Volume 3, Issue 1-2, February 2015, Page: 126-134
Advances in the Extraction of Anthocyanin from Vegetables
Nguyen Di Khanh, Faculty of Food, Environment & Nurse, Dong Nai University of Technology, Nguyen Khuyen Street, Trang Dai Ward, Bien Hoa City, Dong Nai
Received: Oct. 5, 2014;       Accepted: Oct. 28, 2014;       Published: Jan. 29, 2015
DOI: 10.11648/j.jfns.s.2015030102.34      View  3741      Downloads  445
Abstract
Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid extraction and pulsed electric field (PEF) have been used. Among them, ultrasound and microwave-assisted extraction are two putative methods for extraction of anthocyanins from vegetables. They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less time-consuming, matrix independent, free sample particle size, less solvent used and long-term preservation. Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable for application of most vegetables from nature. Furthermore, two putative methods could serve as a sound base for future large scale production of anthocyanin with high efficient and fast rate by further investigations, modifiers and optimizations.
Keywords
Anthocyanins, Extraction, Putative, Vegetables, Preservation
To cite this article
Nguyen Di Khanh, Advances in the Extraction of Anthocyanin from Vegetables, Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 126-134. doi: 10.11648/j.jfns.s.2015030102.34
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