{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T02:38:20Z","timestamp":1791599900214,"version":"4.3.4"},"reference-count":51,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2024,7,21]],"date-time":"2024-07-21T00:00:00Z","timestamp":1721520000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2024,10]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Green extraction primarily emphasizes developing new extraction techniques that consume less energy. It involves using safe, non\u2010toxic alternative solvents and sustainable natural resources to ensure the production of safe and high\u2010quality extracts. Red onion skin is an important source of anthocyanins, a subgroup of phenolic compounds. Anthocyanins are an important group of natural pigments that have attracted a lot of attention due to their health benefits. However, the instability and high sensitivity of these pigments have limited their use in food and cosmetics. Therefore, in this study, various modern green extraction methods were used, including solvent extraction, ultrasound\u2010assisted extraction, subcritical water extraction, microwave\u2010assisted extraction (MAE), pulsed electric field extraction, supercritical fluid extraction (SFE), and high hydrostatic pressure\u2010assisted (HHPAE) extraction, to specifically extract and purify anthocyanins. The extraction efficiency, specifically targeting anthocyanins, showed the highest efficiency with HHPAE (81.84%) and the lowest with MAE (40.01%). Measurement of total anthocyanin content revealed that HHPAE and SFE methods yielded the highest anthocyanin concentrations, with 248.49 and 244.98\u2009mg\/L, respectively. Identification of anthocyanin by LC\u2013MS revealed that the main anthocyanidins in red onion peel are pelargonidin, cyanidin, delphinidin, and petunidin. These results indicate that innovative green extraction methods, particularly HHPAE and SFE, can effectively replace conventional techniques due to their superior efficiency and enhanced preservation of anthocyanin compounds.<\/jats:p>","DOI":"10.1002\/fsn3.4354","type":"journal-article","created":{"date-parts":[[2024,7,21]],"date-time":"2024-07-21T23:25:20Z","timestamp":1721604320000},"page":"7347-7357","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["Comparison of different green extraction methods used for the extraction of anthocyanin from red onion skin"],"prefix":"10.1002","volume":"12","author":[{"given":"Nasim","family":"Mirzazadeh","sequence":"first","affiliation":[{"name":"Islamic Azad University Pharmaceutical Sciences Branch  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hadiseh","family":"Bagheri","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Sari Branch Islamic Azad University  Sari Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mehdi","family":"Mirzazadeh","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Kermanshah Branch Islamic Azad University  Kermanshah Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Somaye","family":"Soleimanimehr","sequence":"additional","affiliation":[{"name":"Food and Drug Administration (FDA) Kermanshah University of Medical Sciences  Kermanshah Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fatemeh","family":"Rasi","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources  Gorgan Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4214-1384","authenticated-orcid":false,"given":"Sahar","family":"Akhavan\u2010Mahdavi","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources  Gorgan Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,7,21]]},"reference":[{"issue":"1","key":"e_1_2_10_2_1","first-page":"130","article-title":"Classifications, advantages, disadvantages, toxicity effects of natural and synthetic dyes: A review","volume":"8","author":"Affat S. 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