Extraction of anthocyanins from

ReviUa, E. et al.. Comparison of several procedures used for the extraction of anthocyanins from red grapes, J. Agric. Food Chem., 46, 4592, 1998. 

Ju and Howard (2003) studied pressurized hquid extraction of anthocyanins from dried red grape skins with six solvents at temperatures ranging from 20 to 140°C using 10.1 MPa. They found that the type of solvent and the temperature used affected the types and levels of anthocyanins in the PLE extracts. 

Mantell, C., Martinez de la Ossa, E., and Rodriguez, M., Supercritical fluid extraction of anthocyanins from grape pomace, in Solvent Extraction for the 21st Century, Cox, M., Hidalgo, M., and Valiente, M., Eds., Barcelona, Spain, 1999. 

Corrales M, Toepfl S, Butz P, Knorr D and Tauscher B. 2008. Extraction of anthocyanins from grape byproducts assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields a comparison. Innov Food Sci Emerg Technol 9(1) 85-91. 

Metivier, R.P., Francis, F.J., and Clydesdale, F.M. 1980. Solvent extraction of anthocyanins from wine pomace. J. Food Sci. 45 1099-1100. 

Manhita, A.C. Teixeira, D.M. da Costa, C.T. 2006. Application of sample disruption methods in the extraction of anthocyanins from solid or semi-solid vegetable samples. J. Chromatogr. A 1129 14-20. 

Seabra, I.J. Braga, M.E.M. Batista, M.T. de Sousa, H.C. 2010. Effect of solvent (CO2/ ethanol/Fl20) on the fractionated enhanced solvent extraction of anthocyanins from elderberry pomace. J. Supercrit. Fluids 54 145-152. 

Yang, Z. Zhai, W. 2010. Optimization of microwave-assisted extraction of anthocyanins from purple com (Zea mays, L.) cob and identification with HPLC-MS. Innov. Food Sci. Emerg. Tech. 11 470 76. 

Measurement of absorptivity of a solution of a crude extract of anthocyanins from a food or botanical extract at a single wavelength has been used for the measurement of total anthocyanins. This is possible because anthocyanins have a typical absorption band in the 490 to 550 nm region of the visible spectra. This simple method may be inappropriate in some cases because of interferences from antho-cyanin degradation products. In an attempt to overcome this deficiency, a subtractive or differential method has been used to quantify anthocyanins separate from their degradation products (Jackman et ah, 1996). The differential method measures the absorbance at two different pH values, and relies on the structural transformations of the anthocyanin chromophore as a function of pH (Figure 5.3). This concept was first introduced by Sonheimer and Kertesz in 1948, who... 

FIGURE 11.17 Extraction of anthocyanins from grape pomace at room temperature with ethanol containing 1% HC1. (From Metivier et al., 1980)... 

C. One gram of the sample is ground with mortar and pestle and extracted twice with 5 mL of a formic acid/methanol 1 9 (v/v) solution for 1 h under shaking at room temperature in the dark. The extracts are combined and centrifuged at 18.000 g for 10 min. In an alternative, 50% (v/v) acetic acid in water was proposed as solvent in the extraction of anthocyanins from skins (Yamane et al., 2006). 

Mantell, C., Rodriguez, M., and de la Ossa, E. M. (2003). A screening analysis of the high-pressure extraction of anthocyanins from red grape pomace with carbon dioxide and cosolvent. Eng. Life Sci. 3, 38M2. 

Gao, L. and Mazza, G. 1996. Extraction of anthocyanin from purple sunflower hulls. J. Food Sci. 61, 600-603. 

Corrales, M., Eemandez, G.A., Butz, R, and Tauscher, B. 2009. Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure. Journal of Food Engineering 90 415 21. C., El Moueffak, A., Antoine, M., Montury, M., Demazeau, G., Largeteau, A., Roy,... 

Anthocyanins are extracted at the beginning of vatting, mainly in the aqueous phase, during maceration prior to fermentation and at the beginning of alcoholic fermentation. When the alcohol content reaches a certain level, a decrease is observed in the results of assays for these molecules. At this stage, extraction of anthocyanins from the grapes is almost completed and several mechanisms intervene to decrease concentrations. These include adsorption of anthocyanins on solids (yeast, pomace), modifications in their structure (formation of tannin-anthocyanin complexes) and, possibly, breakdown reactions (Volume 1, Section 12.5.2). 

King, J. W., Grabiel, R. D., Wightman, J. D. Subcritical Water Extraction of Anthocyanins from Fruit Berry Substrates, 1. Supercritical Fluid Facility, Los Alamos National Laboratory, C-ACT Group, Chemistry Division, Mail Stop E-537, Los Alamos, NM 87545 US, 2003. 

Zou, X., et al.. Optimization of Ultrasound-Assisted Extraction of Anthocyanins from Mulberry, Using Response Surface Methodology, Int. J. Mol. Sci. ISSN 1422-0067 www.mdpi.com/joumal/ijms, 2011. 

Seabra, et al., Fractioned High Pressure Extraction of Anthocyanins from Elderberry (Sambucus nigra L.) Pomace. Food Bioprocess Technol. DOI 10.1007/sl 1947-008-0134-2, 2008. 

Ku C, Mun S (2008) Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during badititmal wine processing and characterization of the extracts. Bioresour Technol 99(17) 8325-8330... 

Monrad JK, Howard LR, King JW, Srinivas K, Mauromoustakos A (2010) Subcritical solvent extraction of anthocyanins from dried red grape pomace. J Agric Food Oiem 58(5) 2862-2868... 

To perform the extraction of anthocyanins from various Cornus mas genotypes, a Soxhlet extraction procedure with methanol was also reported [Yilmaz et al., 2009]. 

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