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

Author

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  • Haining Zhang

    (School of Food and Biological Engineering, Jiangsu University, Jiangsu, P.R. China)

  • Yongkun Ma

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.

Suggested Citation

  • Haining Zhang & Yongkun Ma, 2017. "Optimisation of high hydrostatic pressure assisted extraction of anthocyanins from rabbiteye blueberry pomace," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(2), pages 180-187.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:189-2016-cjfs
    DOI: 10.17221/189/2016-CJFS
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