Zhang, Xuan and Wang, Songen and Wu, Qixia and Battino, Maurizio and Giampieri, Francesca and Bai, Weibin and Tian, Lingmin UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, maurizio.battino@uneatlantico.es, francesca.giampieri@uneatlantico.es, UNSPECIFIED, UNSPECIFIED (2022) Recovering high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction. Food Chemistry: X, 16. p. 100476. ISSN 25901575
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Abstract
Food waste is a potential source to replace fresh materials for obtaining functional ingredients. Blueberry pomace contains considerable amounts of anthocyanins. In this study, we investigated ultrasonic-assisted extraction (UAE) of anthocyanins from blueberry pomace. We used a Box-Behnken design (BBD) to screen and optimize the important factors influencing yield. The optimum extraction conditions were a temperature of 40 °C, an ultrasonic power of 400 W and an extraction time of 40 min. The optimum yield was 108.23 mg/100 g DW. In addition, we used a cation column to separate anthocyanins, and optimized the chromatographic conditions of HPLC to analyze and identify the main anthocyanins. Thirteen anthocyanins were found in blueberry pomace, of which Malvidin-3-Galactoside (22.65 %) was the highest. These findings provide a theoretical basis and optimized process parameters for the recovery of high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction, thus facilitating the comprehensive utilization of blueberry pomace.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Blueberry pomace; Anthocyanins; HPLCUl; trasound-assisted extraction; Box-Behnken Design |
| Subjects: | Subjects > Nutrition |
| Divisions: | Europe University of Atlantic > Research > Scientific Production |
| Depositing User: | Sr Bibliotecario |
| Date Deposited: | 26 Oct 2022 14:35 |
| Last Modified: | 17 Jul 2023 08:41 |
| URI: | http://repositorio.funiber.org/id/eprint/4196 |
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