Advances in the Extraction of Anthocyanin from Vegetables

Nguyen Di Khanh

doi:doi:10.11648/j.jfns.s.2015030102.34

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Advances in the Extraction of Anthocyanin from Vegetables

Nguyen Di Khanh

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

Received: 5 October 2014 Accepted: 28 October 2014 Published: 29 January 2015

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Abstract

Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid extraction and pulsed electric field (PEF) have been used. Among them, ultrasound and microwave-assisted extraction are two putative methods for extraction of anthocyanins from vegetables. They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less time-consuming, matrix independent, free sample particle size, less solvent used and long-term preservation. Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable for application of most vegetables from nature. Furthermore, two putative methods could serve as a sound base for future large scale production of anthocyanin with high efficient and fast rate by further investigations, modifiers and optimizations.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2) This article belongs to the Special Issue Food Processing and Food Quality
DOI	10.11648/j.jfns.s.2015030102.34
Page(s)	126-134
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Anthocyanins, Extraction, Putative, Vegetables, Preservation

References

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Nguyen Di Khanh. (2015). Advances in the Extraction of Anthocyanin from Vegetables. Journal of Food and Nutrition Sciences, 3(1-2), 126-134. https://doi.org/10.11648/j.jfns.s.2015030102.34

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ACS Style

Nguyen Di Khanh. Advances in the Extraction of Anthocyanin from Vegetables. J. Food Nutr. Sci. 2015, 3(1-2), 126-134. doi: 10.11648/j.jfns.s.2015030102.34

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AMA Style

Nguyen Di Khanh. Advances in the Extraction of Anthocyanin from Vegetables. J Food Nutr Sci. 2015;3(1-2):126-134. doi: 10.11648/j.jfns.s.2015030102.34

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@article{10.11648/j.jfns.s.2015030102.34,
  author = {Nguyen Di Khanh},
  title = {Advances in the Extraction of Anthocyanin from Vegetables},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {126-134},
  doi = {10.11648/j.jfns.s.2015030102.34},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.34},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.34},
  abstract = {Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid extraction and pulsed electric field (PEF) have been used. Among them, ultrasound and microwave-assisted extraction are two putative methods for extraction of anthocyanins from vegetables. They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less time-consuming, matrix independent, free sample particle size, less solvent used and long-term preservation. Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable for application of most vegetables from nature. Furthermore, two putative methods could serve as a sound base for future large scale production of anthocyanin with high efficient and fast rate by further investigations, modifiers and optimizations.},
 year = {2015}
}

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TY  - JOUR
T1  - Advances in the Extraction of Anthocyanin from Vegetables
AU  - Nguyen Di Khanh
Y1  - 2015/01/29
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.34
DO  - 10.11648/j.jfns.s.2015030102.34
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 126
EP  - 134
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.34
AB  - Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid extraction and pulsed electric field (PEF) have been used. Among them, ultrasound and microwave-assisted extraction are two putative methods for extraction of anthocyanins from vegetables. They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less time-consuming, matrix independent, free sample particle size, less solvent used and long-term preservation. Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable for application of most vegetables from nature. Furthermore, two putative methods could serve as a sound base for future large scale production of anthocyanin with high efficient and fast rate by further investigations, modifiers and optimizations.
VL  - 3
IS  - 1-2
ER  -

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Author Information

Nguyen Di Khanh

Faculty of Food, Environment & Nurse, Dong Nai University of Technology, Nguyen Khuyen Street, Trang Dai Ward, Bien Hoa City, Dong Nai

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APA Style

Nguyen Di Khanh. (2015). Advances in the Extraction of Anthocyanin from Vegetables. Journal of Food and Nutrition Sciences, 3(1-2), 126-134. https://doi.org/10.11648/j.jfns.s.2015030102.34

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ACS Style

Nguyen Di Khanh. Advances in the Extraction of Anthocyanin from Vegetables. J. Food Nutr. Sci. 2015, 3(1-2), 126-134. doi: 10.11648/j.jfns.s.2015030102.34

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AMA Style

Nguyen Di Khanh. Advances in the Extraction of Anthocyanin from Vegetables. J Food Nutr Sci. 2015;3(1-2):126-134. doi: 10.11648/j.jfns.s.2015030102.34

Copy | Download

@article{10.11648/j.jfns.s.2015030102.34,
  author = {Nguyen Di Khanh},
  title = {Advances in the Extraction of Anthocyanin from Vegetables},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {126-134},
  doi = {10.11648/j.jfns.s.2015030102.34},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.34},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.34},
  abstract = {Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid extraction and pulsed electric field (PEF) have been used. Among them, ultrasound and microwave-assisted extraction are two putative methods for extraction of anthocyanins from vegetables. They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less time-consuming, matrix independent, free sample particle size, less solvent used and long-term preservation. Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable for application of most vegetables from nature. Furthermore, two putative methods could serve as a sound base for future large scale production of anthocyanin with high efficient and fast rate by further investigations, modifiers and optimizations.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Advances in the Extraction of Anthocyanin from Vegetables
AU  - Nguyen Di Khanh
Y1  - 2015/01/29
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.34
DO  - 10.11648/j.jfns.s.2015030102.34
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 126
EP  - 134
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.34
AB  - Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid extraction and pulsed electric field (PEF) have been used. Among them, ultrasound and microwave-assisted extraction are two putative methods for extraction of anthocyanins from vegetables. They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less time-consuming, matrix independent, free sample particle size, less solvent used and long-term preservation. Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable for application of most vegetables from nature. Furthermore, two putative methods could serve as a sound base for future large scale production of anthocyanin with high efficient and fast rate by further investigations, modifiers and optimizations.
VL  - 3
IS  - 1-2
ER  -

Copy | Download