Optimizing the extraction of anthocyanins from blueberry
Keywords:
food technology, food coloring industry, anthocyanin extract, blueberry, antioxidantAbstract
There is a current interest in anthocyanins owing to the potential benefits both in the health area as an antioxidant and as a natural food colorant in the food industry. Anthocyanins may be extracted from vegetables and fruits, blueberries being a case in point. The influence of the variables of anthocyanin solid-liquid extraction process from blueberries was studied. The best extraction conditions identified were: ethanol acidified with 1% citric acid as extraction solvent, 1:3 kg/kg raw material/ solvent proportion, 36±1 ºC temperature and 2h time extraction time. From characterization of extracts, it was obtained that the total anthocyanin concentration was 879.0±12.9 mg cyanidin-3-glucoside/100 mL, the total phenol content was 1424 ± 67 mg GAE/100 mL and the antioxidant activity was 5730 ± 103 y 4872 ± 124 mg EAA/100 mL, measured by ABTS y DPPH respectively.
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