~ 280~ The Pharma Innovation Journal 2019; 8(12): 280-285 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.03 TPI 2019; 8(12): 280-285 © 2019 TPI www.thepharmajournal.com Received: 21-10-2019 Accepted: 25-11-2019 Soumya Department of Processing and Food Engineering, College of Agricultural Engineering Dr. BSKKV Dapoli, Maharashtra, India SB Swami Department of Processing and Food Engineering, College of Agricultural Engineering Dr. BSKKV Dapoli, Maharashtra, India AA Sawant Department of Processing and Food Engineering, College of Agricultural Engineering Dr. BSKKV Dapoli, Maharashtra, India YP Khandetod Department of Processing and Food Engineering, College of Agricultural Engineering Dr. BSKKV Dapoli, Maharashtra, India AG Mohod Department of Processing and Food Engineering, College of Agricultural Engineering Dr. BSKKV Dapoli, Maharashtra, India JS Dhekale Department of Processing and Food Engineering, College of Agricultural Engineering Dr. BSKKV Dapoli, Maharashtra, India Corresponding Author: Soumya Department of Processing and Food Engineering, College of Agricultural Engineering Dr. BSKKV Dapoli, Maharashtra, India Extraction methods used for extraction of anthocyanin: A review Soumya, SB Swami, AA Sawant, YP Khandetod, AG Mohod and JS Dhekale Abstract The use of anthocyanin compounds in different commercial sectors such as pharmaceutical, food and chemical industries signifies the need of the most appropriate and standard method to extract these active components like anthocyanin from fruit, flower and leaf. Along with conventional methods, numerous new methods have been established but till now no single method is regarded as standard for extracting anthocyanin from plants. The efficiencies of conventional and non- conventional extraction methods mostly depend on the critical input parameters; understanding the nature of plant. This review is aimed to discuss different extraction techniques along with their basic mechanism for extracting bioactive compounds from fruits, flower and leaf. Keywords: Extraction methods, extraction, anthocyanin, pharmaceutical Introduction Extraction Extraction and purification of bioactive compounds from natural sources have become very important for the utilization of phytochemicals in the preparation of dietary supplements or neutraceuticals, functional food ingredients, food additives, pharmaceutical and cosmetic products. The polar character of anthocyanins makes them soluble in several types of polar solvents such as methanol, ethanol, acetone and water. Solvent extraction of anthocyanins is the initial step in the determination of total and individual anthocyanins prior to quantification, purification, separation, and characterization. The extraction of anthocyanins is commonly carried out under cold conditions using methanol or ethanol containing a small amount of acid in order to obtain the flavylium cation form, which is red and stable in a highly acid medium (Du and Francis, 1973; Amor and Allaf, 2009). Anthocyanin Anthocyanins are one of the six subgroups of large and widespread group of plant constituents known as flavonoids as shown in fig. 1. These are responsible for the bright and attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers and some cereal grains. More than 600 structurally distinct anthocyanins have been identified in nature. Earlier, anthocyanins were only known for their coloring properties but now interest in anthocyanin pigments has intensified because of their possible health benefits as dietary antioxidants, which help to prevent neuronal diseases, cardiovascular illnesses, cancer, diabetes, inflammation, and many such others diseases. Ability of anthocyanins to counter oxidants makes them atherosclerosis fighters. Therefore, anthocyanin-rich foods may help to boost overall health by offering an array of nutrients. However, the incorporation of anthocyanins into food and medical products is a challenging task due to their low stability toward environmental conditions during processing and storage. Anthocyanin, as a water-soluble natural food colouring, can be dissolved by polar solvents, such as methyl alcohol and ethyl alcohol, as well as affected by el-ements, such as sunlight and temperature. Moreover, it has higher safety compared to the synthetic pigment. Because of the antioxidant function of anthocyanin, which is 50 times that of vitamin E, it can induce proper crosslinking of collagen, eliminate free radicals, and protect the skin.5 In addition, it can reduce serum cholesterol, triglyceride, and high-density lipoprotein, enhance low density lipoprotein, inhibit atherosclerosis, regulate blood fat, and prevent cardiovascular diseases and