Optimizing the extraction of anthocyanins from blueberry
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Keywords

food technology
food coloring industry
anthocyanin extract
blueberry
antioxidant

How to Cite

Zapata, L. M., Heredia, A. M., Quinteros, C. F., Malleret, A. D., Clemente, G., & Cárcel, J. A. (2014). Optimizing the extraction of anthocyanins from blueberry. Ciencia, Docencia Y Tecnología, 25(49), 166–192. Retrieved from https://ojstesteo.uner.edu.ar/index.php/cdyt/article/view/33

Abstract

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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