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:
https://lup.lub.lu.se/record/1589260
- author
- Petersson, Erik V.
; Liu, Jiayin
; Sjoberg, Per J. R.
; Danielsson, Rolf
and Turner, Charlotta
LU
- publishing date
- 2010
- 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
- pmid:20172092
- ISSN
- 1873-4324
- DOI
- 10.1016/j.aca.2010.01.023
- language
- English
- LU publication?
- no
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Analytical Chemistry (S/LTH) (011001004)
- id
- d051a6f4-b519-4cef-b69f-5c2adf7ec864 (old id 1589260)
- date added to LUP
- 2016-04-01 13:09:58
- date last changed
- 2024-03-27 00:31:16
@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}},
keywords = {{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}},
doi = {{10.1016/j.aca.2010.01.023}},
volume = {{663}},
year = {{2010}},
}