Literature DB >> 29606449

Optimized extraction of anthocyanins from Reid Fruits' Prunus avium 'Lapins' cherries.

Melanie L Blackhall1, Rachael Berry2, Noel W Davies3, Justin T Walls4.   

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 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.
Copyright © 2018 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Anthocyanin; Extraction; Prunus avium ‘Lapins’; Sweet cherry

Mesh：

Substances：

Year:  2018        PMID： 29606449     DOI： 10.1016/j.foodchem.2018.02.137

Source DB:  PubMed          Journal:  Food Chem        ISSN： 0308-8146            Impact factor:   7.514


  9 in total

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