Conditions For Extraction Of Anthocyanins Research Articles

Production and optimization of anthocyanin-rich food colorant extracted from prunus nepalensis L. (Sohiong)

PurposeAn upsurge in health and environmental concerns over the use of synthetic color has made the development of color from cheap and easily available natural sources, namely, plants, animals, micro-organisms and algae as indispensable. This study aims to extract anthocyanins, an important natural plant pigments, from Sohiong (Prunus nepalensis). This study demonstrated that Sohiong have high anthocyanins content and antioxidant property, indicating an immense potential for the fruit producers and food processors.Design/methodology/approachResponse surface methodology was used to optimize the conditions for extraction of anthocyanins from Sohiong using conventional solvent extraction.FindingsThe optimum conditions for extraction were found to be 36.75°C temperature, 60.32 per cent ethanol concentration and 2.39 per cent citric acid concentration with recovery of 45 per cent total extract yield, 858.84 mg C3G/100g DM anthocyanin content and 824.91 mg GAE/100g DM phenolic content with in-vitro antioxidant activity of 31.40 mmol AEAC/100g DM for FRAP and 84.66 per cent DPPH scavenging capacity (20mg/ml). The F-values and high values of adjusted determination coefficient for each response imply high level of significance of the fitted models.Practical implicationsExtracted color can be used in food and pharmaceutical industries.Social implicationsPigment extracted is from a natural source and possesses high antioxidative activity and potential health benefits. With increasing demand for natural colors and other additives, there is a wide range of applications of the pigment as natural colorant in the food and pharmaceutical sector.Originality/valueSelected plant source, i.e. Sohiong, was not used earlier by any researcher to extract anthocyanins for potential applications as food colorant.

흑미 미강으로부터 안토시아닌의 최적 추출 조건 및 안토시아닌 추출 분말의 저장 안정성

흑미 미강으로부터 안토시아닌의 최적 추출 조건 및 안토시아닌 추출 분말의 저장 안정성

Optimization of Microwave-Assisted Extraction Conditions of Anthocyanins from Black Corn Hull Using Response Surface Methodology

Abstract: Surface response optimization of microwave-assisted extraction (MAE) conditions of anthocyanins from black corn hull with the factors of ethanol concentration, microwave power, extraction time, solid/liquid ratio (g:mL) on the yield of anthocyanin were studied.The results showed that optimum extracting conditions of anthocyanin from black corn hull were as follows: adding 1:40.00 (m:v) of 79.67% alcohol (pH1.0) and extracting for 79.25 s,microwave irradiation power 560.00W.

Response Surface Optimization of Microwave-Assisted Extraction Conditions of Anthocyanins from Black Soybean Hull

Surface response optimization of microwave-assisted extraction (MAE) conditions of anthocyanins from black soybean hull with the factors of ethanol concentration, microwave power, extraction time, solid/liquid ratio (g:mL) on the yield of anthocyanin were studied. The results showed that ethanol concentration and ratio of liquid to solid had most important influence; the interaction of ethanol concentration and ratio of liquid to solid,interaction of microwave power and extraction time had significant influence on extraction anthocyanins from black soybean hull. The optimum extracting conditions of anthocyanin from black soybean hull were as follows: adding 1:40.00 (m:v) of 60.35% alcohol (pH2.0) and extracting for 74.26 s under the power of 237.86 W.

English

As public concerns about the safety of synthetic colorants increases, natural colors are assuming greater importance in the food and beverage industries. Anthocyanins are non poisonous abundant natural pigments. However, color deterioration during storage and processing limits their application as commercial colorants. The pigment extracts from black peanut skin are natural and safe colorants. The goal of this study was to study the effect of pH, temperature, metal ions, and ascorbic acid on the stability of pigments from the skins of black peanuts. The addition of Iron (Fe3+) rapidly generated black or dark brown precipitate, but other metal ions did not significantly affect the absorbance of anthocyanins. The ideal conditions for extraction of anthocyanins from black peanut skins were pH 2.0 and 60°C.   Key words: Black peanut, pre-extraction coloring, anthocyanin, stability, extrusion.