Journal of Applied Botany and Food Quality (Feb 2022)

Comparative study of anthocyanin extraction methods in Dahlia pinnata petals

  • Sulem Yali Granados-Balbuena,
  • Vanesa Chicatto-Gasperín,
  • Lucía Aztatzi-Rugerio,
  • Ericka Santacruz-Juárez,
  • Raúl René Robles-de la Torre,
  • Erik Ocaranza-Sánchez,
  • María Reyna Robles-López

Journal volume & issue
Vol. 95


Read online

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.