Study of New Extraction Methods for Separation of Anthocyanins from Red Grape Skins: Analysis by HPLC and LC-MS/MS

Ghassempour, Alireza; Heydari, Rouhollah; Talebpour, Zahra; Fakhari, Ali Reza; Rabbani, Ali; Davies, Noel W.; Aboul‐Enein, Hassan Y.

doi:10.1080/10826070802353247

Cited by 50 publications

(34 citation statements)

References 12 publications

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“…However, for increasing the precision of analyses and application developments for nutraceuticals, modern methods of extraction can be very helpful. Advanced methods such as microwave‐assisted extraction (Sun and others 2007; Ghassempour and others 2008; Yang and Zhai 2010; Liazid and others 2011), ultrasonic extraction (Chen and others 2007; Ghassempour and others 2008), subcritical water extraction (King and others 2003; Ju and Howard 2005), high pressure liquid extraction (Ju and Howard 2003; Mantell and others 2003), and dynamic superheated liquid extraction (Luque‐Rodriguez and others 2007) have been applied for the extraction of anthocyanins in many cases and could be applied specifically for blueberries. Applications of high hydrostatic pressure and pulsed electric field have shown potential in terms of extraction of anthocyanins from grape byproducts, with increases in selectivity (Corrales and others 2008).…”

Section: Methods Of Extraction Of Anthocyanins From Blueberriesmentioning

confidence: 99%

Blueberries and Their Anthocyanins: Factors Affecting Biosynthesis and Properties

Routray¹,

Orsat²

2011

Comprehensive Reviews in Food Science and Food Safety

192

123

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Blueberry is one of the most popular fruits in North America and rich in anthocyanins. Its content in anthocyanins contributes to the health-beneficial effects of blueberry against several chronic diseases including cardiovascular disorders, neurodegenerative diseases, diabetes, and cancer. This paper summarizes various facts presenting blueberry as a fruit with huge potential for increased future consumption as a health-enhancing food. Factors affecting the biosynthesis of the various anthocyanins in blueberries, including agronomic and genetic factors, and the possible pathways of biosynthesis of the major anthocyanins present in this plant are discussed. The important health-beneficial effects associated with blueberry anthocyanins, properties of these anthocyanins leading to the beneficial effects, and food processing parameters leading to the depletion of the amounts of anthocyanins present in the final processed products are also briefly discussed. Furthermore, the general methods of extraction and analyses that have been reported for being successfully applied to blueberry anthocyanins are also reviewed.Practical Application: Blueberries are well known for their nutritional and beneficial health effects, however, information concerning the physiology behind the blueberry beneficial effects is still lacking. There is little or no information on the characterization of growing conditions on anthocyanins in blueberries and research is lagging behind on advanced methods of extracting blueberry anthocyanins.

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Section: Methods Of Extraction Of Anthocyanins From Blueberriesmentioning

confidence: 99%

Blueberries and Their Anthocyanins: Factors Affecting Biosynthesis and Properties

Routray¹,

Orsat²

2011

Comprehensive Reviews in Food Science and Food Safety

192

123

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show abstract

“…Different factors influence MAE, such as solvent nature, solvent to solid ratio, microwave power, irradiation time and number of irradiation cycles [16,17]. The order of importance of the factors can change according to different plant materials due to fundamental plant cell wall structure, chemical composition and target compounds [18].…”

Section: Introductionmentioning

confidence: 99%

Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins

Pedroza

Amendola

Maggi

et al. 2015

International Journal of Food Engineering

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Microwave-assisted extraction (MAE) was investigated for recovering of total phenolic compounds from dried waste grape skins using a domestic microwave oven. Influence of vessel geometry, irradiation cycles, irradiation power and time was investigated. The results in terms of phenolics yield, antioxidant capacity and energy consumption were compared with a reference solid-liquid extraction (SLE) carried out for 2 h at 60°C. Equivalent yield of total phenolics as in SLE was achieved with a MAE extraction time of 1,033 sec (corresponding to 83 sec of irradiation at 900 W, 83% saving in extraction time compared to SLE and with a 70% energetic efficiency). Pre-maceration of samples and solvent pre-heating are proposed for large-scale industrial processes to enhance phenolics extraction and process efficiency.

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“…Some reports suggest that tannin extraction can be higher but still yield wines with less astringency [28,29], perhaps due to greater polysaccharide extraction, while others report effects on aromas [30]. Other related technologies that have been studied include ultrasound [31], microwave [32], and freezing (cryomaceration) [33], with varying and modest effects in wine and model systems. However, cryomaceration of the whole or crushed fruit has been shown to increase the extraction of volatile aroma substances [34].…”

Section: Extraction By Other Physical Meansmentioning

confidence: 99%

Maceration and Extraction of Grape Components

Waterhouse

Sacks

Jeffery³

2016

Understanding Wine Chemistry

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Study of New Extraction Methods for Separation of Anthocyanins from Red Grape Skins: Analysis by HPLC and LC-MS/MS

Cited by 50 publications

References 12 publications

Blueberries and Their Anthocyanins: Factors Affecting Biosynthesis and Properties

Blueberries and Their Anthocyanins: Factors Affecting Biosynthesis and Properties

Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins

Maceration and Extraction of Grape Components

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