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Optimized extraction of anthocyanins from Reid Fruits’ Prunus avium ‘Lapins’ cherries

The influence of process parameters on the extraction of anthocyanins from the edible portion of fresh, sweet cherry were investigated. The optimal extraction time and temperature were determined as 90 min and 37 °C, respectively. A solvent/solid ratio of 10 mL/g using 100% acidified solvent resulted in the greatest anthocyanin yield. No significant difference was observed between the use of methanol or ethanol as the extraction solvent. Ultra Performance Liquid Chromatography-MS analysis of the extract identified four anthocyanins, with cyanidin-3-rutinoside and peonidin-3-rutinoside accounting for over 95% of the anthocyanin content, while cyanidin-3-glucoside and pelargonidin-3-rutinoside accounted for the remaining 5%. 244 mg/100 g fresh weight total anthocyanins were determined in the fresh cherries using the optimal extraction conditions.

Funding

Department of Industry, Science, Energy and Resources

Essential Oils of Tasmania

History

Publication title

Food Chemistry

Volume

256

Pagination

280-285

ISSN

0308-8146

Department/School

Tasmanian School of Medicine

Publisher

Elsevier Sci Ltd

Place of publication

The Boulevard, Langford Lane, Kidlington, Oxford, England, Oxon, Ox5 1Gb

Rights statement

© 2018 Elsevier Ltd. All rights reserved

Repository Status

  • Restricted

Socio-economic Objectives

Pome fruit, pip fruit

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