Efficient Homogenization-Ultrasound-Assisted Extraction of Anthocyanins and Flavonols from Bog Bilberry (Vaccinium uliginosum L.) Marc with Carnosic Acid as an Antioxidant Additive.

Yusong Jin,Yunhui Zhang,Dewen Liu,Lei Yang,Huijuan Qi,Chunying Zhang,Huiyan Gu,Zhiqiang Zhou,Dongmei Liu

doi:10.3390/molecules24142537

Abstract

To explore the optimum conditions for the extraction of anthocyanins and flavonols from bog bilberry (Vaccinium uliginosum L.) marc on a single-factor experimental basis, a response surface methodology was adopted for this intensive study. The extraction procedure was carried out in a Waring blender and followed an ultrasonic bath, and the natural antioxidant carnosic acid was added to inhibit oxidation. The optimum extraction conditions were as follows: a volume fraction of ethanol of 70%, an antioxidant content of 0.02% (the mass of sample) carnosic acid, a liquid–solid ratio of 16 mL/g, a homogenization time of 3 min, a reaction temperature of 55 °C, an ultrasound irradiation frequency of 80 kHz, an ultrasound irradiation power of 200 W, and an ultrasound irradiation time of 40 min. Satisfactory yields of anthocyanins (13.95 ± 0.37 mg/g) and flavonols (3.51 ± 0.16 mg/g) were obtained. The experimental results showed that the carnosic acid played an effective antioxidant role in the extraction process of anthocyanins and flavonols with a green and safety guarantee.

Highlights

IntroductionVaccinium uliginosum L. (bog bilberry) is a deciduous shrub that is classified as belonging to the Ericaceae family and genus Vaccinium
Vaccinium uliginosum L. is a deciduous shrub that is classified as belonging to the Ericaceae family and genus Vaccinium
Modern food chemistry and pharmacological studies have shown that the bog bilberry contains a number of phytochemicals that are beneficial to the human body, such as anthocyanins and flavonols [1]

Summary

Introduction

Vaccinium uliginosum L. (bog bilberry) is a deciduous shrub that is classified as belonging to the Ericaceae family and genus Vaccinium. (bog bilberry) is a deciduous shrub that is classified as belonging to the Ericaceae family and genus Vaccinium. Modern food chemistry and pharmacological studies have shown that the bog bilberry contains a number of phytochemicals that are beneficial to the human body, such as anthocyanins and flavonols [1]. They are both important phenolic compounds that have many physiologically active functions such as the free scavenging [2], antibacterial and antifungal activity [3], and the protection of vision [4]. The extraction and separation of anthocyanins and flavonoids from fruit marc should be paid enough attention

Methods

Results

Conclusion