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Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In Vitro

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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.
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Food Chemistry
Red Chicory (Cichorium intybus) Extract Rich in
Anthocyanins: Chemical Stability, Antioxidant
Activity, and Antiproliferative Activity In Vitro
Aline Alves Migliorini, Camila Sztoltz Piroski, Taiana Gomes Daniel, Thiago Mendanha Cruz, Graziela Bragueto Escher,
Mariana Ara´
ujo Vieira do Carmo, Luciana Azevedo , Mariza Boscacci Marques, Daniel Granato , and Neiva Deliberali Rosso
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.TheCichorium intybus L. extracts interfered on the levels of reactive oxygen species
generation and the crude extract did not present procarcinogenic effect.
Keywords: Cichorium intybus L., free radicals, functional foods, thermal stability
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.
Introduction
Agricultural by-products are abundant, renewable sources of
natural compounds. Raw materials from plants are sources of di-
etary fiber, carotenoids, tocopherols, and polyphenols. Among
vegetables, red chicory (Cichorium intybus L.) has been the focus of
research regarding its content of phenolic compounds and antho-
cyanins. Red chicory leaves are appreciated sensorially and are used
in various culinary preparations (Innocenti et al., 2005). Sixty-
four chemical compounds were detected in the leaves of C. inty-
JFDS-2018-1631 Submitted 11/8/2018, Accepted 2/15/2019. Authors Miglior-
ini, Piroski, Escher, Granato, Daniel, and Rosso are with Graduation Program in Food
Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748,
84030-900, Ponta Grossa, Brazil. Authors Cruz and Marques are with Department
of Chemistry, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900,
Ponta Grossa, Brazil. Authors Carmo and Azevedo are with Department of Biolog-
ical Sciences, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714,
37130-000, Alfenas, Brazil. Direct inquiries to author Daniel Granato (E-mail:
dgranato@uepg.br) and author Neiva D. Rosso (ndrosso@uepg.br).
Disclaimer: Dr. Bradley Bolling served as Scientific and Associate Editor over-
seeing single-blinded review of this manuscript. It is the policy of JFS to
blind Editorial Board members from the peer-review process of their own
submissions, just as all authors are blinded.
Part of a series of papers presented at the Dalian Food Nutrition and Health
Symposium 2018.
bus (var. “Treviso,” “Treviso Belgium,” and “Verona”), including
derivatives of hydroxycinnamic acid, mono and dicaffeoylquinic
acids, and three derivatives of tartaric acid. Thirty-one flavonols,
two flavone glucosides, and 10 anthocyanins were also identified
(Carazzone, Mascherpa, Gazzani, & Papetti, 2013). Reif, Ar-
rigoni, Sch¨
arer, Nystr¨
om, and Hurrell (2013) detected consid-
erable concentrations of lutein (1.76 to 6.98 mg/100 g) and β-
carotene (1.05 to 4.16 mg/100 g) in C. intybus var. foliosum. The
hydroalcoholic extraction of leaves of C. intybus L. detected the
presence of flavonoids, phenolic acids, tannins, saponins, and rel-
evant amounts of Mg and Zn (Abbas et al., 2015).
Va r i e t i e s o f C. intybus have been used in folk medicine to
treat liver disorders. The major anthocyanin identified in Inty-
bus Balou, Indigo, Manchini, Leonardo, and Erfano varieties of
chicory was cyanidin-3-O-(6-malonyl-glucopyranoside); the level
was over 95% and the highest content was detected in the Indigo
variety. The aqueous extract of Indigo, Balou, Leonardo, Man-
chini, and Erfano varieties inhibited lipid peroxidation in vitro,
and the anthocyanins isolated from this species presented the best
inhibition of lipid peroxidation and cyclooxygenase (Mulabagal,
Wang, Ngouajio, & Nair, 2009).
Red chicory extracts presented antioxidant, cytoprotective, and
antiproliferative activities in Caco-2 intestinal cell models. Red
chicory extract had a modulating effect on the oxidative stress
induced by 4-tert-OP (4-tert-octylphenol) and hepatotoxicity.
C2019 Institute of Food Technologists R
990 Journal of Food Science rVol. 84, Iss. 5, 2019 doi: 10.1111/1750-3841.14506
Further reproduction without permission is prohibited
... foliosum) have been extensively characterized for their phenolic profile, characterized by several hydroxylated benzoic acid and p-coumaric acid derivatives, chlorogenic acids, and flavonoids, among which are quercetin, kaempferol, and apigenin derivatives (e.g., rutin, quercetin-3,4-O-diglucoside, quercetin-3-O-glucoside and quercetin-3-O-(6 ′′ -malonyl-glucoside), apigenin-7-O-glucoside, kaempferol-7-O-glucoside). Important constituents of red chicory leaves are the anthocyanins, which are responsible for their dark-red color. Among these, several cyanidin (e.g., cyanidin-3-O-glucoside, cyanidin-3-O-(6 ′′ -malonyl-glucoside) and cyanidin-3,5-di-O-(6 ′′ -O-malonylglucoside)), delphinidin (delphinidin 3-O-(6 ′′ malonyl)-glucoside), and pelargonidin (pelargonidin-3-O-monoglucuronide) derivatives have been reported [103,104], and they have been associated with the antioxidant and antiproliferative activities of red chicory [105][106][107]. ...
... Red chicory whole leaves and polyphenol-rich extracts have already been evaluated for their nutraceutical potential, showing significant antioxidant, cytoprotective, and antiproliferative effects in vitro [105,106]. Chicory fermented with L. plantarum and L. hilgardii shows an increase in antioxidant and antimicrobial activities due to the release of phenolic compounds, such as gallic acid protocatechic acid, chicoric acid, chlorogenic acid, and several degradation products of these phenolics [25]. Red chicory extract has also been evaluated as a natural antioxidant for the food and feed industries, showing an effective reduction in lipid peroxidation of different oils [59]. ...
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Hibiscus sabdariffa calyx is a rich source of anthocyanins and other bioactive compounds but no study reported the effects of experimental conditions on the extraction of these chemical compounds. Therefore, the effects of time and extraction temperature on the bioactive compounds and antioxidant activity of Hibiscus sabdariffa calyx were evaluated. In addition, the effects of copigmentation and pH on the stability of anthocyanins were assessed and the cytotoxic effects (LC50, IC50, and GC50) of the extracts were determined in relation to tumor cell lines - Caco-2, HepG-2, HCT8, and A549. The temperature significantly influenced the total anthocyanins and flavonoids contents. The interaction between time/temperature influenced the total phenolic content and ascorbic acid. The t1/2 and the percentage of colour retention decreased markedly at temperatures above 80 °C. Variations in pH conserved the antioxidant activity of the anthocyanins, and the protonation-deprotonation process of the extract was reversible. The treatment of cells with purified anthocyanin extract or crude extracts at 5-800 μg mL-1 did not show significant cytotoxic effects on the cell lines, corroborating the chemical antioxidant effect of the extracts (DPPH assay). Cyanidin-3-glucoside, delphinidin-3-sambubioside, delphinidin-3-glucoside, and cyanidin-3-sambubioside were identified in the extracts by LC-ESI-MS.
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Background In recent years, both food researchers and food industry have shown growing interest in Opuntia fruits, as they constitute a good source of phytochemicals such as phenolics, vitamin C, vitamin E, polysaccharides and betalains. Many of these compounds have shown antioxidant, anti-cancer, antiatherosclerotic and/or hepatoprotective properties. Moreover, the fruit is also a source of dietary fibers, which promote bowel transit, thus preventing constipation. Scope and approach Due to these properties, Opuntia fruits are considered as functional products offering numerous health benefits when are consumed as fresh or processed product. However, these compounds can lose their properties and could be transformed into antinutrients depending on processing conditions. Therefore, there is a dire need for investigating the effect of processing on bioactive compounds of Opuntia Spp. On the other hand, during Opuntia fruit processing, a large amount of waste and by-products are generated including peel, pulp and seed, which are a great source of high-added value compounds. Nowadays, extraction of valuable compounds from Opuntia by-products is drawing more and more attention, making it on the verge of commercialization. Key findings and conclusions The processing and preservation techniques strongly influence the stability of phytochemicals present in Opuntia fruits and their derived products. The available reports suggest that, along with conventional methods, novel non-thermal technologies are efficient to recover high-added value compounds from Opuntia fruit by-products/waste. Overall, high pressure processing and pulsed electric field technology have emerged as promising methods to extend Opuntia beverages shelf-life, and supercritical CO2 extraction as an effective tool to extract oils.
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AbstractBackground The growing demand for nutritious, healthy, and still attractive foods drives the future of food processing to be multipurpose and more sophisticated. Information and insight of the relation between thermal and nonthermal treatments (high pressure processing, high pressure homogenization, pulsed electric fields, etc.) with bioaccessibility of phytochemicals is important not only for researchers, but also for the food industry, thus giving opportunities to develop innovative healthy food products. Scope and Approach The food industry finds it crucial to develop processing technologies, which at the same time will preserve and improve the nutritive value of foods and make the contents of bioactive compounds bioaccessible. This review summarizes the effect of processing on matrices of fruits and vegetables, and consequently their impact on the bioaccessibility of desired bioactive compounds. Key Findings and Conclusions Nonthermal processing technologies can be used as useful tools to facilitate the release of micronutrients and bioactive compounds from the plant matrix during in vitro digestion process. This fact has the potential to improve their bioaccessibility, although the effects are cleary influenced by the food matrix, and the targeted compounds. For instance, there are examples within the literature that nonthermal methods can also decrease bioaccessibility of carotenoids from some plant foods. In conclusion, the use of these innovative technologies can be effective tools in the development of food products rich in bioactive compounds with improved bioaccessibility, but it is necessary to study in detail the food matrix as well as the targeted compounds and to optimize processing conditions.
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Increased reactive oxygen species (ROS) production has been detected in various cancers and has been shown to have several roles, for example, they can activate pro-tumourigenic signalling, enhance cell survival and proliferation, and drive DNA damage and genetic instability. Counterintuitively ROS can also promote anti-tumourigenic signalling, initiating oxidative stress-induced tumour cell death. Tumour cells express elevated levels of antioxidant proteins to detoxify elevated ROS levels, establish a redox balance, while maintaining pro-tumourigenic signalling and resistance to apoptosis. Tumour cells have an altered redox balance to that of their normal counterparts and this identifies ROS manipulation as a potential target for cancer therapies. This review discusses the generation and sources of ROS within tumour cells, the regulation of ROS by antioxidant defence systems, as well as the effect of elevated ROS production on their signalling targets in cancer. It also provides an insight into how pro- and anti-tumourigenic ROS signalling pathways could be manipulated in the treatment of cancer.
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Brazilian berries, such as Myrciaria jaboticaba (jaboticaba), are good sources of polyphenols with a recognized function in oxidative stress attenuation proved in non-clinical studies. In the present study, the polyphenols profile and their contribution to the antioxidant capacity of the jaboticaba peel were analyzed using high-performance liquid chromatography (HPLC) with photodiode array (DAD), electrochemical (ECD), charged aerosol (CAD), and mass spectrometry (MS) detections. Anthocyanins, ellagitannins and gallotannins, ellagic acid and derivatives, and flavonols were found in jaboticaba. Anthocyanins were the phenolics found in higher concentrations. However, ellagitannins were the main contributors to the total antioxidant capacity. Moreover, the effect of jaboticaba peel intake on antioxidant and glucose parameters in a single-blind placebo-controlled crossover study was investigated. The serum antioxidant capacity was significantly higher when the subjects had consumed the test meal containing jaboticaba. Serum insulin decreased subsequent to the second meal at 4h after jaboticaba peel consumption.