Meeting Abstract - Oral Presentation

Optimization of anthocyanin extraction from black rice, blue wheat and purple corn by accelerated solvent and microwave-assisted extractors
E. M. ABDEL-AAL (1), M. Akhtar (1), I. Rabalski (1), M. Bryan (1)
(1) Agric and Agri-Food Canada, Guelph, ON, CANADA
Cereal Foods World 55:A18

Anthocyanins are promising dietary compounds that have demonstrated significant functions in human health due to their anti-oxidative, anti-diabetic, anti-carcinogentic and ocular effects. The current study was designed to optimize extraction of anthocyanins from black rice, blue wheat and purple corn using accelerated solvent extraction (ASE) and microwave-assisted extraction (MAE) in comparison with a standard manual extraction method. Several operating variables in ASE and MAE extraction methods were investigated and optimized using factorial experimental analyses. Extraction of anthocyanins was carried out on the whole grain flours obtained by a cyclone mill, and quantification of anthocyanins in the extracts was performed by spectrophotometric and liquid chromatographic analyses. For ASE the greatest anthocyanin recovery was obtained at operating conditions of 50°C, 2500 psi, 150% flush and 10 min static time using 5 cycles. In the case of MAE method a combination treatment of 50°C, 1200W and 20 min was effective in extracting anthocyanins from black rice compared with 70°C, 300W and 10 min for blue wheat and purple corn. Under these conditions a mixture of acetone and water at ratios 2:3, 3:2 and 2:3 was optimal for extracting anthocyanins from black rice, blue wheat and purple corn, respectively. Either ASE or MAE extraction method was comparable with the standard manual method but they were more efficient in using less solvent volume and faster. Research is underway to look into effects of ASE or MAE extraction on bioactivity and composition of anthocyanins.

© 2010 Copyright AACC International