Prunus mahaleb L. fruit extracts: a novel source for natural food pigments
There is an increasing consumer and retailer demand for new natural colorants. Anthocyanins are a class of molecules already used as water-soluble natural colorant and for their health effects. Prunus mahaleb L. is a tree native to the Mediterranean area, producing highly pigmented small-stone fruit...
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| Veröffentlicht in: | European food research & technology 2015-11, Vol.241 (5), p.683-695 |
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| creator | Gerardi, Carmela Tommasi, Noemi Albano, Clara Blando, Federica Rescio, Leonardo Pinthus, Eli Mita, Giovanni |
| description | There is an increasing consumer and retailer demand for new natural colorants. Anthocyanins are a class of molecules already used as water-soluble natural colorant and for their health effects. Prunus mahaleb L. is a tree native to the Mediterranean area, producing highly pigmented small-stone fruits currently not used for fresh consumption due to their astringent and sour taste. In the present study, we set up a protocol to obtain a “mahaleb fruit concentrated extract” (mfce) and characterized it chemically by high-performance liquid chromatography/diode array detection. Anthocyanins, flavonols, flavanols, coumarin, sugars, ascorbic acid and organic acids were identified and quantified. After characterization, the antioxidant capacity of the mfce was assayed in vitro by three different methods: Trolox equivalent antioxidant capacity, Oxygen Radical Absorbance Capacity and Folin–Ciocalteu assays. The concentrated extract produced and characterized in this study showed a high content of anthocyanins, flavonols and coumarin and a strong antioxidant capacity. Therefore, mfce may be of interest as a natural food colorant and as an ingredient in the formulation of functional foods. |
| doi_str_mv | 10.1007/s00217-015-2495-x |
| format | Article |
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Anthocyanins are a class of molecules already used as water-soluble natural colorant and for their health effects. Prunus mahaleb L. is a tree native to the Mediterranean area, producing highly pigmented small-stone fruits currently not used for fresh consumption due to their astringent and sour taste. In the present study, we set up a protocol to obtain a “mahaleb fruit concentrated extract” (mfce) and characterized it chemically by high-performance liquid chromatography/diode array detection. Anthocyanins, flavonols, flavanols, coumarin, sugars, ascorbic acid and organic acids were identified and quantified. After characterization, the antioxidant capacity of the mfce was assayed in vitro by three different methods: Trolox equivalent antioxidant capacity, Oxygen Radical Absorbance Capacity and Folin–Ciocalteu assays. The concentrated extract produced and characterized in this study showed a high content of anthocyanins, flavonols and coumarin and a strong antioxidant capacity. Therefore, mfce may be of interest as a natural food colorant and as an ingredient in the formulation of functional foods.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-015-2495-x</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Acids ; Additives ; Agriculture ; Analysis ; Analytical Chemistry ; anthocyanins ; Antioxidants ; ascorbic acid ; Biotechnology ; Carotenoids ; Chemistry ; Chemistry and Materials Science ; Consumers ; Consumption ; coumarin ; dyes ; flavanols ; flavonols ; Food additives ; food coloring ; Food dyes ; food research ; Food Science ; Forestry ; fruit extracts ; Fruit juices ; Fruits ; functional foods ; Functional foods & nutraceuticals ; high performance liquid chromatography ; ingredients ; Liquid chromatography ; Natural & organic foods ; Organic acids ; organic acids and salts ; Original Paper ; oxygen radical absorbance capacity ; Pigments ; Prunus mahaleb ; Reagents ; Seeds ; Solvents ; Studies ; taste ; trees</subject><ispartof>European food research & technology, 2015-11, Vol.241 (5), p.683-695</ispartof><rights>Springer-Verlag Berlin Heidelberg 2015</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c340t-858e4216776325d7d9c96757fd106004de080d9650a3771e7657b4982696af983</citedby><cites>FETCH-LOGICAL-c340t-858e4216776325d7d9c96757fd106004de080d9650a3771e7657b4982696af983</cites><orcidid>0000-0001-6270-2727</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-015-2495-x$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-015-2495-x$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Gerardi, Carmela</creatorcontrib><creatorcontrib>Tommasi, Noemi</creatorcontrib><creatorcontrib>Albano, Clara</creatorcontrib><creatorcontrib>Blando, Federica</creatorcontrib><creatorcontrib>Rescio, Leonardo</creatorcontrib><creatorcontrib>Pinthus, Eli</creatorcontrib><creatorcontrib>Mita, Giovanni</creatorcontrib><title>Prunus mahaleb L. fruit extracts: a novel source for natural food pigments</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>There is an increasing consumer and retailer demand for new natural colorants. Anthocyanins are a class of molecules already used as water-soluble natural colorant and for their health effects. Prunus mahaleb L. is a tree native to the Mediterranean area, producing highly pigmented small-stone fruits currently not used for fresh consumption due to their astringent and sour taste. In the present study, we set up a protocol to obtain a “mahaleb fruit concentrated extract” (mfce) and characterized it chemically by high-performance liquid chromatography/diode array detection. Anthocyanins, flavonols, flavanols, coumarin, sugars, ascorbic acid and organic acids were identified and quantified. After characterization, the antioxidant capacity of the mfce was assayed in vitro by three different methods: Trolox equivalent antioxidant capacity, Oxygen Radical Absorbance Capacity and Folin–Ciocalteu assays. The concentrated extract produced and characterized in this study showed a high content of anthocyanins, flavonols and coumarin and a strong antioxidant capacity. Therefore, mfce may be of interest as a natural food colorant and as an ingredient in the formulation of functional foods.</description><subject>Acids</subject><subject>Additives</subject><subject>Agriculture</subject><subject>Analysis</subject><subject>Analytical Chemistry</subject><subject>anthocyanins</subject><subject>Antioxidants</subject><subject>ascorbic acid</subject><subject>Biotechnology</subject><subject>Carotenoids</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Consumers</subject><subject>Consumption</subject><subject>coumarin</subject><subject>dyes</subject><subject>flavanols</subject><subject>flavonols</subject><subject>Food additives</subject><subject>food coloring</subject><subject>Food dyes</subject><subject>food research</subject><subject>Food Science</subject><subject>Forestry</subject><subject>fruit extracts</subject><subject>Fruit juices</subject><subject>Fruits</subject><subject>functional 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mahaleb</subject><subject>Reagents</subject><subject>Seeds</subject><subject>Solvents</subject><subject>Studies</subject><subject>taste</subject><subject>trees</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9kEtPwzAQhC0EEqXwAzhhiXPKruMnN1TxVCWQoGfLTZySqk2KnaDy73EVhDhx2jnMzO5-hJwjTBBAXUUAhioDFBnjRmS7AzJCnuuM5Voc_mqljslJjCsAYSTyEXl6CX3TR7px727tF3Q2oVXo6476XRdc0cVr6mjTfvo1jW0fCk-rNtDGdX1w66Tbkm7r5cY3XTwlR5VbR3_2M8dkfnf7Nn3IZs_3j9ObWVbkHLpMC-05Q6mUzJkoVWkKI5VQVYkgAXjpQUNppACXzkWvpFALbjSTRrrK6HxMLofebWg_eh87u0qXNWmlRbXvMNxgcuHgKkIbY_CV3YZ648KXRbB7ZHZAZhMyu0dmdynDhkxM3mbpw5_mf0IXQ6hyrXXLUEc7f2WA6RcExYXOvwGnuHXV</recordid><startdate>20151101</startdate><enddate>20151101</enddate><creator>Gerardi, Carmela</creator><creator>Tommasi, Noemi</creator><creator>Albano, Clara</creator><creator>Blando, Federica</creator><creator>Rescio, 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mahaleb L. fruit extracts: a novel source for natural food pigments</title><author>Gerardi, Carmela ; Tommasi, Noemi ; Albano, Clara ; Blando, Federica ; Rescio, Leonardo ; Pinthus, Eli ; Mita, Giovanni</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c340t-858e4216776325d7d9c96757fd106004de080d9650a3771e7657b4982696af983</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Acids</topic><topic>Additives</topic><topic>Agriculture</topic><topic>Analysis</topic><topic>Analytical Chemistry</topic><topic>anthocyanins</topic><topic>Antioxidants</topic><topic>ascorbic acid</topic><topic>Biotechnology</topic><topic>Carotenoids</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Consumers</topic><topic>Consumption</topic><topic>coumarin</topic><topic>dyes</topic><topic>flavanols</topic><topic>flavonols</topic><topic>Food additives</topic><topic>food 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demand for new natural colorants. Anthocyanins are a class of molecules already used as water-soluble natural colorant and for their health effects. Prunus mahaleb L. is a tree native to the Mediterranean area, producing highly pigmented small-stone fruits currently not used for fresh consumption due to their astringent and sour taste. In the present study, we set up a protocol to obtain a “mahaleb fruit concentrated extract” (mfce) and characterized it chemically by high-performance liquid chromatography/diode array detection. Anthocyanins, flavonols, flavanols, coumarin, sugars, ascorbic acid and organic acids were identified and quantified. After characterization, the antioxidant capacity of the mfce was assayed in vitro by three different methods: Trolox equivalent antioxidant capacity, Oxygen Radical Absorbance Capacity and Folin–Ciocalteu assays. The concentrated extract produced and characterized in this study showed a high content of anthocyanins, flavonols and coumarin and a strong antioxidant capacity. Therefore, mfce may be of interest as a natural food colorant and as an ingredient in the formulation of functional foods.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s00217-015-2495-x</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0001-6270-2727</orcidid></addata></record> |
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| subjects | Acids Additives Agriculture Analysis Analytical Chemistry anthocyanins Antioxidants ascorbic acid Biotechnology Carotenoids Chemistry Chemistry and Materials Science Consumers Consumption coumarin dyes flavanols flavonols Food additives food coloring Food dyes food research Food Science Forestry fruit extracts Fruit juices Fruits functional foods Functional foods & nutraceuticals high performance liquid chromatography ingredients Liquid chromatography Natural & organic foods Organic acids organic acids and salts Original Paper oxygen radical absorbance capacity Pigments Prunus mahaleb Reagents Seeds Solvents Studies taste trees |
| title | Prunus mahaleb L. fruit extracts: a novel source for natural food pigments |
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