Optimization of Extraction Method of Anthocyanins from Red Cabbage
Among the vegetables that stand out for their high concentration of anthocyanins, red cabbage appears as one of the most-used sources of these pigments in food production and it is considered a suitable raw material for the extraction of natural dye. Therefore, the objective was to carry out the pro...
| Main Authors: | , , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-04-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/28/8/3549 |
| _version_ | 1797604078035927040 |
|---|---|
| author | Auryclennedy Calou de Araújo Josivanda Palmeira Gomes Francilânia Batista da Silva Jarderlany Sousa Nunes Francislaine Suelia dos Santos Wilton Pereira da Silva João Paulo de Lima Ferreira Alexandre José de Melo Queiroz Rossana Maria Feitosa de Figueirêdo Geovani Soares de Lima Lauriane Almeida dos Anjos Soares Ana Paula Trindade Rocha Antonio Gilson Barbosa de Lima |
| author_facet | Auryclennedy Calou de Araújo Josivanda Palmeira Gomes Francilânia Batista da Silva Jarderlany Sousa Nunes Francislaine Suelia dos Santos Wilton Pereira da Silva João Paulo de Lima Ferreira Alexandre José de Melo Queiroz Rossana Maria Feitosa de Figueirêdo Geovani Soares de Lima Lauriane Almeida dos Anjos Soares Ana Paula Trindade Rocha Antonio Gilson Barbosa de Lima |
| author_sort | Auryclennedy Calou de Araújo |
| collection | DOAJ |
| description | Among the vegetables that stand out for their high concentration of anthocyanins, red cabbage appears as one of the most-used sources of these pigments in food production and it is considered a suitable raw material for the extraction of natural dye. Therefore, the objective was to carry out the production of natural extracts from red cabbage, under different conditions, varying the solvent, type of pre-treatment, pH range, and processing temperature during the concentration of the extracts. The anthocyanins were extracted from red cabbage using the following solvents: distilled water, 25% ethyl alcohol, and 70% ethyl alcohol. The raw material was divided into two groups, the first was subjected to a drying pre-treatment at 70 °C for 1 h and for the second group, the extraction was performed with the raw material in natura. Two pH ranges of 4.0 and 6.0 and extraction temperatures of 25 °C and 75 °C were used in the extracts, resulting in 24 formulations. The extracts obtained were analyzed for colorimetric parameters and anthocyanins. The results of anthocyanins show that the methodology that uses 25% alcohol, pH 4.0, and processing temperature of 25 °C produces a reddish extract and better results in the extraction, presenting average values of 191.37 mg/100 g of anthocyanins, being 74% higher compared to the highest values obtained in the other extracts where the same raw material was used and the solvents differed. |
| first_indexed | 2024-03-11T04:41:13Z |
| format | Article |
| id | doaj.art-283d0b3278b94d18889db4a98aceca12 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T04:41:13Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-283d0b3278b94d18889db4a98aceca122023-11-17T20:40:36ZengMDPI AGMolecules1420-30492023-04-01288354910.3390/molecules28083549Optimization of Extraction Method of Anthocyanins from Red CabbageAuryclennedy Calou de Araújo0Josivanda Palmeira Gomes1Francilânia Batista da Silva2Jarderlany Sousa Nunes3Francislaine Suelia dos Santos4Wilton Pereira da Silva5João Paulo de Lima Ferreira6Alexandre José de Melo Queiroz7Rossana Maria Feitosa de Figueirêdo8Geovani Soares de Lima9Lauriane Almeida dos Anjos Soares10Ana Paula Trindade Rocha11Antonio Gilson Barbosa de Lima12Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, BrazilCenter for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, BrazilCenter for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, BrazilAgroindustry Coordination, Federal Institute of Sertão Pernambucano, Ouricuri 56200-000, BrazilCenter for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, BrazilCenter for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, BrazilCenter for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, BrazilCenter for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, BrazilCenter for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, BrazilCenter for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, BrazilAgrifood Science and Technology Center, Academic Unit of Agricultural Sciences, Federal University of Campina Grande, Pombal 58840-000, BrazilCenter for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, BrazilCenter for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, BrazilAmong the vegetables that stand out for their high concentration of anthocyanins, red cabbage appears as one of the most-used sources of these pigments in food production and it is considered a suitable raw material for the extraction of natural dye. Therefore, the objective was to carry out the production of natural extracts from red cabbage, under different conditions, varying the solvent, type of pre-treatment, pH range, and processing temperature during the concentration of the extracts. The anthocyanins were extracted from red cabbage using the following solvents: distilled water, 25% ethyl alcohol, and 70% ethyl alcohol. The raw material was divided into two groups, the first was subjected to a drying pre-treatment at 70 °C for 1 h and for the second group, the extraction was performed with the raw material in natura. Two pH ranges of 4.0 and 6.0 and extraction temperatures of 25 °C and 75 °C were used in the extracts, resulting in 24 formulations. The extracts obtained were analyzed for colorimetric parameters and anthocyanins. The results of anthocyanins show that the methodology that uses 25% alcohol, pH 4.0, and processing temperature of 25 °C produces a reddish extract and better results in the extraction, presenting average values of 191.37 mg/100 g of anthocyanins, being 74% higher compared to the highest values obtained in the other extracts where the same raw material was used and the solvents differed.https://www.mdpi.com/1420-3049/28/8/3549<i>Brassica oleracea</i>pigmentsnatural dyesbioactive compounds |
| spellingShingle | Auryclennedy Calou de Araújo Josivanda Palmeira Gomes Francilânia Batista da Silva Jarderlany Sousa Nunes Francislaine Suelia dos Santos Wilton Pereira da Silva João Paulo de Lima Ferreira Alexandre José de Melo Queiroz Rossana Maria Feitosa de Figueirêdo Geovani Soares de Lima Lauriane Almeida dos Anjos Soares Ana Paula Trindade Rocha Antonio Gilson Barbosa de Lima Optimization of Extraction Method of Anthocyanins from Red Cabbage Molecules <i>Brassica oleracea</i> pigments natural dyes bioactive compounds |
| title | Optimization of Extraction Method of Anthocyanins from Red Cabbage |
| title_full | Optimization of Extraction Method of Anthocyanins from Red Cabbage |
| title_fullStr | Optimization of Extraction Method of Anthocyanins from Red Cabbage |
| title_full_unstemmed | Optimization of Extraction Method of Anthocyanins from Red Cabbage |
| title_short | Optimization of Extraction Method of Anthocyanins from Red Cabbage |
| title_sort | optimization of extraction method of anthocyanins from red cabbage |
| topic | <i>Brassica oleracea</i> pigments natural dyes bioactive compounds |
| url | https://www.mdpi.com/1420-3049/28/8/3549 |
| work_keys_str_mv | AT auryclennedycaloudearaujo optimizationofextractionmethodofanthocyaninsfromredcabbage AT josivandapalmeiragomes optimizationofextractionmethodofanthocyaninsfromredcabbage AT francilaniabatistadasilva optimizationofextractionmethodofanthocyaninsfromredcabbage AT jarderlanysousanunes optimizationofextractionmethodofanthocyaninsfromredcabbage AT francislainesueliadossantos optimizationofextractionmethodofanthocyaninsfromredcabbage AT wiltonpereiradasilva optimizationofextractionmethodofanthocyaninsfromredcabbage AT joaopaulodelimaferreira optimizationofextractionmethodofanthocyaninsfromredcabbage AT alexandrejosedemeloqueiroz optimizationofextractionmethodofanthocyaninsfromredcabbage AT rossanamariafeitosadefigueiredo optimizationofextractionmethodofanthocyaninsfromredcabbage AT geovanisoaresdelima optimizationofextractionmethodofanthocyaninsfromredcabbage AT laurianealmeidadosanjossoares optimizationofextractionmethodofanthocyaninsfromredcabbage AT anapaulatrindaderocha optimizationofextractionmethodofanthocyaninsfromredcabbage AT antoniogilsonbarbosadelima optimizationofextractionmethodofanthocyaninsfromredcabbage |