6533b7d9fe1ef96bd126cece

RESEARCH PRODUCT

Recovery of anthocyanins from eggplant peel

Giovanni SpagnaA. E. CatalanoRiccardo N. BarbagalloAldo TodaroPaolo RapisardaFrancesco Cimino

subject

EXTRACTIONAnthocyanin; Eggplant peels; Extraction; Organic acidsChromatographyEthanolChemistryANTIOXIDANT ACTIVITY; PHENOLICS; EXTRACTIONExtraction (chemistry)food and beveragesGeneral MedicineAnalytical ChemistrySolventchemistry.chemical_compoundBiochemistryAnthocyaninYield (chemistry)Tartaric acidMalic acidANTIOXIDANT ACTIVITYPHENOLICSChemical compositionAnthocyanin Eggplant peels Extraction Organic acidsFood Science

description

Abstract Tartaric and malic acid solutions were tested to extract anthocyanins from eggplant peel by a discontinuous process to obtain a natural red colorant. Extraction optimization was carried out, using different solvents, acid concentration, temperature, time of extraction and solvent-to-solid ratio as independent variables. Tartaric acid was more efficient than malic acid in both extraction yield and rate. Comparative tests were carried out using acidified ethanol as solvent. Delphinidin-3-rutinoside was extracted and identified as the major anthocyanin in eggplant peel. Concentration of different extracts from eggplant peel was carried out using EXA-31, a methacrylic food grade resin, the best performing resin to obtain highly concentrated extracts.

yearjournalcountryeditionlanguage
2009-05-15
http://hdl.handle.net/11570/1874647