|
KMID : 0380620210530050527
|
|
Korean Journal of Food Science and Technology
2021 Volume.53 No. 5 p.527 ~ p.534
|
|
|
Sustainable water extraction of anthocyanins in aronia (Aronia melanocarpa L.) using conventional and ultrasonic-assisted method
|
|
Jang Young-Bin
Koh Eun-Mi
|
|
|
Abstract
|
|
|
|
The demand for sustainable extraction of bioactive compounds from food matrices has been increasing. Water extraction of anthocyanins in aronia was investigated using conventional and ultrasonic-assisted methods. The optimum extraction conditions for the conventional method included a sample-to-water ratio of 1:40 g/mL, extraction temperature 71oC, and extraction time of 39 min. The optimized conditions for ultrasonic-assisted extraction were a sample-to-water ratio of 1:40 g/mL, extraction temperature 80oC, extraction time of 20 min, and an amplitude of 87.2 μm. The anthocyanin contents of the two extracts were 155.32 and 158.02 mg/100 g fresh weight, respectively. The major anthocyanins were cyanidin 3-galactoside (65% of the total) and cyanidin 3-arabinoside (30% of the total). The contents of individual anthocyanins and phenolic acids were not significantly different between the two optimized extracts.
|
|
|
KEYWORD
|
|
|
aronia, anthocyanin, water extraction, conventional, ultrasonic-assisted
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|