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Enhancement on antioxidant and antibacterial activities of Brightwell blueberry by extraction and purification

文献类型： 外文期刊

作者： Liu, Haonan 1 ; Wu, Han 2 ; Wang, Ying 2 ; Wang, Fan 2 ; Liu, Xiaoli 1 ; Zhou, Jianzhong 1 ;

作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China

关键词： Blueberry anthocyanin; Extraction and purification; Anthocyanin characterization; Antioxidant; Antibacterial

期刊名称：APPLIED BIOLOGICAL CHEMISTRY （ 影响因子：1.813； 五年影响因子：1.708 ）

ISSN： 2468-0834

年卷期： 2021 年 64 卷 1 期

页码：

收录情况： SCI

摘要： A blueberry anthocyanin extract was obtained from Brightwell blueberry fruits cultivated in eastern China and the extraction and purification conditions were optimized. The components of the anthocyanin extract were identified using ultra-performance liquid chromatography-electrospray ionization interface-mass spectrometer. The antioxidant and antibacterial activities of the blueberry fruit supernatant (BFS), blueberry anthocyanin crude extract (BCE), and blueberry anthocyanin rich extract (BRE) were evaluated. The extraction yield was 1.79 +/- 0.0014 mg/g under the following optimal conditions: 1:20 solid-to-liquid ratio (v/w), 24 h, 34 degrees C, and 90% ethanol containing 0.21% (v/v) hydrochloric acid. With regard to purification, anthocyanin purity increased 19.1-fold. Nine fractions were identified as the glycosides of delphinidin, cyanidin, petunidin, and malvidin. The biological activities of the blueberry anthocyanin extract were improved through extraction and purification. Compared with BFS and BCE, BRE had a higher DPPH radical scavenging activity (EC50 = 0.51 mg/mL), ABTS antioxidant capacity (EC50 = 0.32 mg/mL), and oxygen radical absorbance capacity (0.43 mmol Trolox/g). Furthermore, BRE (2 mg/mL) showed a maximum of 84.64 +/- 0.35% reduction in the biofilm biomass of Listeria monocytogenes and the inhibition zone given by BRE against Escherichia coli was 16.04 +/- 0.38 mm. BRE showed the highest antioxidant capacities and obvious antibacterial effects against food-related microorganisms than the other samples. Therefore, BRE can be used as a natural antioxidant and antibacterial agent and has potential health advantages and food industry applications.

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