Abstract: In order to optimize the extraction of anthocyanins from blackcurrants, the effects of solvent type, ethanol concentration, material/liquid ratio, extraction time, HCl concentration on the extraction yield of anthocyanins and the DPPH free radical scavenging rate and reducing power of blackcurrant extracts were explored. Extraction for 2 h at a material/liquid ratio of 1:10 (g/mL) using acidified aqueous ethanol (containing 40% ethanol and 0.5% HCl) as the extraction solvent provided optimum extraction of anthocyanins from blackcurrants. The resultant extraction yield of anthocyanins and the anthocyanin content, DPPH free radical scavenging rate and reducing power of the obtained blackcurrant extract were 172.29 mg/100 g of fruit, 86.15 mg/L, 71.64% and 1.64 (A700), respectively. Blackcurrant anthocyanins at the concentration of 0.1 mg/mL revealed stronger DPPH free radical scavenging rate and reducing power than BHA and ascorbic acid of the same concentration (P ＜ 0.05). Thus, blackcurrant, rich in highly antioxidant anthocyanins, has a promising prospect for development and application.

Key words: blackcurrant, anthocyanins, extraction, antioxidant activity