Effects of different extraction methods on antioxidant properties of blueberry anthocyanins

Currently, the extraction technology of blueberry anthocyanin includes solvent extraction, enzyme extraction, and ultrasonic extraction. Different methods may damage the internal structure of anthocyanin in the extraction process, and hence the extracted anthocyanin cannot have the maximum nutrition...

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Autores principales:	Li Xiang, Zhu Feiying, Zeng Zhiwen
Formato:	article
Lenguaje:	EN
Publicado:	De Gruyter 2021
Materias:	blueberry anthocyanins antioxidant properties inhibition rate extraction method Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/db502895b3544f4083ee37cf7bea4aae
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spelling	oai:doaj.org-article:db502895b3544f4083ee37cf7bea4aae2021-12-05T14:10:43ZEffects of different extraction methods on antioxidant properties of blueberry anthocyanins2391-542010.1515/chem-2020-0052https://doaj.org/article/db502895b3544f4083ee37cf7bea4aae2021-02-01T00:00:00Zhttps://doi.org/10.1515/chem-2020-0052https://doaj.org/toc/2391-5420Currently, the extraction technology of blueberry anthocyanin includes solvent extraction, enzyme extraction, and ultrasonic extraction. Different methods may damage the internal structure of anthocyanin in the extraction process, and hence the extracted anthocyanin cannot have the maximum nutritional and medicinal value. Therefore, this article analyzes the effects of different extraction methods on the antioxidant properties of blueberry anthocyanin and uses solvent extraction, enzymatic hydrolysis, and ultrasonic extraction methods to extract blueberry anthocyanin. The antioxidative properties of anthocyanins from blueberry by different extraction methods were compared and analyzed. The solvent extraction method, the enzymatic hydrolysis method, and the ultrasonic extraction method were used as experimental comparative extraction methods. The antioxidant properties of blueberry anthocyanins were measured from various angles such as resistance to oil oxidation, reducing power, and ability to scavenge hydroxyl radicals (˙OH) performance. From the perspective of antioxidation of fats and oils, the average inhibition rate of the solvent extraction method can reach 90%, and the corresponding inhibition rate of the anthocyanins obtained by the other two extraction methods is about 80%. The measurement results are also consistent with the measurement results of oxidation resistance of oils and fats. Conclusion: Among three different extraction methods of blueberry anthocyanins, the solvent extraction method can preserve the antioxidant properties of blueberry anthocyanins to the greatest extent.Li XiangZhu FeiyingZeng ZhiwenDe Gruyterarticleblueberryanthocyaninsantioxidant propertiesinhibition rateextraction methodChemistryQD1-999ENOpen Chemistry, Vol 19, Iss 1, Pp 138-148 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	blueberry anthocyanins antioxidant properties inhibition rate extraction method Chemistry QD1-999
spellingShingle	blueberry anthocyanins antioxidant properties inhibition rate extraction method Chemistry QD1-999 Li Xiang Zhu Feiying Zeng Zhiwen Effects of different extraction methods on antioxidant properties of blueberry anthocyanins
description	Currently, the extraction technology of blueberry anthocyanin includes solvent extraction, enzyme extraction, and ultrasonic extraction. Different methods may damage the internal structure of anthocyanin in the extraction process, and hence the extracted anthocyanin cannot have the maximum nutritional and medicinal value. Therefore, this article analyzes the effects of different extraction methods on the antioxidant properties of blueberry anthocyanin and uses solvent extraction, enzymatic hydrolysis, and ultrasonic extraction methods to extract blueberry anthocyanin. The antioxidative properties of anthocyanins from blueberry by different extraction methods were compared and analyzed. The solvent extraction method, the enzymatic hydrolysis method, and the ultrasonic extraction method were used as experimental comparative extraction methods. The antioxidant properties of blueberry anthocyanins were measured from various angles such as resistance to oil oxidation, reducing power, and ability to scavenge hydroxyl radicals (˙OH) performance. From the perspective of antioxidation of fats and oils, the average inhibition rate of the solvent extraction method can reach 90%, and the corresponding inhibition rate of the anthocyanins obtained by the other two extraction methods is about 80%. The measurement results are also consistent with the measurement results of oxidation resistance of oils and fats. Conclusion: Among three different extraction methods of blueberry anthocyanins, the solvent extraction method can preserve the antioxidant properties of blueberry anthocyanins to the greatest extent.
format	article
author	Li Xiang Zhu Feiying Zeng Zhiwen
author_facet	Li Xiang Zhu Feiying Zeng Zhiwen
author_sort	Li Xiang
title	Effects of different extraction methods on antioxidant properties of blueberry anthocyanins
title_short	Effects of different extraction methods on antioxidant properties of blueberry anthocyanins
title_full	Effects of different extraction methods on antioxidant properties of blueberry anthocyanins
title_fullStr	Effects of different extraction methods on antioxidant properties of blueberry anthocyanins
title_full_unstemmed	Effects of different extraction methods on antioxidant properties of blueberry anthocyanins
title_sort	effects of different extraction methods on antioxidant properties of blueberry anthocyanins
publisher	De Gruyter
publishDate	2021
url	https://doaj.org/article/db502895b3544f4083ee37cf7bea4aae
work_keys_str_mv	AT lixiang effectsofdifferentextractionmethodsonantioxidantpropertiesofblueberryanthocyanins AT zhufeiying effectsofdifferentextractionmethodsonantioxidantpropertiesofblueberryanthocyanins AT zengzhiwen effectsofdifferentextractionmethodsonantioxidantpropertiesofblueberryanthocyanins
_version_	1718371812230823936

Effects of different extraction methods on antioxidant properties of blueberry anthocyanins

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