Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In Vitro

Journal of Food Science

Volumn 84, Issue 5, 2019, Pages 990-1001

  Migliorini, Aline Alves ^a   Piroski, Camila Sztoltz ^a   Daniel, Taiana Gomes ^a   Cruz, Thiago Mendanha ^a   Escher, Graziela Bragueto ^a   Vieira do Carmo, Mariana Araújo ^b   Azevedo, Luciana ^b   Marques, Mariza Boscacci ^a   Granato, Daniel ^a   Rosso, Neiva Deliberali ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b FEDERAL UNIVERSITY OF ALFENAS   (Brazil)

Author keywords

Cichorium intybus L.; free radicals; functional foods; thermal stability

Indexed keywords

1,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTHOCYANIN; ANTINEOPLASTIC AGENT; ANTIOXIDANT; BIPHENYL DERIVATIVE; FOOD ADDITIVE; PICRIC ACID; PLANT EXTRACT;

CACO-2 CELL LINE; CARCINOGENESIS; CHEMISTRY; CHICORY; DRUG EFFECT; ERYTHROCYTE; HEP-G2 CELL LINE; HUMAN; ISOLATION AND PURIFICATION; LIPID PEROXIDATION; METABOLISM; PLANT LEAF;

ANTHOCYANINS; ANTINEOPLASTIC AGENTS, PHYTOGENIC; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CACO-2 CELLS; CARCINOGENESIS; CHICORY; ERYTHROCYTES; FOOD ADDITIVES; HEP G2 CELLS; HUMANS; LIPID PEROXIDATION; PICRATES; PLANT EXTRACTS; PLANT LEAVES;

EID: 85063954169     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14506     Document Type: Article

References (44)

1. Abbas, Z. K., Saggu, S., Sakeran, M. I., Zidan, N., Rehman, H., & Ansari, A. A. (2015). Phytochemical, antioxidant and mineral composition of hydroalcoholic extract of chicory (Cichorium intybus L.) leaves. Saudi Journal of Biological Sciences, 22(3), 322–326.
2. Afanas'ev, I. B., Dcrozhko, A. I., Brodskii, A. V., Kostyuk, V. A., & Potapovitch, A. I. (1989). Chelating and free radical scavenging mechanisms of inhibitory action of rutin and quercetin in lipid peroxidation. Biochemical Pharmacology, 38(11), 1763–1769.
3. Atkins, P. W., & Jones, L. (2011). Princípios de Química: Questionando a vida moderna e o meio ambiente (5ª edição). Porto Alegre, Brazil: Bookman.
4. Azzini, E., Maiani, G., Garaguso, I., Polito, A., Foddai, M. S., Venneria, E., … Nobili, F. (2016). The potential health benefits of polyphenol-rich extracts from Cichorium intybus L. studied on caco-2 cells model. Oxidative Medicine and Cellular Longevity, 2016, 1–9.
5. Barba, F. J., Putnik, P., Kovacevic, D. B., Poojary, M. M., Roohinejad, S., Lorenzo, J. M., & Koubaa, M. (2017). Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing. Trends in Food Science & Technology, 67, 260–270.
6. Barba, F. J., Mariutti, L. R. B., Bragagnolo, N., Mercadante, A. Z., Barbosa-Cánovas, G. V., & Orlien, V. (2017). Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing. Trends in Food Science & Technology, 67, 195–206.
7. Brand-Williams, W., Cuvelier, M. E., & Berset C. (1995). Use of free radical method to evaluate antioxidant activity. LWT - Food Science Technology, 28(1), 25–30.
8. Carazzone, C., Mascherpa, D., Gazzani, G., & Papetti, A. (2013). Identification of phenolic constituents in red chicory salads (Cichorium intybus) by high-performance liquid chromatography with diode array detection and electrospray ionization tandem mass spectrometry. Food Chemistry, 138(2–3), 1062–1071.
9. Csupor-Löffler, B., Hajdu, Z., Réthy, B., Zupkó, I., Máthé, I., Rédei, T., … Hohmann, J. (2009). Antiproliferative activity of Hungarian Asteraceae species against human cancer cell lines. Part II Phytotherapy Research, 23(8), 1109–1115.
10. De Freitas, M. V., Netto, R. C. M., Da Costa, H. J. C., de Souza, T. M. T., Costa, J. O., Firmino, C. B., & Penha-Silva, N. (2008). Influence of aqueous crude extracts of medicinal plants on the osmotic stability of human erythrocytes. Toxicology in Vitro, 22(1), 219–224.
11. do Carmo, M. A. V., Pressete, C. G., Marques, M. J., Granato, D., & Azevedo, L. (2018). Polyphenols as potential antiproliferative agents: Scientific trends. Current Opinion in Food Science, 24, 26–35.
12. Fernandes, I., Faria, A., Calhau, C., De Freitas, V., & Mateus, N. (2014). Bioavailability of anthocyanins and derivatives. Journal of Functional Foods, 7, 54–66.
13. Fidelis, M., Santos, J. S., Escher, G. B., DO Carmo, M. V., Azevedo, L., DA Silva, M. C., … Granato, D. (2018). In vitro antioxidant and antihypertensive compounds from camu-camu (Myrciaria dubia McVaugh, Myrtaceae) seed coat: A multivariate structure-activity study. Food and Chemical Toxicology, 120, 479–490.
14. Granato, D., de Araújo Calado, V. M., & Jarvis, B. (2014). Observations on the use of statistical methods in food science and technology. Food Research International, 55, 137–149.
15. Innocenti, M., Gallori, S., Giaccherini, C., Ieri, F., Vincieri, F. F., & Mulinacci, N. (2005). Evaluation of the phenolic content in the aerial parts of different varieties of Cichorium intybus L. Journal of Agricultural and Food Chemistry, 53(16), 6497–6502.
16. Jain, N. C. (1973). Osmotic fragility of erythrocytes of dogs and cats in health and in certain hematologic disorders. Cornell Veterinary, 63(3), 411–423.
17. Lante, A., Nardi, T., Zocca, F., Giacomini, A., & Corich, V. (2011). Evaluation of red chicory extract as a natural antioxidant by pure lipid oxidation and yeast oxidative stress response as model systems. Journal of Agricultural and Food Chemistry, 59(10), 5318–5324.
18. Lao, L., Shen, J., Tian, H., Yao, Q., Li, Y., Qian, L., … Wang, J. C. (2016). Secreted phosphoprotein 24 kD inhibits growth of human prostate cancer cells stimulated by BMP-2. Anticancer Research, 36(11), 5773–5780.
19. Lavelli, V. (2008). Antioxidant activity of minimally processed red chicory (Cichorium intybus L.) evaluated in xanthine oxidase-, myeloperoxidase-, and diaphorase-catalyzed reactions. Journal of Agricultural and Food Chemistry, 56(16), 7194–7200.
20. Lavelli, V., Pagliarini, E., Ambrosoli, R., & Zanoni, B. (2009). Quality of minimally processed red chicory (Cichorium intybus L.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices. International Journal of Food Science and Technology, 44(5), 994–1001.
21. Lees, D. H., & Francis, F. J. (1972). Standardization of pigment analyses in cranberries. HortScience, 7(1), 83–84.
22. Llorach, R., Martínez-Sánchez, A., Tomás-Barberán, F. A., Gil, M. I., & Ferreres, F. (2008). Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole. Food Chemistry, 108, 1028–1038.
23. Maciel, L. G., Carmo, M. A. V., Azevedo, L., Daguer, H., Molognoni, L., Almeida, M. M., … Rosso, N. D. (2018). Hibiscus sabdariffa anthocyanins-rich extract: Chemical stability, in vitro antioxidant and antiproliferative activities. Food and Chemical Toxicology, 113, 187–197.
24. Margraf, T., Santos, E. N. T., de Andrade, E. F., van Ruth, S. M., & Granato, D. (2016). Effects of geographical origin, variety and farming system on the chemical markers and in vitro antioxidant capacity of Brazilian purple grape juices. Food Research International, 82, 145–155.
25. Martins, N., Barros, L., & Ferreira, I. C. F. R. (2016). In vivo antioxidant activity of phenolic compounds: Facts and gaps. Trends Food Science & Technology, 48, 1–12.
26. Moloney, J. N., & Cotter, T. G. (2018). ROS signalling in the biology of cancer. Seminars in Cell and Developmental Biology, 80, 50–64.
27. Mulabagal, V., Wang, H., Ngouajio, M., & Nair, M. G. (2009). Characterization and quantification of health beneficial anthocyanins in leaf chicory (Cichorium intybus) varieties. European Food Research and Technology, 230(1), 47–53.
28. Patras, A., Brunton, N. P., O'donnell, C., & Tiwari, B. K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science e Technology, 21(1), 3–11.
29. Plaza, M., Batista, Â. G., Cazarin, C. B., Sandahl, M., Turner, C., Östman, E., & Maróstica Júnior, M. R. (2016). Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status: A pilot clinical study. Food Chemistry, 211(15), 185–197.
30. Pedro, A. C., Granato, D., & Rosso, N. D. (2016). Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability. Food Chemistry, 191, 12–20.
31. Phan, H. T. T., Yoda, T., Chahal, B., Morita, M., Takagi, M., & Vestergaard, M. C. (2014). Structure-dependent interactions of polyphenols with a biomimetic membrane system. Biochimica et Biophysica Acta, 1838(10), 2670–2677.
32. Ramirez-Mares, M. V., Kobayashi, H., & De Mejia, E. G. (2016). Inhibitory effect of Camellia sinensis, Ilex paraguariensis and Ardisia compressa tea extracts on the proliferation of human head and neck squamous carcinoma cells. Toxicology Reports, 3, 269–278.
33. Reif, C., Arrigoni, E., Schärer, H., Nyström, L., & Hurrell, R. F. (2013). Carotenoid database of commonly eaten Swiss vegetables and their estimated. Journal of Food Composition and Analysis, 29(1), 64–72.
34. Reyes, L. F., & Cisneros-Zevallos, L. (2007). Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.). Food Chemistry, 100(3), 885–894.
35. Rietjens, I. M., Boersma, M. G., Van Der Woude, H., Jeurissen, S. M., Schutte, M. E., & Alink, G. M. (2005). Flavonoids and alkenylbenzenes: Mechanisms of mutagenic action and carcinogenic risk. Mutation Research - Fundamental and Molecular Mechanisms of Mutagenesis, 574, 124–138.
36. Saggu, S., Sakeran, M. I., Zidan, N., Tousson, E., Mohan, A., & Rehman, H. (2014). Ameliorating effect of chicory (Chichorium intybus L.) fruit extract against 4-tert-octylphenol induced liver injury and oxidative stress in male rats. Food and Chemical Toxicology, 72, 138–146.
37. Sahan, Y., Gurbuz, O., Guldas, M., Degirmencioglu, N., & Begenirbas, A. (2017). Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey. Food Chemistry, 217, 483–489.
38. Sato, Y., Yamakose, H., & Suzuki, Y. (1993). Mechanism of hipotonic hemolysis of human erythrocytes. Biological and Pharmaceutical Bulletin, 16(5), 506–512.
39. Singleton, V. L., Orthofer, R., & Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method Enzymology, 299C(1), 152–178.
40. Stocks, J., Gutteridge, R. J., & Dormandy, T. L. S. (1974). Assay using brain homogenate for measuring the antioxidant activity of biological fluids. Clinical Science and Molecular Medicine, 47(3), 215–222.
41. Wolfe, K. L., & Liu, R. H. (2007). Cellular antioxidant activity (CAA) assay for assessing antioxidants, foods, and dietary supplements. Journal of Agricultural and Food Chemistry, 55(22), 8896–8907.
42. Wu, T., He, M., Zang, X., Zhou, Y., Qiu, T., Pan, S., & Xu, X. (2013). A structure–activity relationship study of flavonoids as inhibitors of E. coli by membrane interaction effect. Biochimica et Biophysica Acta, 1828(11), 2751–2756.
43. Zhang, M., Guo, B., Zhang, R., Chi, J., We, Z., Xu, Z., … Tang, X. (2006). Separation, purification and identification of antioxidant compositions in black rice. Agricultural Sciences in China, 5(6), 431–440.
44. Zhang, L., Fu, Q., & Zhang, Y. (2011). Composition of anthocyanins in pomegranate flowers and their antioxidant activity. Food Chemistry, 127(4), 1444–1449.