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Study on the optimal extraction conditions of anthocyanin from the fruit of Solanum nigrum L.
Author(s): TENG Fei, ZHAO Fu-jie, ZHENG Hong-liang, WANG Ping, College of Forestry, Northeast Forestry University
Pages: 240-
245+267
Year: 2014
Issue:
7
Journal: Science and Technology of Food Industry
Keyword: Solanum nigrum L; anthocyanins; extraction; antioxidant; response surface methodology;
Abstract: Objective:The best solvent to extract anthocyanins from Solanum nigrum L. fruits and the optimal extraction condition were obtained.Methods:14 kinds of solvents were chosen to extract. The correlation between yield of total phenols,flavonoids,anthocyanins and antioxidant activity was analyzed. Based on the single-factor test analysis,the full factorial design,steepest ascent design and central composite design for response surface analysis were applied.Results:60% ethanol was the best solvent to extract anthocyanins from Solanum nigrum L. fruits.The content of total phenols,flavonoids and anthocyanins from 60% ethanol extract was( 1.99 ± 0.03) mg /g,( 1.02 ±0.01) mg /g,( 0.82 ±0.02) mg /g,respectively.The ABTS·+and ·OH scavenging activity was up to 88.18% ± 0.59%,82.45% ± 0.59%,respectively. The ferric reducing antioxidant capacity of the extracts was( 5.45 ± 0.06) mmol /L equivalent to FeSO 4. The correlation between yield and antioxidant activity:total phenols > flavonoids > anthocyanin. The best extraction technology of anthocyanins from Solanum nigrum L. was as follows:pH1.0, temperature 29℃,time 85.5min and liquid-solid ratio 1∶25. On this extraction condition,the content of Solanum nigrum L.anthocyanins was( 0.86 ± 0.05) mg /g.Conclusion:The obtained model was credible and could be used for extraction of anthocyanins from Solanum nigrum L.fruits.
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