Advisor(s)
Abstract(s)
The goal of this study was to compare anthocyanin extraction from Arbutus unedo L. fruits, by using two techniques
assisted by different energy sources, heat and ultrasound. In order to obtain the conditions that maximize
anthocyanin extraction, a response surface methodology was applied using the circumscribed central composite
design of three variables with five levels. Three anthocyanin compounds were identified by HPLC-DAD-ESI/MS,
being cyanidin-3-glucoside the main molecule. Heat assisted extraction proved to be the most effective method
at 5 min, 90 °C and 80% of ethanol, yielding 51.2% of extract, with a total anthocyanin content of 382.4 μg/g
dried fruit, and 744.6 μg/g extract. These response values were slightly improved by studying the solid/liquid
effect at the optimal conditions in dose-response format, showing steady extraction values from 5 to 40 g/L.
Results show the possibility of using A. unedo fruits as a source of anthocyanin compounds for industrial applications.
Description
Keywords
Anthocyanins Arbutus unedo L. fruits Heat and ultrasound assisted extractions Response surface methodology
Pedagogical Context
Citation
López, Cecilia Jiménez; Caleja, Cristina; Prieto, M. A.; Barreiro, Maria Filomena; Barros, Lillian; Ferreira, Isabel C.F.R. (2018). Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits. Food Chemistry. ISSN 0308-8146. 264, p. 81-91