Abstract
Microwave assisted extraction (MAE) and ultrasound assisted extraction (UAE) methods were applied for the first time for the extraction of anthocyanins from red grape skins, and the results of these methods were compared with the maceration method. The extracted samples were analyzed by high performance liquid chromatography (HPLC) and nine anthocyanins were identified by liquid chromatography tandem mass spectrometry (LC-MS/MS). The effects of sample weight to solvent volume ratio, temperature, and time of extraction on the efficiency of extraction in MAE were investigated by two full factorial designs at three levels. The results of two designs show that sample weight to solvent volume ratio and temperature were more important than the time of extraction in MAE. UAE has no variable parameters similar to MAE. The suitable solvent and required time for the UAE method were described. The recoveries of MAE, UAE, and maceration methods were 90%, 82%, and 98%, respectively.
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