Fractioned High Pressure Extraction of Anthocyanins from Elderberry (Sambucus nigra L.) Pomace

Abstract

Fractionated high pressure extractions from dry and in natura elderberry pomace were performed in order to obtain anthocyanin rich extracts. Experiments were carried out using CO 2 supercritical fluid extraction followed by enhanced solvent extraction (ESE) with CO 2 / EtOH-H 2 O mixtures (1-100%, v/v), to obtain anthocyanin rich fractions in the second step, at 313 K and~20 MPa. Higher extract yields, anthocyanin contents and antioxidant activities occurred by the presence of water, both in the raw material and in the solvent mixture. The CO 2 dissolved in the ESE solvent mixture favored either anthocyanin contents or antioxidant activities, which were not directly related. Comparing to the literature data for elderberries and grapes, these fractions had higher anthocyanins contents. From these results, an added economical value to this agroindustrial residue is proposed, using solvents and techniques "generally regarded as safe" in the food and pharmaceutical industries.

Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage

“…Fruit juices are increasingly promoted and consumed worldwide due to their reported nutritional benefits. Blood orange juice has high levels of antioxidant activity which is mainly attributed to the presence of various phytochemicals including anthocyanins cyanidin-3-glucoside and cyanidin-3-(6″-malonyl)-glucoside (Maccarone, Rapisarda, Fanella, Arena, & Mondello, 1998) and ascorbic acid (Pennington & Fisher, 2009;Seabra, Braga, Batista, & de Sousa, 2010). In particular, anthocyanins, one class of flavonoids that have a common C 6 -C 3 -C 6 structure consisting of two aromatic rings linked through an oxygenated heterocycle, are especially abundant in dark fruits and their products.…”

Antioxidant Activities of Rapeseed Protein Hydrolysates

“…Hence, to provide protection against various diseases, it is important to inhibit the formation of free radicals occurring in the living body (Halliwell et al 1995). In recent years, there is a growing interest to identify and utilize antioxidative properties in many natural sources, such as soy protein (Chiang et al 1999;Moure et al 2006), leaf protein (Xie et al 2008), chickpea protein (Li et al 2008a, b), wheat germ protein (Zhu et al 2006), gluten (Marıa et al 2007), rice bran (Parrado et al 2006;Jayadeep et al 2009), canola (Cumby et al 2008), corn (Randhir and Shetty 2005;Li et al 2008a, b), muscle protein , dill leaf (Rekha et al, 2008), Mexican oregano (Avila-Sosa et al, 2009), elderberry (Seabra et al, 2009), and Sweet basil (Leal et al 2008) due to public health concerns of synthetic antioxidants.…”

Assessment of colour changes during storage of elderberry juice concentrate solutions using the optimization method

“…Ripe fruits are used mainly to produce juices and juice concentrates, as well as jams, preserves and liqueurs (Veberic et al, 2009). Fruits and pomace are sources of anthocyanin pigments for the production of natural food colorants and pharmaceuticals (Seabra et al, 2010). Thanks to their high of polyphenol content, these fruits have long been ascribed anti-infl ammatory and anti-infl uenza properties (Krawitz et al, 2011), antitumour and antiatherogenic properties (reduction in triglyceride concentration and inhibition of platelet aggregation) (Wattenberg, 1990).…”