Investigations on thermal degradation of Prunus spinosa phytochemicals by fluorescence spectroscopy and inactivation kinetics
Keywords:
Blackthorn, polyphenols, anthocyanins, antioxidant activity, fluorescence, degradation kinetics
Abstract
The present study focuses on the heat-induced structural changes and the degradation kinetics of polyphenolic compounds correlated antioxidant activity from Prunus spinosa fruit extract at temperatures ranging from 60 to 90°C. The influence of heating on anthocyanins was evaluated by using fluorescence spectroscopy technique. The most effective fluorescence intensity was observed at the UV absorption maxima of 300 nm, whereas the extract exhibited a fluorescence emission maximum at 408 nm. By increasing the temperature, a significant decrease in the fluorescence intensity was registered, accompanied by a 12 nm blue-shift at 60°C, followed by 3-8 nm red-shift at 70°C and 80°C and again a 2 nm blue-shift at 90°C, when excited at 270 nm. The presence of the chalcone derivative induced by thermal treatment was also suggested. First-order and fractional conversion kinetic models were used to describe the heatinduced changes of the phytochemicals and antioxidant activity in terms of reaction rate constant and activation energy. A higher degradation rate for polyphenols was observed, whereas the antioxidant activity degrades at the lowest rate. The activation energies for anthocyanins, polyphenols, flavonoids and antioxidant activity were 6.95±1.22, 5.99±1.20, 42.50±9.42 and 13.35±5.01 kJ/mol, respectively. A higher Ea value demonstrated a higher stability of flavonoids at lower temperatures, while a
faster degradation rate was observed at higher temperatures
References
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Pietta, P.G. 2000. Flavonoids as antioxidants. Journal of Natural Products, 63, 1035-1042
Pinacho, R., Cavero, R.Y., Astiasarán, I., Ansorena, D., Calvo, M.I. 2015. Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity. Journal of Functional Foods, 19, 49-62.
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Rohn, S., Buchner, N., Driemel, G., Rauser, M., Kroh, L.W. 2007. Thermal degradation of onion quercetin glucosides under roasting conditions. Journal of Agricultural and Food Chemistry, 55, 1568-1573.
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Schmitz-Eiberger, M.A., Blanke, M.M. 2012. Bioactive components in forced sweet cherry fruit (Prunus avium L.) antioxidative capacity and allergenic potential as dependent on cultivation under cover. LWT - Food Science and Technology, 46, 388-392.
Schütz, K., Saß, M., With, A., Graubaum, H.J., Grünwald, J. 2010. Immune-modulating efficacy of a polyphenol-rich beverage on symptoms associated with the common cold: a double-blind, randomised, placebo-controlled, multi-centric clinical study. British Journal of Nutrition, 104, 1156-1164.
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Tao, W.W., Duan, J.A., Yang, N.Y., Tang, Y.P., Liu, M.Z., Qian, Y.F. 2012. Antithrombotic phenolic compounds from Glycyrrhiza uralensis. Fitoterapia, 83, 422-425.
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Xia, M., Ling, W., Zhu, H. 2007. Anthocyanin prevents CD40-activated proinflammatory signaling in endothelial cells by regulating cholesterol distribution. Arteriosclerosis, Thrombosis, and Vascular Biology, 27, 519-524.
Xia, D., Wu, X., Shi, J., Yang, Q., Zhang, Y. 2011. Phenolic compounds from the edible seeds extract of Chinese Mei (Prunus mume Sieb. Et Zucc) and their antimicrobial activity. LWT - Food Science and Technology, 44, 347-349.
Zakaria, Z.A., Hisam, E.E.A., Rofiee, M.S., Norhafizah, M., Somchit, M.N., Teh, L.K. et al. 2011. In vivo antiulcer activity of the aqueous extract of Bauhinia purpurea leaf. Journal of Ethnopharmacology, 137, 1047-1054.
Zimmer, A.R., Leonardi, B., Miron, D., Schapoval, E., Oliveira, J.R., Gosmann, G. 2012. Antioxidant and anti-inflammatory properties of Capsicumbaccatum: from traditional use to scientific approach. Journal of Ethnopharmacology, 139, 228-233.
Beara, I.N., Lesjak, M.M., Orcic, D.Z., Simi,n N.D., Cetoyevic-Simin, D.D., Bozin, B. et al. 2012. Comparative analysis of phenolic profile, antioxidant, anti-inflammatory and cytotoxic activity of two closely-related Plantain species: Plantago altissima L. and Plantago lanceolata L. LWT - Food Science and Technology, 47, 64-70.
Bijak, M., Bobrowski, M., Borowiecka, M., Podsędek, A., Golański ,J., Nowak, P. 2011. Anticoagulant effect of polyphenols-rich extracts from black chokeberry and grape seeds. Fitoterapia, 82, 811-817.
Cao, S., Liu, L., Pan, S. 2011. Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice. Agricultural Sciences in China, 10, 1992-1997.
Cemeroglu, B., Velioglu ,S., Isik, S. 1994. Degradation kinetics of anthocyanins in sour cherry juice and concentrate. Journal of Food Science, 59, 1216-1218.
Chen, D., Wan, S.B., Yang, H., Yuan, J., Chan, T.H., Dou, Q.P. 2011. EGCG, green tea polyphenols and their synthetic analogs and prodrugs for human cancer prevention and treatment. Advances in Clinical Chemistry, 53, 155-177.
Chung, S.Y., Champagne, E.T. 2009. Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds. Food Chemisty, 115, 1345-1349.
Costa, D., Galvãoa, A.M., Di Paolo, R.E., Freitas, A.A., Lima, J.C., Quina, F.H., Maçanita, A.L. 2015. Photochemistry of the hemiketal form of anthocyanins and its potential role in plant protection from UV-B radiation. Tetrahedron, 71, 3157-3162.
Dhuique-Mayer, C., Tbatou, M., Carail, M., Caris-Veyrat, C., Dornier, M., Amiot, M.J. 2007. Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds. Journal of Agricultural and Food Chemistry, 55, 4209-4216.
Egea, I., Sanchez-Bel, P., Romojaro, F., Pretel, M.T. 2010. Six edible wild fruits as potential antioxidant additives or nutritional supplements. Plant Foods for Human Nutrition, 65, 121-129.
Fraternale, D., Giamperi, L., Bucchini, A., Sestili, P., Paolillo, M., Ricci, D. 2009. Prunus spinosa fresh fruit juice: antioxidant activity in cell-free and cellular systems. Natural Product Communications, 4, 1665-1670.
Fursov, A.Z., Gesarevich, O.G., Gonchar, A.M., Trofimova, N.A., Kolosova, N.G. 2005. Dietary supplementation with bilberry extract prevents macular degeneration and cataracts in senesce-accelerated OXYS rats. Advances in Gerontology, 16, 76-79.
Han, N., Gu, Y., Ye, C., Cao, Y., Liu, Z., Yin, J. 2012. Antithrombotic activity of fractions and components obtained from raspberry leaves (Rubus chingii). Food Chemistry, 132, 181-185.
Harbourne, N., Jacquier, J.C., Morgan, D.J., Lyng, J.G. 2008. Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and nonisothermal methods. Food Chemistry, 111, 204-208.
Jaiswal, A.K., Gupta, S., Abu-Ghannam, N. 2012. Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. Food Chemistry, 131, 63-72.
Jeong, W.Y., Jin, J.S., Cho, Y.A., Lee, J.H., Park, S., Jeong, S.W. et al. 2011. Determination of polyphenols in three Capsicum annuum L. (bell pepper) varieties using high-performance liquid chromatography–tandem mass spectrometry: their contribution to overall antioxidant and anticancer activity. Journal of Separation Science, 34, 2967-2974.
Kamei, H., Hashimoto, Y., Koide, T., Kojima, T., Hasegawa, M. 2009. Anti-tumor effect of methanol extracts from red and white wines. Cancer Biotherapy and Radiopharmaceuticals, 13, 447-452.
Kırca, A., Cemeroğlu, B. 2003. Degradation kinetics of anthocyanins in blood orange juice and concentrate. Food Chemistry, 81, 583-587.
Kırca, A., Ozkan, M., Cemeroglu, B. 2007. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chemistry, 101, 212-218.
Kopjar, M., Piližota, V., Šubarić, D., Babić, J. 2009. Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition. Croatian Journal of Food Science and Technology, 1, 24-30.
Kumarasamy, Y., Cox, P.J., Jaspars, M.., Nahar, L., Sarker, S.D. 2004. Comparative studies on biological activities of Prunus padus and P. Spinosa. Fitoterapia, 75, 77-80.
Kuriyama, S., Shimazu, T., Ohmori, K.. Kikuchi, N., Nakaya, N., Nishino, Y., et al. 2006. Green tea consumption and mortality due to cardiovascular disease, cancer and all causes in Japan. Journal of the American Medical Association, 296, 1255-1265.
Liu, J., Dong, N., Wang, Q., Li, J., Qian, G., Fan, H., Zhao, G. 2014. Thermal degradation kinetics of anthocyanins from Chinese red radish (Raphanus sativus L.) in various juice beverages. European Food Research Technology, 238, 177-184.
Maatta-Riihinen, K.R., Kamal-Eldin, A., Torronen, A.R. 2004. Identification and quantification of phenolic compounds in berries of Fragaria and Rubus species (Family Rosaceae). Journal of Agricultural and Food Chemistry, 52, 6178-6187.
Mursu,J., Voutilainen, S., Nurmi, T., Tuomainen, T.P., Kurt, S., Salonen, J.T. 2008. Flavonoid intake and the risk of ischaemic stroke and CVD mortality in middle-ages Finnish men. Journal of Nutrition, 100, 890-895.
Nayak, B., Berrios, J.D.J., Powers, J.R., Tang, J.T. 2011. Thermal degradation of anthocyanins from purple potato (Cv. Purple Majesty) and impact on antioxidant capacity. Journal of Agricultural and Food Chemistry, 59, 11040-11049.
Pietta, P.G. 2000. Flavonoids as antioxidants. Journal of Natural Products, 63, 1035-1042
Pinacho, R., Cavero, R.Y., Astiasarán, I., Ansorena, D., Calvo, M.I. 2015. Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity. Journal of Functional Foods, 19, 49-62.
Rein, M. 2005. Copigmentation reactions and color stability of berry anthocyanins. University of Helsinki, pp 10-14.
Rohn, S., Buchner, N., Driemel, G., Rauser, M., Kroh, L.W. 2007. Thermal degradation of onion quercetin glucosides under roasting conditions. Journal of Agricultural and Food Chemistry, 55, 1568-1573.
Ruiz-Rodríguez, M., de Ancos, B., Sánchez-Moreno, C., Fernández-Ruiz, V., de Cortes Sánchez-Mata, M., Cámara, M., Tardío, J. 2014. Wild blackthorn (Prunus spinosa L.) and hawthorn (Crataegus monogyna Jacq.) fruits as valuable sources of antioxidants. Fruits, 69, 61-73
Sanchez-Moreno, C., Plaza, L., Elez-Martinez, P., De Ancos, B., Martin-Belloso, O., Cano, M.P. 2005. Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. Journal of Agricultural and Food Chemistry, 53, 4403-4409.
Santoz, M.D., Almeida, M.C., Lopez, N.P., Souza, G.E.P. 2010. Evaluation of the antiinflammatory, analgesic and antipyretic activities of the natural polyphenols CGA. Biological and Pharmaceutical Bulletin, 29, 2236-2240.
Schmitz-Eiberger, M.A., Blanke, M.M. 2012. Bioactive components in forced sweet cherry fruit (Prunus avium L.) antioxidative capacity and allergenic potential as dependent on cultivation under cover. LWT - Food Science and Technology, 46, 388-392.
Schütz, K., Saß, M., With, A., Graubaum, H.J., Grünwald, J. 2010. Immune-modulating efficacy of a polyphenol-rich beverage on symptoms associated with the common cold: a double-blind, randomised, placebo-controlled, multi-centric clinical study. British Journal of Nutrition, 104, 1156-1164.
Shih, P.H., Yeh, C.T., Yen, G.C. 2005. Effects of anthocyanidin on the inhibition of proliferation and induction of apoptosis in human gastric adenocarcinoma cells. Food and Chemical Toxicology, 43, 1557-1566.
Silva, J.C., Rodrigues, S., Feas, X., Estevinho, L.M. 2012. Antimicrobial activity, phenolic profile and role in the inflammation of propolis. Food and Chemical Toxicology. 2012;
50, 1790-1795.
Simpson, K.L. 1985. Chemical Changes in Natural Food Pigments. In: Richardson T, Finley JW (ed) Chemical Changes in Food during Processing. Springer, pp 409-441.
Sui, X., Dong, X., Zhou, W. 2014. Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution. Food Chemistry, 163, 163-170.
Tao, W.W., Duan, J.A., Yang, N.Y., Tang, Y.P., Liu, M.Z., Qian, Y.F. 2012. Antithrombotic phenolic compounds from Glycyrrhiza uralensis. Fitoterapia, 83, 422-425.
Timberlake, C.F., Bridle, P. 1980. Anthocyanins. In: Walford J (ed) Developments in Food Colours-1. London: Applied Science Publishers LTD, pp. 115–149.
Turturică, M., Stănciuc, N., Bahrim, G. Râpeanu, G. 2016. Effect of thermal treatment on phenolic compounds from plum (Prunus domestica) extracts – A kinetic study. Journal of Food Enginerring, 171, 200-207.
Veličković, J.M., Kostić, D.A., Stojanović, G.S., Mitić, S.S., Mitić, M.N., Ranđelović, S.S., Đorđević, A.S. 2014. Phenolic composition, antioxidant and antimicrobial activity of the extracts from Prunus spinosa L. fruit. Hemijska industrija, 68, 297-303.
Xia, M., Ling, W., Zhu, H. 2007. Anthocyanin prevents CD40-activated proinflammatory signaling in endothelial cells by regulating cholesterol distribution. Arteriosclerosis, Thrombosis, and Vascular Biology, 27, 519-524.
Xia, D., Wu, X., Shi, J., Yang, Q., Zhang, Y. 2011. Phenolic compounds from the edible seeds extract of Chinese Mei (Prunus mume Sieb. Et Zucc) and their antimicrobial activity. LWT - Food Science and Technology, 44, 347-349.
Zakaria, Z.A., Hisam, E.E.A., Rofiee, M.S., Norhafizah, M., Somchit, M.N., Teh, L.K. et al. 2011. In vivo antiulcer activity of the aqueous extract of Bauhinia purpurea leaf. Journal of Ethnopharmacology, 137, 1047-1054.
Zimmer, A.R., Leonardi, B., Miron, D., Schapoval, E., Oliveira, J.R., Gosmann, G. 2012. Antioxidant and anti-inflammatory properties of Capsicumbaccatum: from traditional use to scientific approach. Journal of Ethnopharmacology, 139, 228-233.
Published
2018-11-20
How to Cite
Ursache, Florentina-Mihaela, Elisabeta Botez, and Nicoleta Stănciuc. 2018. “Investigations on Thermal Degradation of Prunus Spinosa Phytochemicals by Fluorescence Spectroscopy and Inactivation Kinetics”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 42 (2), 122-36. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1137.
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ORIGINAL ARTICLES
