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Accelerated, microwave-assisted, and conventional solvent extraction methods affect anthocyanin composition from
El-Sayed M Abdel-Aal1, Humayoun Akhtar, Iwona Rabalski
1Agriculture and Agri-Food Canada, Guelph Food Research Centre, 93 Stone Road West, Guelph, Ontario, Canada, N1G 5C9.
Journal of Food Science
|February 20, 2014
Summary
Accelerated solvent extraction (ASE) and microwave-assisted extraction (MAE) show comparable anthocyanin extraction efficiency to conventional solvent extraction (CSE). ASE is preferred for preserving anthocyanin structure in colored grains like blue wheat, purple corn, and black rice.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Nutraceuticals
Background:
- Anthocyanins are vital dietary compounds with significant health benefits.
- Efficient extraction methods are crucial for analyzing and utilizing anthocyanins from natural sources.
- Colored grains like blue wheat, purple corn, and black rice are rich sources of anthocyanins.
Purpose of the Study:
- To compare the effectiveness of Accelerated Solvent Extraction (ASE) and Microwave-Assisted Extraction (MAE) against Conventional Solvent Extraction (CSE) for anthocyanin extraction.
- To optimize ASE and MAE parameters for maximum anthocyanin yield from blue wheat, purple corn, and black rice.
- To evaluate the impact of different extraction methods on anthocyanin composition and structural integrity.
Main Methods:
- Factorial experimental design was used to optimize ASE and MAE parameters.
- Spectrophotometry, High-Performance Liquid Chromatography-Diode Array Detector (HPLC-DAD), and Liquid Chromatography-Mass Spectrometry (LC-MS) were employed for analysis.
- Extraction efficiency and anthocyanin profiles were compared across the three methods.
Main Results:
- ASE and MAE achieved extraction efficiencies comparable to CSE under optimized conditions.
- Optimal conditions for ASE: 50 °C, 2500 psi, 10 min, 5 cycles, 100% flush.
- Optimal conditions for MAE varied: 70 °C, 300 W, 10 min for blue wheat/purple corn; 50 °C, 1200 W, 20 min for black rice.
- Extraction method influenced anthocyanin composition, with ASE causing fewer structural changes than MAE.
- Blue wheat showed fewer anthocyanin changes, possibly due to the absence of acylated anthocyanins.
Conclusions:
- ASE is a suitable method for extracting anthocyanins from colored grains, comparable to CSE, with minimal structural alteration.
- MAE is effective but can induce more structural changes in anthocyanins compared to ASE.
- Significant differences in anthocyanin profiles among methods highlight the need for standardized extraction protocols for reliable comparisons and quality control.
