Extraction, Quantification and Characterization Techniques for Anthocyanin Compounds in Various Food Matrices—A Review
Anthocyanins are water-soluble pigments characterized by various intense colors found in fruits and vegetables. Scientific studies have shown growing evidence to support their health benefits. Therefore, estimating the anthocyanin content in food is essential to identify the ideal analytical method....
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/8/11/1084 |
| _version_ | 1797465259849547776 |
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| author | Oana Emilia Constantin Daniela Ionela Istrati |
| author_facet | Oana Emilia Constantin Daniela Ionela Istrati |
| author_sort | Oana Emilia Constantin |
| collection | DOAJ |
| description | Anthocyanins are water-soluble pigments characterized by various intense colors found in fruits and vegetables. Scientific studies have shown growing evidence to support their health benefits. Therefore, estimating the anthocyanin content in food is essential to identify the ideal analytical method. Moreover, due to the instability of plant anthocyanins, it is important to select and optimize their extraction, separation and qualitative and quantitative analysis, steps that are indispensable and important in their study. The present article reviews the latest procedures for extracting anthocyanins from various food matrices and analytical methods for their quantification. Therefore, various forms of preliminary treatments of samples for anthocyanin extraction, extraction procedures for various fruits, vegetables and cereals, purification of samples and quantification of anthocyanins are highlighted and evaluated. Using ultrasound-assisted extraction (UAE) might be effective for anthocyanin extraction and the Amberlite XAD-7HP method is the most effective for purifying anthocyanins. Combining the liquid chromatography (LC) method with electrospray ionization (ESI) and mass spectrometry (MS) or quadrupole time-of-flight (QTOF) with mass spectrometry (MS) better quantifies the anthocyanins in the food complex samples. Therefore, the extraction and separation of anthocyanins and their qualitative and quantitative analyses are essential steps in their research. As a result, the study concentrates on a detailed characterization of various qualitative and quantitative analytical methodologies, while briefly describing the main anthocyanin extraction processes. |
| first_indexed | 2024-03-09T18:19:01Z |
| format | Article |
| id | doaj.art-cd5a50f830184e8c94c74ad89a14eccf |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-09T18:19:01Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-cd5a50f830184e8c94c74ad89a14eccf2023-11-24T08:29:25ZengMDPI AGHorticulturae2311-75242022-11-01811108410.3390/horticulturae8111084Extraction, Quantification and Characterization Techniques for Anthocyanin Compounds in Various Food Matrices—A ReviewOana Emilia Constantin0Daniela Ionela Istrati1Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, 800201 Galati, RomaniaAnthocyanins are water-soluble pigments characterized by various intense colors found in fruits and vegetables. Scientific studies have shown growing evidence to support their health benefits. Therefore, estimating the anthocyanin content in food is essential to identify the ideal analytical method. Moreover, due to the instability of plant anthocyanins, it is important to select and optimize their extraction, separation and qualitative and quantitative analysis, steps that are indispensable and important in their study. The present article reviews the latest procedures for extracting anthocyanins from various food matrices and analytical methods for their quantification. Therefore, various forms of preliminary treatments of samples for anthocyanin extraction, extraction procedures for various fruits, vegetables and cereals, purification of samples and quantification of anthocyanins are highlighted and evaluated. Using ultrasound-assisted extraction (UAE) might be effective for anthocyanin extraction and the Amberlite XAD-7HP method is the most effective for purifying anthocyanins. Combining the liquid chromatography (LC) method with electrospray ionization (ESI) and mass spectrometry (MS) or quadrupole time-of-flight (QTOF) with mass spectrometry (MS) better quantifies the anthocyanins in the food complex samples. Therefore, the extraction and separation of anthocyanins and their qualitative and quantitative analyses are essential steps in their research. As a result, the study concentrates on a detailed characterization of various qualitative and quantitative analytical methodologies, while briefly describing the main anthocyanin extraction processes.https://www.mdpi.com/2311-7524/8/11/1084anthocyaninsanthocyanidinscompoundsextractionquantification techniquesfood matrices |
| spellingShingle | Oana Emilia Constantin Daniela Ionela Istrati Extraction, Quantification and Characterization Techniques for Anthocyanin Compounds in Various Food Matrices—A Review Horticulturae anthocyanins anthocyanidins compounds extraction quantification techniques food matrices |
| title | Extraction, Quantification and Characterization Techniques for Anthocyanin Compounds in Various Food Matrices—A Review |
| title_full | Extraction, Quantification and Characterization Techniques for Anthocyanin Compounds in Various Food Matrices—A Review |
| title_fullStr | Extraction, Quantification and Characterization Techniques for Anthocyanin Compounds in Various Food Matrices—A Review |
| title_full_unstemmed | Extraction, Quantification and Characterization Techniques for Anthocyanin Compounds in Various Food Matrices—A Review |
| title_short | Extraction, Quantification and Characterization Techniques for Anthocyanin Compounds in Various Food Matrices—A Review |
| title_sort | extraction quantification and characterization techniques for anthocyanin compounds in various food matrices a review |
| topic | anthocyanins anthocyanidins compounds extraction quantification techniques food matrices |
| url | https://www.mdpi.com/2311-7524/8/11/1084 |
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