Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability

• Main Authors: Ming Hsieh-Lo, Gustavo Castillo-Herrera, Luis Mojica
• Format: Article
• Language: English
• Published: MDPI AG 2020-05-01
• Series: Foods
• Subjects: anthocyanins-rich extract; black bean; supercritical fluid extraction; pressurized liquid extraction; antidiabetic; antioxidant
• Online Access: https://www.mdpi.com/2304-8158/9/5/655

Black bean is a source of anthocyanins and other phenolic compounds that are associated with health benefits. This work aimed to optimize the extraction and determine the stability and biological potential of black bean anthocyanin-rich extracts recovered by supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE). The highest concentration of anthocyanins and total phenolic compounds were recovered with SFE using 300 bar, 60 °C and co-solvent ethanol/distilled water (50/50, <i>v</i>/<i>v</i>). Eleven non-colored phenolic compounds were identified in SFE extract using Ultra performance liquid chromatography - Electrospray ionization – Quadrupole -Time of flight - Mass spectrometry (UPLC-ESI-QToF-MS/MS). Myricetin, syringic acid, rutin hydrate and chlorogenic acid presented the highest relative area among identified compounds. Compared to leaching extraction, SFE extracts showed a similar storage stability at 4, 25 and 32 °C (<i>p</i> < 0.05), but with a higher antioxidant potential (2,2-diphenyl-1-picryl-hydrazil (DPPH) IC₅₀: 0.078 ± 0.01; 2,2’-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) IC₅₀: 0.161±0.03) and antidiabetic potential (α-amylase IC₅₀: 124.76 ± 12.97; α-glucosidase IC₅₀: 31.30 ± 0.84; dipeptidyl peptidase-IV IC₅₀: 0.195 ± 0.01). SFE extraction is an efficient method to obtain anthocyanins and other phenolic compounds with exceptional biological potential.