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한국식품과학회지
→ 한국식품과학회지2021 ; 53(5): 527-534
Sustainable water extraction of anthocyanins in aronia (Aronia melanocarpa L.) using conventional and ultrasonic-assisted method
Youngbin Jang1 and Eunmi Koh1,*
1Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University
ABSTRACT
The demand for sustainable extraction of bioactive compounds from food matrices has been increasing. Water extraction of anthocyanins in aronia was investigated using conventional and ultrasonic-assisted methods. The optimum extraction conditions for the conventional method included a sample-to-water ratio of 1:40 g/mL, extraction temperature 71oC, and extraction time of 39 min. The optimized conditions for ultrasonic-assisted extraction were a sample-to-water ratio of 1:40 g/mL, extraction temperature 80oC, extraction time of 20 min, and an amplitude of 87.2 μm. The anthocyanin contents of the two extracts were 155.32 and 158.02 mg/100 g fresh weight, respectively. The major anthocyanins were cyanidin 3-galactoside (65% of the total) and cyanidin 3-arabinoside (30% of the total). The contents of individual anthocyanins and phenolic acids were not significantly different between the two optimized extracts.
KEYWORD
aronia, anthocyanin, water extraction, conventional, ultrasonic-assisted
한국식품과학회지 2021 Oct; 53(5): 527 - 534
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