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Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol
Abstract
ABSTRACT: Extraction of anthocyanins from black currants using aqueous ethanol was optimized for yield and antioxidant activity. The process variable having the most effect on the extraction was the solvent to solid ratio, which increased phenolic extraction in the whole range from 0 to 19 L/kg. Total phenolics increased with ethanol concentration up to a maximum at about 60% and then decreased with further increase in solvent concentration irrespective of the solvent to solid ratio. Temperature only affected the extraction of anthocyanins. Increasing the temperature beyond 30 to 35 °C resulted in degradation of anthocyanins and reduction of yields. Variation in extract composition was not sufficiently large to affect antioxidant activity.
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Cited by
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Vilkhu, K., Mawson, R., Simons, L., & Bates, D. (2008) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2007.04.014 · Cited by 1,394
Spigno, G., Tramelli, L., & De Faveri, D. M. (2007) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2006.10.021 · Cited by 1,061
Optimization of extraction of phenolic compounds from wheat using response surface methodology
LIYANAPATHIRANA, C., & SHAHIDI, F. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.08.050 · Cited by 809
Effect of Temperatures on Polyphenols during Extraction
Antony, A., & Farid, M. (2022) · Applied Sciences · doi:10.3390/app12042107 · Cited by 654
Mokrani, A., & Madani, K. (2016) · Separation and Purification Technology · doi:10.1016/j.seppur.2016.01.043 · Cited by 473
Metadata
- Authors
- Cacace, J. E., & Mazza, G.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2003-01
- Volume
- 68
- Issue
- 1
- Pages
- 240-248
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2067077601
- Cited by
- 432
- References
- 0
- FWCI
- 2.03
- Type
- journal article
- Language
- en
- Open access
- closed
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- Cacace, J. E., & Mazza, G. (2003). Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2003.tb14146.x
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