Color Photostability Assessment of Ultrasound-Assisted Extracts From European Blueberry (Vaccinium Myrtillus L.) Obtained with The Use of Non-Toxic Solvents

• Autorzy: Kopyciński Bartosz , Duda Alicja , Langer Ewa , Kamińska-Bach Grażyna

Identyfikatory

DOI

10.53502/wood-187625

• Języki publikacji: EN

Abstrakty

EN

In recent years, the search for environmentally friendly industrial solutions has been gaining momentum, especially in the areas of materials science and food technology. The aim of this study was to evaluate the color photostability of European blueberry (Vaccinium myrtillus L.) extracts obtained with the use of non-toxic solvents. Extracts of lyophilized forest berries were prepared with the use of water, ethanol, glycerin, and their mixtures by means of ultrasound-assisted extraction. ATR-FTIR spectroscopy was used to determine chemical structure. Color measurement in the CIELab color space was performed before, during and after the QUV accelerated weathering test conducted for dyed cotton substrates. The content of anthocyanins expressed as cyanidin 3-glucoside equivalents was determined based on UV-Vis absorbance intensity measurement and a pHdifferential method. The highest color photostability was observed for the extract prepared using water and ethanol in the proportion 50/50 (v/v). However, the highest content of anthocyanins was recorded for the mixture of glycerin and ethanol in a ratio of 50/50 (v/v). It is shown that the addition of glycerin supports the extraction of anthocyanins to some extent; however, it results in a reduction of the color photostability of extracts used to dye cotton fabrics.

Słowa kluczowe

EN

European blueberry; Vaccinium myrtillus L; ultrasound-assisted extraction; non-toxic solvents; weathering test; color photostability; dyeing additives

• Wydawca: Sieć Badawcza Łukasiewicz - Poznański Instytut Technologiczny
• Czasopismo: Drewno : prace naukowe, doniesienia, komunikaty
• Rocznik: 2024
• Tom: Vol. 67, nr 213
• Strony: art. no. 187625
• Opis fizyczny: Bibliogr. 45 poz., rys., wykr.

Twórcy

autor

Kopyciński Bartosz

• Doctoral School, Silesian University of Technology, Gliwice, Poland
• Łukasiewicz Research Network – Institute for Engineering of Polymer Materials and Dyes, Toruń, Poland

• https://orcid.org/0000-0002-8317-0552

autor

Duda Alicja

• Łukasiewicz Research Network – Institute of Non-Ferrous Metals, Gliwice, Poland
• Doctoral School, Silesian University of Technology, Gliwice, Poland

• https://orcid.org/0000-0003-4873-9122

autor

Langer Ewa

• Łukasiewicz Research Network – Institute for Engineering of Polymer Materials and Dyes, Toruń, Poland

• https://orcid.org/0000-0002-8193-1987

autor

Kamińska-Bach Grażyna

• Łukasiewicz Research Network – Institute for Engineering of Polymer Materials and Dyes, Toruń, Poland

• https://orcid.org/0000-0001-8595-3190

Bibliografia

• Al-Qahtani S.D., Alzahrani H.K., Azher O.A., Owi-dah, Z.O., Abualnaja M., Habeebullah T.M., El-Metwaly N.M. [2021]: Immobilization of anthocya-nin-based red-cabbage extract onto cellulose fibers toward environmentally friendly biochromic diag-nostic biosensor for recognition of urea. Journal of Environmental Chemical Engineering 9 [4]: 105493
• Beć K.B., Grabska J., Ozaki Y., Hawranek J.P., Huck C.W. [2017]. Influence of Non-fundamental Modes on Mid-infrared Spectra: Anharmonic DFT Study of Al-iphatic Ethers. The Journal of Physical Chemistry A 121 [7]: 1412–1424
• Castañeda-Ovando A., Pacheco-Hernández M.L., Páez-Hernández M.E., Rodríguez J.A., Galán-Vidal C.A. [2009]: Chemical studies of anthocyanins: A review. Food Chemistry 113 [4]: 859–871
• Căta A., Ştefănut M.N., Tănasie C., Pop R. [2010]: Com-parative analysis of bilberries alcoholic extracts re-garding to anthocyanins content, total phenolics and antioxidant activity. Ovidius University Annals of Chemistry 21 [1]: 15–19
• Chemat F., Rombaut N., Sicaire A.G., Meullemiestre A., Fabiano-Tixier A.S., Abert-Vian M. [2016]: Ultra-sound assisted extraction of food and natural prod-ucts. Mechanisms, techniques, combinations, proto-cols, and applications A Review. Ultrasonics Sonochemistry 34: 540–560
• Coultate T., Blackburn R.S. [2018]: Food colorants: their past, present and future. Coloration Technology 134 [3]: 165–186
• Ćujić N., Šavikin K., Janković T., Pljevljakušić D., Zdunić G., Ibrić S. [2016]: Optimization of polyphe-nols extraction from dried chokeberry using macera-tion as traditional technique. Food Chemistry 194: 135–142
• El Kouari Y., Migalska-Zalas A., Arof A.K., Sahraoui B. [2015]: Computations of absorption spectra and non-linear optical properties of molecules based on antho-cyanidin structure. Optical and Quantum Electronics 47 [5]: 1091–1099
• Eyiz V., Tontul I., Turker, S. [2019]: Optimization of green extraction of phytochemicals from red grape pomace by homogenizer assisted extraction. Journal of Food Measurement and Characterization 14: 39–47
• Garzón G.A., Wrolstad R.E. [2001]: The stability of pelar-gonidin-based anthocyanins at varying water activity. Food Chemistry 75 [2]: 185–196
• Haberhauer G., Rafferty B., Strebl F., Gerzabek M.H. [1998]: Comparison of the composition of forest soil litter derived from three different sites at various de-compositional stages using FTIR spectroscopy. Ge-oderma 83: 331–342
• Halász K., Csóka L. [2018]: Black chokeberry (Aronia mel-anocarpa) pomace extract immobilized in chitosan for colorimetric pH indicator film application. Food Packaging and Shelf Life 16: 185–193
• He J., Giusti M.M. [2010]: Anthocyanins: Natural Color-ants with Health-Promoting Properties. Annual Re-view of Food Science and Technology 1: 163–187
• Kayesh E., Shangguan L., Korir K. N., Sun X., Bilkish N., Zhang Y., Han J., Song C., Cheng Z.-M., Fang J. [2013]: Fruit skin color and the role of anthocyanin. Acta Physiologiae Plantarum 35: 2879–2890
• Kopyciński B., Duda A. [2022]: Anthocyanins – corrosion inhibitors straight from nature. Ochrona przed Korozją. 65 [7]: 216–221
• Kong J.M., Chia L.S., Goh N.K., Chia T.F., Brouillard R. [2003]: Analysis and biological activities of anthocya-nin. Phytochemistry 64 [5]: 923–933
• Kowalska G., Wyrostek J., Kowalski R., Pankiewicz U. [2021]: Evaluation of glycerol usage for the extraction of anthocyanins from black chokeberry and elder-berry fruits. Journal of Applied Research on Medici-nal and Aromatic Plants 22: 105493
• Lee J., Durst R.W., Wrolstad R.E. [2005]: Determination of Total Monomeric Anthocyanin Pigment Con-tent of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collab-orative Study. Journal of AOAC International 88 [5]: 1269–1278
• Liazid A., Guerrero R.F., Cantos E., Palma M., Barroso C.G. [2011]: Microwave assisted extraction of anthocya-nins from grape skins. Food Chemistry 124 [3]: 1238–1243
• Luchese C.L., Abdalla V.F., Spada J.C., Tessaro I.C. [2018]: Evaluation of blueberry residue incorporated cassava starch film as pH indicator in different simu-lants and foodstuffs. Food Hydrocolloids 82: 209–218
• Ma Q., Liang T., Cao L., Wang, L. [2017]: Intelligent poly (vinyl alcohol)-chitosan nanoparticles-mulberry ex-tracts films capable of monitoring pH variations. In-ternational Journal of Biological Macromolecules 108: 576–584
• Mattioli R., Francioso A., Mosca L., Silva, P. [2020]: An-thocyanins: A Comprehensive Review of Their Chem-ical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases. Molecules 25 [17]
• Meissl K., Smidt E., Schwanninger M., Tintner J. [2008]: Determination of Humic Acids Content in Composts by Means of Near- and Mid-Infrared Spectroscopy and Partial Least Squares Regression Models. Applied Spectroscopy 62(8): 873–880
• Michaelis L., Schubert M.P., Smythe C.V. [1936]: Poten-tiometric Study of the Flavins. Journal of Biological Chemistry 116(2): 587–607
• Mohammadalinejhad S., Almasi H., Moradi M. [2020]: Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp. Food Control 113: 105493
• Musso Y.S., Salgado P.R., Mauri A.N. [2018]: Smart gela-tin films prepared using red cabbage (Brassica oleracea L.) extracts as solvent. Food Hydrocolloids 89: 674-681
• Nopp-Mayr U., Zohmann-Neuberger M., Tintner J., Kriechbaum M., Rosenberger R., Nopp H., Bosa A., Smidt E. [2020]: From plants to feces: pilot applica-tions of FTIR spectroscopy for studies on the foraging
• Nour V., Stampar F., Veberic R., Jakopic J. [2013]: An-thocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influ-enced by genotype and ethanol concentration. Food Chemistry 141 [2]: 961–966
• Paes J., Dotta R., Barbero G.F., Martínez J. [2014]: Ex-traction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues us-ing supercritical CO2 and pressurized liquids. The Journal of Supercritical Fluids 95: 8–16
• Phan K., Van Den Broeck E., Van Speybroeck V., De Clerck K., Raes K., De Meester S. [2020]: The po-tential of anthocyanins from blueberries as a natural dye for cotton: A combined experimental and theo-retical study. Dyes and Pigments 176:108180
• Puértolas E., Cregenzán O., Luengo E., Álvarez I., Raso, J. [2013]: Pulsed-electric-field-assisted extraction of an-thocyanins from purple-fleshed potato. Food Chem-istry 136: 1330–1336
• Rumble J.R. (Ed.) [2018]: CRC Handbook of Chemistry and Physics, 99th Edition. CRC Press/Taylor & Francis
• Salehi B., Sharifi-Rad J., Cappellini F., Reiner Z., Zorzan D., Imran M., Sener B., Kilic M., El-Shazly M., Fahmy N.M., Al-Sayed E., Martorell M., Tonelli C., Petroni K., Docea A.O., Calina D., Maroyi A. [2020]: The Therapeutic Potential of Anthocyanins: Current Approaches Based on Their Molecular Mechanism of Action. Frontiers in Pharmacology 11: 1300
• Segur J.B., Oberstar H.E. [1951]: Viscosity of Glycerol and Its Aqueous Solutions. Industrial & Engineering Chemistry. 43 [9]: 2117–2120
• Shehata E., Grigorakis S., Loupassaki S., Makris D.P. [2015]: Extraction optimisation using water/glycerol for the efficient recovery of polyphenolic antioxidants from two Artemisia species. Separation and Purifica-tion Technology 149: 462–469
• Silva S., Costa E.M., Calhau C., Morais R.M., Pin-tado M.E. [2015]: Anthocyanin Extraction from Plant Tissues: A Review. Critical Reviews in Food Sci-ence and Nutrition 57 [14]: 3072–3083
• Schwanninger M., Rodrigues J.C., Pereira H., Hinter-stoisser B. [2004]: Effects of short-time vibratory ball milling on the shape of FT-IR spectra of wood and cellulose. Vibrational Spectroscopy 36 [1]: 23–40
• Turturică M., Stănciuc N., Mureșan C., Râpeanu G., Croitoru C. [2018]: Thermal Degradation of Plum Anthocyanins: Comparison of Kinetics from Simple to Natu-ral Systems. Journal of Food Quality 2018: 1–10
• Quina F.H., Moreira P.F., Vautier-Giongo C., Rettori D., Rodrigues R.F., Freitas A.A., Silva P.F., Ma-çanita A.L. [2009]: Photochemistry of anthocyanins and their biological role in plant tissues. Pure and Ap-plied Chemistry 81[9]: 1687–1694
• Vankar P.S., Shukla D. [2011]: Natural dyeing with antho-cyanins from Hibiscus rosa sinensis flowers. Journal of Applied Polymer Science 122 [5]: 3361–3368
• Wallace T.C., Giusti, M.M. [2019]: Anthocyanins – Na-ture’s Bold, Beautiful, and Health-Promoting Colors. Foods 8 [11]: 550
• Wang H., Tang Z., Zhou W. [2016]: A method for dyeing cotton fabric with anthocyanin dyes extracted from mulberry (Morus rubra) fruits. Coloration Technol-ogy 132 [3]: 222–231
• Wu X., Beecher G.R., Holden J.M., Haytowitz D.B. Gebhardt, S.E., Prior R.L. [2006]: Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption. Journal of Agricultural and Food Chemistry 54 [11]: 4069–4075
• List of standards
• ISO 16474-3:2021 Paints and varnishes – Methods of exposure to laboratory light sources – Part 3: Fluorescent UV lamps
• PN-ISO 7724-2:2003 Farby i lakiery – Kolorymetria – Część 2: Pomiar barwy