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Effects of Solid-Liquid Ratio, Time, and Temperature on Water Extraction of Anthocyanin from Campbell Early Grape


This study was conducted to optimize anthocyanin extraction conditions from Campbell Early grape using acidified water. A response surface methodology with Box-Behnken design consisting of 17 experiments was employed to investigate the effects of three variables. The grape was extracted at three different solid-liquid ratios (1/30–1/50 g/mL), extraction times (10–60 min), and extraction temperature (30–80 °C). Under optimum conditions (1/50 g/mL, 10 min, and 80 °C), experimental values were 197.52 mg/100 g for total anthocyanins, 1363.12 mg/100 g for total phenols, and 315.79 mg/100 g for 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity in the dry weight basis. The difference between experimental and predicted values was less than 5.1%, indicating that the model fits well. Eight anthocyanins were identified in the extract of Campbell Early grape using an ultra-performance liquid chromatograph (UPLC) with a tandem mass spectrometry. Three major anthocyanins were cyanidin-3-(coumaroyl)-5-diglucoside (44.1% of the total), delphinidin-3-(coumaroyl)-5-diglucoside (20.7% of the total), and peonidin-3-(coumaroyl)-5-diglucoside (12.4% of the total).

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This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) and funded by the Ministry of Education (2017R1D1A1B03028841).

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Correspondence to Eunmi Koh.

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Ryu, D., Park, H. & Koh, E. Effects of Solid-Liquid Ratio, Time, and Temperature on Water Extraction of Anthocyanin from Campbell Early Grape. Food Anal. Methods 13, 637–646 (2020).

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  • Campbell early grape
  • Response surface methodology
  • Anthocyanin
  • Total phenol
  • Antioxidant activity