The use of acetone as an extraction solvent for anthocyanins from strawberry fruit

The use of acetone as an extraction solvent for anthocyanins from strawberr y has been investigated. The results are compared with those obtained with classical acidified aqueous or methanolic solvents, the use of which gives rise to difficulties concerning sample concentration and filtration for fur ther high-performance liquid chromatographic analysis. The use of acetone a llows an efficient and more reproducible extraction, avoids problems with p ectins, and permits a much lower temperature for sample concentration. The method has been applied to the analysis of anthocyanins from four varieties of strawberry (Camarosa, Oso Grande, Chandler and Tudla) used for the indu strial production of jam in Spain. The variety Camarosa was richest in anth ocyanins; approximately 10% of the anthocyanins present in fresh fruit was lost during the freezing process. (C) 1998 John Wiley & Sons, Ltd.