Optimising the polyphenolic content and antioxidant activity of green rooibos (Aspalathus linearis) using beta-cyclodextrin assisted extraction

Autores
Vhangani, Lusani Norah; Favre, Leonardo Cristian; Rolandelli, Guido; van Wyk, Jessy; Buera, Maria del Pilar
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Antioxidant activity associated with green rooibos infusions is attributed to the activity of polyphenols, particularly aspalathin and nothofagin. This study aimed to optimise β-cyclodextrin (β-CD)-assisted extraction of crude green rooibos (CGRE) via total polyphenolic content (TPC) and antioxidant activity assays. Response surface methodology (RSM) permitted optimisation of β-CD concentration (0–15 mM), temperature (40–90◦C) and time (15–60 min). Optimal extraction conditions were: 15 mM β-CD: 40◦C: 60 min with a desirability of 0.985 yielding TPC of 398.25 mg GAE·g−1, metal chelation (MTC) of 93%, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging of 1689.7 µmol TE·g−1, ferric reducing antioxidant power (FRAP) of 2097.53 µmol AAE·g−1 and oxygen radical absorbance capacity (ORAC) of 11,162.82 TE·g−1. Aspalathin, hyperoside and orientin were the major flavonoids, with quercetin, luteolin and chrysoeriol detected in trace quantities. Differences (p < 0.05) between aqueous and β-CD assisted CGRE was only observed for aspalathin reporting the highest content of 172.25 mg·g−1 of dry matter for extracts produced at optimal extraction conditions. Positive, strong correlations between TPC and antioxidant assays were observed and exhibited regression coefficient (R2) between 0.929–0.978 at p < 0.001. These results demonstrated the capacity of β-CD in increasing polyphenol content of green rooibos.
Fil: Vhangani, Lusani Norah. Cape Peninsula University Of Technology; Sudáfrica
Fil: Favre, Leonardo Cristian. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables; Argentina
Fil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: van Wyk, Jessy. Cape Peninsula University Of Technology; Sudáfrica
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Materia
ANTIOXIDANT ACTIVITY
ENCAPSULATION
GREEN ROOIBOS
POLYPHENOLIC CONTENT
Β-CYCLODEXTRIN EXTRACTION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/213602
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/213602
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimising the polyphenolic content and antioxidant activity of green rooibos (Aspalathus linearis) using beta-cyclodextrin assisted extractionVhangani, Lusani NorahFavre, Leonardo CristianRolandelli, Guidovan Wyk, JessyBuera, Maria del PilarANTIOXIDANT ACTIVITYENCAPSULATIONGREEN ROOIBOSPOLYPHENOLIC CONTENTΒ-CYCLODEXTRIN EXTRACTIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Antioxidant activity associated with green rooibos infusions is attributed to the activity of polyphenols, particularly aspalathin and nothofagin. This study aimed to optimise β-cyclodextrin (β-CD)-assisted extraction of crude green rooibos (CGRE) via total polyphenolic content (TPC) and antioxidant activity assays. Response surface methodology (RSM) permitted optimisation of β-CD concentration (0–15 mM), temperature (40–90◦C) and time (15–60 min). Optimal extraction conditions were: 15 mM β-CD: 40◦C: 60 min with a desirability of 0.985 yielding TPC of 398.25 mg GAE·g−1, metal chelation (MTC) of 93%, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging of 1689.7 µmol TE·g−1, ferric reducing antioxidant power (FRAP) of 2097.53 µmol AAE·g−1 and oxygen radical absorbance capacity (ORAC) of 11,162.82 TE·g−1. Aspalathin, hyperoside and orientin were the major flavonoids, with quercetin, luteolin and chrysoeriol detected in trace quantities. Differences (p < 0.05) between aqueous and β-CD assisted CGRE was only observed for aspalathin reporting the highest content of 172.25 mg·g−1 of dry matter for extracts produced at optimal extraction conditions. Positive, strong correlations between TPC and antioxidant assays were observed and exhibited regression coefficient (R2) between 0.929–0.978 at p < 0.001. These results demonstrated the capacity of β-CD in increasing polyphenol content of green rooibos.Fil: Vhangani, Lusani Norah. Cape Peninsula University Of Technology; SudáfricaFil: Favre, Leonardo Cristian. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables; ArgentinaFil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: van Wyk, Jessy. Cape Peninsula University Of Technology; SudáfricaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaMolecular Diversity Preservation International2022-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/213602Vhangani, Lusani Norah; Favre, Leonardo Cristian; Rolandelli, Guido; van Wyk, Jessy; Buera, Maria del Pilar; Optimising the polyphenolic content and antioxidant activity of green rooibos (Aspalathus linearis) using beta-cyclodextrin assisted extraction; Molecular Diversity Preservation International; Molecules; 27; 11; 5-2022; 1-181420-3049CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/molecules27113556info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:38:11Zoai:ri.conicet.gov.ar:11336/213602instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:38:11.807CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimising the polyphenolic content and antioxidant activity of green rooibos (Aspalathus linearis) using beta-cyclodextrin assisted extraction
title Optimising the polyphenolic content and antioxidant activity of green rooibos (Aspalathus linearis) using beta-cyclodextrin assisted extraction
spellingShingle Optimising the polyphenolic content and antioxidant activity of green rooibos (Aspalathus linearis) using beta-cyclodextrin assisted extraction
Vhangani, Lusani Norah
ANTIOXIDANT ACTIVITY
ENCAPSULATION
GREEN ROOIBOS
POLYPHENOLIC CONTENT
Β-CYCLODEXTRIN EXTRACTION
title_short Optimising the polyphenolic content and antioxidant activity of green rooibos (Aspalathus linearis) using beta-cyclodextrin assisted extraction
title_full Optimising the polyphenolic content and antioxidant activity of green rooibos (Aspalathus linearis) using beta-cyclodextrin assisted extraction
title_fullStr Optimising the polyphenolic content and antioxidant activity of green rooibos (Aspalathus linearis) using beta-cyclodextrin assisted extraction
title_full_unstemmed Optimising the polyphenolic content and antioxidant activity of green rooibos (Aspalathus linearis) using beta-cyclodextrin assisted extraction
title_sort Optimising the polyphenolic content and antioxidant activity of green rooibos (Aspalathus linearis) using beta-cyclodextrin assisted extraction
dc.creator.none.fl_str_mv Vhangani, Lusani Norah
Favre, Leonardo Cristian
Rolandelli, Guido
van Wyk, Jessy
Buera, Maria del Pilar
author Vhangani, Lusani Norah
author_facet Vhangani, Lusani Norah
Favre, Leonardo Cristian
Rolandelli, Guido
van Wyk, Jessy
Buera, Maria del Pilar
author_role author
author2 Favre, Leonardo Cristian
Rolandelli, Guido
van Wyk, Jessy
Buera, Maria del Pilar
author2_role author
author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT ACTIVITY
ENCAPSULATION
GREEN ROOIBOS
POLYPHENOLIC CONTENT
Β-CYCLODEXTRIN EXTRACTION
topic ANTIOXIDANT ACTIVITY
ENCAPSULATION
GREEN ROOIBOS
POLYPHENOLIC CONTENT
Β-CYCLODEXTRIN EXTRACTION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Antioxidant activity associated with green rooibos infusions is attributed to the activity of polyphenols, particularly aspalathin and nothofagin. This study aimed to optimise β-cyclodextrin (β-CD)-assisted extraction of crude green rooibos (CGRE) via total polyphenolic content (TPC) and antioxidant activity assays. Response surface methodology (RSM) permitted optimisation of β-CD concentration (0–15 mM), temperature (40–90◦C) and time (15–60 min). Optimal extraction conditions were: 15 mM β-CD: 40◦C: 60 min with a desirability of 0.985 yielding TPC of 398.25 mg GAE·g−1, metal chelation (MTC) of 93%, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging of 1689.7 µmol TE·g−1, ferric reducing antioxidant power (FRAP) of 2097.53 µmol AAE·g−1 and oxygen radical absorbance capacity (ORAC) of 11,162.82 TE·g−1. Aspalathin, hyperoside and orientin were the major flavonoids, with quercetin, luteolin and chrysoeriol detected in trace quantities. Differences (p < 0.05) between aqueous and β-CD assisted CGRE was only observed for aspalathin reporting the highest content of 172.25 mg·g−1 of dry matter for extracts produced at optimal extraction conditions. Positive, strong correlations between TPC and antioxidant assays were observed and exhibited regression coefficient (R2) between 0.929–0.978 at p < 0.001. These results demonstrated the capacity of β-CD in increasing polyphenol content of green rooibos.
Fil: Vhangani, Lusani Norah. Cape Peninsula University Of Technology; Sudáfrica
Fil: Favre, Leonardo Cristian. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables; Argentina
Fil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: van Wyk, Jessy. Cape Peninsula University Of Technology; Sudáfrica
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
description Antioxidant activity associated with green rooibos infusions is attributed to the activity of polyphenols, particularly aspalathin and nothofagin. This study aimed to optimise β-cyclodextrin (β-CD)-assisted extraction of crude green rooibos (CGRE) via total polyphenolic content (TPC) and antioxidant activity assays. Response surface methodology (RSM) permitted optimisation of β-CD concentration (0–15 mM), temperature (40–90◦C) and time (15–60 min). Optimal extraction conditions were: 15 mM β-CD: 40◦C: 60 min with a desirability of 0.985 yielding TPC of 398.25 mg GAE·g−1, metal chelation (MTC) of 93%, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging of 1689.7 µmol TE·g−1, ferric reducing antioxidant power (FRAP) of 2097.53 µmol AAE·g−1 and oxygen radical absorbance capacity (ORAC) of 11,162.82 TE·g−1. Aspalathin, hyperoside and orientin were the major flavonoids, with quercetin, luteolin and chrysoeriol detected in trace quantities. Differences (p < 0.05) between aqueous and β-CD assisted CGRE was only observed for aspalathin reporting the highest content of 172.25 mg·g−1 of dry matter for extracts produced at optimal extraction conditions. Positive, strong correlations between TPC and antioxidant assays were observed and exhibited regression coefficient (R2) between 0.929–0.978 at p < 0.001. These results demonstrated the capacity of β-CD in increasing polyphenol content of green rooibos.
publishDate 2022
dc.date.none.fl_str_mv 2022-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/213602
Vhangani, Lusani Norah; Favre, Leonardo Cristian; Rolandelli, Guido; van Wyk, Jessy; Buera, Maria del Pilar; Optimising the polyphenolic content and antioxidant activity of green rooibos (Aspalathus linearis) using beta-cyclodextrin assisted extraction; Molecular Diversity Preservation International; Molecules; 27; 11; 5-2022; 1-18
1420-3049
CONICET Digital
CONICET
url http://hdl.handle.net/11336/213602
identifier_str_mv Vhangani, Lusani Norah; Favre, Leonardo Cristian; Rolandelli, Guido; van Wyk, Jessy; Buera, Maria del Pilar; Optimising the polyphenolic content and antioxidant activity of green rooibos (Aspalathus linearis) using beta-cyclodextrin assisted extraction; Molecular Diversity Preservation International; Molecules; 27; 11; 5-2022; 1-18
1420-3049
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/molecules27113556
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Molecular Diversity Preservation International
publisher.none.fl_str_mv Molecular Diversity Preservation International
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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