Ultrasonic-Assisted Extraction and Antioxidant Activity of Antho Cyanins from Blackberry Fruits

doi:10.7506/spkx1002-6630-201224024

Abstract

Abstract:

An orthogonal array design was used to determine optimum conditions for the ultrasonic-assisted extraction of anthocyanins from blackberry fruits, and the antioxidant activity of crude anthocyanin extract was investigated. We established the optimum conditions for the extraction of anthocyanins from blackberry fruits as follows: 75% ethanol as an extraction solvent at a solid-to-solvent of 1:20 (g/mL) and 35 min of ultrasonic treatment time. The extraction yield of anthocyanins under these conditions was 0.365 mg/g. The reducing power of the extract obtained was significantly higher than that of vitamin C at the same concentration. In addition, the extract had a potent inhibitory effect on Cu2+-induced oxidative LDL modification.

Key words: blackberry fruit, anthocyanin, ultrasonic-assisted extraction, antioxidant activity

CLC Number:

TS201.1

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