Czech J. Food Sci., 2017, 35(2):180-187 | DOI: 10.17221/189/2016-CJFS

Optimisation of high hydrostatic pressure assisted extraction of anthocyanins from rabbiteye blueberry pomaceFood Technology and Economy, Engineering and Physical Properties

Haining Zhang, Yongkun Ma*
School of Food and Biological Engineering, Jiangsu University, Jiangsu, P.R. China

The purpose of this study was to evaluate the influence of high hydrostatic pressure assisted extraction (HHPE) on the anthocyanins from blueberry (Vaccinium ashei) pomace. From the Plackett-Burman Experimental Design (PBD) only the liquid-solid ratio, ethanol concentration, and extraction pressure were found to significantly affect the extraction yield of anthocyanin content. Hence, the outcome of Box-Behnken Design suggested that the optimal operating conditions of the HHPE for the yield of anthocyanin content were liquid-solid ratio 41 ml/g, ethanol concentration 63%, and extraction pressure 443 MPa. At these conditions, 107.9 mg/100 g anthocyanins was obtained, which was more than by the control extraction (67.63 mg/100 g). 10 anthocyanins were identified by HPLC-ESI-MS, malvidin-3-galactoside and malvidin-3-glucoside were the major anthocyanins.

Keywords: extraction conditions; Vaccinium ashei; extraction, separation; response surface methodology (RSM); HPLC-MS

Published: April 30, 2017  Show citation

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Zhang H, Ma Y. Optimisation of high hydrostatic pressure assisted extraction of anthocyanins from rabbiteye blueberry pomace. Czech J. Food Sci. 2017;35(2):180-187. doi: 10.17221/189/2016-CJFS.
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