Effects of Ultra-Sonication and Agitation on Bioactive Compounds and Structure of Amaranth Extract
Amaranth is an excellent source of various bioactive compounds that could be beneficial in the prevention of some human diseases. This study investigated the extraction and characterization of bioactive compounds from amaranth using ultra-sonication and agitation at 30, 50 and 70 °C. Color L* values...
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| Format: | Article |
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MDPI AG
2020-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/8/1116 |
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| author | Maruf Ahmed Karna Ramachandraiah Gui-Hun Jiang Jong Bang Eun |
| author_facet | Maruf Ahmed Karna Ramachandraiah Gui-Hun Jiang Jong Bang Eun |
| author_sort | Maruf Ahmed |
| collection | DOAJ |
| description | Amaranth is an excellent source of various bioactive compounds that could be beneficial in the prevention of some human diseases. This study investigated the extraction and characterization of bioactive compounds from amaranth using ultra-sonication and agitation at 30, 50 and 70 °C. Color L* values showed significant (<i>p</i> < 0.05) differences at 70 °C between ultra-sonication and agitation. Ultra-sonication temperature had significant effect on L* and a* values whereas agitation temperature did not have a significant effect on L*, a* and b* values. No significant (<i>p</i> < 0.05) differences were found in terms of total phenol, total flavonoid, DPPH<sup>•+</sup>, ABTS<sup>+</sup> scavenging activity, betacyanins, betaxanthin and betanicaicd between ultra-sonication and agitation. However, temperature had a significant (<i>p</i> < 0.05) effect on total phenol (8.64–10.598 mg/g), DPPH<sup>+</sup>scavenging activity (84.36–94.44%), betacyanins (4585.95–5325.32 mg/100 g), betaxanthin (1312.56–1524.06 mg/100 g) and betalamic acid (1408.15–1790.22 mg/100 g) in ultra-sonication. Higher temperature (70 °C) showed greater amount of arbutin and hydroxybenzoic acid than those of lower temperature (30 °C) for both extraction methods. Meanwhile, temperature did not affect vanillic acid, <i>p</i>-coumaric acid and ferulic acid for both samples. Fourier-transformed infrared (FTIR) spectrometry showed that ultra-sonication and agitation resulted in similar effect on the structure of amaranth extracts. Higher temperature was correlated with bioactive compounds, which were observed by principal component analysis (PCA). Therefore, agitation at 70 °C could be used as an alternative for ultra-sonication to improve the bioactive compounds and antioxidant activities of amaranth. In addition, agitation and ultra-sonication techniques might be served as an alternative of conventional technique. |
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| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T17:28:58Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-f5246bff2796430d93c2dc0e0e7e594d2023-11-20T10:05:38ZengMDPI AGFoods2304-81582020-08-0198111610.3390/foods9081116Effects of Ultra-Sonication and Agitation on Bioactive Compounds and Structure of Amaranth ExtractMaruf Ahmed0Karna Ramachandraiah1Gui-Hun Jiang2Jong Bang Eun3Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5400, BangladeshDepartment of Food Science and Biotechnology, Sejong University, Seoul 05006, KoreaSchool of Public Health, Jilin Medical University, Jilin, Changchun 130026, ChinaDepartment of Food Science and Technology and BK 21 PlusProgram, Graduate School of Chonnam National University, Gwanju 61186, KoreaAmaranth is an excellent source of various bioactive compounds that could be beneficial in the prevention of some human diseases. This study investigated the extraction and characterization of bioactive compounds from amaranth using ultra-sonication and agitation at 30, 50 and 70 °C. Color L* values showed significant (<i>p</i> < 0.05) differences at 70 °C between ultra-sonication and agitation. Ultra-sonication temperature had significant effect on L* and a* values whereas agitation temperature did not have a significant effect on L*, a* and b* values. No significant (<i>p</i> < 0.05) differences were found in terms of total phenol, total flavonoid, DPPH<sup>•+</sup>, ABTS<sup>+</sup> scavenging activity, betacyanins, betaxanthin and betanicaicd between ultra-sonication and agitation. However, temperature had a significant (<i>p</i> < 0.05) effect on total phenol (8.64–10.598 mg/g), DPPH<sup>+</sup>scavenging activity (84.36–94.44%), betacyanins (4585.95–5325.32 mg/100 g), betaxanthin (1312.56–1524.06 mg/100 g) and betalamic acid (1408.15–1790.22 mg/100 g) in ultra-sonication. Higher temperature (70 °C) showed greater amount of arbutin and hydroxybenzoic acid than those of lower temperature (30 °C) for both extraction methods. Meanwhile, temperature did not affect vanillic acid, <i>p</i>-coumaric acid and ferulic acid for both samples. Fourier-transformed infrared (FTIR) spectrometry showed that ultra-sonication and agitation resulted in similar effect on the structure of amaranth extracts. Higher temperature was correlated with bioactive compounds, which were observed by principal component analysis (PCA). Therefore, agitation at 70 °C could be used as an alternative for ultra-sonication to improve the bioactive compounds and antioxidant activities of amaranth. In addition, agitation and ultra-sonication techniques might be served as an alternative of conventional technique.https://www.mdpi.com/2304-8158/9/8/1116Amaranthultra-sonicationagitationFourier-transformed infraredAntioxidants properties |
| spellingShingle | Maruf Ahmed Karna Ramachandraiah Gui-Hun Jiang Jong Bang Eun Effects of Ultra-Sonication and Agitation on Bioactive Compounds and Structure of Amaranth Extract Foods Amaranth ultra-sonication agitation Fourier-transformed infrared Antioxidants properties |
| title | Effects of Ultra-Sonication and Agitation on Bioactive Compounds and Structure of Amaranth Extract |
| title_full | Effects of Ultra-Sonication and Agitation on Bioactive Compounds and Structure of Amaranth Extract |
| title_fullStr | Effects of Ultra-Sonication and Agitation on Bioactive Compounds and Structure of Amaranth Extract |
| title_full_unstemmed | Effects of Ultra-Sonication and Agitation on Bioactive Compounds and Structure of Amaranth Extract |
| title_short | Effects of Ultra-Sonication and Agitation on Bioactive Compounds and Structure of Amaranth Extract |
| title_sort | effects of ultra sonication and agitation on bioactive compounds and structure of amaranth extract |
| topic | Amaranth ultra-sonication agitation Fourier-transformed infrared Antioxidants properties |
| url | https://www.mdpi.com/2304-8158/9/8/1116 |
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