Anthocyanins in Different Food Matrices: Recent Updates on Extraction, Purification and Analysis Techniques

Area of Science:

• Food Chemistry
• Analytical Chemistry
• Natural Product Chemistry

Background:

• Anthocyanins (ANCs) are natural pigments found in food with demonstrated antioxidant, anti-tumor, and anti-inflammatory properties.
• The oxidative instability of ANCs poses challenges for their accurate quantification and analysis.
• Developing faster, more sensitive methods is crucial for understanding ANC's role in health and food science.

Purpose of the Study:

• To provide an updated overview of pretreatment and detection techniques for anthocyanins (ANCs) in food substrates since 2015.
• To compare and discuss various extraction and determination methods for ANCs.
• To summarize advanced methods and future prospects for ANC analysis.

Main Methods:

• Review of literature published since 2015 on ANC extraction and determination.
• Discussion of liquid-liquid extraction and green solvent extraction methods (e.g., accelerated solvent extraction, deep eutectic solvents, ionic liquids, supercritical fluid extraction).
• Analysis of determination techniques including liquid chromatography with tandem mass spectrometry/UV detectors and spectrophotometry.

Main Results:

• Various green extraction techniques offer efficient pretreatment for ANCs.
• Liquid chromatography coupled with mass spectrometry provides sensitive and accurate detection.
• The review consolidates and compares diverse analytical approaches for ANC.

Conclusions:

• Advanced extraction and detection methods are essential for overcoming ANC stability issues.
• The summarized techniques and prospects can guide further research and application of ANCs.
• Improved analytical methods will enhance the understanding and utilization of anthocyanins in food and medicine.