Anthocyanin Extraction Method and Sample Preparation Affect Anthocyanin Yield of Strawberries

Abstract

Anthocyanins are a group of pigments with antioxidant activities that are present naturally in plants. The role of the pigment in human health and its quantitative analysis has attracted a lot of attention globally. A well-known and accurate method of anthocyanin quantification is based on spectrophotometric methods. However, these methods are subject to interference from impurities and need to be optimized for different plant matrixes and extraction conditions. Two experiments were designed to study (1) the effect of plant preparation methods (eg, fresh, frozen, and freeze-dried puree) on anthocyanin yield and (2) the effect of five anthocyanin extraction methods on anthocyanin yield of freeze-dried strawberry puree. Sample preparation methods did not have any effect on anthocyanin yield. Freeze-dried samples were used for their stability (ease of use and flexibility) to compare extraction methods. The anthocyanin yield was affected by the extraction method. Two methods containing chloroform gave the highest anthocyanin yield. One method with methanol:water:HCl gave intermediate results, and the pH differential and the other method with methanol:water:HCl (80:20:1) gave the lowest anthocyanin yields. Processing time (incubation time) was lowest in the pH differential method; however, the haze produced in this method may interfere with the spectrophotometric assessment of anthocyanins.