TY - JOUR
T1 - Comparative study of anthocyanin extraction methods in Dahlia pinnata petals
AU - Granados-Balbuena, Sulem Yali
AU - Chicatto-Gasperí, Vanesa
AU - Aztatzi-Rugeri, Lucía
AU - Santacruz-Juáre, Ericka
AU - Robles-De La Torre, Raúl Rene
AU - Ocaranza-Sánche, Erik
AU - Robles-López, María Reyna
N1 - Publisher Copyright:
© 2022 Druckerei und Verlag Liddy Halm. All rights reserved.
PY - 2022
Y1 - 2022
N2 - 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.
AB - 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.
KW - Dahlia
KW - anthocyanins
KW - extraction
KW - homogenization
KW - maceration
KW - sonication
UR - http://www.scopus.com/inward/record.url?scp=85130499149&partnerID=8YFLogxK
U2 - 10.5073/JABFQ.2022.095.001
DO - 10.5073/JABFQ.2022.095.001
M3 - Artículo
AN - SCOPUS:85130499149
SN - 1613-9216
VL - 95
SP - 1
EP - 5
JO - Journal of Applied Botany and Food Quality
JF - Journal of Applied Botany and Food Quality
ER -