{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,17]],"date-time":"2026-10-17T05:04:48Z","timestamp":1792213488378,"version":"4.4.0"},"reference-count":38,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2023,4,29]],"date-time":"2023-04-29T00:00:00Z","timestamp":1682726400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100000199","name":"USDA-NIFA-Capacity Building Grant","doi-asserted-by":"publisher","award":["2019-38821-29038"],"award-info":[{"award-number":["2019-38821-29038"]}],"id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000199","name":"USDA-NIFA-Capacity Building Grant","doi-asserted-by":"publisher","award":["1015372"],"award-info":[{"award-number":["1015372"]}],"id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000199","name":"USDA-NIFA-Evans Allen","doi-asserted-by":"publisher","award":["2019-38821-29038"],"award-info":[{"award-number":["2019-38821-29038"]}],"id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000199","name":"USDA-NIFA-Evans Allen","doi-asserted-by":"publisher","award":["1015372"],"award-info":[{"award-number":["1015372"]}],"id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Plants"],"abstract":"<jats:p>Anthocyanins are a major group of plant pigments that have antioxidant activities. Pigments play a major role in human health and have attracted a lot of attention globally. Many factors affect anthocyanin yields, such as solvent type, incubation time, solvent-to-sample ratio, sample type, and temperature. The first parameter was tested, and the rest were considered constant in this experiment. A total of nine organic and water-based solvents (methanol and chloroform: methanol, acetone, ethanol, water) and their combinations were compared to extract anthocyanins from freshly-pureed strawberries. Solvents changed anthocyanin yield, color parameters, and profile. The color parameters of a* values lower than 30, L* values higher than 85, hue angle more than 40, and chroma less than 30 indicated some color degradation in strawberry anthocyanins. Therefore, the best solvents for anthocyanin assessment were methanol and methanol: water. The second-best solvent was the pH differential buffers. Other solvents such as ethanol, chloroform: methanol, water, and water-based solvents extracted considerable amounts of anthocyanins; however, they showed some degree of color degradation, evidenced by the color parameters. Acetone did not yield a stable extract which degraded over 48 h of storage at 4 \u00b0C. The extraction solvent determined the main anthocyanin of the anthocyanins profile. Pelargonidin was the major anthocyanin in chloroform: methanol solvent, while delphinidin was dominant in all other solvents.<\/jats:p>","DOI":"10.3390\/plants12091833","type":"journal-article","created":{"date-parts":[[2023,5,1]],"date-time":"2023-05-01T12:08:31Z","timestamp":1682942911000},"page":"1833","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":43,"title":["Extraction Solvents Affect Anthocyanin Yield, Color, and Profile of Strawberries"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8329-1792","authenticated-orcid":false,"given":"Toktam","family":"Taghavi","sequence":"first","affiliation":[{"name":"Agricultural Research Station, Virginia State University, Petersburg, VA 23806, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hiral","family":"Patel","sequence":"additional","affiliation":[{"name":"Agricultural Research Station, Virginia State University, Petersburg, VA 23806, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Reza","family":"Rafie","sequence":"additional","affiliation":[{"name":"Cooperative Extension, Virginia State University, Petersburg, VA 23806, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,4,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/j.foodchem.2004.05.054","article-title":"Effects of temperature on the chemical composition and antioxidant capacity of three strawberry cultivars","volume":"91","author":"Cordenunsi","year":"2005","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"86","DOI":"10.1016\/j.foodchem.2011.10.037","article-title":"Phenolic compounds in strawberry (Fragaria \u00d7 ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening","volume":"132","author":"Aaby","year":"2012","journal-title":"Food Chem."},{"key":"ref_3","first-page":"35","article-title":"Strawberry anthocyanin determination by pH differential spectroscopic method- how to get true results","volume":"13","author":"Tonutare","year":"2014","journal-title":"Acta Sci. 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