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Optimization of microwave‐assisted extraction for anthocyanins, polyphenols, and antioxidants from raspberry ( R ubus C oreanus M iq.) using response surface methodology
Author(s) -
Teng Hui,
Lee Won Young,
Choi Yong Hee
Publication year - 2013
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.201300303
Subject(s) - blowing a raspberry , polyphenol , gallic acid , chlorogenic acid , chemistry , food science , rutin , extraction (chemistry) , antioxidant , anthocyanin , chromatography , botany , biochemistry , biology
Anthocyanins (Acys), polyphenols, and antioxidants were extracted from raspberry ( R ubus C oreanus M iq.) using a highly efficient microwave‐assisted extraction technique. Different solvents, including methanol, ethanol, and acetone, were tested. The colors of the extracts varied from light yellow to purple red or dark red. SEM and other nutrient analyses verified that ethanol was the most favorable medium for the microwave‐assisted extraction of raspberry due to its high output and low toxicity. Effects of process parameters, including microwave power, irradiation time, and solvent concentration, were investigated through response surface methodology. Canonical analysis estimated that the highest total Acys content, total polyphenols content, and antioxidant activity of raspberry were 17.93 mg cyanidin‐3‐ O ‐glucoside equivalents per gram dry weight, 38.57 mg gallic acid equivalents per gram dry weight, and 81.24%, respectively. The polyphenol compositions of raspberry extract were identified by HPLC with diode array detection, and nine kinds of polyphenols were identified and quantified, revealing that chlorogenic acid, syringic acid, and rutin are the major polyphenols contained in raspberry fruits. Compared with other fruits and vegetables, raspberry contains higher Acy and polyphenol contents with stronger antioxidant activity, suggesting that raspberry fruits are a good source of natural food colorants and antioxidants.