Optimization of Microwave‐Assisted Extraction of Anthocyanins from Mulberry and Identification of Anthocyanins in Extract Using HPLC‐ESI‐MS

Abstract

Anthocyanins are naturally occurring compounds that impart color to fruits, vegetables, and plants. This study aims to optimize the microwave-assisted extraction (MAE) conditions of anthocyanins from mulberry (M. atropurpurea Roxb.) using response surface methodology (RSM). A Box-Behnken experiment was employed in this regard. Methanol concentration, microwave power, and extraction time were chosen as independent variables. The optimized conditions of MAE were as follows: 59.6% acidified methanol, 425 W power, 25 (v/w) liquid-to-solid ratio, and 132 s time. Under these conditions, 54.72 mg anthocyanins were obtained from 1.0 g mulberry powder. Furthermore, 8 anthocyanins were identified by high-performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS) in mulberry extract. The results showed that cyanidin-3-glucoside and cyanidin-3-rutinoside are the major anthocyanins in mulberry. In addition, in comparison with conventional extraction, MAE is more rapid and efficient for extracting anthocyanins from mulberry.

Optimization of the Extraction of Anthocyanins from the Fruit Skin of Rhodomyrtus tomentosa (Ait.) Hassk and Identification of Anthocyanins in the Extract Using High-Performance Liquid Chromatography-Electrospray Ionization-Mass Spectrometry (HPLC-ESI-MS)

“…An Agilent 1200 series high-performance liquid chromatography (Agilent Technologies, Palo Alto, CA, USA) coupled to an Agilent 6410 triple quadrupole mass spectrometer and an Agilent Zorbax SB-C18 column (1.8-μm; 2.1 mm × 50 mm) was used to identify anthocyanins in the fruit skin extract [16,19]. …”

Structural modification by different pretreatment methods to enhance microwave-assisted extraction of β-carotene from carrots

“…On the other hand, in the case of MAE the surface of the sample was more extensively destroyed. More recently, Zou et al (2012) investigated MAE of anthocyanins from mulberry; MAE was compared with conventional solvent extraction. It was found that the anthocyanins content of an extract obtained via the use of MAE was higher; at the same time the extraction time was shorter.…”

Dynamic microwave-assisted extraction of total ginsenosides from ginseng fibrous roots

“…Many biologically active compounds such as polyphenols from Myrtus communis L. leaves [6] , anthocyanin from blueberry [7] , ursolic acid from the leaves of eucalyptus [8] and so on, have been extracted with application of microwave assisted extraction. The operational mode of MAE could be classified into two kinds: Static MAE (SMAE) [9] and dynamic MAE (DMAE) [10] . In the former, the solvent and extract are kept in extraction vessel in the whole extraction process.…”