Optimizing the extraction of anthocyanins from purple passion fruit peel using response surface methodology

Herrera-Ramirez, Juliana; Meneses-Marentes, Nixon; Tarazona-Díaz, Martha Patricia

doi:10.1007/s11694-019-00280-8

Cited by 14 publications

(4 citation statements)

References 29 publications

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“…It can be used pure, without additives [166,167]. Usually, it is acidified [159,168,169,[171][172][173] or/and mixed with ethanol [157,160,170,175], methanol, or acetone for ACN extraction from plants and foods [25]. Methanol and acetone are not eco-friendly.…”

Section: • Using Watermentioning

confidence: 99%

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Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues

Tzanova,

Yaneva,

Ivanova

et al. 2024

Foods

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Consumers associate the color of food with its freshness and quality. More and more attention is being paid to natural colorants that bring additional health benefits to humans. Such natural substances are the carotenoids (yellow to orange), the anthocyanins (red to blue), and the betalains (red and yellow), which are very sensitive to exposure to light, air, high temperatures, and chemicals. Stability and diversity in terms of color can be optimized by using environmentally friendly and selective extraction processes that provide a balance between efficacy, safety, and stability of the resulting extracts. Green solvents like water, supercritical fluids, natural deep eutectic solvents, and ionic liquids are the most proper green solvents when combined with different extraction techniques like maceration, supercritical extraction, and ultrasound-assisted or microwave-assisted extraction. The choice of the right extracting agent is crucial for the selectivity of the extraction method and the stability of the prepared colorant. The present work reviews the green solvents used for the extraction of natural food colorants from plants and focuses on the issues related to the selectivity and stability of the products extracted.

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Section: • Using Watermentioning

confidence: 99%

“…Several techniques can be applied to solid-liquid extraction: maceration [172,175]; stirring [157,159,171,173]; UAE [167,169,170,174]. Some authors compared different extraction techniques based on their efficiency.…”

Section: • Using Watermentioning

confidence: 99%

Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues

Tzanova,

Yaneva,

Ivanova

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…Passion fruit peel contains 577.6 mg/100 g anthocyanin as cyanidin 3-glucoside from the dry weight [ 95 ]. Total anthocyanin in red banana peel is 15.5 mg/100 g, which is higher than yellow banana peel (2.37 mg/100 g) [ 96 ].…”

Section: Sources Of Anthocyaninsmentioning

confidence: 99%

Anthocyanins in Chronic Diseases: The Power of Purple

et al. 2022

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Anthocyanins are mainly purple-coloured phenolic compounds of plant origin that as secondary metabolites are important in plant survival. Understanding their health benefits in humans requires sourcing these unstable compounds in sufficient quantities at a reasonable cost, which has led to improved methods of extraction. Dark-coloured fruits, cereals and vegetables are current sources of these compounds. The range of potential sustainable sources is much larger and includes non-commercialised native plants from around the world and agri-waste containing anthocyanins. In the last 5 years, there have been significant advances in developing the therapeutic potential of anthocyanins in chronic human diseases. Anthocyanins exert their beneficial effects through improvements in gut microbiota, oxidative stress and inflammation, and modulation of neuropeptides such as insulin-like growth factor-1. Their health benefits in humans include reduced cognitive decline; protection of organs such as the liver, as well as the cardiovascular system, gastrointestinal tract and kidneys; improvements in bone health and obesity; and regulation of glucose and lipid metabolism. This review summarises some of the sources of anthocyanins and their mechanisms and benefits in the treatment of chronic human diseases.

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“…Testing the antioxidant activity of the peel of purple passion fruit using extracts from ethanol solvents has been widely used in studies [6,[15][16][17][18][19][20][21][22][23][24]. But the peel of yellow passion fruit has yet to be studied much.…”

Section: Introductionmentioning

confidence: 99%

Optimization of yellow passion fruit peel extraction method using methanol solvent to increase antioxidant activity

Ngibad¹,

Pradana²,

Afifah³

et al. 2023

J. Pijar.MIPA

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This study aims to determine the concentration of methanol solvent, the temperature, and the time of the shaker in the best extraction. It can produce the best antioxidant activity of the peel of the yellow passion fruit (Passiflora edulis Sims f. flavicarpa Deg) using the DPPH method. The maceration process is carried out using methanol solvents. The filtrate is concentrated with a rotary evaporator until a concentrated extract is obtained. Variations in methanol concentrations include 60, 80, and 100% (v/v) in methanol-water solvent mixtures. Shaker time variations in the extraction process include: 120, 140, and 160 minutes and shaker temperature variations in the extraction process include: 55, 65, and 75 °C. The results showed that the concentration of methanol solvent that can produce the best antioxidant activity from the peel of yellow passion fruit using the DPPH method is a concentration of 100% with an IC50 value of 31 ppm, followed by methanol solvents of 60% and 80% which produce IC50 values of 35 and 41 ppm, respectively. The optimum shaker time in the extraction process is 140 minutes, and the optimum shaker temperature in the extraction process is 65 oC. The conclusion is that using 100% methanol solvent, 140 minutes shaker time, and 65 oC shaker temperature can increase antioxidant activity in vitro using the DPPH method.

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Optimizing the extraction of anthocyanins from purple passion fruit peel using response surface methodology

Cited by 14 publications

References 29 publications

Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues

Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues

Anthocyanins in Chronic Diseases: The Power of Purple

Optimization of yellow passion fruit peel extraction method using methanol solvent to increase antioxidant activity

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