Optimisation of high hydrostatic pressure assisted extraction of anthocyanins from rabbiteye blueberry pomace

https://doi.org/10.17221/189/2016-CJFSCitation:Zhang H., Ma Y. (2017): Optimisation of high hydrostatic pressure assisted extraction of anthocyanins from rabbiteye blueberry pomace. Czech J. Food Sci., 35: 180-187.
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The purpose of this study was to evaluate the influence of high hydrostatic pressure assisted extraction (HHPE) on the anthocyanins from blueberry (Vaccinium ashei) pomace. From the Plackett-Burman Experimental Design (PBD) only the liquid-solid ratio, ethanol concentration, and extraction pressure were found to significantly affect the extraction yield of anthocyanin content. Hence, the outcome of Box-Behnken Design suggested that the optimal operating conditions of the HHPE for the yield of anthocyanin content were liquid-solid ratio 41 ml/g, ethanol concentration 63%, and extraction pressure 443 MPa. At these conditions, 107.9 mg/100 g anthocyanins was obtained, which was more than by the control extraction (67.63 mg/100 g). 10 anthocyanins were identified by HPLC-ESI-MS, malvidin-3-galactoside and malvidin-3-glucoside were the major anthocyanins.
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