Effects of different extraction methods on antioxidant properties of blueberry anthocyanins

文献类型： 外文期刊

第一作者： Zeng, Zhiwen

作者： Zeng, Zhiwen;Li, Xiang;Zhu, Feiying

作者机构：

关键词： blueberry; anthocyanins; antioxidant properties; inhibition rate; extraction method

期刊名称：OPEN CHEMISTRY （ 影响因子：1.554； 五年影响因子：1.8 ）

ISSN： 2391-5420

年卷期： 2021 年 19 卷 1 期

页码：

收录情况： SCI

摘要： 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)-O-center dot) 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.

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