Cited by 118Phytochemicals and Antioxidant ActivitiesAgricultural and Biological ResearchBotanical Research and Applications

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Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits

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López, Cecilia Jiménez, Caleja, Cristina, Prieto, M.A., Barreiro, Maria Filomena, Barros, Lillian, Ferreira, Isabel C.F.R.·2018·Food Chemistry

DOI 10.1016/j.foodchem.2018.04.103

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Abstract

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.

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Authors: López, C. J., Caleja, C., Prieto, M. A., Barreiro, M. F., Barros, L., & Ferreira, I. C. F. R.
Affiliations: Universidade Politécnica de Bragança (PT)
Corresponding author: Barros, Lillian
Ferreira, Isabel C.F.R.
ORCID: Caleja, Cristina
Prieto, M.A.
Barreiro, Maria Filomena
Barros, Lillian
Ferreira, Isabel C.F.R.
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2018-10
Volume: 264
Pages: 81-91
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2018.04.103
OpenAlex: W2801625871
Cited by: 118
References: 48
Citations by year: 2026: 2 · 2025: 7 · 2024: 8 · 2023: 18 · 2022: 15 · 2021: 16 · 2020: 25 · 2019: 21 · 2018: 6
FWCI: 11.64
Type: journal article
Language: en
Open access: green
hdl.handle.net
Licence: other-oa
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Chemistry (publishedVersion)
PubMed (publishedVersion)
Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, other-oa)
Investigo Institutional repository of UVigo (Universidade de Vigo) (submittedVersion)
Funders: FCT
CIMO (UID/AGR/00690/2013)
Topics: Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
Life Sciences › Agricultural and Biological Sciences › Food Science › Botanical Research and Applications
Keywords: anthocyanins, Arbutus unedo, heat-assisted extraction, ultrasound-assisted extraction, cyanidin-3-glucoside, extraction optimization, ethanol concentration, solid-to-liquid ratio, natural colorants
MeSH terms: Anthocyanins, Chromatography, High Pressure Liquid, Chemical Fractionation, Fruit, Glucosides, Hot Temperature, Ultrasonics, Spectrometry, Mass, Electrospray Ionization, Ericaceae

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Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits

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