Abstract:

Anthocyanidins from blueberries and blueberry wine lees were purified by XAD-7HP macroporous resin
chromatography. Anthocyanidins from blueberry wine were purified and concentrated by solid phase extraction (SPE)
using a Supelclean ENVI-18 cartridge. High performance liquid chromatography with diode array detection combined
with electrospray ionization tandem mass spectrometry (HPLC-DAD-ESI-MS/MS) was used to analyze the anthocyanidin
composition of extracts. Antioxidant activity of anthocyanidins in blueberries and blueberry wine lees was evaluated. The
results indicated that the contents of anthocyanidins in the extracts from blueberries, blueberry wine lees and blueberry wine
were (210.52 ± 5.74), (151.12 ± 0.88), and (8.93 ± 0.14) mg/g, respectively. A total of eleven anthocyanins were identified
in the extracts from blueberries while twelve anthocyanins in the extracts from blueberry wine lees, among which three
anthocyanins were acidylated. Nine anthocyanins in the extracts from blueberry wine were identified, one of which was
acidylated. The IC50 values of ABTS radical scavenging activity for anthocyanidins from blueberries and blueberry wine
lees were (1.43 ± 0.02) and (1.19 ± 0.03) μg/mL, respectively, while those for scavenging effects on 1,1-diphenyl-
2-picrylhydrazyl (DPPH) radical were (3.28 ± 0.03) and (2.41 ± 0.01) μg/mL, respectively. Free radical scavenging
effects and reducing power of the anthocyanins from blueberris and blueberry wine lees were much stronger than those
of VC. The results indicated that the antioxidant activity of anthocyanidins in blueberry wine lees was much stronger
better than that of blueberries.

Key words: blueberry wine lees, anthocyanidins, composition analysis, antioxidant activity