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J Sci Food Agric. 2017 Jan;97(2):669-678. doi: 10.1002/jsfa.7787. Epub 2016 Jun 10.

Physico-chemical, antioxidant, and anti-inflammatory properties and stability of hawthorn (Crataegus monogyna Jacq.) procyanidins microcapsules with inulin and maltodextrin.

Author information

1
Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630, Wrocław, Poland.

Abstract

BACKGROUND:

Procyanidins from the bark of hawthorn (Crataegus monogyna Jacq.) were isolated and purified. Qualitative and quantitative composition was compared with that of the extract of hawthorn fruit (Crataegus monogyna Jacq.). Stability and antioxidant and anti-inflammatory properties of procyanidins before and after micro-encapsulation were estimated. The effects of the carrier type (inulin and maltodextrin) and procyanidins:carrier ratio (1:1, 1:3) and the influence of storage temperature (20 °C, -20 °C, -80 °C) on the content of procyanidins were evaluated.

RESULTS:

Samples before and after micro-encapsulation contained from 651 to 751 mg of procyanidins in 1 g. Among the procyanidins, (-)-epicatechin, dimer B2, and trimer C1 dominated. The use of inulin during spray drying resulted in greater efficiency of micro-encapsulation than the use of maltodextrin. During storage of the samples at 20 °C degradation of procyanidins was observed, whereas at -20 °C and -80 °C concentrations of them increased.

CONCLUSION:

The microcapsules with procyanidins from the bark of hawthorn, as well as the extract of procyanidins, have valuable biological activity, and strong antioxidant and anti-inflammatory properties. It is better to prepare microcapsules with a greater amount of carrier, with the procyanidin/carrier ratio 1:3. © 2016 Society of Chemical Industry.

KEYWORDS:

anti-inflammatory properties; antioxidant properties; hawthorn; inulin; micro-encapsulation; procyanidins

PMID:
27145129
DOI:
10.1002/jsfa.7787
[Indexed for MEDLINE]

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