Optimization of Extraction Method of Anthocyanins from Red Cabbage

Abstract

Among the vegetables that stand out for their high concentration of anthocyanins, red cabbage appears as one of the most-used sources of these pigments in food production and it is considered a suitable raw material for the extraction of natural dye. Therefore, the objective was to carry out the production of natural extracts from red cabbage, under different conditions, varying the solvent, type of pre-treatment, pH range, and processing temperature during the concentration of the extracts. The anthocyanins were extracted from red cabbage using the following solvents: distilled water, 25% ethyl alcohol, and 70% ethyl alcohol. The raw material was divided into two groups, the first was subjected to a drying pre-treatment at 70 °C for 1 h and for the second group, the extraction was performed with the raw material in natura. Two pH ranges of 4.0 and 6.0 and extraction temperatures of 25 °C and 75 °C were used in the extracts, resulting in 24 formulations. The extracts obtained were analyzed for colorimetric parameters and anthocyanins. The results of anthocyanins show that the methodology that uses 25% alcohol, pH 4.0, and processing temperature of 25 °C produces a reddish extract and better results in the extraction, presenting average values of 191.37 mg/100 g of anthocyanins, being 74% higher compared to the highest values obtained in the other extracts where the same raw material was used and the solvents differed.

The Role of Anthocyanins in Alleviating Intestinal Diseases: A Mini Review

“…However, peonidin, pelargonidin, and delphinidin glucoside are other major anthocyanins that can be found in these sources . Also, many vegetables and flowers are also rich in anthocyanins, like red cabbage, purplecorn, purple sweet potato, purple cabbage, gynura bicolor and hibiscus calyx. , …”

“…28 Also, many vegetables and flowers are also rich in anthocyanins, like red cabbage, purplecorn, purple sweet potato, purple cabbage, gynura bicolor and hibiscus calyx. 29,30 2.2. Absorption and Transport of Anthocyanin in the Gastrointestinal Tract.…”

Effects of Anthocyanins on Components of Metabolic Syndrome—A Review

“…The fruit extracts with the highest anthocyanin contents include chokeberry (up to 9360.0 mg/100 g) [ 55 ], blueberry (up to about 1301.2 mg/100 g) [ 56 ] and cranberry (520.0 mg/100 g) [ 57 ]. Among vegetables, fresh red cabbage has the highest reported anthocyanin content (275.4 mg/100 g) [ 58 ]; its extracts also have the highest anthocyanin content (up to 191.4 mg/100 g) [ 59 ]. Some studies used purified extracts, such as the studies by Bushmelev et al [ 55 ] or Roda-Serrat et al [ 60 ], and therefore the extracts of these fruits are characterised by a higher anthocyanin content compared to fresh or frozen fruit, where the anthocyanin content of non-purified extracts is determined.…”