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Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol |
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| Authors: | J.E. Cacace G. Mazza |
| Affiliation: | The authors are with the Food Research Program, Pacific Agri-Food Research Center, Agriculture and Agri-Food Canada, 4200 Hwy 97 Summerland, BC, CanadaV0H 1Z0. Author Cacace is with the Dept. of Food Science, Univ. of Manitoba, 250 Ellis Building, Winnipeg, MB, Canada R3T 2N2 and the Estacion Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria, Ruta226 km 72, cc276, 7620Balcarce, Argentina. Direct inquiries to author Mazza (E-mail: ). |
| Abstract: | ABSTRACT: Extraction of anthocyanins from black currants using aqueous ethanol was optimized for yield and antioxidant activity. The process variable having the most effect on the extraction was the solvent to solid ratio, which increased phenolic extraction in the whole range from 0 to 19 L/kg. Total phenolics increased with ethanol concentration up to a maximum at about 60% and then decreased with further increase in solvent concentration irrespective of the solvent to solid ratio. Temperature only affected the extraction of anthocyanins. Increasing the temperature beyond 30 to 35 °C resulted in degradation of anthocyanins and reduction of yields. Variation in extract composition was not sufficiently large to affect antioxidant activity. |
| Keywords: | anthocyanins phenolics black currants extraction antioxidant activity |