TY - JOUR
T1 - Anthocyanin extraction from plant tissues
T2 - a review
AU - Silva, S.
AU - Costa, E. M.
AU - Calhau, C.
AU - Morais, R. M.
AU - Pintado, M. E.
PY - 2017/9/22
Y1 - 2017/9/22
N2 - Anthocyanins have gathered the attention of the scientific community mostly due to their vast range of possible applications. They have been the center point of the research in many different fields, among which is food development, where their innate coloring, antioxidant capacity, and biological potential open interesting venues to the development of new food additives and functional foodstuffs. As the range of application grows, so does the necessity to obtain these compounds, and since they are naturally occurring, the most common way to obtain anthocyanins is to extract them from different plant sources, such as fruits and flowers. Several efforts have been made to develop methods that allow for better extraction yields and higher purification rates therefore this review aims to compile the information regarding extraction and purification procedures in a comprehensive manner.
AB - Anthocyanins have gathered the attention of the scientific community mostly due to their vast range of possible applications. They have been the center point of the research in many different fields, among which is food development, where their innate coloring, antioxidant capacity, and biological potential open interesting venues to the development of new food additives and functional foodstuffs. As the range of application grows, so does the necessity to obtain these compounds, and since they are naturally occurring, the most common way to obtain anthocyanins is to extract them from different plant sources, such as fruits and flowers. Several efforts have been made to develop methods that allow for better extraction yields and higher purification rates therefore this review aims to compile the information regarding extraction and purification procedures in a comprehensive manner.
KW - Anthocyanin purification
KW - Modern extraction methods
KW - Solid–liquid extraction
KW - Tissue pretreatment
UR - http://www.scopus.com/inward/record.url?scp=85019589826&partnerID=8YFLogxK
U2 - 10.1080/10408398.2015.1087963
DO - 10.1080/10408398.2015.1087963
M3 - Article
C2 - 26529399
AN - SCOPUS:85019589826
SN - 1040-8398
VL - 57
SP - 3072
EP - 3083
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
IS - 14
ER -