoids and fructooligosaccharides. Nowadays, the the application of “green” methods for extraction of natural compounds gains more and more attention. The object of the current research was to determine inulin and sugars content, phenolic content and antioxidant potential in 70% ethanol and water extracts obtained by two “green“ extraction methods, namely pressure-liquid extraction and ultrasound-assisted techniques. The content of total fructans, as well as inulin and sugars were analyzed by spectrophotometric resorcinol-thiourea method and high-performance liquid chromatography with refractive index detection. Total phenols and flavonoids were determined by Folin-Chiocalteu and Al(NO₃)₃ reagents. Antioxidant activity was evaluated by four reliable methods (DPPH, ABTS, FRAP and CUPRAC). The established inulin content varied from 0.27 to 4.0 g/100 g dw in prevalence of the ultrasound-assisted extract obtained with water. Additionally, the established phenolic compounds content (from 10.35 to 18.16 mg gallic acid equivalent (GAE)/g dw) and antioxidant activities demonstrated the burdock roots as potential source phytonutrients with health beneficial properties.

Red beetroot juice phytochemicals bioaccessibility: an in vitro approach

100%

Desseva I., Stoyanova M., Petkova N., Mihaylova D.

Polish Journal of Food and Nutrition Sciences

2020

tom 70

nr 1

Beetroot, the cultivated form of Beta vulgaris subsp. vulgaris, is known for its various beneficial properties but more critical data about its bioactive compounds digestion is needed. In the present research, the bioaccessibility of phytochemicals in freshly prepared red beetroot juice was studied. Changes in total phenolics content, total flavonoids content, contents of betacyanins and betaxanthins, phenolic acids profile as well as the antioxidant activity were monitored before and after simulated gastrointestinal digestion. Several parameters that provide interrelated information about food quality were additionally evaluated, including oxalic acid and individual sugars content, total titratable acidity, and acetylcholinesterase inhibitory activity. Significant loss of contents of total phenolics and flavonoids measured after digestion resulted in the recovery of 27.07 and 36.4%, respectively. The same negative tendency was observed for betalains bioaccessibility. While nearly 27% of betaxanthins were present after the simulated digestion, almost all betacyanins (96.07%) have been lost. The HPLC analysis of phenolic acids of beetroot juice revealed the presence of chlorogenic, caffeic, p-coumaric, and sinapic acids. After digestion, a 2.5-fold higher concentration of chlorogenic acid was found, however caffeic and p-coumaric acids were no longer detected. The results concerning the antioxidant activity of digested juice were inexplicit. According to the DPPH assay, there was a complete recovery of antioxidant activity, while no activity was detected employing the ABTS assay. Following the cupric ion reducing antioxidant capacity (CUPRAC) and ferric-reducing antioxidant power (FRAP), approximately half of the initial activity was retained. Despite the losses, red beetroot remains a valuable source of biologically active substances. Better understanding of their transformation during digestion is further needed.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Hortorum Cultus

1 Polish Journal of Food and Nutrition Sciences

2 Mihaylova D.

2 Petkova N.

1 Desseva I.

1 Ivanov I.

1 Lante A.

1 Stoyanova M.

2 2020

Wyniki wyszukiwania

Effect of pressure liquid extraction and ultrasonic irradiation frequency on inulin, phenolic content and antioxidant activity in burdock (Arctium lappa L.) roots

Red beetroot juice phytochemicals bioaccessibility: an in vitro approach