RT journal article
T1 A comparison study between ultrasound-assisted and enzyme-assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)
A1 Aliaño González, María José
A1 Carrera Fernández, Ceferino Adrián
A1 Fernández Barbero, Gerardo
A1 Palma Lovillo, Miguel
A2 Química Analítica
K1 Anthocyanins
K1 Ultrasound–assisted extraction
K1 Enzyme–assisted extraction
K1 Blackcurrant
K1 Ribes nigrum
K1 Plackett–Burman
K1 Box-Behnken
K1 Comparison
AB 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.
PB ELSEVIER
SN 2590-1575
YR 2022
FD 2022-03
LK http://hdl.handle.net/10498/26937
UL http://hdl.handle.net/10498/26937
LA eng
NO This work has been supported by the project "EQC2018-005135-P" (Equipment for liquid chromatography by means of mass spectrometry and ion chromatography) of the State Sub-program of Research In-frastructures and Technical Scientific Equipment.
DS Repositorio Institucional de la Universidad de Cádiz
RD 05-nov-2026