Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability

Pedro, Alessandra Cristina; Granato, Daniel; Rosso, Neiva Deliberali

doi:10.1016/j.foodchem.2015.02.045

Cited by 164 publications

(114 citation statements)

References 47 publications

(66 reference statements)

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“…It was reported previously in pomegranate juices; the diglucoside AC was more stable than the monoglucosides. 8 This was parallel with present study and Dionex; 9 Cy3, 5 and Pg3, 5 compositions are higher than Cy3 and Pg3. However, this was contrary to Miguel et al 6 in which there was a high decrease of Cy3, 5 than Cy3 composition.…”

Section: Discussionsupporting

confidence: 91%

Quantitative and Optimization of Anthocyanin Extracted from Pomegranate (Punica Granatum) Extract by High-Performance Liquid Chromatography (HPLC)

Ridzwan¹,

Noratiqah²,

Amin³

et al. 2018

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Objective: P. granatum is one of the oldest edible fruits of tropical and subtropical regions. This fruit had high antioxidant contained by hydrolysable tannins and anthocyanin compounds that give many health benefit properties. This study aims to quantify and optimized anthocyanin from P. granatum extract. Methods: A total of 50g of the flesh was soaked into two different polar solvents; water and 50% ethanol within a ratio of 1:10; w/v for 24-hr. Then, three different methods of extraction were done and test each with HPLC analytical, respectively. Results: The validated method proved to be linear in the range of 5 -30 ug/mL and with LOD and LOQ determined respectively for Cy3, Cy3, 5, Pg3, and Pg3, 5. The method also shows recovery (%) close to 100 when accuracy was accessed. For samples, blender water extract had a higher composition of Cy3, Cy3, 5 and Pg3, 5 (22.77 ± 8.82 mg/100 g e.p; 25.36 ± 9.95 mg/100 g e.p; 11.16 ± 5.85 mg/100 g e.p) content as compared to other. Conclusion: As a conclusion, the present methodology proved to be capable of detecting and quantifying Cy3, Cy3, 5, Pg3, Pg3, 5 in a single run. Also, comparatively the composition of each AC detected in blender water extract is significantly higher in value than the other methods. It should regard as a valuable source of antioxidant with the potential used for health benefits properties worldwide.

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Section: Discussionsupporting

confidence: 91%

Quantitative and Optimization of Anthocyanin Extracted from Pomegranate (Punica Granatum) Extract by High-Performance Liquid Chromatography (HPLC)

Ridzwan¹,

Noratiqah²,

Amin³

et al. 2018

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“…The 1.0 M sugar-blueberry juice solutions, which showed the lowest color intensity, were selected for further examination of the effect on storage time. Sealed test tubes of 1.0 M sugar added blueberry juice were stored at 30°C during 10 days, and the absorbance changes were measured at 514 nm every 24 h (15). …”

Section: Methodsmentioning

confidence: 99%

“…Sealed test tubes were stored at 30°C for 10 days and changes in absorbance measured every 24 h at 514 nm. Color retention (%) was calculated as the quotient of the absorbance value after storage divided by the initial reading (15). …”

Section: Methodsmentioning

confidence: 99%

Impact of Various Factors on Color Stability of Fresh Blueberry Juice during Storage

Song¹,

Ji²,

Park³

et al. 2018

pnf

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The attractive purple color of blueberries (Vaccinium spp.) is unstable and susceptible to degradation during food processing and storage. The effects of various factors on the color stability of fresh blueberry juice were investigated. Total soluble solid content, pH, and total anthocyanin content were measured. Heating at 30°C and 60°C for 300 min did not influence the color stability, but heating at 100°C drastically decreased it by 33.0%. Sugars decreased color in a concentration-dependent manner. However, glucose and galactose had significantly protective effects on the color disruption than fructose, maltose, and sucrose. Organic acids lowered the color intensity in the order of citric acid> tartaric acid> malic acid> formic acid> acetic acid during 10 days of storage. Color decreased faster during long-term light exposure than in the dark. The color in the dark was kept by 58.7% after 7 weeks, while 48.9% in the light. Color retention was significantly decreased to 93.5% and 93.8% at 4°C and −20°C, respectively, after 7 weeks, while 95.40% at −75°C. We suggest that blueberry juice color can be protected by keeping the extraction temperature below 60°C with the selective addition of glucose, galactose, or citric acid. For long-term storage, it is recommended to use a light-protected container and a deep freezer at −75°C.

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“…Conventionally, extraction of anthocyanins and phenolics with desirable yields has been carried out with solvents such as methanol, ethanol, and ethanol in hydrochloric acid medium (Pedro et al, 2015). For example, although anthocyanins are soluble in water, researchers observed that ethanol and methanol PSP extracts had approximately 3-4 times higher values of anthocyanins compared to water extracts from (Bridgers et al, 2010).…”

mentioning

confidence: 99%

Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology

Zhu¹,

Guan²,

Guo³

et al. 2016

International Agrophysics

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A b s t r a c t. Response surface methodology was used to optimize experimental conditions for ultrasound-assisted extraction of valuable components (anthocyanins and phenolics) from purple sweet potatoes using water as a solvent. The Box-Behnken design was used for optimizing extraction responses of anthocyanin extraction yield, phenolic extraction yield, and specific energy consumption. Conditions to obtain maximal anthocyanin extraction yield, maximal phenolic extraction yield, and minimal specific energy consumption were different; an overall desirability function was used to search for overall optimal conditions: extraction temperature of 68ºC, ultrasonic treatment time of 52 min, and a liquid/solid ratio of 20. The optimized anthocyanin extraction yield, phenolic extraction yield, and specific energy consumption were 4.91 mg 100 g -1 fresh weight, 3.24 mg g -1 fresh weight, and 2.07 kWh g -1 , respectively, with a desirability of 0.99. This study indicates that ultrasound-assisted extraction should contribute to a green process for valorization of purple sweet potatoes.

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Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability

Cited by 164 publications

References 47 publications

Quantitative and Optimization of Anthocyanin Extracted from Pomegranate (Punica Granatum) Extract by High-Performance Liquid Chromatography (HPLC)

Quantitative and Optimization of Anthocyanin Extracted from Pomegranate (Punica Granatum) Extract by High-Performance Liquid Chromatography (HPLC)

Impact of Various Factors on Color Stability of Fresh Blueberry Juice during Storage

Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology

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