Antioxidant activity and subcritical water extraction of anthocyanin from raspberry process optimization by response surface methodology

被引：36
作者：
Wang, Yuwei [1 ]
Ye, Ying [1 ]
Wang, Le [1 ]
Yin, Wei [1 ]
Liang, Jian [1 ]
机构：
[1] Qinghai Univ, State Key Lab Plateau Ecol & Agr, Xining, Peoples R China
来源：
FOOD BIOSCIENCE | 2021年 / 44卷
关键词：
Raspberry; Subcritical water extraction(SWE); Anthocyanin; Antioxidant activity; BIOACTIVE COMPOUNDS; RED; PHENOLICS; BLACK; FRUIT; ACID; L; PRODUCTS; CAPACITY; COLORS;
D O I：
10.1016/j.fbio.2021.101394
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Subcritical water extraction (SWE) was investigated as an economical, green and sustainable extraction process of anthocyanin from raspberry. The critical extraction characteristics that influence SWE process were examined and optimized by response surface methodology (RSM) coupled with Box-Behnken design (BBD) and the content of anthocyanin was high to 8.15 mg/g with optimization extraction conditions. Additional, the determination and semi-quantitative analysis of individual anthocyanin from raspberry had been investigated by high-performance liquid chromatography with diode array detector (HPLC-DAD) combined with Ultra Performance Liquid Chromatography-Triple-Time of Flight Mass Spectrometer (UPLC-Triple-TOF/MS). On this basis, the antioxidant activity of anthocyanin extracted by SWE was obviously superior to that from conventional extraction according to DPPH-radical scavenging activity and ABTS-radical scavenging activity. The extraction efficient and antioxidant activity of anthocyanin from raspberry from SWE were significantly higher than that from hot water extraction or methanol extraction.
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页数：8
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