{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,27]],"date-time":"2026-02-27T11:12:53Z","timestamp":1772190773191,"version":"3.50.1"},"reference-count":26,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2019,2,14]],"date-time":"2019-02-14T00:00:00Z","timestamp":1550102400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Heat-Assisted Extraction (HAE) was used for the optimized production of an extract rich in anthocyanin compounds from Ocimum basilicum var. purpurascens leaves. The optimization was performed using the response surface methodology employing a central composite experimental design with five-levels for each of the assessed variables. The independent variables studied were the extraction time (t, 20\u2013120 min), temperature (T, 25\u201385 \u00b0C), and solvent (S, 0\u2013100% of ethanol, v\/v). Anthocyanin compounds were analysed by HPLC-DAD-ESI\/MS and the extraction yields were used as response variables. Theoretical models were developed for the obtained experimental data, then the models were validated by a selected number of statistical tests, and finally, those models were used in the prediction and optimization steps. The optimal HAE conditions for the extraction of anthocyanin compounds were: t = 65.37 \u00b1 3.62 min, T = 85.00 \u00b1 1.17 \u00b0C and S = 62.50 \u00b1 4.24%, and originated 114.74 \u00b1 0.58 TA mg\/g of extract. This study highlighted the red rubin basil leaves as a promising natural matrix to extract pigmented compounds, using green solvents and reduced extraction times. The extract rich in anthocyanins also showed antimicrobial and anti-proliferative properties against four human tumor cell lines, without any toxicity on a primary porcine liver cell line.<\/jats:p>","DOI":"10.3390\/molecules24040686","type":"journal-article","created":{"date-parts":[[2019,2,14]],"date-time":"2019-02-14T11:54:13Z","timestamp":1550145253000},"page":"686","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens"],"prefix":"10.3390","volume":"24","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6807-1137","authenticated-orcid":false,"given":"Filipa","family":"Fernandes","sequence":"first","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"given":"Eliana","family":"Pereira","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3513-0054","authenticated-orcid":false,"given":"Miguel A.","family":"Prieto","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo\u2014Ourense Campus, E-32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6801-4578","authenticated-orcid":false,"given":"Ricardo C.","family":"Calhelha","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9478-5448","authenticated-orcid":false,"given":"Ana","family":"\u0106iri\u0107","sequence":"additional","affiliation":[{"name":"University of Belgrade, Department of Plant Physiology, Institute for Biological Research \u201cSini\u0161a Stankovi\u0107\u201d, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7381-756X","authenticated-orcid":false,"given":"Marina","family":"Sokovi\u0107","sequence":"additional","affiliation":[{"name":"University of Belgrade, Department of Plant Physiology, Institute for Biological Research \u201cSini\u0161a Stankovi\u0107\u201d, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9215-9737","authenticated-orcid":false,"given":"Jesus","family":"Simal-Gandara","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo\u2014Ourense Campus, E-32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9050-5189","authenticated-orcid":false,"given":"Lillian","family":"Barros","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4910-4882","authenticated-orcid":false,"given":"Isabel C. F. R.","family":"Ferreira","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2019,2,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"82","DOI":"10.3390\/nu5010082","article-title":"Consumers\u2019 health-related motive orientations and reactions to claims about dietary calcium","volume":"5","author":"Hoefkens","year":"2013","journal-title":"Nutrients"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.tifs.2016.03.009","article-title":"Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices","volume":"52","author":"Martins","year":"2016","journal-title":"Trends Food Sci. 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