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

Autores

  • IVANOR ZARDO Universidade Federal do Rio Grande do Sul
  • MARCELO BRANDO UniversidadeFederal do Rio Grande do Sul
  • LIGIA DAMASCENO FERREIRA MARCZAK UniversidadeFederal do Rio Grande do Sul
  • CACIANO PELAYO ZAPATA NOREÑA UniversidadeFederal do Rio Grande do Sul

DOI:

https://doi.org/10.5380/cep.v35i1.55935

Palavras-chave:

ANTHOCYANINS, ANTIOXIDANT ACTIVITY, BLUEBERRIES, EXTRACTION, POMACE

Resumo

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

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Publicado

2017-10-22

Como Citar

ZARDO, I., BRANDO, M., MARCZAK, L. D. F., & NOREÑA, C. P. Z. (2017). EVALUATION OF ANTHOCYANINS AND OTHER PHENOLIC COMPOUNDS EXTRACTION FROM BLUEBERRY PROCESSING WASTE WITH ACIDIFIED WATER. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 35(1). https://doi.org/10.5380/cep.v35i1.55935

Edição

v. 35 n. 1 (2017)

Seção

Artigos

Licença

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.