Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human plasma
This study aimed to obtain an anthocyanin extract from the purple leaves of Camellia sinensis cv. Zijuan using a sustainable, non-toxic, and low-cost solid-liquid extraction, employing an aqueous citric acid solution (0.2 mol/L) as the extracting solvent, and to evaluate its chemical stability at di...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124000273 |
| _version_ | 1827221791825723392 |
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| author | Cristiane de Moura Mariana Araújo Vieira do Carmo Yong-Quan Xu Luciana Azevedo Daniel Granato |
| author_facet | Cristiane de Moura Mariana Araújo Vieira do Carmo Yong-Quan Xu Luciana Azevedo Daniel Granato |
| author_sort | Cristiane de Moura |
| collection | DOAJ |
| description | This study aimed to obtain an anthocyanin extract from the purple leaves of Camellia sinensis cv. Zijuan using a sustainable, non-toxic, and low-cost solid-liquid extraction, employing an aqueous citric acid solution (0.2 mol/L) as the extracting solvent, and to evaluate its chemical stability at different pH values, as well as its in vitro antioxidant properties in chemical and biological terms. The phenolic composition, in vitro antioxidant activity, and the stability of anthocyanins against pH, temperature, and light of the crude extract (CE) were evaluated, as well as the phenolic composition and bioactivity in the crude lyophilised extract (CLE). In the direct/reverse spectrophotometric titration, anthocyanins showed structural changes between pH 2 and 10, and reversibility of 80%. The antioxidant activity against the DPPH radical showed inhibition percentages of 73% (pH 4.5) to 39% (pH 10). Thermal stability was observed at 60 °C, and prolonged exposure of the extract to light caused photodegradation of the anthocyanins. Thirty-three phenolic compounds, including anthocyanins and catechins, were quantified in the CLE by UPLC-ESI-MS and HPLC, totalling 40.18 mg/g. CLE reduced cell viability (IC50 from 18.1 to 52.5 μg GAE/mL), exerted antiproliferative (GI50 from 0.0006 to 17.0 μg GAE/mL) and cytotoxic (LC50 from 33.2 to 89.9 μg GAE/mL) effects against A549 (human lung adenocarcinoma epithelial cells), HepG2 (hepatocellular carcinoma), HCT8 (ileocecal colorectal adenocarcinoma), and Eahy926 (somatic cell hybrid cells); and showed protection against oxidation of human plasma (635 ± 30 mg AAE/g). The results showed the diversity of compounds in the extracts and their potential for technological applications; however, temperature, pH, and light must be considered to avoid diminishing their bioactivity. |
| first_indexed | 2024-03-07T21:53:24Z |
| format | Article |
| id | doaj.art-86265c006c6447fcb71255ca9eac2639 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2025-03-21T16:28:13Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-86265c006c6447fcb71255ca9eac26392024-06-17T05:57:36ZengElsevierCurrent Research in Food Science2665-92712024-01-018100701Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human plasmaCristiane de Moura0Mariana Araújo Vieira do Carmo1Yong-Quan Xu2Luciana Azevedo3Daniel Granato4Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, BrazilLANTIN – Laboratory of Nutritional and Toxicological Analyses in vitro and in vivo, Federal University of Alfenas (UNIFAL-MG), Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, BrazilTea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou, 310008, ChinaLANTIN – Laboratory of Nutritional and Toxicological Analyses in vitro and in vivo, Federal University of Alfenas (UNIFAL-MG), Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil; Corresponding author.Bioactivity & Applications Lab, Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX, Limerick, Ireland; Corresponding author.This study aimed to obtain an anthocyanin extract from the purple leaves of Camellia sinensis cv. Zijuan using a sustainable, non-toxic, and low-cost solid-liquid extraction, employing an aqueous citric acid solution (0.2 mol/L) as the extracting solvent, and to evaluate its chemical stability at different pH values, as well as its in vitro antioxidant properties in chemical and biological terms. The phenolic composition, in vitro antioxidant activity, and the stability of anthocyanins against pH, temperature, and light of the crude extract (CE) were evaluated, as well as the phenolic composition and bioactivity in the crude lyophilised extract (CLE). In the direct/reverse spectrophotometric titration, anthocyanins showed structural changes between pH 2 and 10, and reversibility of 80%. The antioxidant activity against the DPPH radical showed inhibition percentages of 73% (pH 4.5) to 39% (pH 10). Thermal stability was observed at 60 °C, and prolonged exposure of the extract to light caused photodegradation of the anthocyanins. Thirty-three phenolic compounds, including anthocyanins and catechins, were quantified in the CLE by UPLC-ESI-MS and HPLC, totalling 40.18 mg/g. CLE reduced cell viability (IC50 from 18.1 to 52.5 μg GAE/mL), exerted antiproliferative (GI50 from 0.0006 to 17.0 μg GAE/mL) and cytotoxic (LC50 from 33.2 to 89.9 μg GAE/mL) effects against A549 (human lung adenocarcinoma epithelial cells), HepG2 (hepatocellular carcinoma), HCT8 (ileocecal colorectal adenocarcinoma), and Eahy926 (somatic cell hybrid cells); and showed protection against oxidation of human plasma (635 ± 30 mg AAE/g). The results showed the diversity of compounds in the extracts and their potential for technological applications; however, temperature, pH, and light must be considered to avoid diminishing their bioactivity.http://www.sciencedirect.com/science/article/pii/S2665927124000273Phenolic compoundsFunctional foodsBioactivityNatural colourantsCell cultureOxidative stress |
| spellingShingle | Cristiane de Moura Mariana Araújo Vieira do Carmo Yong-Quan Xu Luciana Azevedo Daniel Granato Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human plasma Current Research in Food Science Phenolic compounds Functional foods Bioactivity Natural colourants Cell culture Oxidative stress |
| title | Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human plasma |
| title_full | Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human plasma |
| title_fullStr | Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human plasma |
| title_full_unstemmed | Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human plasma |
| title_short | Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human plasma |
| title_sort | anthocyanin rich extract from purple tea chemical stability cellular antioxidant activity and protection of human plasma |
| topic | Phenolic compounds Functional foods Bioactivity Natural colourants Cell culture Oxidative stress |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124000273 |
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