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Optimization ultrasound‐assisted extraction of anthocyanins from cranberry using response surface methodology coupled with genetic algorithm and identification anthocyanins with HPLC‐MS 2
Author(s) -
Xue Hongkun,
Tan Jiaqi,
Li Qian,
Cai Xu,
Tang Jintian
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15378
Subject(s) - anthocyanin , chemistry , extraction (chemistry) , chromatography , proanthocyanidin , response surface methodology , pelargonidin , high performance liquid chromatography , cyanidin , food science , polyphenol , biochemistry , antioxidant
Cranberry contains abundant anthocyanins. In this study, the extraction process for the ultrasound‐assisted extraction (UAE) of anthocyanins from cranberry was optimized using response surface methodology coupled with genetic algorithm. The optimum extraction parameters to achieve the highest yield of anthocyanins (7.25 ± 0.02) mg/g from cranberry via UAE were obtained at an extraction temperature of 53°C, ultrasound power of 310 W, ultrasound time of 33 min, and ethanol concentration of 52%. High‐speed countercurrent chromatography was used to separate and enrich main anthocyanins from cranberry. The purified anthocyanin components were analyzed by HPLC‐MS 2 . Seven major kinds of anthocyanins were detected and identified for the first time peonidin‐3‐(6‐malon)‐glucoside with a purity of 82.13% and pelargonidin‐3‐(6‐malon)‐glucoside with a purity of 85.37% in cranberry. Hence, ultrasound‐assisted extraction of anthocyanins was an effective and rapid method. This method has a broad application prospect in the extraction of bioactive substances from natural plant resources. Practical applications Cranberries ( Oxycoccos ), as a good source of bioactive compounds, include anthocyanins, flavanols, various vitamins, superoxide dismutase, and phenolic acids, and the extraction process for the ultrasound‐assisted extraction of anthocyanins from cranberry was optimized using response surface methodology coupled with genetic algorithm in this study. High‐speed countercurrent chromatography was used to separate and enrich main anthocyanins from cranberry. This finding provides a new method for the extraction of anthocyanins from cranberry.