Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography–mass spectrometry

Abstract

Anthocyanins (Acys) are naturally occurring compounds that impart color to fruit, vegetables and plants. The extraction of Acys from red raspberry (Rubus idaeus L. var. Heritage) by ultrasound-assisted process (UAP) was studied. A central composite rotate design (CCRD) was used to obtain the optimal conditions of ultrasound-assisted extraction (UAE), and the effects of operating conditions, such as the ratio of solvents to materials, ultrasonic power and extraction time, on the extraction yield of Acys were studied through response surface methodology (RSM). The optimized conditions of UAE were as follows: ratio of solvents to materials was 4:1 (ml/g), extraction time was 200s, and ultrasonic power was 400 W. Under these conditions 34.5 mg of Acys from 100g of fresh fruits (T(Acy), expressed as cyanidin-3-glucoside), approximately 78.13% of the total red pigments, could be obtained by UAE. The Acys compositions of extracts were identified by high-performance liquid chromatography-mass spectrometry (HPLC-MS), 12 kinds of Acys had been detected and eight kinds of Acys were characterized. Result indicated that cyanidin-3-sophoroside, cyanidin-3-(2(G)-glucosylrutinoside), cyanidin-3-sambubioside, cyanidin-3-rutinoside, cyanidin-3-xylosylrutinoside, cyanidin-3-(2(G)-glucosylrutinoside), and cyanidin-3-rutinoside were main components in extracts. In addition, in comparison with the conventional solvent extraction, UAE is more efficient and rapid to extract Acys from red raspberry, due to the strong disruption of fruit tissue structure under ultrasonic acoustic cavitation, which had been observed with the scanning electron microscopy (SEM). However, the Acys compositions in extracts by both methods were similar, which were investigated using HPLC profile.

Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies

“…The increase of blueberry pomace content in cookie formulation led to decrease in b * values, indicating the presence of characteristic blue anthocyanins such as 3-glycosidic derivatives of delphinidin, malvidin and petunidin (Routray and Orsat 2011). Addition of raspberry pomace in formulation increased the redness of cookies, due to the presence of characteristic red pigment cyaniding-3-sophoroside (Chen et al 2007). Changes in the cookies color reflected the composition of present anthocyanins in the pomace.…”

Ultrasound-assisted extraction of polysaccharides from Artemisia selengensis Turcz and its antioxidant and anticancer activities

“…Figure 1a showed that the yield of polysaccharides was influenced by the ultrasonic power greatly and increased with the increase of ultrasonic power till 150 W. And when the power was over 150 W, the yield decreased. It is well known that the ultrasonic could destroy cell walls of plants, and the yield of anthocyanin from fresh fruits was enhanced by the increasing power in the early period (Chen et al 2007). However, the extracted polysaccharides may be degraded with the higher ultrasonic power and the yield of polysaccharides decreased (Hromádková et al 2002).…”

Recent advances on supercritical fluid extraction of essential oils

“…Ultrasound-assisted extraction (UAE) has been widely used for the extraction of nutritional material, such as lipids (Metherelet al, 2009), proteins (Zhu et al, 2009), flavoring (Chen et al, 2007;Da Porto et al, 2009), essential oils (Kimbaris et al, 2006) and bioactive compounds (e.g., flavonoids (Ma et al, 2008), carotenoids (Sun et al, 2006;Yue et al, 2006) and polysaccharides (Iida et al, 2008;Chen et al, 2010;Wei et al, 2010;Yan et al, 2011). Compared with traditional solvent extraction methods, ultrasound extraction can improve extraction efficiency and extraction rate, reduce extraction temperature, and increase the selection ranges of the solvents (Vilkhu et al, 2008).…”