Comparative study of anthocyanin extraction methods in Dahlia pinnata petals

Sulem Yali Granados-Balbuena, Vanesa Chicatto-Gasperí, Lucía Aztatzi-Rugeri, Ericka Santacruz-Juáre, Raúl Rene Robles-De La Torre, Erik Ocaranza-Sánche, María Reyna Robles-López

Research output: Contribution to journalArticlepeer-review

Abstract

Anthocyanins are phenolic compounds responsible for the color of numerous plant sources. In literature, there is little information about the dahlia fower as a potential source of anthocyanins. This study aimed to develop a procedure for anthocyanins extraction from black dahlia petals using fresh and dehydrated material. A three-stages nested design was used to develop the methodology, 3 solid-liquidratios and 6 dissolvents nested in 3 methods. The highest yields were obtained with the homogenization assisted maceration technique, citric acid solvent (2, 4, 6%), and a ratio of 1:30 with dry petals. The results of this study show the opportunity to obtain a high anthocyanin content from black dahlia and open the possibility to use it as another important source of this pigment.

Original languageEnglish
Pages (from-to)1-5
Number of pages5
JournalJournal of Applied Botany and Food Quality
Volume95
DOIs
StatePublished - 2022
Externally publishedYes

Keywords

  • anthocyanins
  • Dahlia
  • extraction
  • homogenization
  • maceration
  • sonication

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