Effects of Solid-Liquid Ratio, Time, and Temperature on Water Extraction of Anthocyanin from Campbell Early Grape

• Published in: Food analytical methods 2020-03, Vol.13 (3), p.637-646
• Main Authors: Ryu, Dayeon, Park, Hyun-Mee, Koh, Eunmi
• Format: Article
• Language: English
• Subjects: Acidification; Analytical Chemistry; Anthocyanins; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Food Science; Grapes; Mass spectrometry; Mass spectroscopy; Microbiology; Optimization; Phenols; Response surface methodology; Scavenging; Sulfonic acid; Temperature
• ISSN: 1936-9751; 1936-976X
• DOI: 10.1007/s12161-019-01688-0

This study was conducted to optimize anthocyanin extraction conditions from Campbell Early grape using acidified water. A response surface methodology with Box-Behnken design consisting of 17 experiments was employed to investigate the effects of three variables. The grape was extracted at three different solid-liquid ratios (1/30–1/50 g/mL), extraction times (10–60 min), and extraction temperature (30–80 °C). Under optimum conditions (1/50 g/mL, 10 min, and 80 °C), experimental values were 197.52 mg/100 g for total anthocyanins, 1363.12 mg/100 g for total phenols, and 315.79 mg/100 g for 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity in the dry weight basis. The difference between experimental and predicted values was less than 5.1%, indicating that the model fits well. Eight anthocyanins were identified in the extract of Campbell Early grape using an ultra-performance liquid chromatograph (UPLC) with a tandem mass spectrometry. Three major anthocyanins were cyanidin-3-(coumaroyl)-5-diglucoside (44.1% of the total), delphinidin-3-(coumaroyl)-5-diglucoside (20.7% of the total), and peonidin-3-(coumaroyl)-5-diglucoside (12.4% of the total).