Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application

Tena, Noelia; Asuero, Agustín G.

doi:10.3390/antiox11020286

Cited by 53 publications

(56 citation statements)

References 126 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Supercritical fluid extraction (SFE) is one of the most sustainable green technologies; and has been extensively employed in recent decades [ 59 ]. The principle of operation of this method involves a supercritical fluid as the extraction medium, which is introduced into the substances containing target components, and then the extraction is performed based on the differences in solubility [ 60 ].…”

Section: Methods For the Recovery Of Bioactive Compounds From Food Wastementioning

confidence: 99%

Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery—A Review

Diaconeasa

Iuhaș

Ayvaz

et al. 2022

Plants

View full text Add to dashboard Cite

Drastic growth in the amount of global food waste produced is observed every year, not only due to incessant population growth but also economic growth, lifestyle, and diet changes. As a result of their increasing health awareness, people are focusing more on healthy diets rich in fruits and vegetables. Thus, following worldwide fruit and vegetable consumption and their processing in various industries (juice, jams, wines, preserves), significant quantities of agro-industrial waste are produced (pomace, peels, seeds) that still contain high concentrations of bioactive compounds. Among bioactive compounds, anthocyanins have an important place, with their multiple beneficial effects on health; therefore, their extraction and recovery from food waste have become a topic of interest in recent years. Accordingly, this review aims to summarize the primary sources of anthocyanins from food waste and the novel eco-friendly extraction methods, such as pulsed electric field extraction, enzyme-assisted extraction, supercritical fluid extraction, pressurized liquid extraction, microwave-assisted extraction, and ultrasonic-assisted extraction. The advantages and disadvantages of these techniques will also be covered to encourage future studies and opportunities focusing on improving these extraction techniques.

show abstract

Section: Methods For the Recovery Of Bioactive Compounds From Food Wastementioning

confidence: 99%

Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery—A Review

Diaconeasa

Iuhaș

Ayvaz

et al. 2022

Plants

View full text Add to dashboard Cite

show abstract

“…The solvents commonly used to extract anthocyanins include methanol, ethanol, water, acetone, or mixtures thereof. 25 Therefore, QuEChERS, which used acetonitrile/water extraction and partition, was not applicable for extracting anthocyanins from red grape juices. The second observation was that some early LC eluted compounds, which could potentially be used as markers, also remained in the aqueous layer after QuEChERS Step I.…”

Section: Acs Foodmentioning

confidence: 99%

Study of Ultrahigh-Performance Liquid Chromatography Electrospray Ionization Q-Orbitrap Mass Spectrometry and Various Extraction Methods for Fingerprinting and Identification of Molecular Authenticity Markers in Apple and Grape Juices

Wang

Chow

2022

ACS Food Sci. Technol.

View full text Add to dashboard Cite

This study explored the use of ultrahigh-performance liquid chromatography electrospray ionization quadrupole Orbitrap high-resolution mass spectrometry (UHPLC/ESI Q-Orbitrap MS) and three extraction methods that included Dilution (1:1 with solvent buffer), QuEChERS Step I, and QuEChERS Step I&II for fingerprinting and identification of molecular authenticity markers in apple and grape juices. Of the three extraction methods, Dilution allowed for the most number of compounds to be detected for fingerprinting and revealed the most differences between samples. However, the three methods yielded similar principal component analysis (PCA) score plot pattern recognition (clusters, relative positioning). Dilution can be used for fingerprinting and profiling of apple and grape juices, while QuEChERS Step I was preferred because it provided relatively clean sample extracts, which helped maintain the performance of Q-Orbitrap over time for routine applications. QuEChERS Step I&II was not recommended because the incorporated cleanup step could remove important identifiable components from the matrix. QuEChERS Step I provided reproducible PCA score plots and extracted key markers such as kaempferol 3-O-glucoside and quercetin 3-O-glucoside (flavonols), phloridzin (phloretin 2′-O-glucoside; chalcones), and resveratrol and piceid (polydatin; stilbenes, nonflavonoid phenols) from apple and grape juices. Resveratrol, piceid, kaempferol 3-O-glucoside, and quercetin 3-O-glucoside were in high amounts in red grape juices, while phloridzin was high in apple juices. These markers often showed similar patterns (relative amount) in the trend charts, and their amounts varied among the same type of juice. The UHPLC/ESI Q-Orbitrap along with the Dilution or QuEChERS Step I method can serve as a practical HRMS-based nontarget metabolomics approach for fingerprinting and identification of markers, which can be potentially used to develop quantitative methods for juice authentication.

show abstract

“…Some enzymes, such as cellulases, hemicellulases, pectinases or amylases, can break down or weaken cell walls, releasing cytoplasmic contents (e.g., phenolic compounds) into the extraction solvent and thus improving extraction recovery. EAE can also be combined with other extraction techniques, such as EAU, MAE, PLE or SFE [ 43 ].…”

Section: Introductionmentioning

confidence: 99%

Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity

et al. 2022

View full text Add to dashboard Cite

The article focuses on the optimization of the extraction process of biologically active compounds (BAC) from grape marc—a by-product of the wine industry. The influence of temperature, specifically 30 °C, 45 °C and 65 °C, and ethanol concentration in solutions, specifically 0–96% (v/v) on the extraction yield of polyphenols, flavonoids, tannins and anthocyanins, were investigated. The composition of individual polyphenols, anthocyanins and organic acids, antioxidant activity (DPPH and ABTS) and CIELab chromatic characteristics of the grape marc extracts (GME), were characterized. The microbiostatic and microbicidal effects in direct contact of GME with pathogenic microorganisms, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, were determined in vitro. The influence of extraction parameters on the total polyphenol content (TPC), total flavonoid content (TFC), tannin content (TC), total anthocyanin content (TAC) and their interdependencies were studied using information analysis. A mathematical model was developed on cubic spline functions. The analysis of individual compounds showed the presence of a wide range of flavonoids (procyanidin B2, procyanidin B1, hyperoside and quercetin), flavones (catechin), hydroxybenzoic acid derivatives (gallic, protocatechuic, p-hydroxybenzoic acids, m-hydroxybenzoic acid, syringic acid), hydroxycinic acid derivatives and ferulic acid methyl ester. The malvidol-3-glucoside was the main anthocyanin identified in the extract. A high amount of tartaric acid was also found. GME showed significant antimicrobial activity against Gram-positive bacteria and lower activity against Gram-negative bacteria.

show abstract

Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application

Cited by 53 publications

References 126 publications

Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery—A Review

Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery—A Review

Study of Ultrahigh-Performance Liquid Chromatography Electrospray Ionization Q-Orbitrap Mass Spectrometry and Various Extraction Methods for Fingerprinting and Identification of Molecular Authenticity Markers in Apple and Grape Juices

Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity

Contact Info

Product

Resources

About