Pelargonidin 3-Glucoside Extraction from the Residue from Strawberry Processing (Fragaria X Ananassa)

Title:Pelargonidin 3-Glucoside Extraction from the Residue from Strawberry Processing (Fragaria X Ananassa)

Volume: 12 Issue: 4

Author(s): Emanuela F. de Vargas, André Jablonsky, Simone H. Flores and Alessandro de Oliveira Rios

Affiliation:

Keywords: Anthocyanins, pigments, experimental design, extraction.

Abstract: Strawberry fruits have a high antioxidant capacity that it is associated with the content of polyphenolic compounds and, specifically, anthocyanins. A potential source of these compounds is the strawberry pulp processing industry, which produces a large quantity of agro-industrial waste in its production chain. The anthocyanins were extracted using ethanol acidified with hydrochloric, tartaric, citric, lactic, and phosphoric acids, and based on complete experimental design; they were evaluated as the amount of solvent (20 to 50 mL). The number of extractions (1 to 5) and the time (10 to 30 minutes) can affect the yield of the extracts of pelargonidin 3-glucoside from the residue of strawberry pulp processing. The best conditions were as follows: 20 mL of solvent, four extractions and 12 minutes using ethanol acidified with 1% hydrochloric acid, where 703.45 g/ g of pelargonidin 3-glucoside was found, representing 98% extraction.

Cite this article as:

Vargas F. de Emanuela, Jablonsky André, Flores H. Simone and Rios de Oliveira Alessandro, Pelargonidin 3-Glucoside Extraction from the Residue from Strawberry Processing (Fragaria X Ananassa), Current Bioactive Compounds 2016; 12 (4) . https://dx.doi.org/10.2174/1573407212666160512120242