Tags

Type your tag names separated by a space and hit enter

Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In Vitro.
J Food Sci 2019; 84(5):990-1001JF

Abstract

Red chicory leaves are appreciated sensorially and their constituents contain bioactive properties. The objectives of this study were as follows: to use an experimental design to extract anthocyanins from red chicory in aqueous solution at pH 2.5; to determine the stability of the extracts in relation to temperature and pH; and to evaluate the antioxidant activity and in vitro cytotoxic effect of the lyophilized and purified extracts. The best extraction conditions for the bioactive compounds from red chicory were a temperature of 64.2 °C for 25 min; the anthocyanin content was 73.53 ± 0.13 mg per 100 g fresh weight basis sample. The EC50 (Half maximal effective concentration) value for the antioxidant activity assay in relation to DPPH (2,2-diphenyl-1-picrylhydrazyl) with optimized extract was 0.363, which corresponds to a concentration of 39.171 µmol/L of anthocyanins. The activation energy for the degradation reaction of the anthocyanins from the red chicory extract was 84.88 kJ/mol. The optimized extract, which was rich in anthocyanins, showed chemical and biological antioxidant activity (protection against erythrocyte hemolysis) and inhibited lipid peroxidation in vitro. The Cichorium intybus L. extracts interfered on the levels of reactive oxygen species generation and the crude extract did not present procarcinogenic effect. PRACTICAL APPLICATION: Red chicory is basically consumed as a part of traditional dishes worldwide. Here, we developed a process to extract and purify the anthocyanins from Cichorium intybus leaves and test the extracts in terms of the chemical composition, thermal stability, antioxidant activity, and antiproliferative effects. The anthocyanin-rich extract presented antioxidant activity in chemical and biological assays and low cytotoxicity and cytoprotective effects in relation to HepG2, HCT8, and Caco-2 cell lines. Additionally, the red chicory extract protected human erythrocytes against hemolysis. This extract may be used as a natural colorant/antioxidant in foods.

Authors+Show Affiliations

Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.Department of Chemistry, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.Department of Biological Sciences, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil.Department of Biological Sciences, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil.Department of Chemistry, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30945309

Citation

Migliorini, Aline Alves, et al. "Red Chicory (Cichorium Intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity in Vitro." Journal of Food Science, vol. 84, no. 5, 2019, pp. 990-1001.
Migliorini AA, Piroski CS, Daniel TG, et al. Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In Vitro. J Food Sci. 2019;84(5):990-1001.
Migliorini, A. A., Piroski, C. S., Daniel, T. G., Cruz, T. M., Escher, G. B., Vieira do Carmo, M. A., ... Rosso, N. D. (2019). Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In Vitro. Journal of Food Science, 84(5), pp. 990-1001. doi:10.1111/1750-3841.14506.
Migliorini AA, et al. Red Chicory (Cichorium Intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity in Vitro. J Food Sci. 2019;84(5):990-1001. PubMed PMID: 30945309.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In Vitro. AU - Migliorini,Aline Alves, AU - Piroski,Camila Sztoltz, AU - Daniel,Taiana Gomes, AU - Cruz,Thiago Mendanha, AU - Escher,Graziela Bragueto, AU - Vieira do Carmo,Mariana Araújo, AU - Azevedo,Luciana, AU - Marques,Mariza Boscacci, AU - Granato,Daniel, AU - Rosso,Neiva Deliberali, Y1 - 2019/04/04/ PY - 2018/11/08/received PY - 2019/02/13/revised PY - 2019/02/15/accepted PY - 2019/4/5/pubmed PY - 2019/7/16/medline PY - 2019/4/5/entrez KW - Cichorium intybus L. KW - free radicals KW - functional foods KW - thermal stability SP - 990 EP - 1001 JF - Journal of food science JO - J. Food Sci. VL - 84 IS - 5 N2 - Red chicory leaves are appreciated sensorially and their constituents contain bioactive properties. The objectives of this study were as follows: to use an experimental design to extract anthocyanins from red chicory in aqueous solution at pH 2.5; to determine the stability of the extracts in relation to temperature and pH; and to evaluate the antioxidant activity and in vitro cytotoxic effect of the lyophilized and purified extracts. The best extraction conditions for the bioactive compounds from red chicory were a temperature of 64.2 °C for 25 min; the anthocyanin content was 73.53 ± 0.13 mg per 100 g fresh weight basis sample. The EC50 (Half maximal effective concentration) value for the antioxidant activity assay in relation to DPPH (2,2-diphenyl-1-picrylhydrazyl) with optimized extract was 0.363, which corresponds to a concentration of 39.171 µmol/L of anthocyanins. The activation energy for the degradation reaction of the anthocyanins from the red chicory extract was 84.88 kJ/mol. The optimized extract, which was rich in anthocyanins, showed chemical and biological antioxidant activity (protection against erythrocyte hemolysis) and inhibited lipid peroxidation in vitro. The Cichorium intybus L. extracts interfered on the levels of reactive oxygen species generation and the crude extract did not present procarcinogenic effect. PRACTICAL APPLICATION: Red chicory is basically consumed as a part of traditional dishes worldwide. Here, we developed a process to extract and purify the anthocyanins from Cichorium intybus leaves and test the extracts in terms of the chemical composition, thermal stability, antioxidant activity, and antiproliferative effects. The anthocyanin-rich extract presented antioxidant activity in chemical and biological assays and low cytotoxicity and cytoprotective effects in relation to HepG2, HCT8, and Caco-2 cell lines. Additionally, the red chicory extract protected human erythrocytes against hemolysis. This extract may be used as a natural colorant/antioxidant in foods. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/30945309/Red_Chicory__Cichorium_intybus__Extract_Rich_in_Anthocyanins:_Chemical_Stability_Antioxidant_Activity_and_Antiproliferative_Activity_In_Vitro_ L2 - https://doi.org/10.1111/1750-3841.14506 DB - PRIME DP - Unbound Medicine ER -