The evaluation of the quality of beta-carotene derived from Azolla Filiculoides in the Anzali Wetland using the alkaline hydrolysis method in winter | ||
| پژوهش های صنایع غذایی | ||
| Volume 30, Issue 3, November 2020, Pages 19-31 PDF (1.23 M) | ||
| Document Type: Research Paper | ||
| Author | ||
| aliasghar khanpour | ||
| Director | ||
| Abstract | ||
| Background: Azolla is certainly a valuable laboratory plant that will thrive with very little care. The use of Azolla may be an important factor in the world's future food needs. Azolla is unique because it is one of the fastest growing plants on the planet – yet it does not need any soil to grow. Azolla is a small floating fern and is the only known pteridophyte that lives in symbiosis with a diazotrophic cyanobacterium. Azolla spp. are heterosporous free-floating freshwater ferns that live symbiotically with Anabaena Azollae, a nitrogen-fixing blue-green algae. There are six species of Azolla in the world. Azolla is a genus of aquatic ferns in the family Salviniaceae. The genus Azolla belongs to the single genus family Azollaceae. Azolla filiculoides is a species of Azolla. Azolla filiculoides is under the sub-genus Euazolla. It is native to warm temperate and tropical regions as well as most of the old world including Asia, Australia and Anzali wetland. This plant is dark green to reddish and float on the water surface, either individually or in mats, which can reach a thickness of up to 20 cm. When A. filiculoides plants are exposed to strong sunlight they obtain a red color. The same occurs in winter time. In shade they always remain green. A. filiculoides settles in ponds, ditches, water reservoirs, wetlands, channels and slow flowing rivers. A. filiculoides is very rich in protein, fat, ash and carotenoids. The chemical composition of Azolla species varies with ecotypes and with the ecological conditions and the phase of growth. The dry matter percentage of different Azolla species varies widely. Lysine and methionine contents in this species are moderate. But, essential amino acids in this species are poor. Carotenoids are the most common pigments in nature and are synthesized by all photosynthetic organisms. Carotenoids are considered key molecules for life. Biological properties of carotenoids allow for a wide range of commercial applications. Indeed, recent interest in the carotenoids has been mainly for their nutraceutical properties. Carotenoids as natural pigments, are used by the industry as pharmaceuticals, nutraceuticals, and animal feed additives, as well as colorants in cosmetics and special foods. Carotenoids have been studied for their ability to prevent chronic disease due to the free radical theory of aging in chronic disease etiology. The effect of carotenoids on biotechnology and the food industry is significantly attributed. Finally, carotenoids as fortified substances in foods and special aspects about carotenoids as health promoters are well presented along with a glance of carotenoids economics. β-carotene is one of the carotenoids. β-carotene is the main source of pro-vitamin A and is widely used as a food colorant. The majority of the β-carotene commercialized in the world is obtained by chemical synthesis from β-ionone. Therefore, research for the production of natural colors for use in food industry has particular importance. Aim: The present project was aimed at determining the content, quality, and purity of β-carotene extracted from Azolla filiculoides in the Anzali Wetland, comparing it with synthetic β-carotene, and measuring its economic value. Methods: One treatment had β-carotene derived from Azolla filiculoides in the Anzali Wetland through the alkaline hydrolysis method in the winter of 2014. Treatments were kept at 4 °C for one year. Synthetic β-carotene was used as the control. The quality of the treatments was assessed by applying some chemical tests, including the measurement of the content and quality of β-carotene, calorimetry using the Hunter-LAB method, determination of the purity and vitamin A employing high-performance liquid chromatography (HPLC), estimation of the dwell-time duration at 5 °C, and measurement of the solubility of β-carotene in water. Results: The results of the tests regarding the purity, concentration, calorimetry, vitamin compounds, dwell time, and solubility in the experimental β-carotene, compared with those in the control, revealed no significant difference (p>0.05). Moreover, the factors showed no significant difference between the control and experimental treatments during the dwell time (p>0.05). The natural β-carotene had a good quality during the storage period at 5 °C for one year. Conclusion: Since there was no significant difference between the β-carotene derived from Azolla filiculoides and the synthetic one in terms of the chemical tests, purity, and dwell time, and since the natural β -carotene derived from Azolla filiculoides takes precedence over the synthetic one in terms of the food hygiene, it is recommended that natural β-carotene extracted from Azolla filiculoides be substituted for synthetic β-carotene in the food industry. | ||
| Keywords | ||
| Azolla; Natural pigment; β-carotene; Food additive; Anzali Wetland | ||
| References | ||
|
استاندارد ملی ایران شماره 493، 1383، نمونهبرداری و روشهای آزمون روغنها و چربیها. موسسه استاندارد و تحقیقات صنعتی ایران. تهران، ایران. استاندارد ملی ایران شماره 740، 1392، افزودنیهای خوراکی مجاز – رنگهای خوراکی – فهرست و ویژگیهای عمومی. موسسه استاندارد و تحقیقات صنعتی ایران. تهران، ایران. استاندارد ملی ایران شماره 742، 1382، گوشت و فرآوردههای آن – تعیین چربی تام – روش آزمون. موسسه استاندارد و تحقیقات صنعتی ایران. تهران، ایران. استاندارد ملی ایران شماره 744، 1381، گوشت و فرآوردههای آن – تعیین مقدار خاکستر کل – روش آزمون. موسسه استاندارد و تحقیقات صنعتی ایران. تهران، ایران. استاندارد ملی ایران شماره 745، 1350، گوشت و فرآوردههای آن – اندازهگیری رطوبت. موسسه استاندارد و تحقیقات صنعتی ایران. تهران، ایران. استاندارد ملی ایران شماره 924، 1372، اندازهگیری پروتئین تام در گوشت و فرآوردههای آن. موسسه استاندارد و تحقیقات صنعتی ایران. تهران، ایران. استاندارد ملی ایران شماره 1028، 1386، گوشت و فرآوردههای آن – اندازهگیری pH. موسسه استاندارد و تحقیقات صنعتی ایران. تهران، ایران. تهران، ایران. اصدق ا، خسروشاهی اصل ا و پیرسا س، 1399، بررسی ویژگیهای فیزیکی شیمیایی و مکانیکی فیلم زیست تخریب پذیر پکتین/زنیان/بتاکاروتن. نشریه پژوهشهای صنایع غذایی، 1، 226 – 211. اکرمی م، قنبرزاده ب، دیناروند ر، دهقاننیا ج و یارحسینی م، 1395، نانوکمپلکسهای صمغ عربی- کازئینات حامل بتا کاروتن (1): بررسی تشکیل کمپلکس توسط FTIR، DSC، کدورت و رئولوژی. نشریه پژوهشهای صنایع غذایی، 3، 576 – 563. بایگان ع، راسخ ف، راسخی ن، 1388، فناوری تولید و استخراج کاروتنوئید از موجودات زنده. همایش ملی یافتههای نوین شیمی در صنعت و پزشکی. شهرری، دانشگاه آزاد اسلامی واحد شهرری. رضوی ه، رضایی ک، مارک ا، 1384، مقایسه روشهای استخراج پیگمان (کاروتنوئید) از مخمر Sporobolomyces ruberrimus H 110. پژوهشهای علوم و صنایع غذایی ایران، 1، 33-42. زارع د، کیانیراد م،1383، مقایسه تولید بتاکاروتن توسط کپک در فرمانتورهای (Blakesleatrispora) پانزده لیتری همزندار و هفتادوپنج لیتری ایرلیفت. پژوهش و سازندگی، 64،2- 7. مقدسی ز، امتیازجو م، ربانی م، لبیبی ف، آذرگشسب ا، مصفا ن، 1390، پتانسیل تولید بتاکاروتن از دونالیلاسالینا دریاچه شاهی تحت استرسهای شوری. شیلات دانشگاه آزاد اسلامی واحد آزادشهر، 5 ، 93 – 100. Agostiano A, Catucci L, Cosma P and Fini P, 2003. Aggregation processes and photo physical properties of chlorophyl a in aqueous solutions modulated by the presence of cyclodextrins. Physical Chemistry Chemical Physics 5: 2122–813.
Agte VV, Tarwadi KV, Mengale S and Chiplonkar SA, 2000. Potential of traditionally green leafy vegetables as natural sources for supplementation of eight micronutrients in vegetarian diets. Journal Chromatography 13: 885-891.
Alcaíno A, Barahona S, Carmona M, Lozano C, Marcoleta A, iklitschek M, Sepúlveda D, Baeza M and Cifuentes V, 2008.Cloning of the cytochrome p450 reductase (crtR) gene and itsinvolvement in the astaxanthin biosynthesis of Xanthophyllomyces Dendrorhous. BMC Microbiology8 : 1 – 13.
Amaya R, 2001. The effect of processing and storage on carotenoids content of vegetables. Journal Food Science 7: 2005-5802.
Anguelova T and Warthesen Y, 2000. Degradation of lycopene, α-carotene and β-carotene during lipid peroxidation. Journal of Food Science 65: 71-75.
Anjum F, Barkat AK, Noreen N, Tariq M and Faisal S, 2008. Effect of boiling and storage on beta-carotene content of different vegetables Pakistan. Journal Life Social Science 6:63-67.
Association of Official Analytical Chemists, 1960. Vitamin A in foods in which carotenes have been added as a source of vitamin A. spectrophotometric method. Maryland, USA.
Azhar M, Pervez S, Panda BP, Gupta SK, 2018. Cultivation, Processing and Analysis of Azolla Microphylla and Azolla Caroliniana as Potential Source for Nutraceutical Ingredients. International Journal of Agriculture Environmental Science 5: 10-16.
Bendich A, 2004. What have we learned about the biological actions of beta-carotene. Journal Nutrition 134: 225-230.
Branen AL, Davidson M, Seppo Salminen P, Thorngate J, 2001. Foodadditives. Taylor and Francis, Abingdon, United Kingdom.
Caivano JL and Buera MDP, 2012. Color in food: technological and psychophysical aspects. CRC Press. Florida, United States.
Chawla HS, 2002. Introduction to plant biotechnology. Taylor and Francis. Abingdon, United Kingdom.
Chromatogr BJ, 2003. Improved simultaneous determination method of beta-carotene and retinol with saponification in human serum and rat liver. Analytical Technology Biomedicine Life Science1:305-13.
Çinar I, 2004. Carotenoid pigment losses of freeze dried plant samples under different storage conditions. Food Science. and Technology 37: 363 – 367.
Cosma P, Fini P, Rochira S, Catucci L, Castagnolo M and Agostiano A, 2008. Photo toxicity and cytotoxicity of chlorophyl l a/cyc lodextrins complexes on Jurkat cells. Bio electrochemistry74: 58-64.
Dentuto PL, Catucci L, Cosma P, Fini P, Agostiano A and Hackbarth S, 2007. Cyclodextrin/chlorophyl l a complexes as supramolecular photosensitizers. Bioelectrochemistry 70:3943.
Dias Ribeiro B, Weingart Barreto D and Coelho MAZ, 2011. Technological aspects of β-carotene production. Food and Bioprocess Technology 4:693-701.
Evrard C and Van Hove C, 2004. Taxonomy of the American Azolla Species (Azollaceae): A Critical Review. Systematics and Geography of Plants 74:301-318.
Hackett M, Lee J and Schwartz S, 2002. Thermal stability and isomerization of lycopene in tomato oleoresins from different varieties. Journal Food Science 69: 536-54132.
Grune T, Lietz G, Palou A, Ross AC, Stahl W, Tang G, Thurnham D, Yin S and Biesalski HK, 2010. β-Carotene Is an Important Vitamin A Source for Humans. Journal Nutrition 40: 2268S–2285S.
Higuera-CiaparaI, Félix-Valenzuela L and Goycoolea FM, 2006.Astaxanthin: a review of its chemistry and applications.Critical Review Food Science Nutrition46:185–196.
Hopkins WG, 2006.Plant biotechnology. Infobase Publishing. New York, United States.
Hosotani K, Kitagawa M, Granado F, Olmedilla B, Gilmantines E and Blando I, 2001. A fast reliable and low cost saponification protocol for analysis of carotenoids in vegetables. Journal Food Composition and Analysis 14: 479 – 489.
Hui BD, Li J, Pei LP, Zhang LX, Zhang Y and Hu YX, 2006. Separation and identification of β-carotene geometrical isomers by C30-HPLC-PDA. Food Science (Chin) 27: 252–255.
Hutchings JB, 2003. Food color and appearance. Aspen Publishers. Gaithersburg, United States.
Khalil IA and Varananis FR, 1996. Carotiniod extraction and analysis by reversed phase HPLC system. Sarhad Journal Agriculture 105: 15-21.
Lejeune A, Peng J, LeBoulenge E, Larondelle Y and Hove CV, 2000. Carotene content of Azolla and its variations during drying and storage treatments. Animal Feed Science and Technology 84:293 – 301.
MacDougall DB, 2002. Color in food:improving quality. Woodhead Publishing. Cambridge, United Kingdom.
Mercandate AR and Amaya R, 1990. Carotenoid composition and vitamin A value of some native Brazilian green leafy vegetables. Journal Food Science 25: 213-219.
Miller JK, Travis Harrison M, Andrea AD, Endsley AN, Yin F, Kodukula K and Watson DS, 2013.β- carotene biosynthesis in probiotic bacteria. Probiotics and Antimicrobial Protection 5:69–80.
Miranda AF, Biswas B, Ramkumar N, Singh R, Kumar J, James A, Roddick F, Lal B, Subudhi S, Bhaskar T and Mouradov A, 2016. Aquatic plant Azolla as the universal feedstock for biofuel production. BioMed Central 9: 221 – 238.
Muller H, 1997. The determination of the beta-carotene content in selected vegetables and fruits by HPLC and photodiode array detection. Journal Food Nutrition 2: 88-94.
Mostafa EM and Ibrahim MM, 2012. HPLC analysis of non – enzymatic antioxidants in Azolla caroliniana subjected to UV-B. Academic Journal Biology Science 3:19-30.
Negi P and Roy S, 2000. Effect of drying condition on quality of green leaves during long term storage. Food Reseach International 34: 283-287.
Nacke C, Hüttmann S, Etschmann MMW, Schrader J, 2012. Enzymatic production and in situ separation of natural β-ionone from β-carotene. Journal Industrial Microbiology Biotechnology 39:1771-8.
Prasanna R, Pabby A and Singh PK, 2004. Effect of glucose and light/dark environment on pigmentation profiles in Calothrix elenkeni. Folia Microbialogica 49: 26 -30.
Qiu YL and Yu J, 2003. Azolla a model organism for plant genomic studies. Genomics Proteomics Bioinformatics 1: 15–25.
Rymbai H, Sharma RR and Srivastav M, 2011. Biocolorants and its implications in health and food industry - a review. International Journal of Pharmaceutical Technology Research 3: 2228 – 2244.
Schieber A and Carle R, 2005. Occurrence of carotenoid cis-isomers in food: technological, analytical, and nutritional implications. Trends in Food Science & Technology 16: 416–422.
Stahl U, Donalies UEB and Nevoigt E, 2008. Food biotechnology. Springer. Berlin, Germany.
Venugopal V, Prasanna P, Sood A, Jaiswal P and Kaushik BD, 2006. Stimulation of pigment accumulation in Anabaena azolla strains: effect of light intensity and sugars. Folia Microbiologica 51. 50 – 56.
Vílchez C, Forján E, Cuaresma M, Bédmar F, Garbayo I and Vega JM, 2011. Marine carotenoids: biological functions and commercial applications.Marine Drugs 9: 319–333.
Yamini C, Ranjana N, Chaturvedi Y and Nagar R, 2001. Levels of beta-carotene and effects of processing on selected fruits and vegetables of the arid zone of India. Journal Food Science 56:27-132.
Zakynthinos G and Varzakas T,2016. Carotenoids: from plants to food industry. Current Research in Nutrition and Food Research4: 38-51. | ||
|
Statistics Article View: 1,268 PDF Download: 404 |
||