Optimisation of high hydrostatic pressure assisted extraction of anthocyanins from rabbiteye blueberry pomace

Haining Zhang and Yongkun Ma
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Haining Zhang: School of Food and Biological Engineering, Jiangsu University, Jiangsu, P.R. China

Czech Journal of Food Sciences, 2017, vol. 35, issue 2, 180-187

Abstract: The purpose of this study was to evaluate the influence of high hydrostatic pressure assisted extraction (HHPE) on the anthocyanins from blueberry (Vaccinium ashei) pomace. From the Plackett-Burman Experimental Design (PBD) only the liquid-solid ratio, ethanol concentration, and extraction pressure were found to significantly affect the extraction yield of anthocyanin content. Hence, the outcome of Box-Behnken Design suggested that the optimal operating conditions of the HHPE for the yield of anthocyanin content were liquid-solid ratio 41 ml/g, ethanol concentration 63%, and extraction pressure 443 MPa. At these conditions, 107.9 mg/100 g anthocyanins was obtained, which was more than by the control extraction (67.63 mg/100 g). 10 anthocyanins were identified by HPLC-ESI-MS, malvidin-3-galactoside and malvidin-3-glucoside were the major anthocyanins.

Keywords: extraction conditions; Vaccinium ashei; extraction/separation; response surface methodology (RSM); HPLC-MS (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:189-2016-cjfs

DOI: 10.17221/189/2016-CJFS

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