Extraction and identification of anthocyanin from blueberries: effects of ultrasound-/microwave-assisted parameters
Abstract
Purpose
This study aims to develop a green, economical and efficient ultrasonic-/microwave assisted extraction (UMAE) process for the extraction of anthocyanins.
Design/methodology/approach
After optimizing the extraction conditions by response surface methodology, three assays including DPPH, ABTS·+, FRAP were applied to analyze the antioxidant activity of the extracted anthocyanins. The stability under different temperatures, reductant concentrations and pHs was also discussed. The components of anthocyanins in blueberry were analyzed by HPLC-QTOF-MS2.
Findings
The optimal extraction parameters were ultrasonic power of 300 W, microwave power of 365.28 W and solid–liquid ratio of 30 (g/mL). The possible structures can be speculated as Delphinidin-3-O-galactoside, Delphinidin, Petunidin, Delphinidin-3-O-glucoside, Petunidin-3-O-glucoside, Cyanidin-3-O-glucoside. The results demonstrated that the UMAE can improve the yield of anthocyanins in shorter extraction time with higher activity.
Originality/value
The present study may provide a promising and feasible route for extracting anthocyanins from blueberries and studying their physicochemical properties, ultimately promoting the utilization of blueberry anthocyanins.
Keywords
Acknowledgements
This work was supported by the Open Project Program of State Key Laboratory of Food Science and Technology, Nanchang University (No. SKLF-KF-202024), Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology (No. 2021B1212040013), Open Funding Project of Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing (No. 202108), College Student Innovation Fund Project of Zhongkai University of Agriculture and Engineering (No. X202111347154, No. X202111347156), Research Project of Sate Key Laboratory of Food Science and Technology, Nanchang University (No. SKLF-ZZB-202122). Dongyuan County Blueberry Industrial Park Technology Support Service Project (No. D122207C1).
Citation
Yang, Q., Feng, Z., Zhang, R., Wang, Y., Duan, D., Wang, Q., Zou, X. and Liu, Y. (2023), "Extraction and identification of anthocyanin from blueberries: effects of ultrasound-/microwave-assisted parameters", Pigment & Resin Technology, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/PRT-09-2022-0106
Publisher
:Emerald Publishing Limited
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