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.
J Food Sci. 2019 May;84(5):990-1001. doi: 10.1111/1750-3841.14506. Epub 2019 Apr 4.
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 EC (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.
红叶菊的叶子在感官上受到赞赏，其成分含有生物活性。本研究的目的如下：使用实验设计从 pH 值为 2.5 的水溶液中提取红叶菊中的花青素；确定提取物在温度和 pH 值方面的稳定性；并评估冻干和纯化提取物的抗氧化活性和体外细胞毒性作用。从红叶菊中提取生物活性化合物的最佳条件是温度为 64.2°C，时间为 25 分钟；花青素含量为每 100 克鲜重基础样品 73.53 ± 0.13 毫克。优化提取物对 DPPH（2,2-二苯基-1-苦基肼）的抗氧化活性测定的 EC（半最大有效浓度）值为 0.363，对应于 39.171µmol/L 花青素浓度。红叶菊提取物中花青素降解反应的活化能为 84.88kJ/mol。富含花青素的优化提取物表现出化学和生物抗氧化活性（保护红细胞溶血）并抑制体外脂质过氧化。Cichorium intybus L. 提取物干扰活性氧的生成水平，粗提取物没有表现出促癌作用。
红叶菊基本作为世界各地传统菜肴的一部分被消费。在这里，我们开发了一种从菊苣叶中提取和纯化花青素的方法，并从化学成分、热稳定性、抗氧化活性和增殖抑制作用等方面对提取物进行了测试。富含花青素的提取物在化学和生物学测定中表现出抗氧化活性，对 HepG2、HCT8 和 Caco-2 细胞系的细胞毒性和细胞保护作用较低。此外，红叶菊提取物可保护人红细胞免受溶血。该提取物可用作食品中的天然着色剂/抗氧化剂。
