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Anthocyanin extraction from plant tissues: A review
S Silva1, E M Costa1, C Calhau2
1a CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado , Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto , Porto , Portugal.
Critical Reviews in Food Science and Nutrition
|November 4, 2015
Summary
Anthocyanins, natural plant pigments, are researched for food applications due to their color and health benefits. This review compiles methods for extracting and purifying these valuable compounds from plant sources.
Area of Science:
- Food Science
- Natural Product Chemistry
- Phytochemistry
Background:
- Anthocyanins are natural pigments with significant antioxidant and biological properties.
- Their applications span food development, including functional foods and natural colorants.
- Increasing demand necessitates efficient methods for obtaining anthocyanins from plant sources.
Purpose of the Study:
- To provide a comprehensive review of extraction and purification methods for anthocyanins.
- To consolidate current knowledge on obtaining anthocyanins from various plant matrices.
- To highlight advancements in anthocyanin isolation techniques.
Main Methods:
- Literature review of scientific publications on anthocyanin extraction and purification.
- Analysis of various extraction techniques, including solvent extraction and advanced methods.
- Evaluation of purification strategies such as chromatography and membrane filtration.
Main Results:
- Diverse extraction methods exist, varying in efficiency and solvent usage.
- Purification techniques are crucial for isolating high-purity anthocyanins.
- Optimization of extraction and purification is key to maximizing yield and quality.
Conclusions:
- Efficient extraction and purification are vital for unlocking the full potential of anthocyanins.
- Continued research into novel methods can improve anthocyanin recovery and application.
- This review serves as a resource for researchers and industries working with anthocyanins.
