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Pressurized Hot Water Extraction of anthocyanins from red onion: A study on extraction and degradation rates

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Author

  • Erik V. Petersson
  • Jiayin Liu
  • Per J. R. Sjoberg
  • Rolf Danielsson
  • Charlotta Turner

Summary, in English

Pressurized Hot Water Extraction (PHWE) is a quick, efficient and environmentally friendly technique for extractions. However. when using PHWE to extract thermally unstable analytes, extraction and degradation effects occur at the same time, and thereby compete. At first, the extraction effect dominates, but degradation effects soon take over. In this paper, extraction and degradation rates of anthocyanins from red onion were Studied with experiments in a static batch reactor at 110 degrees C. A total extraction curve was calculated with data from the actual extraction and degradation curves, showing that more anthocyanins, 21-36% depending on the species, could be extracted if no degradation Occurred. but then longer extraction times would be required than those needed to reach the peak level in the apparent extraction curves. The results give information about the different kinetic processes competing during an extraction procedure. (C) 2010 Elsevier B.V. All rights reserved.

Publishing year

2010

Language

English

Pages

27-32

Publication/Series

Analytica Chimica Acta

Volume

663

Issue

1

Document type

Journal article

Publisher

Elsevier

Topic

  • Analytical Chemistry

Keywords

  • Rates
  • Degradation
  • Anthocyanins
  • Subcritical water extraction
  • Red
  • onion

Status

Published

ISBN/ISSN/Other

  • ISSN: 1873-4324