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Optimized extraction of anthocyanins from Reid Fruits’ Prunus avium ‘Lapins’ cherries
journal contribution
posted on 2023-05-19, 16:39 authored by Melanie BlackhallMelanie Blackhall, Rachael BerryRachael Berry, Noel DaviesNoel Davies, Justin WallsJustin WallsThe influence of process parameters on the extraction of anthocyanins from the edible portion of fresh, sweet cherry were investigated. The optimal extraction time and temperature were determined as 90 min and 37 °C, respectively. A solvent/solid ratio of 10 mL/g using 100% acidified solvent resulted in the greatest anthocyanin yield. No significant difference was observed between the use of methanol or ethanol as the extraction solvent. Ultra Performance Liquid Chromatography-MS analysis of the extract identified four anthocyanins, with cyanidin-3-rutinoside and peonidin-3-rutinoside accounting for over 95% of the anthocyanin content, while cyanidin-3-glucoside and pelargonidin-3-rutinoside accounted for the remaining 5%. 244 mg/100 g fresh weight total anthocyanins were determined in the fresh cherries using the optimal extraction conditions.
Funding
Department of Industry, Science, Energy and Resources
Essential Oils of Tasmania
History
Publication title
Food ChemistryVolume
256Pagination
280-285ISSN
0308-8146Department/School
Tasmanian School of MedicinePublisher
Elsevier Sci LtdPlace of publication
The Boulevard, Langford Lane, Kidlington, Oxford, England, Oxon, Ox5 1GbRights statement
© 2018 Elsevier Ltd. All rights reservedRepository Status
- Restricted