%0 Journal Article 
%A Aliaño González, María José
%A Carrera Fernández, Ceferino Adrián
%A Fernández Barbero, Gerardo
%A Palma Lovillo, Miguel
%T A comparison study between ultrasound-assisted and enzyme-assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)
%D 2022
%@ 2590-1575
%U http://hdl.handle.net/10498/26937
%X Blackcurrant (Ribes nigrum L.) is a fruit rich in vitamins, fatty acids, minerals, essential oils and phenolic com-pounds, including anthocyanins. In the present work, two anthocyanin extraction methods from blackcurrant samples based on Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE) have been developed. A Plackett-Burman design with seven variables has been preliminary used for both UAE and EAE in order to determine the most influential variables in each methodology. After that, a Box-Behnken design was employed to optimize the extraction methods. The composition of the extraction solvent (% EtOH in water) has been the most influential variable for both UAE and EAE. The optimal extraction times have been 5 min for UAE and 10 min for EAE. No differences have been observed in anthocyanin extraction with both methodologies. Both methods have been applied to blackcurrant-derived products and proven their suitability for quality control analysis.
%K Anthocyanins
%K Ultrasound–assisted extraction
%K Enzyme–assisted extraction
%K Blackcurrant
%K Ribes nigrum
%K Plackett–Burman
%K Box-Behnken
%K Comparison
%~ Universidad de Cádiz