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Optimized extraction of anthocyanins from Reid Fruits’ Prunus avium ‘Lapins’ cherries


Blackhall, ML and Berry, R and Davies, NW and Walls, JT, Optimized extraction of anthocyanins from Reid Fruits' Prunus avium Lapins' cherries, Food Chemistry, 256 pp. 280-285. ISSN 0308-8146 (2018) [Refereed Article]

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© 2018 Elsevier Ltd. All rights reserved

DOI: doi:10.1016/j.foodchem.2018.02.137


The 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.

Item Details

Item Type:Refereed Article
Keywords:anthocyanin, cherries, extraction, Prunus avium Lapins
Research Division:Biological Sciences
Research Group:Biochemistry and cell biology
Research Field:Analytical biochemistry
Objective Division:Plant Production and Plant Primary Products
Objective Group:Horticultural crops
Objective Field:Pome fruit, pip fruit
UTAS Author:Blackhall, ML (Dr Melanie Blackhall)
UTAS Author:Berry, R (Ms Rachael Berry)
UTAS Author:Davies, NW (Associate Professor Noel Davies)
UTAS Author:Walls, JT (Professor Justin Walls)
ID Code:124773
Year Published:2018
Web of Science® Times Cited:24
Deposited By:Medicine
Deposited On:2018-03-08
Last Modified:2018-12-10

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