Efficient separation and purification of anthocyanins from saskatoon berry by using low transition temperature mixtures
Different kinds of low transition temperature mixtures (LTTMs) were synthesized with dl -lactic acid and five different quaternary ammonium salts respectively, and their viscosity and solubility parameters change with different molar ratios of quaternary ammonium salt to dl -lactic acid were investi...
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Published in | RSC advances Vol. 6; no. 16; pp. 14582 - 1459 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
01.01.2016
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Subjects | |
Online Access | Get full text |
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Summary: | Different kinds of low transition temperature mixtures (LTTMs) were synthesized with
dl
-lactic acid and five different quaternary ammonium salts respectively, and their viscosity and solubility parameters change with different molar ratios of quaternary ammonium salt to
dl
-lactic acid were investigated and compared with anthocyanins. Then the LTTMs synthesized were used to extract anthocyanins from saskatoon berry (
Amelanchier alnifolia
Nutt.). It turned out that the choline chloride/
dl
-lactic acid (ChCl/LA) showed the best solubility of anthocyanins compared with the other LTTMs, which was in line with solubility parameter theory. Under the optimized process condition with 1 : 15 of molar ratio, 1 : 20 of solid to liquid ratio, 50 °C of extraction temperature and 45 min of extraction time, the extraction amount of anthocyanins reached 525.27 ± 0.82 mg per 100 g and the extracted rate of anthocyanins was 87.4%. Then the macroporous resin AB-8 adsorbent was used to separate and purify the anthocyanin compounds from saskatoon berry, with a recovery yield of 65.7%. Further, the confirmation of the purified anthocyanins was carried out using nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FT-IR) and high performance liquid chromatography-mass spectrometry (HPLC-MS). Finally, the purified anthocyanins were proved to be good antioxidants through the comparison with vitamin C and butylated hydroxytoluene.
Separation of anthocyanins from saskatoon berry by using low transition temperature mixtures. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 2046-2069 2046-2069 |
DOI: | 10.1039/c6ra22912c |