Comparative assessment, optimization and characterization of bioactive constituents from Amaranthus species: An indigenous lesser-known vegetables of India Comparative assessment optimization and characterization of…
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Abstract
Amaranthus Tricolor L. (red amaranth) and Amaranthus Viridis (Green amaranth) are Amaranthaceae members, widely cultivated in Asia and consumed as a leafy vegetable in many parts of the world. This study deal with the nutritional and functional, and biochemical characterization of A. Tricolor and A. viridis . Single-factor experiments and Box Behnken Design (BBD) were used to optimize the extraction process for the phenolic compound from A. Tricolor and A. viridis . The BBD shows that 11.87mg/g phenolic extract of A. Tricolor produced at the optimal condition of solid to water ratio (1:15), temperature (30°C), and time (15 min). Similarly, A. viridis isolated 18.36mg/g of phenolics at optimal condition solid to liquid ratio (1:30), temperature (30°C), and time (60 min). The radical scavenging activity of A. Tricolor and A. viridis shows 63.52% and 19.27%, respectively, by the DPPH method. The bioactive compounds 3,4,5-Trihydroxystilbene and caffeic acid were found in A. Tricolor, and in A. viridis it showed caffeic acid, which was identified using LC-MS/MS.
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Kadam.D., Palamthodi.S., Lele.S.S. LC–ESI-Q-TOF–MS/MS profiling and antioxidant activity of phenolics from L. Sativum seedcake. Journal of Food Science and Technology, 2018, 55(3),1154–1163. https://doi.org/10.1007/s13197-017-3031-8
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Mihaylova, D., Lante, A. Water an ecofriendly crossroad in green extraction. An overview. The Open Biotechnology Journal, 2019, 13, 155-162 (2019. http://dx.doi.org/10.2174/1874070701913010155
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Sahreen, S., Khan, M., Khan, R. Evaluation of antioxidant activities of various solvent extracts of Carissa opaca fruits. Food Chemistry, 2010,122, 1205-1211. https://doi.org/10.1016/j.foodchem.2010.03.120
Sarkar U., Oba S. Drought stress enhances nutritional and bioactive compounds, phenolic acids and antioxidant capacity of Amaranthus leafy vegetable. BMC Plant Biology, 2018, 18, 258. https://doi.org/10.1186/s12870-018-1484-1(2018)
Sarker, U., Oba, S. Polyphenol and flavonoid profiles and radical scavenging activity in leafy vegetable Amaranthus gangeticus. BMC Plant Biology, 2020, 20, 499
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Schröter D., Baldermann S., Schreiner M., Witzel K., Maul R., Rohn S., Neugart S. Natural diversity of hydroxycinnamic acid derivatives, flavonoid glycosides, carotenoids and chlorophylls in leaves of six different amaranth species. Food Chemistry, 2018, 267, 376-386 (2018). https://doi.org/10.1016/j.foodchem.2017.11.043
Sharma.N, Gupta.P.C. and Rao.Ch.V. Nutrient Content, Mineral Content and Antioxidant Activity of Amaranthus viridis and Moringa oleifera Leaves. Research Journal of Medicinal Plants, 2012, 6 (3), 253-259. https://dx.doi.org/10.3923/rjmp.2012.253.259
Shingh, R.P., Murthy, K. N. C., Jayaprakasha, G.K. Studies on the antioxidant activity of pomegranate peel and seed extracts using in vitro models. Journal of Agriculture and Food Chemistry, 2002, 50, 81-86. https://doi.org/10.1021/jf010865b
Sonawane, S. K., Arya, S.S. Effect of drying and storage on bioactive components of jambhul and wood apple. Journal of Food Science and Technology, 2015, 52(5), 2833–2841. https://doi.org/10.1007/s13197-014-1321-y
Sonawane, S.K., Arya, S.S. Antioxidant Activity of Jambhul, Wood Apple, Ambadi and Ambat Chukka: An Indigenous Lesser Known Fruits and Vegetables of India. Advanced Journal of Food Science and Technology, 2013, 5(3), 270-275. https://doi.org/10.19026/AJFST.5.3256
Spigno, G., L., Tramelli, and DM, De Faveri. Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of Food Engineering, 2007, 81, 200-208. https://doi.org/10.1016/j.jfoodeng.2006.10.021
Trifonova, D., Stoilova, I., Marchev, A., Denev, P., Angelova, G., Lante, A., Krastanov, A. Phytochemical constituents of pressurized liquid extract from Ziziphus jujubа Mill. (Rhamnaceae) fruits and in vitro inhibitory activity on α-glucosidase, pancreatic α-amylase and lipase. Bulgarian Journal of Agricultural Science, 2021, 27 (2), 391–402 (2021).
Alashi, A. M., Taiwo, K. A., Oyedele, D. J., Adebooye, O. C., Aluko, R. E. Polyphenol composition and antioxidant properties of vegetable leaf-fortified bread. Journal of Food Biochemistry, 2019, 43 (6), e12625. https://doi.org/10.1111/jfbc.12625
AOAC, Official Methods of Analysis of Association of Official Analytical Chemists (AOAC). International 16th Edn., Association of Official Analytical Chemists International, Washington, DC, USA. (1995)
Arnáiz, E., Bernal, J., Martín, M. T. Optimization of the supercritical fluid extraction of antioxidants from broccoli leaves. Food Analytical Methods, 2016, 9, 2174–2181. https://doi.org/10.1007/s12161-016-0399-4
Atik, F., Mohammedi, Z. Impact of solvent extraction type on total polyphenols content and biological activity from Tamarix aphylla (l.) karst. International journal of pharma and bio sciences, 2011, 2 (1)
Aulton, M.E. Pharmaceutics-The Science of Dosage form Design, 1st (International student) edn. (Churchill Livingstone, New York, 1996), pp. 113–138
Bang, J.-H., Lee, K.J., Jeong, W.T., Han, S., Jo, I.-H., Choi, S.H., Cho, H.; Hyun, T.K., Sung, J.; Lee, J.; et al. Antioxidant Activity and Phytochemical Content of Nine Amaranthus Species. Agronomy, 2021, 11, 1032. https://doi.org/10.3390/agronomy11061032
Butt, M.S., Batool, R. Nutritional and functional properties of some promising legumes protein isolates. Pakistan Journal of Nutrition, 20110, 9(4), 373–379. https://dx.doi.org/10.3923/pjn.2010.373.379
Cherniack, E. P. Polyphenols: Planting the seeds of treatment for the metabolic syndrome. Nutrition, 2011, 27(6): 617-23. https://doi.org/10.1016/j.nut.2010.10.013
Das S. Amaranthus: A Promising Crop of Future. Springer, Singapore ebook ISBN: 978-981-10-1469-7. https://doi.org/10.1007/978-981-10-1469-7
Datta, S., Sinha, B. K., Bhattacharjee, S., Seal, T., Nutritional composition, mineral content, antioxidant activity and quantitative estimation of water-soluble vitamins and phenolics by RP-HPLC in some lesser used wild edible plants. Heliyon, 2019, 5(3), E01431. https://doi.org/10.1016/j.heliyon.2019.e01431
Dent, M.., Dragovi-Uzelac, V. M., Penic, M., Brncic, Bosiljkov, T., Levaj. B. The Effect of Extraction Solvents, Temperature and Time on the Composition and Mass Fraction of Polyphenols in Dalmatian Wild Sage (Salvia officinalis L.) Extracts. Food Technology and Biotechnology, 2013, 51 (1) 84-9.
Elaveniya1.E, Jayamuthunagai.J, Functional, physicochemical and antioxidant properties of dehydrated banana blossom powder and its incorporation in biscuits. International Journal of ChemTech Research, 2014, 6, 4446-4454.
Famuwagun, A. A., Taiwo, K. A., Gbadamosi S. O., Oyedele, D. J., Aluko, R. E., Adebooye, O. C. Extraction Optimization and Antioxidant Properties of African Eggplant (Solanum macrocarpon) Leaf Polyphenols. Journal of Food Quality, 2017, 2017, 14. https://doi.org/10.1155/2017/2159183
Fattahi, M., Rahimi, R. Optimization of extraction parameters of phenolic antioxidants from leaves of Capparis spinosa using response surface methodology. Food Analytical Methods, 2016, 9 (8), 2321-2334. http://dx.doi.org/10.1007/s12161-016-0414-9
Francis, F.J., in Color analysis, ed. by S. Nielsen (Springer, New York, 1998), p. 529
Ghitescu, R.E., Volf, I., Carausu, C. Optimization of ultrasound assisted extraction of polyphenols from spruce wood bark. Ultrasonics Sonochemistry, 2015, 22,535–541.. https://doi.org/10.1016/j.ultsonch.2014.07.013
Giese. J. Color measurement in foods as a quality parameter. Food Technololgy, 2000, 54(2), 62–63.
Guan, X., Yao, H. Optimization of Viscozyme L-assisted extraction of oat bran protein using response surface methodology. Food Chemistry, 2008, 106 (1), 345–351. https://doi.org/10.1016/j.foodchem.2007.05.041
Ilaiyaraja, N., Likhith, K. R., Sharath Babu, G.R., Khanum, F. Optimisation of extraction of bioactive compounds from Feronia limonia (wood apple) fruit using response surface methodology (RS M). Food Chemistry, 2015, 173:348–354. https://doi.org/10.1016/j.foodchem.2014.10.035
Iqbal .M.J, Hanif.S , Mahmood.Z, Anwar.F and Jamil.A Antioxidant and antimicrobial activities of Chowlai (Amaranthus viridis L.) leaf and seed extracts. Journal of Medicinal Plant Research, 2012, 6(27), 4450-4455. https://doi.org/10.5897/JMPR12.822
Islam, Md.S., Khatoon, J.A., Alamgir, M., Hossain Md.A. Nutritional status of red amaranth as influenced by selected pesticides. Pakistan Journal of Biological Sciences, 2003, 6, 2044-2049. https://dx.doi.org/10.3923/pjbs.2003.2044.2049
Jakobek, L., Šeruga, M., Medvidović-Kosanović, M. and Novak, I. (2007). Anthocyanin content and antioxidant activity of various red fruit juices. Deutsche Lebensmittel-rundschau, 103, 58-64.
Kadam.D., Palamthodi.S., Lele.S.S. LC–ESI-Q-TOF–MS/MS profiling and antioxidant activity of phenolics from L. Sativum seedcake. Journal of Food Science and Technology, 2018, 55(3),1154–1163. https://doi.org/10.1007/s13197-017-3031-8
Khandaker. L., Ali. Md. B., Oba.S. Total polyphenol and antioxidant activity of red amaranth (Amaranthus tricolor L.) as affected by different sunlight level. Journal of Japanese Society of Horticultural Science, 2008, 77 (4), 395–401. https://doi.org/10.2503/jjshs1.77.395
Lante, A., Barion, G., Zannoni, S., Pastore, M.R., Tinello, F., Dal Cortivo, C., Vamerali, T., Mosca, G. An ecofriendly procedure to extract isoflavones from soybean seeds. Journal of Cleaner Production, 2018, 170, 1102–1110. https://doi.org/10.1016/j.jclepro.2017.09.218
Li, Y., Raymond, M., Mansuy-Huault, L., Fleck, S., Faure, P. Comparison of pressurized liquid extraction with classical solvent extraction and microwave-assisted extraction–application to the investigation of the artificial maturation of Mahakam coal. Fuel, 2002, 81, 747–755 (2002). https://dx.doi.org/10.1016/S0016-2361(01)00192-2
Lintas, C. Nutritional aspects of fruit and vegetable consumption. CIHEAM, 1992, 79-87
Mihaylova, D., Popova, A., Alexieva, I., Krastanov, A. and Lante A. Polyphenols as Suitable control for Obesity and Diabetes. The Open Biotechnology Journal, 2018 12, 219-228. http://dx.doi.org/10.2174/1874070701812010219
Mihaylova, D., Lante, A. Water an ecofriendly crossroad in green extraction. An overview. The Open Biotechnology Journal, 2019, 13, 155-162 (2019. http://dx.doi.org/10.2174/1874070701913010155
Mohan. A, Shanmugam, S., Nithyalakshmi.V. Comparison of the Nutritional, Physico-chemical and Anti-nutrient Properties of Freeze and Hot Air DriedWatermelon (Citrullus lanatus) Rind. Biosciences Biotechnology Research Asia, 2016, 13(2), 1113-1119. http://dx.doi.org/10.13005/bbra/2140
Mohsen, M.S., Ammar, S.M.A. Total phenolic contents and antioxidant activity of corn tassel extracts. Food Chemistry, 2008, 112, 595-598. https://doi.org/10.1016/j.foodchem.2008.06.014
Parimala, M., Shoba, F. G. Phytochemical analysis and in vitro antioxidant acitivity of hydroalcoholic seed extract of Nymphaea nouchali Burm. f. Asian Pacific Journal of Tropical Biomedicine, 2013, 3(11), 887–895 .https://doi.org/10.1016/S2221-1691(13)60174-4
Pasko P, Henryk B, Gorinstein ZP, Folta SM, Zachwieja Z, Anthocyanins, total polyphenols and antioxidant activity in Amaranth and Quinoa seeds and sprouts during their growth. Food Chemistry, 2009, 115, 994-998. https://doi.org/10.1016/j.foodchem.2009.01.037
Perrone D, Fuggetta,M P., Ardito, F., Cottarelli, A., Filippis, A. D., Ravagnan, G., Maria, S D., Muzio L. L., Resveratrol (3,5,4′-trihydroxystilbene) and its properties in oral diseases. Experimetal and Therapeutic Medicine, 2017, 14(1), 3–9. https://dx.doi.org/10.3892%2Fetm.2017.4472
Petkova, N., Ivanov, I., Mihaylova, D., Lante, A. Effect of pressure liquid extraction and ultrasonic irradiation frequency on inulin, phenolic content and antioxidant activity in burdock (Arctium lappa L.) roots. Acta Scientiarum Polonorum -Hortorum Cultus, 2020, 19(3), 125-133. https://doi.org/10.24326/asphc.2020.3.11
Sahreen, S., Khan, M., Khan, R. Evaluation of antioxidant activities of various solvent extracts of Carissa opaca fruits. Food Chemistry, 2010,122, 1205-1211. https://doi.org/10.1016/j.foodchem.2010.03.120
Sarkar U., Oba S. Drought stress enhances nutritional and bioactive compounds, phenolic acids and antioxidant capacity of Amaranthus leafy vegetable. BMC Plant Biology, 2018, 18, 258. https://doi.org/10.1186/s12870-018-1484-1(2018)
Sarker, U., Oba, S. Polyphenol and flavonoid profiles and radical scavenging activity in leafy vegetable Amaranthus gangeticus. BMC Plant Biology, 2020, 20, 499
Schönfeldt.H.C., Pretorius. B, The nutrient content of five traditional South African dark green leafy vegetables: A preliminary study. Journal of Food Compostion and Analysis, 2011, 24 (8), 1141-1146. https://doi.org/10.1016/j.jfca.2011.04.004
Schröter D., Baldermann S., Schreiner M., Witzel K., Maul R., Rohn S., Neugart S. Natural diversity of hydroxycinnamic acid derivatives, flavonoid glycosides, carotenoids and chlorophylls in leaves of six different amaranth species. Food Chemistry, 2018, 267, 376-386 (2018). https://doi.org/10.1016/j.foodchem.2017.11.043
Sharma.N, Gupta.P.C. and Rao.Ch.V. Nutrient Content, Mineral Content and Antioxidant Activity of Amaranthus viridis and Moringa oleifera Leaves. Research Journal of Medicinal Plants, 2012, 6 (3), 253-259. https://dx.doi.org/10.3923/rjmp.2012.253.259
Shingh, R.P., Murthy, K. N. C., Jayaprakasha, G.K. Studies on the antioxidant activity of pomegranate peel and seed extracts using in vitro models. Journal of Agriculture and Food Chemistry, 2002, 50, 81-86. https://doi.org/10.1021/jf010865b
Sonawane, S. K., Arya, S.S. Effect of drying and storage on bioactive components of jambhul and wood apple. Journal of Food Science and Technology, 2015, 52(5), 2833–2841. https://doi.org/10.1007/s13197-014-1321-y
Sonawane, S.K., Arya, S.S. Antioxidant Activity of Jambhul, Wood Apple, Ambadi and Ambat Chukka: An Indigenous Lesser Known Fruits and Vegetables of India. Advanced Journal of Food Science and Technology, 2013, 5(3), 270-275. https://doi.org/10.19026/AJFST.5.3256
Spigno, G., L., Tramelli, and DM, De Faveri. Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of Food Engineering, 2007, 81, 200-208. https://doi.org/10.1016/j.jfoodeng.2006.10.021
Trifonova, D., Stoilova, I., Marchev, A., Denev, P., Angelova, G., Lante, A., Krastanov, A. Phytochemical constituents of pressurized liquid extract from Ziziphus jujubа Mill. (Rhamnaceae) fruits and in vitro inhibitory activity on α-glucosidase, pancreatic α-amylase and lipase. Bulgarian Journal of Agricultural Science, 2021, 27 (2), 391–402 (2021).
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How to Cite
CHIKANE, Tejashree et al.
Comparative assessment, optimization and characterization of bioactive constituents from Amaranthus species: An indigenous lesser-known vegetables of India.
Food Science and Applied Biotechnology, [S.l.], v. 4, n. 2, p. 183-193, oct. 2021.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/142>. Date accessed: 14 oct. 2024.
doi: https://doi.org/10.30721/fsab2021.v4.i2.142.