Recovery of value-added anthocyanins from mulberry by a cation exchange chromatography

Zhiwei Liao; Xuan Zhang; Xi Chen; Maurizio Battino; Francesca Giampieri; Weibin Bai; Lingmin Tian

Current Research in Food Science (Jan 2022)

Recovery of value-added anthocyanins from mulberry by a cation exchange chromatography

Zhiwei Liao,
Xuan Zhang,
Xi Chen,
Maurizio Battino,
Francesca Giampieri,
Weibin Bai,
Lingmin Tian

Affiliations

Zhiwei Liao: Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, China
Xuan Zhang: Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, China
Xi Chen: Key Laboratory of Regenerative Medicine, Ministry of Education, Department of Developmental and Regenerative Biology, Jinan University, Guangzhou, China
Maurizio Battino: Department of Clinical Sciences, Polytechnic University of Marche, 60131, Ancona, Italy; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea Del Atlántico, 39011, Santander, Spain
Francesca Giampieri: Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea Del Atlántico, 39011, Santander, Spain; Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, 80200, Saudi Arabia
Weibin Bai: Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, China; Corresponding author.
Lingmin Tian: Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, China

Journal volume & issue: Vol. 5
pp. 1445 – 1451

Abstract

Read online

Anthocyanins are often targets in polyphenol analysis. However, it's hard to effectively separate anthocyanin from copigments such as phenolic acid and flavanols due to their similar structure. Thus, a cation exchange chromatography with 001 × 7 has been developed, which is available for anthocyanins isolation both on a small and large scale. The optimal process condition of anthocyanins isolation was determined. Compared to the macroporous adsorbent resins and Strong Cation Exchange resin (SCX), 001X7 shows greater economic advantages in large-scale purification of anthocyanins. More than 95% purity of the anthocyanin fraction can be achieved through this approach. This method shows a path to provide large quantities of copigments-free anthocyanins from mulberry polyphenols for the further study of its biological effects and may be extended to other analytical methods of polyphenol isolation from other plant materials.

Published in Current Research in Food Science

ISSN: 2665-9271 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/current-research-in-food-science

About the journal

Abstract

Keywords