Maia Nicole Marina Almeida, Andressa Irene, Cunha Jeferson Silva, Costa Nataly de Almeida, Borges Larissa Lorrane Rodrigues, Fontes Edimar Aparecida Filomeno, Oliveira Eduardo Basílio de, Leite Júnior Bruno Ricardo de Castro, Bhering Leonardo Lopes, Saldaña Marleny Doris Aranda, Vieira Érica Nascif Rufino
Department of Food Science and Technology, Federal University of Viçosa, Viçosa 36570-900, MG, Brazil.
Department of General Biology, Federal University of Viçosa, Viçosa 36570-900, MG, Brazil.
Plants (Basel). 2025 Mar 27;14(7):1042. doi: 10.3390/plants14071042.
This study focused on improving the extraction of anthocyanins from medicinal plants using green solvents, which is important for the food, pharmaceuticals, and cosmetics industries. The goal was to optimize the time (15-50 min), temperature (40-80 °C), and petal/solvent ratio (2.5/7%) for the ultrasound-assisted extraction of anthocyanins from Butterfly Pea (), using a natural deep eutectic solvent (choline chloride/glycerol, ChCl:Gly). The extraction was compared with a simple water extraction. To assess stability, we analyzed the anthocyanin content, antioxidant capacity, and color changes over 21 days. The optimal results were achieved using a temperature of 80 °C for 50 min and a 7% petal/solvent ratio. The CHCl:Gly solvent resulted in higher anthocyanin levels (374.65 mg DGE/L) compared to water (211.63 mg DGE/L). After storing the CHCl:Gly extract at 5 °C, only 16% of anthocyanins were lost, while the water extract lost 38%. The CHCl:Gly extract also showed better antioxidant capacity (156.43 µmol/mL). Color changes were less noticeable in the CHCl:Gly extract, especially when refrigerated. These findings demonstrate the method's effectiveness for producing bioactive extracts, with potential for the food, pharmaceutical, and cosmetic industries.
本研究聚焦于使用绿色溶剂改进从药用植物中提取花青素的方法，这对食品、制药和化妆品行业至关重要。目标是优化从蝶豆花中超声辅助提取花青素的时间（15 - 50分钟）、温度（40 - 80°C）和花瓣/溶剂比（2.5/7%），使用天然深共熔溶剂（氯化胆碱/甘油，ChCl:Gly）。将该提取方法与简单水提取进行比较。为评估稳定性，我们分析了21天内花青素含量、抗氧化能力和颜色变化。在80°C下提取50分钟且花瓣/溶剂比为7%时取得了最佳结果。与水（211.63 mg DGE/L）相比，ChCl:Gly溶剂产生的花青素水平更高（374.65 mg DGE/L）。将ChCl:Gly提取物在5°C下储存后，仅16%的花青素损失，而水提取物损失了38%。ChCl:Gly提取物还表现出更好的抗氧化能力（156.43 µmol/mL）。ChCl:Gly提取物中的颜色变化不太明显，冷藏时尤其如此。这些发现证明了该方法在生产生物活性提取物方面的有效性，对食品、制药和化妆品行业具有潜在应用价值。
