Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Optimization of Anthocyanin Extraction from Iranian Borage (Echium amoenum) Us-ing Microwave-Assisted Methods and Evaluation of Its Stability under Different Stor-age Conditions

Document Type : Original Article

Authors
Fatemeh Kamran Kasmaei 1
Amir Sahraroo 2
Alireza Mehregan Niko 3
Mahmoud Ghasemnejad 2
1 M.Sc., Department of Horticultural Science and Engineering, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran,
2 Department of Horticultural Science and Engineering, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
3 Assistant professor, Department of Food Science and Technology, University of Guilan
10.48311/fsct.2026.118343.83060
Abstract
Echium amoenum, commonly known as Iranian borage, is a medicinal plant from the Boraginaceae family. It is traditionally recognized for its anti-inflammatory, sedative, and anxiolytic properties. One of its key bioactive compounds is anthocyanin. Anthocyanins are water-soluble, non-toxic pigments with a wide range of colors, making them promising natural alternatives to synthetic food and pharmaceutical dyes. To extract anthocyanins from Echium amoenum, a microwave-assisted extraction method was employed. The experiment was conducted as a factorial design within a completely randomized framework with three replicates. Extraction variables included microwave power levels (90, 180, and 360 watts) and durations (30, 60, and 90 seconds). Total anthocyanin content was quantified. Additionally, the stability of antho-cyanins was evaluated in the presence of approved food additives over 14 days, and under varying light and temperature conditions over a 28-day period.The highest anthocyanin concentration (4.89 mg/L) was observed at 90 watts microwave power and 90 seconds extraction time. Among the additives tested, sorbi-tol significantly enhanced anthocyanin stability. Furthermore, storage in dark conditions and under refrig-eration notably improved the pigment’s stability. Microwave-assisted extraction offers several ad-vantages, including higher yield, reduced processing time, and better preservation of anthocyanin proper-ties. Stability assessments under light, temperature, and additive exposure provide valuable insights for optimizing anthocyanin applications in scientific and industrial contexts.
Keywords
Anthocyanin
Iranian borage (Echium amoenum)
Microwave-assisted extraction
Anthocya-nin stability
Permitted food additives
Storage conditions (light and temperature)
Subjects
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] Nateghi, L., Yousefi, E., & Zand, N. (2021). Optimization of anthocyanin pigment extraction from borage petals using soaking and solvent methods. Journal of Food Processing and Preservation, 13(1), 103–114. (In Persian).
[3]  Hos
[1] Ashouri, D., Norhosseini, A., & Safarzadeh, M. N. (2014). Effects of plant density and planting pattern on yield and yield components of Iranian borage (Borago officinalis) in Gilan province. Journal of Horticultural Science, 2(2), 135–143. (In Persian).
] Nateghi, L., Yousefi, E., & Zand, N. (2021). Optimization of anthocyanin pigment extraction from borage petals using soaking and solvent methods. Journal of Food Processing and Preservation, 13(1), 103–114. (In Persian).
[3]  Hosseinpour Azad, N., Arastegi Marni, H., & Borang, Sh. (2022). A review of the Iranian medicinal plant Borago officinalis. Quarterly Journal of Ecophysiology and Phytochemistry of Medicinal and Aromatic Plants, 9(1), 61–71. (In Persian.).
[4] Nateghi, L., Yousefi, E., & Zand, N. (2021). Optimization of anthocyanin pigment extraction from borage petals using soaking and solvent methods. Journal of Food Processing and Preservation, 13(1), 103–114. (In Persian).
[5] Bahreini, Z. (2022). Extraction and chemical evaluation of red anthocyanin pigment from autumn leaves of Nandina domestica (Berberidaceae). Scientific Journal of Color Science and Technology, 16(1), 17–25. (In Persian).
[6]  Jaiswal, Y., Guan, Y., Moon, K., & Williams, L. (2019). Anthocyanins: Natural Sources and Traditional Therapeutic Uses. In. https://doi.org/10.5772/intechopen.86888.
[7] Izhab, I., Munusamy, T., Hamidi, N., & Sulaiman, S. (2020). Optimization of Microwave-assisted Extraction of Anthocyanin from Clitoria Ternatea Flowers. 9. https://doi.org/10.18178/ijmerr.9.9.1246-1252.
[8] Soumya, Swami, S., Sawant, A., Khandetod, Y., Mohod, A., & Dhekale, J. (2019). Extraction methods used for extraction of anthocyanin: A review. The Pharma Innovation Journal, 8, 280-285.
 
[9] Izhab, I., Munusamy, T., Hamidi, N., & Sulaiman, S. (2020). Optimization of Microwave-assisted Extraction of Anthocyanin from Clitoria Ternatea Flowers. 9. https://doi.org/10.18178/ijmerr.9.9.1246-1252.
[10] Soumya, Swami, S., Sawant, A., Khandetod, Y., Mohod, A., & Dhekale, J. (2019). Extraction methods used for extraction of anthocyanin: A review. The Pharma Innovation Journal, 8, 280-285.
 [11] Pap, N., Beszédes, S., Pongrácz, E., Myllykoski, L., Gábor, M., Gyimes, E., Hodúr, C., & Keiski, R. (2012). Microwave-Assisted Extraction of Anthocyanins from Black Currant Marc. Food and Bioprocess Technology, 6, 1-9. https://doi.org/10.1007/s11947-012-0964-9.
[12] Zannou, O., Pashazadeh, H., Ghellam, M., Ibrahim, S. A., & Koca, I. (2021). Extraction of Anthocyanins from Borage (Echium amoenum) Flowers Using Choline Chloride and a Glycerol-Based, Deep Eutectic Solvent: Optimization, Antioxidant Activity, and In Vitro Bioavailability. Molecules, 27(1). https://doi.org/10.3390/molecules27010134.
[13]Duan, W., Jin, S., Zhao, G., & Sun, P. (2015). Microwave-assisted extraction of anthocyanin from Chinese bayberry and its effects on anthocyanin stability. Food Science and Technology (Campinas), 35. https://doi.org/10.1590/1678-457X.6731.
 [14] Soumya, Swami, S., Sawant, A., Khandetod, Y., Mohod, A., & Dhekale, J. (2019). Extraction methods used for extraction of anthocyanin: A review. The Pharma Innovation Journal, 8, 280-285.
  [15] Sun, Y., Xue, H., Liu, C., Liu, C., Su, X. L., & Zheng, X. Z. (2016). Comparison of microwave assisted extraction with hot reflux extraction in acquirement and degradation of anthocyanin from powdered blueberry. 9, 186-199. https://doi.org/10.3965/j.ijabe.20160906.2724.
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[17]  Esmaeilian, A., Hosseini, F., & Saberian, H. (2021). Optimization of anthocyanin extraction conditions from red cabbage and its application in low-calorie functional jelly. Iranian Journal of Food Science and Technology, 18(110), 129–140. (In Persian).
[18] Maleki, A. R., Nateghi, L., & Rajaei, P. (2023). Optimization of Extraction Conditions by Ultrasound-Assist on the Ratio of Flavonoids, Anthocyanins Content and Antioxidant and Antimicrobial Activity of Punica granatum Var. Pleniflora (Persian Golnar) Extract. Iranian Journal of Chemistry and Chemical Engineering, 42(1), 155-167. https://doi.org/10.30492/ijcce.2022.542405.5013.
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 [20] Roobha, J., Marappan, S., Aravindhan, K. M., & Devi, P. S. (2011). The effect of light, temperature, pH on stability of anthocyanin pigments in Musa acuminata bract. Res Plant Biol, 1, 5-12.
 [21] Reyes, L. F., & Cisneros-Zevallos, L. (2007). Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.). Food Chemistry, 100(3), 885-894. https://doi.org/https://doi.org/10.1016/j.foodchem.2005.11.002.
[22] Nateghi, L., Yousefi, E., & Zand, N. (2021). Optimization of anthocyanin pigment extraction from borage petals using soaking and solvent methods. Journal of Food Processing and Preservation, 13(1), 103–114. (In Persian).
[23] Metivier, R., Francis, F., & Clydesdale, F. (2006). Solvent extraction of anthocyanins from wine pomace. Journal of Food Science, 45, 1099-1100. https://doi.org/10.1111/j.1365-2621.1980.tb07534.x.
 [24] Santos, S., Magalhães, F., Paraíso, C., Ogawa, C., Sato, F., Junior, O., Visentainer, J., Madrona, G., & Reis, M. (2022). Enhanced conditions for anthocyanin extraction from blackberry pomace under ultrasound irradiation. Journal of Food Process Engineering, 46. https://doi.org/10.1111/jfpe.14077.
 [25] Khoo, H. E., Azlan, A., Tang, S. T., & Lim, S. M. (2017). Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr Res, 61(1), 1361779. https://doi.org/10.1080/1654662820171361779.
 [26] Maleki, A. R., Nateghi, L., & Rajaei, P. (2023). Optimization of Extraction Conditions by Ultrasound-Assist on the Ratio of Flavonoids, Anthocyanins Content and Antioxidant and Antimicrobial Activity of Punica granatum Var. Pleniflora (Persian Golnar) Extract. Iranian Journal of Chemistry and Chemical Engineering, 42(1), 155-167. https://doi.org/10.30492/ijcce.2022.542405.5013.
 [27] Hubbermann, E. M., Heins, A., Stöckmann, H., & Schwarz, K. (2006). Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates. European Food Research and Technology, 223(1), 83-90. https://doi.org/10.1007/s00217-005-0139-2.
 [28] Gabbay, K. H. (1973). The sorbitol pathway and the complications of diabetes. N Engl J Med, 288(16), 831-836. https://doi.org/10.1056/nejm197304192881609.
 [29] Kirca Toklucu, A., Özkan, M., & Cemerogˇlu, B. (2006). Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chemistry, 97, 598-605. https://doi.org/10.1016/j.foodchem.2005.05.036
[30] Roobha, J., Marappan, S., Aravindhan, K. M., & Devi, P. S. (2011). The effect of light, temperature, pH on stability of anthocyanin pigments in Musa acuminata bract. Res Plant Biol, 1, 5-12.
 [31] Hellström, J., Mattila, P., & Karjalainen, R. (2013). Stability of anthocyanins in berry juices stored at different temperatures. Journal of Food Composition and Analysis, 31, 12-19. https://doi.org/10.1016/j.jfca.2013.02.010.
 [3۲] Patras, A., Brunton, N. P., O'Donnell, C., & Tiwari, B. K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology, 21(1), 3-11. https://doi.org/https://doi.org/10.1016/j.tifs.2009.07.004.
[3۳] Winefield, C., Davies, K., & Gould, K. (2009). Anthocyanins: Biosynthesis, Functions, and Applications. https://doi.org/10.1007/978-0-387-77335-3.
seinpour Azad, N., Arastegi Marni, H., & Borang, Sh. (2022). A review of the Iranian medicinal plant Borago officinalis. Quarterly Journal of Ecophysiology and Phytochemistry of Medicinal and Aromatic Plants, 9(1), 61–71. (In Persian.).
[4] Nateghi, L., Yousefi, E., & Zand, N. (2021). Optimization of anthocyanin pigment extraction from borage petals using soaking and solvent methods. Journal of Food Processing and Preservation, 13(1), 103–114. (In Persian).
[5] Bahreini, Z. (2022). Extraction and chemical evaluation of red anthocyanin pigment from autumn leaves of Nandina domestica (Berberidaceae). Scientific Journal of Color Science and Technology, 16(1), 17–25. (In Persian).
[6]  Jaiswal, Y., Guan, Y., Moon, K., & Williams, L. (2019). Anthocyanins: Natural Sources and Traditional Therapeutic Uses. In. https://doi.org/10.5772/intechopen.86888.
[7] Izhab, I., Munusamy, T., Hamidi, N., & Sulaiman, S. (2020). Optimization of Microwave-assisted Extraction of Anthocyanin from Clitoria Ternatea Flowers. 9. https://doi.org/10.18178/ijmerr.9.9.1246-1252.
[8] Soumya, Swami, S., Sawant, A., Khandetod, Y., Mohod, A., & Dhekale, J. (2019). Extraction methods used for extraction of anthocyanin: A review. The Pharma Innovation Journal, 8, 280-285.
 
[9] Izhab, I., Munusamy, T., Hamidi, N., & Sulaiman, S. (2020). Optimization of Microwave-assisted Extraction of Anthocyanin from Clitoria Ternatea Flowers. 9. https://doi.org/10.18178/ijmerr.9.9.1246-1252.
[10] Soumya, Swami, S., Sawant, A., Khandetod, Y., Mohod, A., & Dhekale, J. (2019). Extraction methods used for extraction of anthocyanin: A review. The Pharma Innovation Journal, 8, 280-285.
 [11] Pap, N., Beszédes, S., Pongrácz, E., Myllykoski, L., Gábor, M., Gyimes, E., Hodúr, C., & Keiski, R. (2012). Microwave-Assisted Extraction of Anthocyanins from Black Currant Marc. Food and Bioprocess Technology, 6, 1-9. https://doi.org/10.1007/s11947-012-0964-9.
[12] Zannou, O., Pashazadeh, H., Ghellam, M., Ibrahim, S. A., & Koca, I. (2021). Extraction of Anthocyanins from Borage (Echium amoenum) Flowers Using Choline Chloride and a Glycerol-Based, Deep Eutectic Solvent: Optimization, Antioxidant Activity, and In Vitro Bioavailability. Molecules, 27(1). https://doi.org/10.3390/molecules27010134.
[13]Duan, W., Jin, S., Zhao, G., & Sun, P. (2015). Microwave-assisted extraction of anthocyanin from Chinese bayberry and its effects on anthocyanin stability. Food Science and Technology (Campinas), 35. https://doi.org/10.1590/1678-457X.6731.
 [14] Soumya, Swami, S., Sawant, A., Khandetod, Y., Mohod, A., & Dhekale, J. (2019). Extraction methods used for extraction of anthocyanin: A review. The Pharma Innovation Journal, 8, 280-285.
  [15] Sun, Y., Xue, H., Liu, C., Liu, C., Su, X. L., & Zheng, X. Z. (2016). Comparison of microwave assisted extraction with hot reflux extraction in acquirement and degradation of anthocyanin from powdered blueberry. 9, 186-199. https://doi.org/10.3965/j.ijabe.20160906.2724.
  [16] Zannou, O., Pashazadeh, H., Ghellam, M., Ibrahim, S. A., & Koca, I. (2021). Extraction of Anthocyanins from Borage (Echium amoenum) Flowers Using Choline Chloride and a Glycerol-Based, Deep Eutectic Solvent: Optimization, Antioxidant Activity, and In Vitro Bioavailability. Molecules, 27(1). https://doi.org/10.3390/molecules27010134.
[17]  Esmaeilian, A., Hosseini, F., & Saberian, H. (2021). Optimization of anthocyanin extraction conditions from red cabbage and its application in low-calorie functional jelly. Iranian Journal of Food Science and Technology, 18(110), 129–140. (In Persian).
[18] Maleki, A. R., Nateghi, L., & Rajaei, P. (2023). Optimization of Extraction Conditions by Ultrasound-Assist on the Ratio of Flavonoids, Anthocyanins Content and Antioxidant and Antimicrobial Activity of Punica granatum Var. Pleniflora (Persian Golnar) Extract. Iranian Journal of Chemistry and Chemical Engineering, 42(1), 155-167. https://doi.org/10.30492/ijcce.2022.542405.5013.
 [19] Giusti, M. M., & Wrolstad, R. E. (2001). Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy. Current Protocols in Food Analytical Chemistry, 00(1), F1.2.1-F1.2.13. https://doi.org/https://doi.org/10.1002/0471142913.faf0102s00.
 [20] Roobha, J., Marappan, S., Aravindhan, K. M., & Devi, P. S. (2011). The effect of light, temperature, pH on stability of anthocyanin pigments in Musa acuminata bract. Res Plant Biol, 1, 5-12.
 [21] Reyes, L. F., & Cisneros-Zevallos, L. (2007). Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.). Food Chemistry, 100(3), 885-894. https://doi.org/https://doi.org/10.1016/j.foodchem.2005.11.002.
[22] Nateghi, L., Yousefi, E., & Zand, N. (2021). Optimization of anthocyanin pigment extraction from borage petals using soaking and solvent methods. Journal of Food Processing and Preservation, 13(1), 103–114. (In Persian).
[23] Metivier, R., Francis, F., & Clydesdale, F. (2006). Solvent extraction of anthocyanins from wine pomace. Journal of Food Science, 45, 1099-1100. https://doi.org/10.1111/j.1365-2621.1980.tb07534.x.
 [24] Santos, S., Magalhães, F., Paraíso, C., Ogawa, C., Sato, F., Junior, O., Visentainer, J., Madrona, G., & Reis, M. (2022). Enhanced conditions for anthocyanin extraction from blackberry pomace under ultrasound irradiation. Journal of Food Process Engineering, 46. https://doi.org/10.1111/jfpe.14077.
 [25] Khoo, H. E., Azlan, A., Tang, S. T., & Lim, S. M. (2017). Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr Res, 61(1), 1361779. https://doi.org/10.1080/1654662820171361779.
 [26] Maleki, A. R., Nateghi, L., & Rajaei, P. (2023). Optimization of Extraction Conditions by Ultrasound-Assist on the Ratio of Flavonoids, Anthocyanins Content and Antioxidant and Antimicrobial Activity of Punica granatum Var. Pleniflora (Persian Golnar) Extract. Iranian Journal of Chemistry and Chemical Engineering, 42(1), 155-167. https://doi.org/10.30492/ijcce.2022.542405.5013.
 [27] Hubbermann, E. M., Heins, A., Stöckmann, H., & Schwarz, K. (2006). Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates. European Food Research and Technology, 223(1), 83-90. https://doi.org/10.1007/s00217-005-0139-2.
 [28] Gabbay, K. H. (1973). The sorbitol pathway and the complications of diabetes. N Engl J Med, 288(16), 831-836. https://doi.org/10.1056/nejm197304192881609.
 [29] Kirca Toklucu, A., Özkan, M., & Cemerogˇlu, B. (2006). Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chemistry, 97, 598-605. https://doi.org/10.1016/j.foodchem.2005.05.036
[30] Roobha, J., Marappan, S., Aravindhan, K. M., & Devi, P. S. (2011). The effect of light, temperature, pH on stability of anthocyanin pigments in Musa acuminata bract. Res Plant Biol, 1, 5-12.
 [31] Hellström, J., Mattila, P., & Karjalainen, R. (2013). Stability of anthocyanins in berry juices stored at different temperatures. Journal of Food Composition and Analysis, 31, 12-19. https://doi.org/10.1016/j.jfca.2013.02.010.
 [32] Patras, A., Brunton, N. P., O'Donnell, C., & Tiwari, B. K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology, 21(1), 3-11. https://doi.org/https://doi.org/10.1016/j.tifs.2009.07.004.
[33] Winefield, C., Davies, K., & Gould, K. (2009). Anthocyanins: Biosynthesis, Functions, and Applications. https://doi.org/10.1007/978-0-387-77335-3.