The DOI matches its Crossref record; 48 of the 48 references it cites were found in a registry or an index.
Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits
Open accessAbstract
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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“All these techniques can be optimized to guarantee the highest results [133].”
From The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value (2019) · cites this paper as [133]
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Response surface methodology (RSM) as a tool for optimization in analytical chemistry
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Box-Behnken design: An alternative for the optimization of analytical methods
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Applications of ultrasound in food technology: Processing, preservation and extraction
Chemat, F., Zill-e-Huma, & Khan, M. K. (2010) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2010.11.023 · Cited by 2,638
Chemical studies of anthocyanins: A review
Ovando, A. C., Pacheco-Hernández, M. D. L., Páez-Hernández, M. E., Rodríguez, J. A., & Galán-Vidal, C. A. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.09.001 · Cited by 2,562
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Self-citationNatural food additives: Quo vadis?
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Self-citationJimenez-Lopez, C., Fraga-Corral, M., Carpena, M., García-Oliveira, P., Echave, J., Pereira, A. G., Lourenço-Lopes, C., Prieto, M. A., & Simal-Gandara, J. (2020) · Food & Function · doi:10.1039/d0fo00937g · Cited by 223
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Metadata
- 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.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2018-10
- Volume
- 264
- Pages
- 81-91
- ISSN
- 0308-8146 (ISSN-L)
- 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
- 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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