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KMID : 1134820140430030471
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 3 p.471 ~ p.476
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Enhancement of Antioxidant Activities of Blueberry (Vaccinium ashei) by Using High-Pressure Extraction Process
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Park Seong-Jin
Choi Young-Beom
Ko Jung-Rim
Kim Young-Eon
Lee Hyeon-Yong
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Abstract
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We developed a method for improving the antioxidant activities of blueberry (Vaccinium ashei) extracts through an ultra high-pressure extraction process. Blueberries were subjected to water extraction at 60°C and 300 MPa for 5 min (High Pressure Extraction, HPE5) and 15 min (HPE15). Extraction yields obtained by ultra high-pressure extraction process were 18.48, and 19.89%, respectively. Total polyphenol contents were estimated to be 28.3, and 28.9 mg/g, whereas flavonoid contents were measured as 5.9 and 6.0 mg/g, respectively. Generally, HPE resulted in higher yields than the conventional extraction process. Further, HPE15 showed 53.84% DPPH radical scavenging activity (EDA, %) at 1,000 μg/mL. Reducing power of HPE15 showed its highest activity of 0.21. In general, antioxidant activities of blueberry increased by HPE. Therefore, HPE of blueberry resulted in higher antioxidant activity than conventional water extraction. These results demonstrate obvious advantages in terms of higher efficiency, shorter extraction time, and lower energy costs.
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KEYWORD
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Vaccinium ashei, high-pressure extraction, antioxidant activity, anthocyanin, scanning electron microphotographs
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