Antioxidant Activity Comparison and Stability Analysis of Anthocyanin from Blueberry
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The effects of different extraction processes on the antioxidant properties of blueberry anthocyanin and the stability analysis of microwave-assisted extraction of blueberry anthocyanin were investigated. The antioxidant activities of blueberry anthocyanin extracted by different extraction processes were evaluated by 1,1-diphenyl-2-bitter hydrazine (DPPH·), hydroxyl free radical (· OH), superoxide free radical (O2-·). The stability of blueberry anthocyanin obtained by microwave-assisted extraction was tested, and the light, pH, temperature, glucose and organic acid were detected to analyze the effect of anthocyanin preservation rate of blueberry. The results showed that the yield rate of blueberry anthocyanin extracted by ethanol, acetone and microwave-assisted were 4.46%, 4.41% and 4.92%, respectively. The antioxidant activity of blueberry anthocyanin in vitro was concentration dependent in the range of 0.25~4.0 mg/mL. When the concentration of blueberry anthocyanin extracted by microwave-assisted was 4.0 mg/mL, the clearance rate of DPPH··OH and O2-· were 86.59%, 56.85% and 88.65%, respectively, which were significantly higher than that by ethanol extraction and acetone extraction (p<0.05). Blueberry anthocyanin was unstable in the environment of strong light, alkaline, high temperature and ascorbic acid, but glucose and citric acid could protect the stability of blueberry anthocyanin.
