Comparative study of anthocyanin extraction methods in Dahlia pinnata petals

Authors

  • Sulem Yali Granados-Balbuena Instituto Politécnico Naiconal, Centro de Investigación en Biotecnología Aplicada, Tlaxcala, México
  • Vanesa Chicatto-Gasperín Instituto Politécnico Naiconal, Centro de Investigación en Biotecnología Aplicada, Tlaxcala, México https://orcid.org/0000-0002-9826-6768
  • Lucía Aztatzi-Rugerio Instituto Politécnico Naiconal, Centro de Investigación en Biotecnología Aplicada, Tlaxcala, México https://orcid.org/0000-0002-8066-9964
  • Ericka Santacruz-Juárez Universidad Politécnica de Tlaxcala, Tlaxcala, México
  • Raúl René Robles-de la Torre Instituto Politécnico Naiconal, Centro de Investigación en Biotecnología Aplicada, Tlaxcala, México https://orcid.org/0000-0001-8696-4326
  • Erik Ocaranza-Sánchez Instituto Politécnico Naiconal, Centro de Investigación en Biotecnología Aplicada, Tlaxcala, México https://orcid.org/0000-0001-6778-7248
  • María Reyna Robles-López Instituto Politécnico Naiconal, Centro de Investigación en Biotecnología Aplicada, Tlaxcala, México https://orcid.org/0000-0003-0220-0340

DOI:

https://doi.org/10.5073/JABFQ.2022.095.001

Abstract

Anthocyanins are phenolic compounds responsible for the color of numerous plant sources. In literature, there is little information about the dahlia flower as a potential source of anthocyanins. This study aimed to develop a procedure for anthocyanins extraction from black dahlia petals using fresh and dehydrated material. A three-stages nested design was used to develop the methodology, 3 solid-liquid-ratios and 6 dissolvents nested in 3 methods. The highest yields were obtained with the homogenization assisted maceration technique, citric acid solvent (2, 4, 6%), and a ratio of 1:30 with dry petals. The results of this study show the opportunity to obtain a high anthocyanin content from black dahlia and open the possibility to use it as another important source of this pigment.

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Published

2022-02-21

Issue

Vol. 95 (2022): Journal of Applied Botany and Food Quality

Section

Plant analysis

License

Copyright (c) 2022 The Author(s)

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