ArticleFood science & nutrition2024
Comparison of different green extraction methods used for the extraction of anthocyanin from red onion skin.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- From Pigment Chemistry to Nanomaterials: Fungal Pigments as Reducing and Stabilizing Agents in Green Nanoparticle Synthesis.Microorganisms · 2026Review
- Anthocyanins from fruit and vegetable waste: biosynthesis, extraction, and gut health benefits.Food chemistry: X · 2026Review
- Nutrient enhanced yogurt dressing using microencapsulated anthocyanins from red onion by-products for functional food applications.Scientific reports · 2025Article
- Comparison of different green extraction methods used for the extraction of anthocyanin from red onion skin.Food science & nutrition · 2024Article
- Effect of Extraction Methods on Chemical Characteristics and Bioactivity ofFoods (Basel, Switzerland) · 2024Article
- Optimization of Instant Beverage Powder Containing Propolis Extract Nanoliposomes.International journal of food science · 2024Article
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6 authors.
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Abstract
Green extraction primarily emphasizes developing new extraction techniques that consume less energy. It involves using safe, non-toxic alternative solvents and sustainable natural resources to ensure the production of safe and high-quality extracts. Red onion skin is an important source of anthocyanins, a subgroup of phenolic compounds. Anthocyanins are an important group of natural pigments that have attracted a lot of attention due to their health benefits. However, the instability and high sensitivity of these pigments have limited their use in food and cosmetics. Therefore, in this study, various modern green extraction methods were used, including solvent extraction, ultrasound-assisted extraction, subcritical water extraction, microwave-assisted extraction (MAE), pulsed electric field extraction, supercritical fluid extraction (SFE), and high hydrostatic pressure-assisted (HHPAE) extraction, to specifically extract and purify anthocyanins. The extraction efficiency, specifically targeting anthocyanins, showed the highest efficiency with HHPAE (81.84%) and the lowest with MAE (40.01%). Measurement of total anthocyanin content revealed that HHPAE and SFE methods yielded the highest anthocyanin concentrations, with 248.49 and 244.98 mg/L, respectively. Identification of anthocyanin by LC-MS revealed that the main anthocyanidins in red onion peel are pelargonidin, cyanidin, delphinidin, and petunidin. These results indicate that innovative green extraction methods, particularly HHPAE and SFE, can effectively replace conventional techniques due to their superior efficiency and enhanced preservation of anthocyanin compounds.
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