Biotechnology

Biology

Chromatography

Biochemistry

Food science

Food industry

Extraction (chemistry)

Antioxidant

Flavonoid

Anthocyanin

Chemistry

Journal of Agriculture and Food Research

Abstract: Anthocyanins are natural flavonoid organic compounds widely existing in natural fruits and vegetables. Increasing researches have confirmed that anthocyanins have various biological activities, such as antioxidant, immunomodulatory, anti-tumor, hepatoprotective, anti-aging, and anti-inflammatory activities. Therefore, anthocyanins have been widely used in food, health products, cosmetics, medicine, chemical industry, and other fields. The extraction and purification of anthocyanins from natural plants is the premise of anthocyanins application. The research progresses and future prospects of anthocyanins must be systematically reviewed to promote their better understanding. This paper reviewed the latest research progress in extraction and purification of anthocyanins, analyzed and compared the effects of different extraction and purification methods on the extraction rate and purity of anthocyanins. This review can provide scientific basis for the research and industrial utilization of anthocyanins.

Extraction and purification of anthocyanins: A review