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Advances in the Extraction of Anthocyanin from Vegetables

Received: 5 October 2014     Accepted: 28 October 2014     Published: 29 January 2015
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Abstract

Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid extraction and pulsed electric field (PEF) have been used. Among them, ultrasound and microwave-assisted extraction are two putative methods for extraction of anthocyanins from vegetables. They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less time-consuming, matrix independent, free sample particle size, less solvent used and long-term preservation. Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable for application of most vegetables from nature. Furthermore, two putative methods could serve as a sound base for future large scale production of anthocyanin with high efficient and fast rate by further investigations, modifiers and optimizations.

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

This article belongs to the Special Issue Food Processing and Food Quality

DOI 10.11648/j.jfns.s.2015030102.34
Page(s) 126-134
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Anthocyanins, Extraction, Putative, Vegetables, Preservation

References
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[3] Arapitsas, P. and Turner, C.(2008). Pressurized solvent extraction and monolithic column- HPLC/DAD analysis of anthocyanins in red cabbage.Talanta, 74: 1218-1223.
[4] Vera de rosso V. and Mercadante Z.A.(2007). HPLC–PDA–MS/MS of Anthocyanins and Carotenoids from Dovyalis and Tamarillo Fruits.J. Agric. Food Chem, 55: 9135–9141.
[5] Welch, C.R., Wu, Q. and Simon, J.E.(2008). Recent Advances in Anthocyanin Analysis and Characterization.Curr Anal Chem, 4(2): 75–101; doi:10.2174/157341108784587795.
[6] Wang, L. and Weller, C. L.(2006). Recent advances in extraction of nutraceuticals from plants. Trends in Food Science and Technology, 17: 300–312.
[7] Gachovska, T., Cassada, D., Subbiah, J., Hanna, M., Thippareddi, H. and Snow, D.(2010). Enhanced anthocyanin extraction from red cabbage using pulse electric field processing.Journal of Food Science, 75: 323-329.
[8] Ignat, I., Volf, I. and Popa, V.I.(2010). A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables. Food Chemistry, 126: 1821–1835.
[9] Jacob, J.A., Mahal, H.S, Mukkeriee, T. and Kapoor, S.(2011). Free radical reactions with the extract of brassica family. Food Chemistry, 129: 1132-1138.
[10] Wang, G., Su, P., Zhang, F., Hou, X.Y., Yang, Y. and Gou, Z.(2011). Comparison of microwave-assisted extraction of aloe-emodin in aloe with Soxhlet extraction and ultrasound-assisted extraction. Science China Chemistry, 54(1): 231–236.
[11] Chemat, F., Zill-e-Huma and Khan, M.K.(2011). Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry, 18: 813–835.
[12] Tong, C., Xuegang, S., Wen, X., Xiaojuan, L., Wie, Z, Kai, M. and Yinrong, Z(2010). Optimization of microwave-assisted extraction of solanesol from potato leaves and stems. Med Chem Res, 19:732–742.;
[13] Routray, W. and Orsat, V.(2012). Microwave-Assisted Extraction of Flavonoids: A Review. Food Bioprocess Technol, 5: 409–424.
[14] Mario, R.M.J., Alice, V.L. and nathalia, R.V.D.(2010). Supercritical Fluid Extraction and Stabilization of Phenolic Compounds From Natural Sources – Review (Supercritical Extraction and Stabilization of Phenolic Compounds). The Open Chemical Engineering Journal, 4: 51-60.
[15] Liu, R.H. (2004). Potential synergy of phytochemicals in cancer prevention: mechanism of action. J Nutr, 134:3479S-3485S.
[16] Huang, E., Mittal, G.S. and Griffiths, M.W.(2006). Inactivation of Salmonella enteritidis in Liquid Whole Egg using Combination Treatments of Pulsed Electric Field, High Pressure and Ultrasound. Bio-systems Engineering, 94 (3): 403–413.
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    Nguyen Di Khanh. (2015). Advances in the Extraction of Anthocyanin from Vegetables. Journal of Food and Nutrition Sciences, 3(1-2), 126-134. https://doi.org/10.11648/j.jfns.s.2015030102.34

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    ACS Style

    Nguyen Di Khanh. Advances in the Extraction of Anthocyanin from Vegetables. J. Food Nutr. Sci. 2015, 3(1-2), 126-134. doi: 10.11648/j.jfns.s.2015030102.34

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    AMA Style

    Nguyen Di Khanh. Advances in the Extraction of Anthocyanin from Vegetables. J Food Nutr Sci. 2015;3(1-2):126-134. doi: 10.11648/j.jfns.s.2015030102.34

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  • @article{10.11648/j.jfns.s.2015030102.34,
      author = {Nguyen Di Khanh},
      title = {Advances in the Extraction of Anthocyanin from Vegetables},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {1-2},
      pages = {126-134},
      doi = {10.11648/j.jfns.s.2015030102.34},
      url = {https://doi.org/10.11648/j.jfns.s.2015030102.34},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.34},
      abstract = {Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid extraction and pulsed electric field (PEF) have been used. Among them, ultrasound and microwave-assisted extraction are two putative methods for extraction of anthocyanins from vegetables. They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less time-consuming, matrix independent, free sample particle size, less solvent used and long-term preservation. Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable for application of most vegetables from nature. Furthermore, two putative methods could serve as a sound base for future large scale production of anthocyanin with high efficient and fast rate by further investigations, modifiers and optimizations.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Advances in the Extraction of Anthocyanin from Vegetables
    AU  - Nguyen Di Khanh
    Y1  - 2015/01/29
    PY  - 2015
    N1  - https://doi.org/10.11648/j.jfns.s.2015030102.34
    DO  - 10.11648/j.jfns.s.2015030102.34
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
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    EP  - 134
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.s.2015030102.34
    AB  - Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid extraction and pulsed electric field (PEF) have been used. Among them, ultrasound and microwave-assisted extraction are two putative methods for extraction of anthocyanins from vegetables. They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less time-consuming, matrix independent, free sample particle size, less solvent used and long-term preservation. Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable for application of most vegetables from nature. Furthermore, two putative methods could serve as a sound base for future large scale production of anthocyanin with high efficient and fast rate by further investigations, modifiers and optimizations.
    VL  - 3
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Author Information
  • Faculty of Food, Environment & Nurse, Dong Nai University of Technology, Nguyen Khuyen Street, Trang Dai Ward, Bien Hoa City, Dong Nai

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