A Comparison Study Between Ultrasound-assisted and Enzyme-assisted Extraction of Anthocyanins from Blackcurrant ( L.)

Overview

Journal Food Chem X

Date 2022 May 2

PMID 35498970

Authors

Maria Jose Aliano Gonzalez

Ceferino Carrera

Gerardo F Barbero

Miguel Palma

Affiliations

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Abstract

Blackcurrant ( L.) is a fruit rich in vitamins, fatty acids, minerals, essential oils and phenolic compounds, including anthocyanins. In the present work, two anthocyanin extraction methods from blackcurrant samples based on Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE) have been developed. A Plackett-Burman design with seven variables has been preliminary used for both UAE and EAE in order to determine the most influential variables in each methodology. After that, a Box-Behnken design was employed to optimize the extraction methods. The composition of the extraction solvent (% EtOH in water) has been the most influential variable for both UAE and EAE. The optimal extraction times have been 5 min for UAE and 10 min for EAE. No differences have been observed in anthocyanin extraction with both methodologies. Both methods have been applied to blackcurrant-derived products and proven their suitability for quality control analysis.

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