. 2023 Jan 26;28(3):1200. doi: 10.3390/molecules28031200

Table 2.

Comparison of different methods employed for anthocyanin extraction.

Plant Matrix	Extraction Aaproach	Solvent	Extraction Conditions	Anthocyanin Recovery Yield	Ref.
Purple sweet potatoes (Ipomoea batatas L.)	Conventional solvent extraction	Ethanol 80%; HCl 0.1% (v/v)	T (°C): 60 t (min): 90	217.58 mg·(100 g)⁻¹ Cyanidin-3-O-glucoside DW	[105]
	Ultrasound-assisted extraction	Ethanol 90% (v/v); HCl 0.1% (v/v)	T (°C): 50 t (min): 45 Power (W): 200	229.41 mg·(100 g)⁻¹ Cyanidin-3-O-glucoside DW
	Accelerated solvent extraction	Ethanol 80% v/v; HCl 0.1% (v/v)	T (°C): 90 Static time (min): 15 Static cycle: 2	244.07 mg·(100 g)⁻¹ Cyanidin-3-O-glucoside DW
Blackberries (Rubus glaucus Beneth)	Cold extraction	Methanol; C₆H₈O₉ 1%	t (h): 72	1.478 g·kg⁻¹ Cyanidin-3-O-glucoside	[80]
Purple corncob (Zea mays L.)	Conventional solvent extraction	Ethanol 20%, pH of 2	T (°C): 25, 60, 75, and 90 t (min): 30, 60, 120, and 240 The best extraction conditions (75 °C and 240 min)	Values between 11.567 and 37.127 mg·g⁻¹ of purple corncob Total anthocyanins	[106]
Eggplant (Solanum melongena L.)	Heat solvent extraction	Ethanol 50% v/v; orthophosphoric acid 1%	T (°C): 305 t (h): 4	62 mg·(100 g)⁻¹ in eggplant peel Total anthocyanins	[91]
Haskap berry (Lonicera caerulea L.) pulp	Conventional solvent extraction	Methanol/water 80:20 (v:v); formic acid, 0.02 mL	T (°C): 35 t (min): 20	38.3% Total anthocyanins	[107]
Haskap berry (Lonicera caerulea L.) pulp	Supercritical carbon dioxide (scCO₂)	Water	The highest total anthocyanin (TA) yield was achieved at 45 MPa, 65 °C, and 5.4 g water to 3.2 g berry pulp paste, 15 min static and 20 min dynamic time	52.7% Total anthocyanins	[107]
Haskap berry (L. caerulea) pulp	Juice extraction	Water	Two-step press process followed by osmotic treatment	24.58 mg Cyanidin-3-glucoside/g DW	[108]
Haskap berry (L. caerulea) pulp	Juice extraction	Water	One press and osmotic treatment	32.24 mg Cyanidin-3-glucoside/g DW	[108]
Haskap berry (L. caerulea) pulp	Conventional solvent extraction	Ethanol/water 80:20 (v:v); trifluoroacetic acid 0.1%	Double extraction of 1 h each	97.9 mg·g⁻¹ ext. Total anthocyanins	[25]
Blueberries (Vaccinium sp.), O’Neal variety	Solid–liquid extraction	Ethanol; citric acid 1%	T (°C): 36 T (h): 2	879.0 mg·(100 mL)⁻¹ Cyanidin-3-glucoside	[82]
Mulberry (Morus alba L.) wine residues	Ultrasonic-assisted enzymatic extraction	Water acidified to a pH of 3.5 Enzyme dosage: 0.22%	T (°C): 52 Power (W): 315 t (min): 94	5.98 mg·g⁻¹ Total anthocyanins	[95]
Açai (Euterpe oleracea Mart.)	Pressurized Liquid Extraction	Methanol/water 43%	T (°C): 81 200 atm 60 s purge pH: 7.00 50% flushing	5.76 mg·g⁻¹ açai Total anthocyanins	[97]
Blueberry (Vaccinium myrtillus L.) peels	Microwave extractions	Natural deep eutectic solvent (Choline chloride:lactic acid)	T (°C): 60 T (min): 15	25.83 mg·g⁻¹ matrix Total anthocyanins	[94]
Blueberry (Vaccinium myrtillus L.) peels	Ultrasound-assisted extractions	Natural deep eutectic solvent (Choline chloride:lactic acid)	30 min of sonication Power (W): 500	21.18 mg·g⁻¹ matrix Total anthocyanins	[94]
Residues of red grape (Vitis vinifera L.) skins	Ohmic heating effect	Water	I. T (°C): 40; t (min): 20 II. T (°C): 40 a 100; t (s): 20 Electric field: 80 and 16 V/cm Frequency (kHz): 25	1349 μg·g⁻¹	[109]