Extraction and purification of anthocyanins from purple-fleshed potato

Heinonen, Jari; Farahmandazad, Hengameh; Vuorinen, Anssi L.; Kallio, Heikki; Yang, Baoru; Sainio, Tuomo

doi:10.1016/j.fbp.2016.05.004

Cited by 67 publications

(48 citation statements)

References 37 publications

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“…In all this cases, it is very useful to maintain the ionization state of the compounds in the flavylium form, and this goal can be achieved by adding inorganic or organic acids to the aqueous phase. Plants, food and agricultural samples are usually extracted with ethanol/methanol: water mixtures (70-95:30-5) acidified with HCl, formic acid or other organic acids such as citric acid [ 32 , 33 , 34 , 35 ]. Another solvent commonly used for specific purposes is 70% aqueous acetone [ 36 ].…”

Section: Chemistry and Biochemistry Of Anthocyaninsmentioning

confidence: 99%

Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases

et al. 2020

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Anthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables. Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums, cabbage, or foods containing high levels of natural colorants. Cyanidin, delphinidin, malvidin, peonidin, petunidin, and pelargonidin are the six common anthocyanidins. Following consumption, anthocyanin, absorption occurs along the gastrointestinal tract, the distal lower bowel being the place where most of the absorption and metabolism occurs. In the intestine, anthocyanins first undergo extensive microbial catabolism followed by absorption and human phase II metabolism. This produces hybrid microbial–human metabolites which are absorbed and subsequently increase the bioavailability of anthocyanins. Health benefits of anthocyanins have been widely described, especially in the prevention of diseases associated with oxidative stress, such as cardiovascular and neurodegenerative diseases. Furthermore, recent evidence suggests that health-promoting effects attributed to anthocyanins may also be related to modulation of gut microbiota. In this paper we attempt to provide a comprehensive view of the state-of-the-art literature on anthocyanins, summarizing recent findings on their chemistry, biosynthesis, nutritional value and on their effects on human health.

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Section: Chemistry and Biochemistry Of Anthocyaninsmentioning

confidence: 99%

Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases

et al. 2020

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“…Anthocyanin extracts of purple corn were purified using a method described previously . Dynamic adsorption and desorption were selected in the present study.…”

Section: Methodsmentioning

confidence: 99%

“…Anthocyanin extracts of purple corn were purified using a method described previously. 22,23 Dynamic adsorption and desorption were selected in the present study. Approximately 150 mL of extract was loaded onto an equilibrated AB-8 macroporous resins column (500 mL).…”

Section: Scaling-up Isolation and Purification Of Zein And Anthocyaninmentioning

confidence: 99%

From ‘green’ technologies to ‘red’ antioxidant compounds extraction of purple corn: a combined ultrasound–ultrafiltration–purification approach

Tian

Zhan

et al. 2018

J Sci Food Agric

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“…Purple-fleshed potato/ anthocyanins Amberlite XAD-7HP 75 vol.% acidic (7 vol.% acetic acid) aqueous ethanol [196] Blackberries/anthocyanins Polyamide resin Deionized water and ethanol (0.1% v/v HCl, pH = 3) [197] Bilberry based/anthocyanins Copolymerization of divinylbenzene and ethylene glycol dimethyl acrylate Ethanol [198] Blueberries/anthocyanins and polyphenols FPX66 resin 3 bed volumes of 95% ethanol [199] Jamun (Syzygium cumini L.)/ anthocyanins Amberlite XAD7HP Aqueous acidified ethanol (above 40%, v/v) [200] Aronia melanocarpa berries/ antioxidant phenolics XAD 7HP resin Ethanol-water mixtures [201] Strawberry/aroma compounds and Anthocyanins Cross-linked acrylonitrile-codivinylbenzene (AN/DVB) Methanol [202] Muscadine (Vitis rotundifolia) Source: Ampliation from Ref. [39].…”

Section: Referencesmentioning

confidence: 99%

Anthocyanin Pigments: Importance, Sample Preparation and Extraction

Martín¹,

Navas²,

Jiménez-Moreno³

et al. 2017

Phenolic Compounds - Natural Sources, Importance and Applications

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Anthocyanins are naturally occuring pigments belonging to the group of flavonoids, a subclass of the polyphenol family. They are common components of the human diet, as they are present in many foods, fruits and vegetables, especially in berries and red wine. There were more studies conducted on effect of processing and storage on changes and stability of colors of anthocyanins in foods such as fruits and also for their use as natural colorants. Besides, the interest on anthocyanins is still growing also owing to their strong antioxidant activity against many chronic diseases, numerous studies about their medicinal, therapeutical and nutritional value were also conducted. There are pieces of evidence regarding the positive association of their intake with healthy biological effects. They act as antioxidants both in the foodstuffs in which they are found and in the organism that take in foods rich in anthocyanins. Many efforts have been carried out to develop new analytical techniques for identification and quantification of anthocyanins in plant materials, as well as their effects in vivo and in vitro. With this in mind, an overview to general considerations concerning (i) polyphenol and flavonoid history; (ii) chemical structure, color and intake of anthocyanins and (iii) sample preparation and extraction methods are presented in this chapter.

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Extraction and purification of anthocyanins from purple-fleshed potato

Cited by 67 publications

References 37 publications

Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases

Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases

From ‘green’ technologies to ‘red’ antioxidant compounds extraction of purple corn: a combined ultrasound–ultrafiltration–purification approach

Anthocyanin Pigments: Importance, Sample Preparation and Extraction

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