Optimization of Homogenization of Blueberry Fruits for Extracting Total Anthocyanin

doi:10.7506/spkx1002-6300-200920001

Abstract

Abstract:

Effects of five homogenization conditions for extracting total anthocyanin from blueberry fruits such as pH of extraction solvent (acidic ethanol solution), ethanol concentration, material/liquid ratio, and homogenization time and number on total anthocyanin yield and 2,2-azinobis-(3-ethylbenzthiazoline-6-sulfonate (ABTS) radical scavenging capacity of blueberry fruits extract examined by Trolox equivalent antioxidant capacity (TEAC) assay were evaluated by single-factor method. Based on this, three main affecting factors (pH of acidic ethanol solution, ethanol concentration and material/liquid ratio) were screened by Plackett-Burman (PB) design and then optimized by Box-Behnken experimental design and response surface methodology (RSM). The optimum conditions for extracting total anthocyanin from blueberry fruits were determined as follows: using acidic 75% ethanol solution at pH 2.5 as an extraction solvent for once homogenization for 20 s at a material/liquid ratio of 1:17 (g/ml). Under these conditions, the average extraction yield of total anthocyanin was 1.132% and the capacity to scavenge ABTS radicals 416.8 μg/ml.

Key words: blueberry, total anthocyanin, homogenization extraction, response surface methodology (RSM), antioxidation

CLC Number:

TS201.1 TS201.2

YANG Lei1 JIA Jia1,2 ZU Yuan-gang1,*. Optimization of Homogenization of Blueberry Fruits for Extracting Total Anthocyanin[J]. FOOD SCIENCE, 2009, 30(20 ): 27-33.

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Optimization of Homogenization of Blueberry Fruits for Extracting Total Anthocyanin

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