Separation of Natural Food Colorants by High-Speed Countercurrent Chromatography

Liquid–liquid chromatography as a promising technology in the separation of food compounds

“…LLC has been applied in isolating a wide range of polyphenolic compounds, such as anthocyanins and flavonoids. A broad variety of anthocyanins have been isolated with LLC from red wine, elderberry and blood orange juice, blackberries, purple corn, black rice, grape seeds, pine bark, cinnamon bark, cocoa seeds, and eggplant (Degenhardt et al, 2001; Fan, Li, et al, 2020; Hillebrand et al, 2004; Jeon et al, 2015; Phansalkar et al, 2018; Schwarz et al, 2003). The polyphenolic profile (together with other classes of compounds) in tea or coffee extracts has also been explored with the use of LLC (Fan et al, 2022; Si et al, 2006; Stodt et al, 2015; Yanagida et al, 2006; Yuan et al, 2004).…”