{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,26]],"date-time":"2026-07-26T23:08:28Z","timestamp":1785107308832,"version":"3.55.0"},"reference-count":48,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,1,27]],"date-time":"2026-01-27T00:00:00Z","timestamp":1769472000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"EMQAL consortium"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The growing interest in using edible flowers as functional ingredients has increased the demand for reliable and sustainable strategies to recover and characterize their bioactive compounds. Torch ginger is a tropical species rich in anthocyanins. In this study, an ultrasound-assisted extraction (UAE) method was developed, optimized, and validated for the efficient recovery of anthocyanins from torch ginger flowers, with a clear focus on food-related applications. A Box\u2013Behnken experimental design was applied to evaluate the influence of solvent composition, temperature, solvent-to-sample ratio, and pH on anthocyanin yield, using chromatographic responses. Solvent composition and solvent-to-sample ratio were identified as the most influential parameters, and effective extraction was achieved under mild temperature and pH conditions. The optimized conditions consisted of 84% methanol in water as the extraction solvent, a temperature of 30 \u00b0C, a solvent-to-sample ratio of 20:1 (mL g\u22121), and a pH of 5.6. Kinetic studies revealed that a 5 min extraction time maximized recovery while preventing compound degradation. The method was successfully applied to different torch ginger varieties, revealing a strong correlation between flower color and anthocyanin concentration. This research provides a fast, reliable, and environmentally friendly approach for assessing anthocyanin content in torch ginger flowers. The results support the valorization of this edible flower as a potential source of natural colorants and bioactive ingredients, contributing to ingredient selection, quality control, and the future development of functional foods and clean-label products.<\/jats:p>","DOI":"10.3390\/foods15030450","type":"journal-article","created":{"date-parts":[[2026,1,27]],"date-time":"2026-01-27T15:41:56Z","timestamp":1769528516000},"page":"450","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Optimization of Ultrasound-Assisted Extraction of Anthocyanins from Torch Ginger"],"prefix":"10.3390","volume":"15","author":[{"given":"Menuk Rizka","family":"Alauddina","sequence":"first","affiliation":[{"name":"Department of Analytical Chemistry, Faculty of Sciences, Institute for Viticulture and Agrifood Research (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Cadiz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Viki","family":"Oktavirina","sequence":"additional","affiliation":[{"name":"Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jolan Flora No. 1, Bulaksumur, Sleman, Yogyakarta 53281, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4316-8888","authenticated-orcid":false,"given":"Widiastuti","family":"Setyaningsih","sequence":"additional","affiliation":[{"name":"Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jolan Flora No. 1, Bulaksumur, Sleman, Yogyakarta 53281, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7254-9153","authenticated-orcid":false,"given":"Mercedes","family":"V\u00e1zquez-Espinosa","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, Faculty of Sciences, Institute for Viticulture and Agrifood Research (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Cadiz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8509-4226","authenticated-orcid":false,"given":"Miguel","family":"Palma","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, Faculty of Sciences, Institute for Viticulture and Agrifood Research (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Cadiz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"244","DOI":"10.1016\/j.tifs.2019.09.020","article-title":"Edible flowers: Emerging components in the diet","volume":"93","author":"Pires","year":"2019","journal-title":"Trends Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"108660","DOI":"10.1016\/j.foodres.2019.108660","article-title":"Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies","volume":"126","author":"Zhao","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"127940","DOI":"10.1016\/j.foodchem.2020.127940","article-title":"An update on the health benefits promoted by edible flowers and involved mechanisms","volume":"340","author":"Zheng","year":"2021","journal-title":"Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"528","DOI":"10.31989\/ffhd.v14i7.1382","article-title":"Phytochemical profile and antioxidant activity of torch ginger (Etlingera elatior) inflorescence extract after in vitro simulated digestion","volume":"14","author":"Mutmainah","year":"2024","journal-title":"Funct. Food Health Dis."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"012066","DOI":"10.1088\/1755-1315\/596\/1\/012066","article-title":"Short Notes on Traditional Vegetables Consumed by Jahai Tribe in Klewang Village, Royal Belum State Park, Malaysia","volume":"596","author":"Aweng","year":"2020","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"key":"ref_6","first-page":"8716","article-title":"Diversity and Ethnobotanical Study of Medicinal Plants in Thai Phuan Ethnic Group in Ban Phue District, Udon Thani Province, Thailand","volume":"8","author":"Wannakham","year":"2024","journal-title":"Trop. J. Nat. Prod. Res."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"030017","DOI":"10.1063\/1.5115621","article-title":"Traditional utilization of ginger torch (Etlingera elatior (Jack) R.M.Sm.) in Bedugul, Bali and its conservation in Bali Botanic Garden","volume":"2120","author":"Kuswantoro","year":"2019","journal-title":"AIP Conf. Proc."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"11489","DOI":"10.55779\/nsb15411489","article-title":"Medicinal potential and health benefits of torch ginger (Etlingera elatior)","volume":"15","author":"Ismail","year":"2023","journal-title":"Not. Sci. Biol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"151","DOI":"10.3923\/pjbs.2018.151.165","article-title":"Torch Ginger (Etlingera elatior): A Review on its Botanical Aspects, Phytoconstituents and Pharmacological Activities","volume":"21","author":"Juwita","year":"2018","journal-title":"Pak. J. Biol. Sci."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/j.tifs.2020.06.016","article-title":"Edible flowers, a source of valuable phytonutrients and their pro-healthy effects\u2014A review","volume":"103","author":"Dqbrowski","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"147601","DOI":"10.1016\/j.foodchem.2025.147601","article-title":"Encapsulation of jaboticaba (Plinia cauliflora) peel extract with whey or pea protein in combination with gum arabic enhances anthocyanin bioaccessibility and metabolite production","volume":"501","author":"Freitas","year":"2026","journal-title":"Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"859","DOI":"10.1016\/j.foodchem.2008.09.001","article-title":"Chemical studies of anthocyanins: A review","volume":"113","year":"2009","journal-title":"Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"1361779","DOI":"10.1080\/16546628.2017.1361779","article-title":"Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits","volume":"61","author":"Khoo","year":"2017","journal-title":"Food Nutr. Res."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"146897","DOI":"10.1016\/j.foodchem.2025.146897","article-title":"Phytochemical composition, antioxidant activity, and sensory evaluation of edible flower-enriched vinegars","volume":"496","author":"Rinaldi","year":"2025","journal-title":"Food Chem."},{"key":"ref_15","first-page":"414250","article-title":"Black Rice Anthocyanins Suppress Metastasis of Breast Cancer Cells by Targeting RAS\/RAF\/MAPK Pathway","volume":"2015","author":"Chen","year":"2015","journal-title":"Biom. Res. Int."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1135","DOI":"10.1016\/j.jep.2011.07.033","article-title":"Evaluation of antidiabetic potential of selected traditional Chinese medicines in STZ-induced diabetic mice","volume":"137","author":"He","year":"2011","journal-title":"J. Ethnopharmacol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"112551","DOI":"10.1016\/j.scienta.2023.112551","article-title":"Assessment of phytochemicals, nutritional compositions and metabolite profiling using GCMS-from annual edible flowers","volume":"323","author":"Ninama","year":"2024","journal-title":"Sci. Hortic."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"105449","DOI":"10.1016\/j.tifs.2025.105449","article-title":"Unlocking the nutraceutical promise of edible flowers: An AI-driven approach to comprehensive chemical profiling","volume":"167","author":"Krishnan","year":"2026","journal-title":"Trends Food Sci. Technol."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Lianza, M., and Antognoni, F. (2024). Green Method Comparison and Optimization of Anthocyanin Recovery from \u201cSangiovese\u201d Grape Pomace: A Critical Evaluation of the Design of Experiments Approach. Molecules, 29.","DOI":"10.3390\/molecules29112679"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"923","DOI":"10.1016\/S0031-9422(03)00438-2","article-title":"Analysis and biological activities of anthocyanins","volume":"64","author":"Kong","year":"2003","journal-title":"Phytochemistry"},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Avula, B., Katragunta, K., Osman, A.G., Ali, Z., John Adams, S., Chittiboyna, A.G., and Khan, I.A. (2023). Advances in the Chemistry, Analysis and Adulteration of Anthocyanin Rich-Berries and Fruits: 2000\u20132022. Molecules, 28.","DOI":"10.3390\/molecules28020560"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"012064","DOI":"10.1088\/1755-1315\/85\/1\/012064","article-title":"Conventional and unconventional extraction methods applied to the plant, Thymus serpyllum L.","volume":"85","year":"2017","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1016\/j.trac.2017.12.018","article-title":"A critical analysis of extraction techniques used for botanicals: Trends, priorities, industrial uses and optimization strategies","volume":"100","author":"Belwal","year":"2018","journal-title":"Trends Anal. Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"706","DOI":"10.1016\/j.ultsonch.2013.09.005","article-title":"Ultrasound-assisted extraction of phenolics from wine lees: Modeling, optimization and stability of extracts during storage","volume":"21","author":"Tao","year":"2014","journal-title":"Ultrason. Sonochem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"474","DOI":"10.1016\/j.ultsonch.2014.06.001","article-title":"Ultrasound-assisted extraction of polyphenols from native plants in the Mexican desert","volume":"22","author":"Aguilar","year":"2015","journal-title":"Ultrason. Sonochem."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1016\/S1350-4177(01)00071-2","article-title":"An overview of the ultrasonically assisted extraction of bioactive principles from herbs","volume":"8","author":"Vinatoru","year":"2001","journal-title":"Ultrason. Sonochem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"124543","DOI":"10.1016\/j.jchromb.2025.124543","article-title":"Current developments and trends in hybrid extraction techniques for green analytical applications in natural products","volume":"1256","author":"Soni","year":"2025","journal-title":"J. Chromatogr. B"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"166","DOI":"10.1016\/j.fbp.2020.01.009","article-title":"Modeling and optimization of the parameters affecting extraction of the chan seed mucilage (Hyptis suaveolens (L.) Poit) by mechanical agitation (MA) and ultrasound-assisted extraction (UAE) in a multiple variables system","volume":"120","year":"2020","journal-title":"Food Bioprod. Process."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"273","DOI":"10.1080\/10408398909527503","article-title":"Food colorants: Anthocyanins","volume":"28","author":"Francis","year":"2009","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"109754","DOI":"10.1016\/j.foodres.2020.109754","article-title":"Validated liquid chromatography separation methods for identification and quantification of anthocyanins in fruit and vegetables: A systematic review","volume":"138","author":"Kelso","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_31","first-page":"101480","article-title":"Anthocyanin extraction from roselle (Hibiscus sabdariffa L.) calyces: A microwave-assisted approach using Box-Behnken design","volume":"18","author":"Larasati","year":"2024","journal-title":"J. Agric. Food Res."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"123","DOI":"10.2147\/JEP.S505658","article-title":"Phytochemical Analysis, Computational Study, and in vitro Assay of Etlingera elatior Inflorescence Extract Towards Inducible Nitric Oxide Synthase","volume":"17","author":"Prayoga","year":"2025","journal-title":"J. Exp. Pharmacol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"100192","DOI":"10.1016\/j.fochx.2021.100192","article-title":"A comparison study between ultrasound-assisted and enzyme-assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)","volume":"13","author":"Carrera","year":"2022","journal-title":"Food Chem. X"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"102162","DOI":"10.1016\/j.scp.2025.102162","article-title":"Unloking Agave bracteosa Saponins: Optimized green extraction through Box-Behnken design","volume":"47","author":"Guzzo","year":"2025","journal-title":"Sustain. Chem. Pharm."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"12979","DOI":"10.1007\/s13399-025-06494-9","article-title":"Ultrasound-assisted extraction for maximizing total phenolics, flavonoid content, and antioxidant activity in Thymus algeriensis: Box-Behnken experimental design","volume":"15","author":"Souadia","year":"2025","journal-title":"Biomass Convers. Biorefin."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"3745","DOI":"10.1111\/1750-3841.15466","article-title":"Acetic acid buffer as extraction medium for free and bound phenolics from dried blackcurrant (Ribes nigrum L.) skins","volume":"85","author":"Azman","year":"2020","journal-title":"J. Food Sci."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"267","DOI":"10.1016\/j.foodchem.2003.06.020","article-title":"Extraction of antioxidant phenolics from almond hulls (Prunus amygdalus) and pine sawdust (Pinus pinaster)","volume":"85","author":"Pinelo","year":"2004","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.foodchem.2019.05.196","article-title":"Natural Deep eutectic solvents couple with integrative extraction technique as an effective approach for mulberry anthocyanin extraction","volume":"296","author":"Guo","year":"2019","journal-title":"Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.fbp.2022.01.002","article-title":"Ultrasound-assisted natural deep eutectic solvent extraction of anthocyanin from black carrots: Optimization, cytotoxicity, in-vitro bioavailability and stability","volume":"132","year":"2022","journal-title":"Food Bioprod. Bioprocess."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"112420","DOI":"10.1016\/j.indcrop.2020.112420","article-title":"Ultrasound-assisted extraction of total anthocyanins from Rubia sylvatica Nakai fruit and radical scavenging activity of the extract","volume":"150","author":"Chen","year":"2020","journal-title":"Ind. Crops Prod."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.sajb.2025.11.005","article-title":"A deep dive into herbal extraction: Techniques, trends, and technological advancements","volume":"188","author":"Ahmed","year":"2026","journal-title":"S. Afr. J. Bot."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"106758","DOI":"10.1016\/j.supflu.2025.106758","article-title":"Supercritical CO2 extraction and component analysis of anthocyanins from Lycium ruthenicum Murray","volume":"227","author":"Liu","year":"2026","journal-title":"J. Supercrit. Fluids"},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"V\u00e1zquez-Espinosa, M., Gonz\u00e1lez-de-Peredo, A.V., Ferreiro-Gonz\u00e1lez, M., Carrera, C., Palma, M., Barbero, G.F., and Espada-Bellido, E. (2019). Assessment of ultrasound assisted extraction as an alternative method for the extraction of anthocyanins and total phenolic compounds from maqui berries (Aristotelia chilensis (Mol.) Stuntz). Agronomy, 9.","DOI":"10.3390\/agronomy9030148"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"012011","DOI":"10.1088\/1755-1315\/559\/1\/012011","article-title":"Process optimization for enzymatic assisted extraction of anthocyanins from the mulberry wine residues","volume":"559","author":"Li","year":"2020","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Gonz\u00e1lez-de-Peredo, A.V., V\u00e1zquez-Espinosa, M., Espada-Bellido, E., Ferreiro-Gonz\u00e1lez, M., Carrera, C., Barbero, G.F., and Palma, M. (2021). Development of Optimized Ultrasound-Assisted Extraction Methods for the Recovery of Total Phenolic Compounds and Anthocyanins from Onion Bulbs. Antioxidants, 10.","DOI":"10.3390\/antiox10111755"},{"key":"ref_46","unstructured":"AOAC (1998). AOAC Peer Verified Methods Program. Manual on Policies and Procedures, AOAC."},{"key":"ref_47","first-page":"314","article-title":"Step-by-Step Analytical Methods Validation and Protocol in the Quality System Compliance Industry","volume":"10","author":"Shabir","year":"2005","journal-title":"J. Valid. Technol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"453","DOI":"10.17660\/ActaHortic.2006.713.67","article-title":"Total Phenolic, Carotenoid and Anthocyanin Content and Antioxidant Activity of Peach and Plum Genotypes","volume":"713","author":"Vizzotto","year":"2006","journal-title":"Acta Hortic."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/3\/450\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,1,27]],"date-time":"2026-01-27T16:07:49Z","timestamp":1769530069000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/3\/450"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,1,27]]},"references-count":48,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2026,2]]}},"alternative-id":["foods15030450"],"URL":"https:\/\/doi.org\/10.3390\/foods15030450","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,1,27]]}}}