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Abstract

The influence of process parameters on the extraction of anthocyanins from the edible portion of fresh, sweetcherry were investigated. The optimal extraction time and temperature were determined as 90 min and 37 °C,respectively. A solvent/solid ratio of 10 mL/g using 100% acidified solvent resulted in the greatest anthocyaninyield. No significant difference was observed between the use of methanol or ethanol as the extraction solvent.Ultra Performance Liquid Chromatography-MS analysis of the extract identified four anthocyanins, with cyanidin-3-rutinosideand peonidin-3-rutinoside accounting for over 95% of the anthocyanin content, while cyanidin-3-glucosideand pelargonidin-3-rutinoside accounted for the remaining 5%. 244 mg/100 g fresh weighttotal anthocyanins were determined in the fresh cherries using the optimal extraction conditions.

Item Type:	Article
Authors/Creators:	Blackhall, ML and Berry, R and Davies, NW and Walls, JT
Keywords:	Anthocyanin Cherries
Journal or Publication Title:	Food Chemistry
Publisher:	Elsevier Sci Ltd
ISSN:	0308-8146
DOI / ID Number:	https://doi.org/10.1016/j.foodchem.2018.02.137
Copyright Information:	© 2018 Elsevier Ltd. All rights reserved
Related URLs:	Google Scholar: Blackhall, ML UTAS Profile: Blackhall, ML UTAS Profile: Berry, R UTAS Profile: Davies, NW Google Scholar: Walls, JT UTAS Profile: Walls, JT
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