TY - JOUR
T1 - Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation
AU - Escher, Graziela Bragueto
AU - Marques, Mariza Boscacci
AU - do Carmo, Mariana Araújo Vieira
AU - Azevedo, Luciana
AU - Furtado, Marianna Miranda
AU - Sant'Ana, Anderson S.
AU - da Silva, Marcia Cristina
AU - Genovese, Maria Inês
AU - Wen, Mingchun
AU - Zhang, Liang
AU - Oh, Won Young
AU - Shahidi, Fereidoon
AU - Rosso, Neiva Deliberali
AU - Granato, Daniel
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2020/2
Y1 - 2020/2
N2 - The purpose of this study was to use a statistical approach to optimise the experimental conditions regarding the extraction of bioactive compounds, and to analyse the in vitro functional properties of crude lyophilized extracts (CLE) and partially purified (PPE) extracts of Clitoria ternatea petals. The results showed that the factors of temperature and time influenced the extraction of phenolic compounds, antioxidant activity and the physicochemical parameters. Simultaneous optimisation showed that the same levels of bioactive compounds were extracted when using temperatures from 11.7 to 68.3 °C and times from 8.47 to 51.12 min. Principal component analysis revealed the experimental conditions that provided the extraction producing the highest level of phenolic content (40 °C/30 min). The CLE showed antimicrobial activity; protective effect against hemolysis of erythrocytes; inhibition of α-amylase, α-glucosidase and angiotensin-I-converting (ACE-I) enzymes; and inhibition of lipid peroxidation. The CLE and PPE demonstrated oxygen radical absorption capacity; inhibition of DNA strand scission; inhibition of LDL cholesterol oxidation; intracellular antioxidant activity against reactive oxygen species (>100 μg/mL); and no cytotoxicity (IC50, GI50 and LC50 > 900 μg/mL) against A549, HCT8 and IMR90 cell lines.
AB - The purpose of this study was to use a statistical approach to optimise the experimental conditions regarding the extraction of bioactive compounds, and to analyse the in vitro functional properties of crude lyophilized extracts (CLE) and partially purified (PPE) extracts of Clitoria ternatea petals. The results showed that the factors of temperature and time influenced the extraction of phenolic compounds, antioxidant activity and the physicochemical parameters. Simultaneous optimisation showed that the same levels of bioactive compounds were extracted when using temperatures from 11.7 to 68.3 °C and times from 8.47 to 51.12 min. Principal component analysis revealed the experimental conditions that provided the extraction producing the highest level of phenolic content (40 °C/30 min). The CLE showed antimicrobial activity; protective effect against hemolysis of erythrocytes; inhibition of α-amylase, α-glucosidase and angiotensin-I-converting (ACE-I) enzymes; and inhibition of lipid peroxidation. The CLE and PPE demonstrated oxygen radical absorption capacity; inhibition of DNA strand scission; inhibition of LDL cholesterol oxidation; intracellular antioxidant activity against reactive oxygen species (>100 μg/mL); and no cytotoxicity (IC50, GI50 and LC50 > 900 μg/mL) against A549, HCT8 and IMR90 cell lines.
KW - 2,4-Dihydroxybenzoic acid (PubChem CID: 1491)
KW - Anthocyanins
KW - Antihypertensive activity
KW - Caffeic acid (PubChem CID: 689043)
KW - Delphinidin-3-O-glucoside (PubChem CID: 443650)
KW - Gallic acid (PubChem CID: 370)
KW - Inhibitor of DNA strand scission
KW - p-Coumaric acid (PubChem CID: 637542)
KW - Principal component analysis
KW - Procyanidin A2 (PubChem CID: 124025)
KW - Protocatechuic acid (PubChem CID: 72)
KW - Quercetin-3-rutinoside (PubChem CID: 5280805)
KW - Response surface methodology
KW - Syringic acid (PubChem CID: 10742)
KW - Unconventional foods
UR - http://www.scopus.com/inward/record.url?scp=85074987339&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2019.108763
DO - 10.1016/j.foodres.2019.108763
M3 - Article
C2 - 31955736
AN - SCOPUS:85074987339
SN - 0963-9969
VL - 128
SP - 108763
JO - Food Research International
JF - Food Research International
M1 - 108763
ER -