Scholarlink

<p>This study is the first attempt to develop a green method for anthocyanin extraction from black wheat bran and flour. For the same, 137 different solvents, conventional shaking, ultrasonic-assisted extraction, combined extraction methods, solvent volumes, and milling of samples were optimized. Overall. ball milled (15&#xa0;min) sample (1&#xa0;g), conventional shaking method, acidic water (1% HCl), solvent volume (10 + 10 mL), extraction for 6 + 5&#xa0;h were optimized parameters resulted in high total anthocyanin content from bran (209.72&#xa0;mg/Kg) and wheat flour (75.90&#xa0;mg/Kg) which were also stable during 1 month of refrigerated storage. The prominent FTIR bands in extracts resemble with bands observed in standard anthocyanin. Anthocyanin extract from bran exhibited higher antioxidant activity compared to flour extract. Based on LC-MS/MS analysis, 10 and 12 anthocyanins were identified from bran and flour extract, respectively. These food-grade lyophilized anthocyanin extracts can be directly used in the food, cosmetics, and pharmaceutical industries as a functional ingredient.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Valorization of black wheat bran and flour for anthocyanin extraction: a green and sustainable method for food and pharmaceutical applications

  • 期刊论文

  • 发表日期：

    2026年2月4日

查看全文
  • Maninder Meenu,
  • Monika Garg

摘要

This study is the first attempt to develop a green method for anthocyanin extraction from black wheat bran and flour. For the same, 137 different solvents, conventional shaking, ultrasonic-assisted extraction, combined extraction methods, solvent volumes, and milling of samples were optimized. Overall. ball milled (15 min) sample (1 g), conventional shaking method, acidic water (1% HCl), solvent volume (10 + 10 mL), extraction for 6 + 5 h were optimized parameters resulted in high total anthocyanin content from bran (209.72 mg/Kg) and wheat flour (75.90 mg/Kg) which were also stable during 1 month of refrigerated storage. The prominent FTIR bands in extracts resemble with bands observed in standard anthocyanin. Anthocyanin extract from bran exhibited higher antioxidant activity compared to flour extract. Based on LC-MS/MS analysis, 10 and 12 anthocyanins were identified from bran and flour extract, respectively. These food-grade lyophilized anthocyanin extracts can be directly used in the food, cosmetics, and pharmaceutical industries as a functional ingredient.

Graphical Abstract