Anthocyanin Structure and pH Dependent Extraction Characteristics from Blueberries (Vaccinium corymbosum) and Chokeberries (Aronia melanocarpa) in Subcritical Water State

Kang, Hye Ji; Ko, Min Jung; Chung, Myong Soo

doi:10.3390/foods10030527

Cited by 41 publications

(19 citation statements)

References 28 publications

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“…Their results demonstrated that the extraction efficient and the antioxidant activity of anthocyanin obtained from the raspberry by SWE were significantly higher than those obtained by conventional extraction with hot water or methanol [ 79 ]. Kang et al [ 80 ] also determined the optimal extraction conditions for extracting anthocyanins from blueberries and chokeberries by SWE. They optimized the temperature (110 °C, 130 °C, 150 °C, 170 °C, 190 °C, and 200 °C), the extraction time (1, 3, 5 and 10 min) and the pH of the solvent (water and 1% citric acid).…”

Section: Extraction Methods Used To Extract Anthocyaninsmentioning

confidence: 99%

“…The total content of anthocyanins and the content of cyanidin-3-galactoside were three times higher in the extract obtained from chokeberries, when 1% of citric acid was used in the solvent. They also concluded that the solubility of anthocyanins depended on their structures; thus, the presence of more methoxy and hydroxyl functional groups in the basic skeleton of anthocyanin will result in a lower solubility [ 80 ].…”

Section: Extraction Methods Used To Extract Anthocyaninsmentioning

confidence: 99%

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Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application

Tena

Asuero

2022

Antioxidants

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Nowadays, food industries are concerned about satisfying legal requirements related to waste policy and environmental protection. In addition, they take steps to ensure food safety and quality products that have high nutritional properties. Anthocyanins are considered high added-value compounds due to their sensory qualities, colors, and nutritional properties; they are considered bioactive ingredients. They are found in high concentrations in many by-products across the food industry. Thus, the non-conventional extraction techniques presented here are useful in satisfying the current food industry requirements. However, selecting more convenient extraction techniques is not easy. Multiple factors are implicated in the decision. In this review, we compile the most recent applications (since 2015) used to extract anthocyanins from different natural matrices, via conventional and non-conventional extraction techniques. We analyze the main advantages and disadvantages of anthocyanin extraction techniques from different natural matrices and discuss the selection criteria for sustainability of the processes. We present an up-to-date analysis of the principles of the techniques and an optimization of the extraction conditions, technical progress, and industrial applications. Finally, we provide a critical comparison between these techniques and some recommendations, to select and optimize the techniques for industrial applications.

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Section: Extraction Methods Used To Extract Anthocyaninsmentioning

confidence: 99%

Section: Extraction Methods Used To Extract Anthocyaninsmentioning

confidence: 99%

Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application

Tena

Asuero

2022

Antioxidants

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“…Thus, in an acidic environment, at pH = 1, anthocyanins are found in the form of the flavylium cation (red color) which makes them very soluble in water [ 12 ], and this form is also responsible for the production of red and purple colors. When the pH increases between 2–4, the quinoidal blue species is found abundantly, while at a pH between 5–6, carbinol pseudobase and a chalcone appear, compounds that are colorless [ 38 ]. Finally, at a pH higher than 7, the anthocyanins will be degraded according to the substituent groups.…”

Section: The Influence Of Phmentioning

confidence: 99%

Anthocyanins: Factors Affecting Their Stability and Degradation

et al. 2021

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Anthocyanins are secondary metabolites and water-soluble pigments belonging to the phenolic group, with important functions in nature such as seed dispersal, pollination and development of plant organs. In addition to these important roles in plant life, anthocyanins are also used as natural pigments in various industries, due to the color palette they can produce from red to blue and purple. In addition, recent research has reported that anthocyanins have important antioxidant, anticancer, anti-inflammatory and antimicrobial properties, which can be used in the chemoprevention of various diseases such as diabetes, obesity and even cancer. However, anthocyanins have a major disadvantage, namely their low stability. Thus, their stability is influenced by a number of factors such as pH, light, temperature, co-pigmentation, sulfites, ascorbic acid, oxygen and enzymes. As such, this review aims at summarizing the effects of these factors on the stability of anthocyanins and their degradation. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability of anthocyanins, in order to minimize their negative action and subsequently potentiate their beneficial health effects.

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“…This shows that the pH of water used for extraction can affect the TAC of the blue pea flower anthocyanin extract. Kang et al (2021) suggested that the reason for obtaining a higher extraction efficiency when using more acidic solvents is the higher stability shown by the anthocyanins in acidic medium. Some studies use a soaking step before extracting anthocyanins.…”

Section: Extraction Of Blue Pea Flower Anthocyaninsmentioning

confidence: 99%

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

2021

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Clitoria ternatea plant is commonly grown as an ornamental plant and possesses great medicinal value. Its flower is edible and also known as blue pea or butterfly pea flower. The unique feature of anthocyanins present in blue pea flowers is the high abundance of polyacylated anthocyanins known as ternatins. Ternatins are polyacylated derivatives of delphinidin 3,3′,5′-triglucoside. This review covers the biosynthesis, extraction, stability, antioxidant activity, and applications of anthocyanins from Clitoria ternatea flower. Hot water extraction of dried or fresh petals of blue pea flower could be employed successfully to extract anthocyanins from blue pea flower for food application. Blue pea flower anthocyanins showed good thermal and storage stability, but less photostability. Blue pea flower anthocyanins also showed an intense blue colour in acidic pH between pH 3.2 to pH 5.2. Blue pea flower anthocyanin extracts demonstrate significant in vitro and cellular antioxidant activities. Blue pea flower anthocyanins could be used as a blue food colourant in acidic and neutral foods. The incorporation of blue pea flower anthocyanins in food increased the functional properties of food such as antioxidant and antimicrobial properties. Blue pea flower anthocyanins have also been used in intelligent packaging. A comparison of blue pea flower anthocyanins with two other natural blue colouring agents used in the food industry, spirulina or phycocyanin and genipin-derived pigments is also covered. Anthocyanins from blue pea flowers are promising natural blue food colouring agent.

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Anthocyanin Structure and pH Dependent Extraction Characteristics from Blueberries (Vaccinium corymbosum) and Chokeberries (Aronia melanocarpa) in Subcritical Water State

Cited by 41 publications

References 28 publications

Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application

Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application

Anthocyanins: Factors Affecting Their Stability and Degradation

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

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