Anthocyanins in Different Food Matrices: Recent Updates on Extraction, Purification and Analysis Techniques

Abstract

Anthocyanins (ANCs), a kind of natural pigments, are widely present in food substrates. Evidence has shown that ANCs can promote health in terms of anti-oxidation, anti-tumor, and anti-inflammation. However, the oxidative stability of ANCs limits accurate quantitation and analysis. Therefore, faster, more accurate, and highly sensitive extraction and determination methods are necessary for understanding the role of ANCs in medicine and food. This review presents an updated overview of pretreatment and detection techniques for ANCs in various food substrates since 2015. Liquid-liquid extraction and various green solvent extraction methods, such as accelerated solvents extraction, deep eutectic solvents extraction, ionic liquids extraction, and supercritical fluid extraction, are commonly used pretreatment methods for extraction and purification of ANCs. Liquid chromatography coupled with different detectors (tandem mass spectrometry and UV detectors) and spectrophotometry methods are some of the determination methods for ANC. This study has updated, compared, and discussed different pretreatment and analysis methods. Moreover, the advanced methods and development prospects in this field are comprehensively summarized, which can provide references for further utilization of ANCs.

Keywords:

• Anthocyanins
• food
• pretreatment
• analytical methods
• update

Authors’ contributions

Ye Liu: Writing—review & editing. Yuan Zhang: Writing—review & editing, Conceptualization. Yu Zhou: Supervision. Xue-song Feng: Conceptualization, Validation.

Disclosure statement

There are no conflicts to declare.

Correction Statement

This article has been corrected with minor changes. These changes do not impact the academic content of the article.

Additional information

Funding

This work was supported by the Scientific Research Project of the Department of Education of Liaoning Province (ZF2019036).