Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Sustainable water extraction of anthocyanins in aronia (Aronia melanocarpa L.) using conventional and ultrasonic-assisted method

  • Jang, Youngbin (Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University) ;
  • Koh, Eunmi (Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University)
  • Received : 2021.08.16
  • Accepted : 2021.09.28
  • Published : 2021.10.31
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Abstract

The demand for sustainable extraction of bioactive compounds from food matrices has been increasing. Water extraction of anthocyanins in aronia was investigated using conventional and ultrasonic-assisted methods. The optimum extraction conditions for the conventional method included a sample-to-water ratio of 1:40 g/mL, extraction temperature 71℃, and extraction time of 39 min. The optimized conditions for ultrasonic-assisted extraction were a sample-to-water ratio of 1:40 g/mL, extraction temperature 80℃, extraction time of 20 min, and an amplitude of 87.2 ㎛. The anthocyanin contents of the two extracts were 155.32 and 158.02 mg/100 g fresh weight, respectively. The major anthocyanins were cyanidin 3-galactoside (65% of the total) and cyanidin 3-arabinoside (30% of the total). The contents of individual anthocyanins and phenolic acids were not significantly different between the two optimized extracts.

Keywords

Acknowledgement

This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT). (No. 2020R1A2C1004117) This work was supported by a research grant from Seoul Women's University (2021-0372).

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