Optimization of Ultrasonic-Assisted Extraction of Flavonols and Anthocyanins from Blueberry Using RSM

Tian, Ye; Yang, Yu; Gao, Ping; Wang, Jin Hong; Xu, Ya Qin; Yu, Ze Yuan

doi:10.4028/www.scientific.net/amr.468-471.2423

Cited by 8 publications

(2 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The lack‐of‐fit p ‐values ( p < 0.001) and F ‐values ( F < 0.001) also demonstrated the model was effective in predicting the relevant response. In addition, the determination coefficient value ( R 2 = 0.9097) indicated the effective correlation between predicted values and actual values (Tian et al, ). The coefficients X 1 , X 2 , X 3 , X 1 X 2 , X 1 X 3 , X 2 X 3 , X 1 2 , X 2 2 , and X 3 2 were significant ( p < 0.05), and other coefficients were insignificant (Table ).…”

Section: Resultsmentioning

confidence: 99%

Optimization of green extraction of anthocyanins from purple passion fruit peels by response surface methodology

Su²,

Yang

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

This study describes the extraction of anthocyanins from purple passion fruit peels by ultrasonic cell grinder extraction (UCGE) technology, where water was selected as the solvent. Extraction conditions were further optimized by response surface methodology, and the details were as follows: a solution‐to‐solid ratio of 25:1 mL/g, an extraction power of 780 W, a buffer time of 2.3 s, and an extraction time of 50 min. The yield of the UCGE was higher than that of a conventional solvent extraction. The result indicated that this technique was a green, economic, and efficient method. Practical applications Purple passion fruit peel, as a waste material, can currently be used as an anthocyanin source. Ultrasonic cell grinder extraction (UCGE) is one green extraction technology that has been successfully applied to extract active ingredients in the food industry. Response surface methodology (RSM) can reduce the number of experiments and optimize complex systems and therefore has been widely used in various research fields. In this study, we have developed the method of UCGE of anthocyanins from peels by RSM. The result provides useful information for the potential industrial application of this extraction method to purple passion fruit peels.

show abstract

Section: Resultsmentioning

confidence: 99%

Optimization of green extraction of anthocyanins from purple passion fruit peels by response surface methodology

Su²,

Yang

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…To meet the overall demands of industrial-scale marc extraction, new extraction methods need to be developed. Several studies concerning the extraction of anthocyanins and flavonols from bog bilberry exist in literature [30,31], however, to the best of our knowledge, the optimized extraction process of polyphenols from this matrix with the addition of a natural antioxidant has never been reported. Therefore, an improved homogenization-ultrasound-assisted extraction (HUAE) method with the addition of carnosic acid, as natural antioxidant, was adopted in this paper.…”

Section: Introductionmentioning

confidence: 99%

Efficient Homogenization-Ultrasound-Assisted Extraction of Anthocyanins and Flavonols from Bog Bilberry (Vaccinium uliginosum L.) Marc with Carnosic Acid as an Antioxidant Additive

et al. 2019

View full text Add to dashboard Cite

To explore the optimum conditions for the extraction of anthocyanins and flavonols from bog bilberry (Vaccinium uliginosum L.) marc on a single-factor experimental basis, a response surface methodology was adopted for this intensive study. The extraction procedure was carried out in a Waring blender and followed an ultrasonic bath, and the natural antioxidant carnosic acid was added to inhibit oxidation. The optimum extraction conditions were as follows: a volume fraction of ethanol of 70%, an antioxidant content of 0.02% (the mass of sample) carnosic acid, a liquid–solid ratio of 16 mL/g, a homogenization time of 3 min, a reaction temperature of 55 °C, an ultrasound irradiation frequency of 80 kHz, an ultrasound irradiation power of 200 W, and an ultrasound irradiation time of 40 min. Satisfactory yields of anthocyanins (13.95 ± 0.37 mg/g) and flavonols (3.51 ± 0.16 mg/g) were obtained. The experimental results showed that the carnosic acid played an effective antioxidant role in the extraction process of anthocyanins and flavonols with a green and safety guarantee.

show abstract

Investigating anthocyanin contents and in vitro tumor suppression properties of blueberry extracts prepared by various processes

Kazan

Sevimli-Gur

Yeşil-Çeliktaş

et al. 2015

Eur Food Res Technol

View full text Add to dashboard Cite

Optimization of Ultrasonic-Assisted Extraction of Flavonols and Anthocyanins from Blueberry Using RSM

Cited by 8 publications

References 23 publications

Optimization of green extraction of anthocyanins from purple passion fruit peels by response surface methodology

Optimization of green extraction of anthocyanins from purple passion fruit peels by response surface methodology

Efficient Homogenization-Ultrasound-Assisted Extraction of Anthocyanins and Flavonols from Bog Bilberry (Vaccinium uliginosum L.) Marc with Carnosic Acid as an Antioxidant Additive

Investigating anthocyanin contents and in vitro tumor suppression properties of blueberry extracts prepared by various processes

Contact Info

Product

Resources

About