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

Petersson, Erik V.; Liu, Jiayin; Sjoberg, Per J. R.; Danielsson, Rolf and Turner, Charlotta LU (2010) In Analytica Chimica Acta 663(1). p.27-32
Abstract
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... (More)
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. (Less)
Please use this url to cite or link to this publication:
author
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Rates, Degradation, Anthocyanins, Subcritical water extraction, Red, onion
in
Analytica Chimica Acta
volume
663
issue
1
pages
27 - 32
publisher
Elsevier
external identifiers
  • wos:000275580500005
  • scopus:77951620542
ISSN
1873-4324
DOI
10.1016/j.aca.2010.01.023
language
English
LU publication?
no
id
d051a6f4-b519-4cef-b69f-5c2adf7ec864 (old id 1589260)
date added to LUP
2010-04-20 13:18:04
date last changed
2018-05-29 09:49:24
@article{d051a6f4-b519-4cef-b69f-5c2adf7ec864,
  abstract     = {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.},
  author       = {Petersson, Erik V. and Liu, Jiayin and Sjoberg, Per J. R. and Danielsson, Rolf and Turner, Charlotta},
  issn         = {1873-4324},
  keyword      = {Rates,Degradation,Anthocyanins,Subcritical water extraction,Red,onion},
  language     = {eng},
  number       = {1},
  pages        = {27--32},
  publisher    = {Elsevier},
  series       = {Analytica Chimica Acta},
  title        = {Pressurized Hot Water Extraction of anthocyanins from red onion: A study on extraction and degradation rates},
  url          = {http://dx.doi.org/10.1016/j.aca.2010.01.023},
  volume       = {663},
  year         = {2010},
}