Abstract
Abstract Currently, the extraction technology of blueberry anthocyanin includes solvent extraction, enzyme extraction, and ultrasonic extraction. Different methods may damage the internal structure of anthocyanin in the extraction process, and hence the extracted anthocyanin cannot have the maximum nutritional and medicinal value. Therefore, this article analyzes the effects of different extraction methods on the antioxidant properties of blueberry anthocyanin and uses solvent extraction, enzymatic hydrolysis, and ultrasonic extraction methods to extract blueberry anthocyanin. The antioxidative properties of anthocyanins from blueberry by different extraction methods were compared and analyzed. The solvent extraction method, the enzymatic hydrolysis method, and the ultrasonic extraction method were used as experimental comparative extraction methods. The antioxidant properties of blueberry anthocyanins were measured from various angles such as resistance to oil oxidation, reducing power, and ability to scavenge hydroxyl radicals (˙OH) performance. From the perspective of antioxidation of fats and oils, the average inhibition rate of the solvent extraction method can reach 90%, and the corresponding inhibition rate of the anthocyanins obtained by the other two extraction methods is about 80%. The measurement results are also consistent with the measurement results of oxidation resistance of oils and fats. Conclusion: Among three different extraction methods of blueberry anthocyanins, the solvent extraction method can preserve the antioxidant properties of blueberry anthocyanins to the greatest extent.
Highlights
Blueberries have high nutritional value and health-care function and enjoy the reputation of “golden fruit” [1,2]
Citric acid and sodium citrate were mixed at a certain ratio to adjust the pH. 5 g of blueberry was crushed, and 5 mg/g pectinase was used for enzymolysis at 45°C, pH 4.5, and the duration of enzymatic hydrolysis with the material–liquid ratio of 1 g:8 mL was 60 min and 90 min, and after centrifugation at 2,000 rpm in 20 min, the blueberry anthocyanin extract was collected
50 g of lard was taken in an iodine volumetric flask, and blueberry anthocyanin and 0.2% ascorbic acid from different extraction methods were added to different iodine volumetric flasks
Summary
Blueberries have high nutritional value and health-care function and enjoy the reputation of “golden fruit” [1,2]. Different methods during the extraction may destroy the internal structure of anthocyanins, and the extracted anthocyanins cannot exert the maximum nutritional and medicinal value. The ultrasonic-assisted extraction method can quickly destroy the cell wall and cell membrane of plants, promote the dissolution of anthocyanin components, and increase the contact area between the sample and the solvent, greatly improving the extraction efficiency and effectively decreasing the extraction time [11,12]. To choose a more efficient extraction method of anthocyanins and to ensure the antioxidant properties of anthocyanins in blueberries to the greatest extent, three methods of solvent extraction, enzymatic hydrolysis, and ultrasonic extraction were used to extract anthocyanins in blueberries. 2 Experiments on the effects of different extraction methods on the antioxidant properties of blueberry anthocyanins
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