مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

Green Extraction of Anthocyanins from Autumn Leaves: Comparative Evaluation of Food-Grade Solvent Systems

نوع مقاله : مقاله پژوهشی

نویسندگان
Vafa Atayeva 1
Ayshan Salmanova 2
Ilgar Ismayilov 3
Khayal Valibayov 3
1 آکادمی ملی علوم آذربایجان، مرکز علمی منطقه‌ای شکی
2 1. Mingachevir State University, Azerbaijan 2. Shaki Regional Scientific Center, ANAS, Azerbaijan
3 Shaki Regional Scientific Center, ANAS, Azerbaijan
10.48311/fsct.2026.120287.83133
چکیده
This study investigates the potential of autumn leaves of Smilax excelsa L., typically regarded as agricultural residue, for the green extraction of anthocyanin-rich bioextracts. Four food-grade solvent systems - ethanol (EtOH), citric acid (100 mM), EtOH: Citric acid (1:1), and DMSO: EtOH: Citric acid (1:1:1) were evaluated for their extraction efficiency of anthocyanins. The total anthocyanin content was determined using UV-Vis spectrophotometry at 520 nm and expressed as cyanidin-3-glucoside (C-3-G) equivalents based on a calibration curve (R² = 0.98994). The highest anthocyanin yield was obtained with the EtOH: Citric acid binary system (11.325 µg), followed by citric acid alone (10.254 µg), DMSO: EtOH: Citric acid (9.479 µg), and ethanol alone (8.736 µg). The EtOH: Citric acid extract also exhibited the strongest antioxidant activity (89.38±0.89 % inhibition), while the ethanol extract showed the lowest (74.2±0.81%). Interestingly, although the DES-like ternary system (DMSO: EtOH: Citric acid) demonstrated moderate anthocyanin yield, it displayed rapid free radical scavenging kinetics, suggesting the extraction of additional bioactive compounds beyond anthocyanins. These findings demonstrate that the combination of ethanol and citric acid provides synergistic effects, enhancing both extraction efficiency and antioxidant capacity. The utilization of post-vegetative autumn leaves represents a sustainable approach that aligns with circular economy principles, converting low-value biomass into high-value functional ingredients for the food industry.
کلیدواژه‌ها
green chemistry
food-grade solvent
anthocyanins
free radical scavenger kinetics
anthocyanin yield
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