Source Of Anthocyanins Research Articles

Comprehensive Extraction and Chemical Characterization of Bioactive Compounds in Tepals of Crocus sativus L.

Crocus sativus L. is largely cultivated because it is the source of saffron, a well-appreciated and valued spice, not only for its culinary use but also because of its significant biological activities. Stigmas are the main product obtained from flowers, but in addition, tepals, largely considered a waste product, represent a big source of flavonoids and anthocyanins. This study aimed to delve into the phytochemical composition of saffron tepals and investigate whether the composition was influenced by the extraction technique while investigating the main analytical techniques most suitable for the characterization of tepal extracts. The research focuses on flavonoids, a class of secondary metabolites, and their health benefits, including antioxidant, anti-inflammatory, and anticancer properties. Flavonoids occur as aglycones and glycosides and are classified into various classes, such as flavones, flavonols, and flavanones. The most abundant flavonoids in tepals are kaempferol glycosides, followed by quercetin and isorhamnetin glycosides. Overall, this review provides valuable insights into the potential uses of tepals as a source of bioactive compounds and their applications in various fields, promoting a circular and sustainable economy in saffron cultivation and processing.

The effect of anthocyanin from Dioscorea alata L. after purification, identification on antioxidant capacity in mice.

Increasing findings devote to searching for natural active compositions as additives to ameliorate health status. Anthocyanin, water-soluble natural pigment, has been concerned due to its favorable antioxidant activity. In this study, we purified anthocyanin from Dioscorea alata L., identified its compounds, and evaluated its antioxidant properties. The results indicated that the purity of anthocyanin increased to 39.59 ± 1.56%, 60.18 ± 1.97%, and 81.08 ± 1.97% after purification via AB-8 macroporous resin, Sep-Pak C18 solid phase, and LH-20 Sephadex stepwise. Ultra-performance liquid chromatography tandem mass spectrometer results indicated that paeoniflorin-3,5-O-dihexoside, petunin-3-O-feruloyl-glucoside-5-O-glucoside, cyanidin-3-O-feruloyl glucoside-5-O-glucoside, cyanidin-3-O-sophoroside, and petunin-3,5-O-dihexoside were the major compounds. The purified anthocyanin exhibited stronger antioxidant activity than the unpurified extract and ascorbic acid, whereas weaker than that of cyanidin-3-O-glucoside in general, which was assessed using DPPH, ABTS, and Fe3+ reducing capacity methods. Moreover, the purified anthocyanin increased GSH-Px, total antioxidant capacity, and superoxide dismutase activities and decreased malondialdehyde concentration on serum in mice after administering lipopolysaccharide for 24 h (p < .05). To summarize, the purified anthocyanin boasts more outstanding antioxidant properties than that of crude extracts. These results provide a reference with source of anthocyanin and it is conducive to use Dioscorea alata L. resources.

Chokeberry Pomace Utilization for Improving Selected Quality Parameters of Green Tea Leaves or Hibiscus Flower Infusions

The utilization of food industrial by-products, especially pomace after juice processing, could be a big challenge. Chokeberry pomace is a valuable source of phenolic compounds, including procyanidins and anthocyanins. These compounds have, e.g., antioxidant, anticancer, hypoglycemic, hypotensive, hepatoprotective and cardioprotective effects. In this work, dried chokeberry pomace (2.0 g, 2.5 g and 3.0 g) was added to green tea leaves or white or red hibiscus flowers (0.5 g of each) to obtain mixtures for preparing infusions. Such products could be a valuable source of bioactive compounds. After brewing and cooling, selected quality parameters of the obtained infusions were tested: pH, total phenolic content (TPC), anthocyanin content and the instrumentally and sensorily determined color. The composition of the infusion had an impact on the color. Those from a mixture of chokeberry by-products and hibiscus possessed lower L* and higher a* and b* values than those composed of chokeberry and green tea leaves. Infusions prepared from the mixture containing dried chokeberry pomace (3.0 g) and green tea leaves (0.5 g) had a higher content of anthocyanins (17%) and phenols (48%), respectively, than other samples with the same proportions of ingredients. According to PCA analysis, the highest content of the tested bioactive compounds was obtained in infusions of green tea leaves with the addition of chokeberry pomace.

Under-utilized wild fruit Lepisanthes rubiginosa (Roxb.) Leenh: A discovery of novel lycopene and anthocyanin source and bioactive compound profile changes associated with drying conditions

Lepisanthes rubiginosa (Roxb.) Leenh (LRL), a wild fruit of Thailand, was characterized for phytochemicals including phenolic acids, flavonoids, carotenoids, anthocyanins, organic acids, and sugars. To process it, three drying methods were investigated, namely, freeze drying (FD), hot-air drying (HD), and sun drying (SD), which affected chemical components and antioxidant activities. The predominant phenolic acids and flavonoids were p-hydroxybenzoic acid, chlorogenic acid, vanillic acid, quercetin, rutin, and myricetin. Remarkably high amounts of lycopene (158 mg/100g db) and cyanidin-3-O-glucoside (2005 mg/100g db) were observed. Flavonoids, carotenoids, and anthocyanin were decreased by all drying methods. Overall, FD was considered to be the most suitable for drying LRL fruit. Fructose conversion to mannitol during drying was explored by FTIR spectroscopy analysis in FD and HD samples. This study has revealed new information about LRL fruits, which could be a potential source of bioactive compounds; an appropriate drying method is suggested for further applications.

Blood orange juice intake changes specific bacteria of gut microbiota associated with cardiometabolic biomarkers.

Blood orange juice is an important source of flavanones and anthocyanins, mainly hesperidin, narirutin, and cyanidin-3-O-glucoside. The benefits of these bioactive compounds have been reported, but the mechanistic details behind their biological effects are not well established. This study investigated the effects of Moro orange (Citrus sinensis L. Osbeck) juice (MOJ) on gut microbiota composition and cardiometabolic biomarkers in overweight women. In this study, 12 overweight women (BMI from 25.0 to 29.9 kg/m2), aged 18-37 years, consumed 500 mL of MOJ every day for 4 weeks. We assessed the gut microbiota composition, levels of short-chain fatty acids (SCFAs), cardiometabolic biomarkers, and insulin resistance (HOMA-IR) at baseline and after 2 weeks and 4 weeks of MOJ intake. The results suggested that MOJ intake affected the abundance of specific operational taxonomic units (OTUs) of the gut microbiota but did not significantly alter the diversity and general composition of the gut microbiota. However, MOJ intake increased the production of SCFAs, especially propionic and isobutyric acids, and significantly improved cardiometabolic biomarkers such as blood pressure and plasma VCAM-1 levels in the overweight women. Additionally, we observed significant associations between gut microbiota OTUs belonging to the Bacteroidetes phyla and Prevotella 9 genera and the cardiometabolic biomarkers. Furthermore, MOJ reduced fasting glucose and insulin levels and HOMA-IR values, thereby enhancing insulin sensitivity in the insulin-resistant overweight women. Finally, we highlighted the importance of orange juice intake duration because some beneficial changes such as blood pressure improvements were evident at the 2-week time interval of the intervention, but other changes became significant only at the 4-week interval of MOJ intake. In conclusion, our study demonstrated that changes in specific OTUs of the gut microbiota in response to MOJ intake were associated with significant improvements in some cardiometabolic biomarkers and SCFA levels in overweight women with insulin resistance.

Renoprotective Effects of Anthocyanins Against Uric AcidInstigated Injury: Mini Review with a Special Emphasis on Purple Sweet Potato (Ipomoea batatas L.) Anthocyanins

Anthocyanins are ubiquitous phytoconstituents found in a wide array of natural products. Purple sweet potato (Ipomoea batatas L.) is an important source of anthocyanins, a group of flavonoids with various medicinal benefits. One of the medicinal benefits of anthocyanins is their protection against the detrimental effects of stressors such as uric acid. On the other hand, hyperuricemia and its associated effects are considered significant challenges in human health. Since kidneys are essential organs in uric acid handling and uric acid is associated with kidney disease, this review focuses on re-appraising the role of purple sweet potato anthocyanins as renoprotectors against uric acid-related pathobiology. Future studies regarding the potential of these anthocyanins as renoprotectors are also discussed.

Petals of different ornamental rose cultivars as a rich source of bioactive compounds for functional foods

The aim of this study was to investigate the profile of bioactive compounds in petals of 23 cultivars of garden roses. We found that flowers are a rich source of phenols, flavonoids, and anthocyanins, especially the cultivars with red petals. Chlorogenic acid content did not depend on the flower color. White cultivars as well as those with pale colors had highest level of hydroxychloroquine. Petals of all cultivars showed high content of vitamin C and low of vitamins B. Glutathione was detected at high levels in the majority of examined roses. Total antioxidant capacity was found to be very high and depended on the cultivar. For the first time the presence of hydroxychloroquine was detected in plant material. Soluble oxalates content was very low. High levels of phytochemicals in the rose flowers make them excellent candidates for the food and nutraceutical industry. Some cultivars i.e. 'Chorus', 'Abraham Darby', 'Graham Thomas', 'Mary Rose', 'Morning Jewel', 'Moje Hammarberg' are particularly rich sources of valuable bioactive ingredients such as phenols, flavonoids, anthocyanins and vitamin C.

Development of simultaneous antioxidant and visual pH‐sensing films based on guar gum loaded with Aronia melanocarpa extract

SummaryAnthocyanins have attracted increasing attention for different packaging systems due to having functional features such as biocompatibility, antioxidative activity, visible colour response at varying pH values. In this study, the extract of Aronia melanocarpa as anthocyanins source was incorporated into guar gum films to take advantage of both antioxidant and pH responsive attributes. Aronia addition did not affect the thermal stability of guar gum films. Radical scavenging activity of the films (%) was measured by 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) assay, and aronia added films exhibited very strong antioxidant activity (up to 85%). The colour of aronia solution varied from pink to brown with pH ranging from 1 to 13. Similarly, when the films were immersed in buffer solutions at different pH values, the visual colour varied from pink to brownish yellow. ΔE values of GR_AR_3 (guar gum films having the highest aronia concentration) ranged between 23.31 and 40.62 at pH 1–13. This result proved colour change of the films can be even detected by untrained consumers. Furthermore, the films were found to be very sensitive to ammonia vapour. Aronia incorporated guar gum films could be suggested as both antioxidant films to prevent foods oxidation from oxidation and promising intelligent films to monitor the deterioration of foods.

Investigation of the complex of phenolic compounds in fruits of the domestic plum (Prunus domestica L.) in conditions of Tambov Region

The fruits of Prunus domestica L. are a valuable source of phenolic compounds, in particular hydroxycinnamic acids and their esters. Hybrid origin of Prunus domestica hexaploid species, a huge variety of varieties and di erent growing areas do not allow scientists to make a de nitive conclusion about certain phenolic compounds in plum fruits. The purpose of our research is to determine and identify the phenolic composition of fruits of Prunus domestica L. growing in the Tambov region of the Russian Federation. Eight varieties of universal and table plum were taken as objects of research. Experimental plantations were planted in 2014 according to the scheme of 6x3 m. SVG 11-19 was used as a rootstock. The study of phenolic components of plum fruits was performed by HPLC using a Thermo Ultimate 3000 liquid chromatograph equipped with a DAD-3000. Separation was performed on a Hypersil Gold C18 column (4.6 × 250 mm, 5 μm). The binary mobile phase gradient was phosphate and acetonitrile. For the analysis, plum fruits were extracted with 70 % aqueous methanol. The levels of hydroxycinnamic acids in the plum fruits studied were determined: 4-ca eoylquinic acid-5.33…181.54 mg/100 g, 5- ca eoylquinic acid - 1.69…31.73 mg/100 g, 3-p-coumaroylquinic acid - 0.54…5.77 mg/100 g, 3- ca eoylquinic acid-0.04…0.63 mg/100 g. Among avonols, the predominant component is quercitin-3-rutinoside - 0.77…9.17 mg/100 g. Three anthocyanins were identi ed in the studied plum fruits: cyanidin-3-glucoside, cyanidin-3-rutinoside and peonidin-3-glucoside. In the structural composition of plum fruit anthocyanins, cyanidin-3-glucoside dominates, accounting for 60 to 90 % of the total anthocyanin content. The obtained data on the content of phenolic components in fruits of isolated plum varieties (Prunus domestica L.) indicate the promise of their further study for breeding studies and as a source of hydroxycinnamic acids, anthocyanins and avonols in the diet of the population

PRE-TREATMENT OF VEGETABLES AND FORMULA DEVELOPMENT OF CALCIUM-FORTIFIED VEGETABLE CRISPY WAFFLES WITH RICEBERRY USING A MIXTURE DESIGN

Crispy waffles are popular snacks typically containing wheat flour, sugar, and oil. Excessive consumption may be unhealthy. This study aimed to produce healthier crispy waffles using vegetables, specifically Chinese kale (CK), False Pak Choi (FPC), and Thai basil (TB), as sources of calcium. These vegetables underwent three pre-treatments: blanching, steaming, and stir-frying. The study then focused on the formulation of calcium-fortified crispy vegetable waffles with riceberry (CVWR) using a mixture design experiment. Calcium content in TB, FPC, and CK was found to be 313.96, 309.88, and 246.15 mg/100g, respectively. Pre-treatment results revealed that steaming resulted in the least reduction of calcium content, while stir-frying caused the least reduction of total chlorophyll and total polyphenol contents. The proportions of the crispy waffles components were 0-30%CK, 0-30% FPC, 0-30%TB, and 70% riceberry. The physical quality of CVWR, considering crispness and calcium content, was determined using a linear regression equation. The analysis showed that CVWR with TB as the primary component had the highest calcium content and crispness, followed by FPC and CK, respectively. In terms of sensory characteristics, FPC had the highest fracture coefficient, followed by TB and CK, respectively. The optimal formulation, determined by overlapping diagrams, consisted of 14.88% FPC, 13.11% TB, 2.01% CK, and 70% riceberry. The resulting CVWR contained 286.19 mg/100g calcium and was a source of total dietary fiber and anthocyanin. Consequently, CVWR offers a healthier, high-nutritional-value snack option suitable for health-conscious consumers.

Bilberry Anthocyanins - Possible Applications in Skincare Products

Abstract Vaccinium myrtillus fruits are a significant source of anthocyanins and have been linked to a number of health advantages. Recent data, however, point towards the possible benefits of topical use for anthocyanins. The purpose of this study was to assess the antioxidant potential of two extracts obtained through maceration. Total anthocyanin content and HPLC-DAD qualitative analysis were completed prior to include the extract in a cream-type topical formulation. The extract with the highest anthocyanin content was incorporated in a basic O/W cream formulation and the antioxidant effect of the cream was evaluated using the DPPH radical scavenging assay. The extract’s stability seven months later was also assessed. Our findings suggest that, the cream formulation offers antioxidant activity, but the activity declines by 27% when it is stored. Additionally, after seven months of storage, the formulation’s color changed, probably as a result of the anthocyanins’ instability.

Effects of purple sweet potato (Ipomoea Batatas L.) starch addition on characteristics of peel-off gel preparation

Purple sweet potato contains a huge amount of carbohydrates and phytochemicals; this tuber is considered a cheap source of anthocyanin, which has been used widely, especially in the food and pharmaceutical industries. However, this fresh crop has a short storage time during postharvest without advanced techniques or a good preservation system. This drawback has led to the quick rotten and reduced value of this tuber. Therefore, this study focused on making and evaluating the characteristics of peel-off gel preparation formulated from purple sweet potato starch to promote the value of this crop. Purple sweet potato starch with the investigated concentrations of 1%, 2%, 3%, and 4% was added into the formulations; a sample without starch was considered a control formula. Organoleptic, physical and chemical characteristics of the gels were assessed. The best formula showed a homogenous consistency, no irritation and had the highest acceptable score. The gel was stated with good spreadability, the peeling time was less than 30 minutes, the pH was 5.6, and the viscosity followed to Indonesian National Standard (SNI 2007) for facial skin products. Moreover, the gels presented active antibacterial activity against Staphylococcus aureus; and antioxidant potential. In conclusion, with the addition of 3% starch concentration, purple sweet potato is suggested to manufacture a good quality peel-off gel mask.

Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review.

Anthocyanins, the colored water-soluble pigments, have increasingly drawn the attention of researchers for their novel applications. The sources of anthocyanin are highly diverse, and it can be easily extracted. The unique biodiversity of the Himalayan Mountain range is an excellent source of anthocyanin, but it is not completely explored. Numerous attempts have been made to study the phytochemical aspects of different Himalayan plants. The distinct flora of the Himalayas can serve as a potential source of anthocyanins for the food industry. In this context, this review is an overview of the phytochemical studies conducted on Himalayan plants for the estimation of anthocyanins. For that, many articles have been studied to conclude that plants (such as Berberis asiatica, Morus alba, Ficus palmata, Begonia xanthina, Begonia palmata, Fragaria nubicola, etc.) contain significant amounts of anthocyanin. The application of Himalayan anthocyanin in nutraceuticals, food colorants, and intelligent packaging films have also been briefly debated. This review creates a path for further research on Himalayan plants as a potential source of anthocyanins and their sustainable utilization in the food systems.

Isolation and Characterization of Starch from the Purple Yam (Dioscorea alata) Anthocyanin Extraction Residue Obtained by Ultrasound-Assisted Extraction

Purple yam (Dioscorea alata) is a tuber crop found in tropical countries that could be a valuable source of anthocyanins and starch. After anthocyanin extraction, the starch from the extraction residue was isolated using steeping in acid pH (AS), steeping in alkaline pH (KS), and steeping in water (WS). The starch yield was higher in AS (50.86 ± 1.23%), followed by KS (45.90 ± 0.68%) and WS (41.23 ± 4.92%). WS starches presented softer round-oval forms, and AS and KS presented some layers in the spherical structures. Diffractograms showed a characteristic of a B type of starch with crystallinity between 43 and 48% for all isolation methods. Enthalpy of gelatinization was higher in the AS (302.52 ± 29.26 J g−1) than KS (211.40 ± 35.09 J g−1) and WS (265.03 ± 26,58 J g−1). Monomodal distributions with mean volume diameter ranging between 35.58 µm and 36.05 µm were obtained for all isolation methods. As expected, the swelling power (SP) and water solubility index (WSI) increases as temperature increases for starches isolated using AS, KS, and WS. The isolation of starch from the residue of the extraction of anthocyanins from purple yam is suitable using AS, KS, and WS. Although no significant differences among isolation methods were observed in almost physicochemical parameters, AS isolation method produces starches with higher extraction yield and purity.Graphical

Enzymatic acylation of blueberry (Vaccinium ashei) pomace anthocyanins and determination of their cytotoxic properties

To expand the application of acylated blueberry pomace anthocyanins in food and nutraceuticals, their enzymatic acylation reaction and the cytotoxic response were explored. In this study, enzymatic acylation was carried out with cyanidin-3-O-glucoside (C3G) as the main body and Novozyme 435 as the biocatalyst. With a series of improvements, the reaction was carried out under the conditions of lauric acid as the acyl donor, tert-amyl alcohol as the reaction medium, the molar ratio of C3G to lauric acid of 1:10, the reaction time of 24 h and the reaction temperature of 60 °C, and 35.29 % acylation rate was obtained. Moreover, it was found that the lipophilicity, thermostability and photostability of the enzymatic acylated blueberry pomace anthocyanins were improved compared with the untreated blueberry pomace anthocyanins. Cytotoxicity studies showed that acylated blueberry pomace anthocyanins inhibited tumor cells (HeLa, HepG2, and B16 cells) significantly and were less toxic to normal cells (L929 cells) at the maximum concentration (1000 µg/mL) and the longest duration of action (72 h). This study established a method for acylation of blueberry pomace anthocyanins that may be applied to other natural sources of anthocyanins.

Upcycling of non-pomace residue of grape juice in the functionalization of polyelectrolyte complexes for biodegradable freshness indicators development

Non-pomace residue of grape juice powder (NPG) was employed for the first time as source of anthocyanins and fibers, as the indicator compounds and reinforcing material of the polymeric matrix, respectively, to produce freshness indicators by polyelectrolyte complexation. NPG addition affected the stability and the rheological behavior of the alginate-gelatin (AG) and alginate-chitosan (ACH) complexes, which presented predominantly viscous and viscoelastic characteristics, respectively, evidenced by their creep-recovery behavior. The complexes dispersions were dried by the casting method. NPG content affected the water-related properties of the indicators, decreasing their moisture content and increasing their solubility and water vapor permeability, whose values ranged from 26.4 to 40.4% and 0.33–0.79 g mm h−1 kPa−1 m−2, respectively. The morphology and the mechanical and optical properties were also affected, with more heterogeneous and rigid films' formation with lower light transmission. Lowest mass losses up until 100 °C were found for the ACH complex indicators, which showed the highest storage and loss modules in dynamic mechanical analysis. A new method, by area loss assessment through digital image analysis, was proposed to evaluate the films’ biodegradability. NPG addition decreased their biodegradability, whose area losses ranged from 90.02 to 27.76% after 30 days under indoor soil conditions. Colorimetric efficiency tests of the indicators in acid lactic and ammonia as model systems for the deterioration of dairy and meat products, respectively, demonstrated that lower NPG contents were more efficient for color differentiation by the viewer, showing potential for application in food packaging.

From waste to the gut: Can blackcurrant press cake be a new functional ingredient? Insights on in vivo microbiota modulation, oxidative stress, and inflammation

Blackcurrant press cake (BPC) is a source of anthocyanins, and this study evaluated the bioactivity and gut microbiota modulation of blackcurrant diets with or without 1,2 dimethylhydrazine (DMH)-induced colon carcinogenesis in rats. In colon cancer-induced rats (CRC), BPC at the highest dosages increased pro-inflammatory parameters and the expression of anti-apoptotic cytokines, accentuating colon cancer initiation by aberrant crypts and morphological changes. Fecal microbiome analysis showed that BPC altered the composition and function of the gut microbiome. This evidence suggests that high doses of BPC act as a pro-oxidant, accentuating the inflammatory environment and CRC progression.

Anthocyanin and proanthocyanidin from Aronia melanocarpa (Michx.) Ell.: Purification, fractionation, and enzyme inhibition.

Aronia melanocarpa (Michx.) Ell. is a rich source of anthocyanins and proanthocyanidins with confirmed health benefits. Individual cyanidin glucosides (cyanidin 3-galactoside, cyanidin 3-arabinoside, cyanidin 3-xyloside, and cyanidin 3-glucoside) of anthocyanins (calculated by individual cyanin glycoside fractions was 419.9 mg/100 g FW) were isolated by Sephadex LH-20 column and different parts of proanthocyanidins with a different mean degree of polymerization (mDP) were fractionated by the solubility differences in different solvents. The composition of different mDP of proanthocyanidins was as follows: monomers (1.51%), oligomer (mDP of 4.2 ± 0.9, 20.57%), CPP-50 (mDP of 78.9 ± 4.1, 22.17%), CPP-60 (mDP of 66.1 ± 1.2, 27.94%), CPP-70 (mDP of 36.8 ± 3.9, 36.8%), CPP-75 (mDP of 25.2 ± 1.3, 6.14%), CPP-L (mDP of 10.2 ± 2.6, 6.95%), and there were recycling loss of 0.34%. Cyanidin 3-glucoside showed the strongest inhibition effects on α-amylase and lipase and cyanidin 3-arabinoside showed the strongest inhibition effect on α-glucosidase, while cyanidin 3-xyloside has no inhibition effect on the α-amylase, and cyanidin 3-galactoside, cyanidin 3-arabinoside, and cyanidin 3-xyloside have no inhibition effects on lipase. The inhibition effect of proanthocyanidins with different mDP to the enzymes all showed high negative correlations between the mDP and IC50 (half-maximal inhibitory concentration). This study suggests that A. melanocarpa (Michx.) Ell. can have beneficial effects due to inhibition of the digestion enzyme.

Effect of Different Extraction Methods on Anthocyanin Content in Hibiscus sabdariffa L. and their Antiplatelet and Vasorelaxant Properties.

Hibiscus sabdariffa L. is a worldwide component for tea and beverages, being a natural source of anthocyanins, which are associated with cardiovascular activities. To investigate this relationship, we explored different methods of aqueous extraction on the anthocyanin content and antioxidant activity of H. sabdariffa L. calyx extract (HSCE). Pharmacological effects via platelet aggregation, calcium mobilization, cyclic nucleotide levels, vasodilator-stimulated phosphoprotein Ser157 and Ser239, and on the vasomotor response of aortic rings isolated from mice are studied herewith. We found that the application of ultrasonic turbolization, 20min, combined with acidified water was significantly more effective in the extraction process, providing extracts with the highest levels of anthocyanins (8.73 and 9.63mg/100g) and higher antioxidant activity (6.66 and 6.78μM trolox/g of sample). HSCE significantly inhibited (100-1000μg/mL) arachidonic acid-induced platelet aggregation, reduced calcium mobilization, and increased cAMP and cGMP levels with VASPSer157 and VASPSer239 phosphorylation. Vasorelaxation reduction was confirmed by the aortic rings and endothelium assays treated with nitric oxide synthase inhibitors, soluble guanylyl cyclase (sGC) oxidizing agent, or Ca2+-activated K+ channel inhibitor. The increasing of cGMP levels could be understood considering the sGC stimulation by HSCE compounds in the specific stimulus domain, which allows an understanding of the observed antiplatelet and vasorelaxant properties of H. sabdariffa L. calyx extract.

Lyophilized nano-liposomal system for red onion (Allium cepa L.) peel anthocyanin: Characterization, bioaccessibility and release kinetics

In recent years, there has been extensive research on valorization of food wastes and a growing interest in nano-liposomal systems for food applications. This paper discusses the case of phosphatidylcholine basednanophytosomes loaded with anthocyanins extracted from red onion (RNPs) to overcome the bio-stability during digestion. The characterization of lyophilized RNPs in terms of entrapment efficiency, particle size, poly-dispersity index (PDI), ζ-potential, morphological properties, in vitro bioaccessibility and release kinetics were investigated. Entrapment efficiency was determined as 78.63% with lowest particle size (177.73 nm) and PDI value (0.45) and non-dense spherical microstructure for RNP6 (red onion peel anthocyanin extract: soybean phosphatidylcholine at 1:6 ratio). Apart from the particle size, entrapment efficiency was determined higher than 75%, which indicates good entrapment. Additionally, from the cumulative release of RNPs concluded as a successful nano-structure with a two-fold increase in intestinal medium. However, poor Carr index and Hausner ratio suggest some limitations of the current nanoliposomes process which could be further improved. Red onion peel wastes, which are typically discarded, can serve as excellent sources of anthocyanins, and its preparation to nanophytosomes could be used as functional food ingredient or food supplements.