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Recent trends in extraction techniques of anthocyanins from plant materials

  • Review Paper
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Abstract

Anthocyanins are a class of flavonoids abundantly found in plant cell fluids. Anthocyanins are responsible for various types of colours such as red, purple, blue, etc. in plants and also having health promoting properties. Various conventional and emerging techniques have been exploited for the extraction of anthocyanins from plant materials. Each extraction method has its own speciality and has significant effect on yield, purity, stability and composition of anthocyanins. The anthocyanin chemistry reveals several issues with regard to the extraction procedures. The high temperatures while promoting the extraction yield may promote the degradation of this compound. The review provides the recent insights on the extraction techniques exploited for anthocyanins from different plant materials.

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Authors and Affiliations

  1. Department of Food Technology, Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India

    Saqib Farooq & B. N. Dar

  2. Department of Food Science & Technology, Government PG College for Women, Gandhi Nagar, Jammu and Kashmir, India

    Manzoor Ahmad Shah

  3. Department of Food Science & Postharvest Technology, Bihar Agriculture University, Sabour, Bhagalpur, Bihar, India

    Mohammed Wasim Siddiqui

  4. Department of Food Science & Technology, Government College for Women, M. A. Road, Srinagar, Jammu and Kashmir, India

    Shabir Ahmad Mir

  5. Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Semenyih, Selangor, Malaysia

    Asgar Ali

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  1. Saqib Farooq
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  2. Manzoor Ahmad Shah
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  3. Mohammed Wasim Siddiqui
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  4. B. N. Dar
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Correspondence to Shabir Ahmad Mir.

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Farooq, S., Shah, M.A., Siddiqui, M.W. et al. Recent trends in extraction techniques of anthocyanins from plant materials. Food Measure 14, 3508–3519 (2020). https://doi.org/10.1007/s11694-020-00598-8

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