EVALUATION OF ANTHOCYANINS AND OTHER PHENOLIC COMPOUNDS EXTRACTION FROM BLUEBERRY PROCESSING WASTE WITH ACIDIFIED WATER

IVANOR ZARDO, MARCELO BRANDO, LIGIA DAMASCENO FERREIRA MARCZAK, CACIANO PELAYO ZAPATA NOREÑA

Abstract


Anthocyanins are natural pigments andthey are responsible for the blue-to-red coloration of flowers, fruits and leaves. These phenolic compounds are also known to be beneficial to human health. Due to their instability under some factors liketemperature, light and pH conditions, their applicationsin the food industry need further study. The aim of this study was to evaluate and improve methods for the extractionofanthocyaninsand other phenolic compoundsfrom blueberry pomace generated bythe juice production process, getting an extract free of organic solvent.The extractions were realized with acidifieddistilled water (1% citric acid) as a solvent, varying theextraction time and temperature. Maximum yields of anthocyanins were obtainedat 80 °C for 5 minutes, resulting in a total of 1,944.07 ± 46.7 mg of monomeric anthocyanins (cyanidin-3-glucoside)per 100 g of dry pomace. The phenolic compounds showed a good correlation with antioxidant activity, and higher yields were obtained at high temperatures and for longer extraction times

Keywords


ANTHOCYANINS; ANTIOXIDANT ACTIVITY; BLUEBERRIES; EXTRACTION; POMACE



DOI: http://dx.doi.org/10.5380/cep.v35i1.55935

Boletim Centro de Pesquisa de Processamento de Alimentos. ISSN:19839774