title: Optimization of microwave-assisted extraction of anthocyanins from mulberry and identification of anthocyanins in extract using HPLC-ESI-MS.
abstract: Anthocyanins are naturally occurring compounds that impart color to fruits, vegetables, and plants. This study aims to optimize the microwave-assisted extraction (MAE) conditions of anthocyanins from mulberry (M. atropurpurea Roxb.) using response surface methodology (RSM). A Box-Behnken experiment was employed in this regard. Methanol concentration, microwave power, and extraction time were chosen as independent variables. The optimized conditions of MAE were as follows: 59.6% acidified methanol, 425 W power, 25 (v/w) liquid-to-solid ratio, and 132 s time. Under these conditions, 54.72 mg anthocyanins were obtained from 1.0 g mulberry powder. Furthermore, 8 anthocyanins were identified by high-performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS) in mulberry extract. The results showed that cyanidin-3-glucoside and cyanidin-3-rutinoside are the major anthocyanins in mulberry. In addition, in comparison with conventional extraction, MAE is more rapid and efficient for extracting anthocyanins from mulberry.
authors.affiliation: Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University (Northern Campus), Guangzhou, China.
authors.forename: Tangbin
authors.initials: T
authors.lastname: Zou
authors.forename: Dongliang
authors.initials: D
authors.lastname: Wang
authors.forename: Honghui
authors.initials: H
authors.lastname: Guo
authors.forename: Yanna
authors.initials: Y
authors.lastname: Zhu
authors.forename: Xiaoqin
authors.initials: X
authors.lastname: Luo
authors.forename: Fengqiong
authors.initials: F
authors.lastname: Liu
authors.forename: Wenhua
authors.initials: W
authors.lastname: Ling
mesh_terms: D000872:Anthocyanins / Q000032:analysis* / Q000737:chemistry / Q000302:isolation & purification; D002851:Chromatography, High Pressure Liquid; D005612:Freeze Drying; D005638:Fruit / Q000737:chemistry* / Q000528:radiation effects; D005960:Glucosides / Q000032:analysis / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D000432:Methanol / Q000737:chemistry; D008872:Microwaves; D008956:Models, Chemical; D031625:Morus / Q000737:chemistry* / Q000528:radiation effects; D010860:Pigments, Biological / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification*; D020011:Protective Agents / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D012997:Solvents / Q000737:chemistry; D021241:Spectrometry, Mass, Electrospray Ionization; D013223:Statistics as Topic; D013997:Time Factors
chemical_list: D000872:Anthocyanins; D005960:Glucosides; D010860:Pigments, Biological; D010936:Plant Extracts; D020011:Protective Agents; D012997:Solvents; C462279:cyanidin-3-O-beta-glucopyranoside; C428983:cyanidin 3-rutinoside; D000432:Methanol