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KMID : 1134820190480111223
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 11 p.1223 ~ p.1232
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Antioxindant Activity and Anthocyanin Analysis of Blueberry with Different Extraction Conditions
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Jun Hyun-Il
Jang So-Won
Oh Hyun-Hha
Jeong Do-Youn
Song Geun-Seoup
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Abstract
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This study was carried out to investigate the effects of antioxidant activity and anthocyanins in blueberries under various extraction conditions. Four extraction temperature (20°C, 40°C, 60°C, and 80°C) for three aqueous mixtures of ethanol (water, 15% ethanol, and 30% ethanol) were analyzed in order to determine the most effective extraction temperature. We selected for 60°C as the extraction temperature for the antioxidant activity of blueberries containing total anthocyanin content (TAC), total phenolic content (TPC), and total flavonoid content (TFC) compared to the other extraction temperatures. The antioxidant activities of three extracts from three aqueous mixtures of ethanol (60°C and 3 h) were investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay, 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical assay, and reducing power analysis. Among the three extracts, 30% ethanol extract showed the highest antioxidant activity as well as TAC, TPC, and TFC. The EC50 values of 30% ethanol extract were 1.44, 1.54, and 1.55 times lower than those of water extract in the DPPH radical assay, ABTS radical assay, and reducing power, respectively. In addition, the major anthocyanins of the three extracts were malvidin 3-O-galactoside, delphinidin 3-O-galactoside, and petunidin 3-O-arabinoside. These results suggest that 30% ethanol extract may be useful as a potential functional food ingredient for enhancing health.
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KEYWORD
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extraction condition, anthocyanin, blueberry, antioxidant activity
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