| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7585348 | Food Chemistry | 2018 | 32 Pages |
Abstract
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 90â¯min and 37â¯Â°C, respectively. A solvent/solid ratio of 10â¯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%. 244â¯mg/100â¯g fresh weight total anthocyanins were determined in the fresh cherries using the optimal extraction conditions.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Melanie L. Blackhall, Rachael Berry, Noel W. Davies, Justin T. Walls,