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Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extract.
J Sci Food Agric. 2021 Oct; 101(13):5707-5714.JS

Abstract

BACKGROUND

In the presence of ascorbic acid, the degradation of acylated (sinapic, ferulic and p-coumaric acid derivatives of cyanidin-3-xylosylglucosylgalactoside) and non-acylated anthocyanins of black carrot extract (BCE) encapsulated in liposomes was studied. BCEs (0.2% and 0.4% w/w) were encapsulated in liposomes using different lecithin concentrations (1%, 2% and 4% w/w).

RESULTS

The liposomes were prepared with particle diameters of less than 50 nm and zeta potentials of about -21.3 mV for extract-containing liposomes and -27.7 mV for control liposomes. The encapsulation efficiency determined using high-performance liquid chromatography (HPLC) showed that increasing lecithin levels increased the efficiency to 59% at the same extract concentration. The concentrations of total anthocyanins and individual anthocyanins were determined for ascorbic acid (0.1% w/w)-degraded extract and liposomes (containing 0.2% w/w extract). Anthocyanin quantification of both liposomal and extract samples was performed by HPLC using cyanidin-3-O-glucoside chloride as standard. Five anthocyanins in the extract and encapsulated liposomes were quantified during 24 h (0-24 h): cyanidin-3-xylosylglucosylgalactoside 1.0-0.51 and 0.82-0.58 mg g[-1] , cyanidin-3-xylosylgalactoside 2.5-1.1 and 2.2-1.7 mg g[-1] , cyanidin-3-xylosyl(sinapoylglucosyl)galactoside 0.51-0.14 and 0.35-0.28 mg g[-1] , cyanidin-3-xylosyl(feruloylglucosyl)galactoside 1.37-0.41 and 1.06-0.98 mg g[-1] , and cyanidin-3-xylosyl(coumaroylglucosyl)galactoside 0.28-0.08 mg g[-1] for extract and 0.27-0.26 mg g[-1] for liposomes, respectively.

CONCLUSIONS

This study demonstrates the potential beneficial effect of liposomal encapsulation on individual, particularly acylated, anthocyanins after addition of ascorbic acid during a storage time of 24 h.

Authors+Show Affiliations

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey. Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada.Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

33788286

Citation

Guldiken, Burcu, et al. "Ascorbic Acid-induced Degradation of Liposome-encapsulated Acylated and Non-acylated Anthocyanins of Black Carrot Extract." Journal of the Science of Food and Agriculture, vol. 101, no. 13, 2021, pp. 5707-5714.
Guldiken B, Gibis M, Boyacioglu D, et al. Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extract. J Sci Food Agric. 2021;101(13):5707-5714.
Guldiken, B., Gibis, M., Boyacioglu, D., Capanoglu, E., & Weiss, J. (2021). Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extract. Journal of the Science of Food and Agriculture, 101(13), 5707-5714. https://doi.org/10.1002/jsfa.11225
Guldiken B, et al. Ascorbic Acid-induced Degradation of Liposome-encapsulated Acylated and Non-acylated Anthocyanins of Black Carrot Extract. J Sci Food Agric. 2021;101(13):5707-5714. PubMed PMID: 33788286.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extract. AU - Guldiken,Burcu, AU - Gibis,Monika, AU - Boyacioglu,Dilek, AU - Capanoglu,Esra, AU - Weiss,Jochen, Y1 - 2021/05/04/ PY - 2021/02/23/revised PY - 2020/12/03/received PY - 2021/03/31/accepted PY - 2021/4/1/pubmed PY - 2021/9/10/medline PY - 2021/3/31/entrez KW - acylation KW - anthocyanins KW - ascorbic acid KW - black carrot KW - encapsulation KW - liposomes SP - 5707 EP - 5714 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 101 IS - 13 N2 - BACKGROUND: In the presence of ascorbic acid, the degradation of acylated (sinapic, ferulic and p-coumaric acid derivatives of cyanidin-3-xylosylglucosylgalactoside) and non-acylated anthocyanins of black carrot extract (BCE) encapsulated in liposomes was studied. BCEs (0.2% and 0.4% w/w) were encapsulated in liposomes using different lecithin concentrations (1%, 2% and 4% w/w). RESULTS: The liposomes were prepared with particle diameters of less than 50 nm and zeta potentials of about -21.3 mV for extract-containing liposomes and -27.7 mV for control liposomes. The encapsulation efficiency determined using high-performance liquid chromatography (HPLC) showed that increasing lecithin levels increased the efficiency to 59% at the same extract concentration. The concentrations of total anthocyanins and individual anthocyanins were determined for ascorbic acid (0.1% w/w)-degraded extract and liposomes (containing 0.2% w/w extract). Anthocyanin quantification of both liposomal and extract samples was performed by HPLC using cyanidin-3-O-glucoside chloride as standard. Five anthocyanins in the extract and encapsulated liposomes were quantified during 24 h (0-24 h): cyanidin-3-xylosylglucosylgalactoside 1.0-0.51 and 0.82-0.58 mg g[-1] , cyanidin-3-xylosylgalactoside 2.5-1.1 and 2.2-1.7 mg g[-1] , cyanidin-3-xylosyl(sinapoylglucosyl)galactoside 0.51-0.14 and 0.35-0.28 mg g[-1] , cyanidin-3-xylosyl(feruloylglucosyl)galactoside 1.37-0.41 and 1.06-0.98 mg g[-1] , and cyanidin-3-xylosyl(coumaroylglucosyl)galactoside 0.28-0.08 mg g[-1] for extract and 0.27-0.26 mg g[-1] for liposomes, respectively. CONCLUSIONS: This study demonstrates the potential beneficial effect of liposomal encapsulation on individual, particularly acylated, anthocyanins after addition of ascorbic acid during a storage time of 24 h. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/33788286/Ascorbic_acid_induced_degradation_of_liposome_encapsulated_acylated_and_non_acylated_anthocyanins_of_black_carrot_extract_ DB - PRIME DP - Unbound Medicine ER -