Table 2 Extraction techniques of pigments from fruits
From: Fruit ripening: dynamics and integrated analysis of carotenoids and anthocyanins
Pigment | Fruits | Pigment extracted | Extraction Method | Reference |
|---|---|---|---|---|
CAROTENOIDS | Metabolite Profiling: matrix-assisted laser desorption ionization time-of- flight mass spectrometry (MALDI/TOF-MS), High pressure liquid chromatography (HPLC) | [50] [51] | ||
Tomato Gac Fruit Peel | Lycopeneβ-carotene, lycopene, and lutein | Atmospheric liquid extraction and maceration | [52] [53] | |
Apricot, Peach and Tunisian Kaki | β-carotene, β-cryptoxanthin, lutein, zeaxanthin | Accelerated solvent extraction | [54] | |
Carrot | β-carotene | Microwave- assisted extraction | [55] | |
Tomato | Lycopene | Enzyme-assisted extraction | [56] | |
Pomegranate | β-carotene, lutein | Green extraction | [57] | |
ANTHOCYANINS | Metabolite Profiling: matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI/TOF-MS), High pressure liquid chromatography (HPLC) | [58] [59] | ||
Blue berry, Cherry, red pear peel | glucosides, galactosides, rutinosides and arabinosides of delphinidin, cyanidin, petunidin, peonidin, malvidin, | Solvent extraction Ultrasound-assisted extraction | [60] | |
Blueberries | glucodsides of delphinidin, cyanidin, malvidin, | Aqueous extraction method (Box-Behnken design) | [61] | |
Figs | cyanidin 3-rutinoside | Heat, microwave, and ultrasound assisted extraction | [62] | |
Blackberry | cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, cyanidin-3-O-6″ malonyl-glucoside, cyanidin-3-O-6″-dioxalyl-glucoside | Pressurized fluid extraction | [63] | |
CHLOROPHYLL | Metabolite Profiling: matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI/TOF-MS), High pressure liquid chromatography (HPLC) | [64] [65] | ||
Spinach | chlorophyll a, b, carotenoids | Electric Field and enzyme assisted extraction | ||