Comparative efficiency of different solvents for the anthocyanins extraction from chokeberries and black carrots, to pre
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ORIGINAL PAPER
Comparative efficiency of different solvents for the anthocyanins extraction from chokeberries and black carrots, to preserve their antioxidant activity Madalina Nistor1 · Zorita Diaconeasa1 · Alexandra D. Frond1 · Ioana Stirbu2 · Carmen Socaciu1 · Adela Pintea3 · Dumitrita Rugina3 Received: 22 April 2020 / Accepted: 3 September 2020 © Institute of Chemistry, Slovak Academy of Sciences 2020
Abstract Anthocyanins occur naturally in many blue-, purple- and red-colored fruits and vegetables, and are commonly found in the human diet as natural colorants with proven health benefits. This work aimed to find the most efficient solvents for the anthocyanins extraction from natural matrices (chokeberries and black carrots), able to preserve their antioxidant activity. Four different acidified solvents (methanol, ethanol, acetone, and water) were tested and the extracts were characterized by UV–Vis spectroscopy and High-Performance Liquid Chromatography coupled with Mass Spectrometry. The anthocyanins profile of each extract has been identified. Five monoglycosylated anthocyanins were found in chokeberries and ten anthocyanins (four acylated and four diglycosylated) in black carrots. The antioxidant activities of all extracts (using ABTS, CUPRAC and FRAP assays) were determined concomitantly and ranked. The most efficient extraction was obtained using ethanol and methanol, such extracts showing the highest antioxidant activity for both matrices (black carrots and chokeberry). Keywords Anthocyanins · Antioxidant activity · Black carrot · Chokeberry · LC–ESI–MS · Solvents
Introduction Anthocyanins are a subgroup of flavonoids responsible for the blue, purple and red color of many fruits and vegetables that are a common presence in the human diet. Considering the health benefits associated with anthocyanin consumption, these are the proper ingredients for the design of new food products or food supplements (Esatbeyoglu et al. 2016; Li et al. 2017). The changing stability of anthocyanins according to pH, oxygen, light and temperature, the presence Madalina Nistor and Zorita Diaconeasa have contributed equally. * Carmen Socaciu [email protected] 1
Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine, Calea Manastur, No.3‑5, 400372 Cluj‑Napoca, Romania
2
Faculty of Physics, Babes-Bolyai University, Treboniu Laurean No.42, 400271 Cluj‑Napoca, Romania
3
Faculty of Veterinary Medicine, University of Agricultural Science and Veterinary Medicine, Calea Manastur 3‑5, 400372 Cluj‑Napoca, Romania
of antioxidants as ascorbic acid in their environment, but also their chemical structure impose some limitations on their industrial use (Brenes et al. 2005). Based on this, solvents are needed for the efficient extraction of anthocyanins able to preserve their physical and antioxidant properties. Solvents such as small organic alcohols are preferred for food applications since they can penetrate efficiently the plant tissue, to exert a good affinity and h
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