Extraction of Anthocyanins from Sugarcane Rind and Co-pigmentation Effect of Co-pigments on Anthocyanins
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Anthocyanins were extracted from sugarcane rind with mixed organic reagents as extraction solvents. The optimum extraction conditions were determined by single-factor and orthogonal experiments. The co-pigmentations of anthocyanin extracts were conducted with three co-pigments (ferulic acid, vanillic acid, and p-coumaric acid), and the effect of reaction temperature and pH on the co-pigmentation using co-pigments was determined. The optimum extraction conditions were as follows: extraction solvent composition: Vmethanol:Vacetone:V water = 2:2:1 (pH = 1.0); material to liquid ratio: 1:10 (g/mL); extraction time: 120 min; extraction temperature: 20°C. Under this condition, the total anthocyanin content reached 125.01 ± 1.77 mg/100 g dry rind (dry weight). In the wine model system, an increase in the co-pigmentation effect was observed with increasing mass concentration of co-pigments. A decrease in pH value could promote the co-pigmentation effect of co-pigments on anthocyanins, and co-pigmentation reached an equilibrium when the optimal pH value for co-pigmentation was reached. After the optimal temperature for co-pigmentation was reached, a decrease in co-pigmentation was observed with increasing temperature. The co-pigmentation effects of three co-pigments were in a descending order: p-coumaric acid > ferulic acid > vanillic acid.
