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
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
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