Advances in the extraction and preservation of anthocyanin from vegetables a review

School of Bioscience Master Science of Crop Biotechnology Research Project 3: Crop Biotechnology D24CB3 Dissertation “Advances In The Extraction And Preservation Of Anthocyanin From Vegetables: A Review” By Student name: Nguyen Di Khanh Student ID: 010162 Supervisor: Dr Yin Sze Lim Date: 13th August, 2012 Abstract Nowadays, natural colourants have high demand for use in food industry rather than synthetic colourants which might cause adverse human health effects Since the mid-1970s, anthocyanin extracted from fruits and vegetables have been found to be a great natural colorant Anthocyanin pigments are used in chewing gum, yogurts, candies, jams, beverages, fruit preparation and confectionery Depending on pH values, they account for colour of the plant leaves, flowers and fruits with red, pink, violet and blue Besides giving colour to plants, anthocyanins also have antioxidant and antihyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid extraction and pulsed electric field (PEF) have been proposed by researchers and discussed in this review Several drawbacks of the methods were reported such as time consuming, insufficient extraction rate, degradation of anthocyanin due to high temperature use, hydrolysis of anthocyanin by using acidified organic solvents; and no single extraction method could be applied for all plants From the literature, ultrasound and microwave-assisted extraction are two putative methods for extraction of anthocyanins from vegetables They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less time- consuming, matrix independent, free sample particle size, less solvent used and long-term preservation Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable for application of most vegetables from nature Furthermore, two putative methods could serve as a sound base for future large scale production of anthocyanin with high efficient and fast rate by further investigations, modifiers and optimizations Apart from it, high pressure processing strengthen for the extracted anthocyanins with long-term preservation and industrial uses compared with the conventional preservation process, thermal processing Generally, anthocyanins deserve to be deeply investigated for future use as natural colorant in the future i Declaration I hereby declare that this thesis is, except where otherwise stated, entirely my own work and that it have not been submitted as a dissertation for a master degree at any other university -August 13, 2012 Nguyen Di Khanh ii Acknowledgement After months of hard works in completing this research project, it finally comes to a day of expressing our gratitude to a number of people First of all, I would like to thank my supervisor, Dr Yin Sze Lim, lecturer in Nutrition research in School of Bioscience for guiding me and forinvaluable inputs to my research I had some difficulties in doing this task, but she taught me patiently until I knew what to She have tried and tried to teach me until I understand what I supposed to with the project work Moreover, she helped me a lot with English consultation and grammar correction for my improved thesis write-up Internet, books, computers and all that as my source to complete this project, they also supported me and encouraged me to complete this task so that I will not procrastinate in doing it I thank to my family and friends for their encouragement and patience when I was doing this project Without their support, I could not have done so much Last but not least, would also like to thank the University of Nottingham Malaysia Campus for giving a chance to conduct this project From this project, I would able to gain more knowledge for my future in the bioscience world iii Table of Contents Abstract i Declaration ii Acknowledgement iii List of figures vii List of tables ix CHAPTER 1: INTRODUCTION 1.1 Research context 1.2 Main objectives CHAPTER 2: BACKGROUND 2.1 Phenolic compounds in vegetables 2.1.1 Introduction 2.1.2 Chemical properties of phenolic compounds from vegetables 2.1.3 Flavonoids 2.1.4 Other classes of phenolic compounds 2.1.4.1 Phenolic acid 2.1.4.2 Tannins 2.1.4.3 Stilbenes 2.1.4.4 Lignans 2.1.5 Synthesis and metabolic processes of phenolic compounds 2.1.6 Phenolic compounds in vegetables and their health-promoting properties 11 2.2 Anthocyanins from vegetables 13 2.2.1 Introduction 13 2.2.2 Vegetables – a great sources of anthocyanins 13 2.2.3 Biosynthesis pathways of anthocyanins 13 2.2.4 Anthocyanins chemical properties and functions in nature 15 2.2.5 Anthocyanins stability 18 2.2.6 Anthocyanins biological properties 21 2.2.6.1 Antioxidant activities 21 2.2.6.2 Other biological properties 21 2.2.6.3 Anthocyanins and human health effects 22 iv 2.2.7 Anthocyanins as natural colorants 23 2.2.8 Extraction and preservation processes of anthocyanins from vegetables 24 CHAPTER 3: METHODOLOGY 28 3.1 Searching method 28 3.2 Referencing 28 CHAPTER 4: RESULTS AND DISCUSSIONS 29 4.1 Methods for extraction of anthocyanins from vegetables 29 4.1.1 Conventional extraction method - Soxhlet technique 29 4.1.1.1 Introduction 29 4.1.1.2 Principles and mechanisms 29 4.1.1.3 Practical design 30 4.1.1.4 Advantages and disadvantages 32 4.1.1.5 Potential applications 32 4.1.2 Ultrasound-assisted extraction 33 4.1.2.1 Introduction 33 4.1.2.2 Principles and mechanisms 34 4.1.2.3 Practical design 35 4.1.2.4 Advantages and disadvantages 36 4.1.2.5 Potential applications 38 4.1.3 Microwave-assisted extraction 38 4.1.3.1 Introduction 38 4.1.3.2 Principles and mechanism 39 4.1.3.3 Practical design 40 4.1.3.4 Advantages and disadvantages 41 4.1.3.5 Recent applications 42 4.1.4 Supercritical fluid extraction 42 4.1.4.1 Introduction 42 4.1.4.2 Principles and mechanism 42 4.1.4.3 Practical design 43 4.1.4.4 Advantages and disadvantages 44 4.1.4.5 Potential applications 45 4.1.5 Accelerated solvent extraction 45 4.1.5.1 Introduction 45 4.1.5.2 Principles and mechanism 45 v 4.1.5.3 Advantages and disadvantages 46 4.1.5.4 Potential applications 47 4.1.6 4.1.6.1 Introduction 47 4.1.6.2 Principles and mechanism 47 4.1.6.3 Practical design 48 4.1.6.4 Advantages and disadvantages 48 4.1.6.5 Recent applications 49 4.1.7 4.2 Pulse electric field extraction 47 Comparisons among methods for extraction of anthocyanins from vegetables 49 Preservation processes for extracted anthocyanins 52 4.3.1 Introduction 52 4.2.2 Thermal processing 52 4.2.2.1 Introduction 52 4.2.2.2 Principles of thermal processing 53 4.2.2.3 Advantages and disadvantages 53 4.2.3 High pressure processing 54 4.2.3.1 Introduction 54 4.2.3.2 Principles and mechanism 54 4.2.3.3 Advantages and disadvantages 54 4.2.4 Comparison between the thermal and high pressure processing 54 4.2.5 Novel alternative techniques for preservation processes 55 CHAPTER 5: CONCLUSION 56 List of references 57 vi List of figures Figure 1.1: Chemical structure of acylated anthocyanins Figure 2.1: Chemical structure of subclasses of flavonoids Figure 2.2: Two sub-groups of phenolic acids, hydroxybenzoic and hydrocinnamic acids Figure 2.3: Chemical structure of two sub-groups of tannins - pro- anthocyanidins and gallotannins Figure 2.4:Chemical structure of stibenes Figure 2.5: Chemical structure of Lignans Figure 2.6: Biosynthesis pathways of anthocyanins 14 Figure 2.7: General structure of anthocyanins 15 Figure 2.8: (a) General structure of the six common anthocyanidins;(b) Classification of anthocyanins with six common sub-groups 17 Figure 2.9: Thermal degradation of anthocyanins 19 Figure 2.10: Chemical structures of anthocyanins in corresponding to pH values and the degradation reaction 20 Figure 2.11: Mechanism of anthocyanins in preventing cancer 22 Figure 2.12: Steps involved in the whole extraction process of anthoyanins from vegetables 25 Figure 2.13: Two commonly used preserved processes: (a) thermal processing, (b) high pressure processing 26 Figure 4.1: Schematically experimental apparatus of Soxhlet extraction technique: (a) laboratory Soxhlet extractor, (b) schematic diagram of Soxhlet extraction apparatus 29 Figure 4.2: Two common ultrasound-assisted extraction apparatuses: (a) Ultrsound bath, (b) Ultrasound probe 33 vii Figure 4.3: Laboratory and schematic illustration diagram of litter volume ultrasound-assisted extractor 34 Figure 4.4: Industrial ultrasonic equipment with three different volumes 50L, 500L and 1000L 37 Figure 4.5: Schematic diagram of microwave-assisted extraction system 38 Figure 4.6: Schematic diagram of supercritical fluid extractor 42 Figure 4.7: Schematic diagram of Accelerated solvent extraction 45 Figure 4.8: Sketch of the pulsed electric field treatment chamber 47 Figure 4.9: Summery of the determination of anthocyanins including the extraction techniques have been used recently 49 viii List of tables Table 2.1: Flavonoid group, their sub-groups, chemical characteristics together with some typical rich food sources Table 2.2: Fruits and vegetable – great sources of phenolics 12 Table 2.3: Names and abbreviations of common varieties of anthocyanins 16 Table 2.4: Summary of functions of anthocyanins in some plants in nature 18 Table 2.5: Fruits and vegetables – common sources of anthocyanins with different indicated concentrations 24 Table 4.1: Advantages of ultrasound-assisted extraction technique compared with other techniques: MAE (microwave-assisted extraction), SFE (supercritical fluid extraction) and ASE (accelerated-solvent extraction) 36 Table 4.2: Summary of comparisons of the characteristics of the methods have been used for extraction of anthocyanins from vegetables…………………………………………………………………………………………………………….50 ix List of 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reports for its application in the extraction of anthocyanins from vegetables (Luque-Garcia and Luque de Castro, 2004; Wang and Weller, 2006; Naczk and Shahidi,