Journal
FOOD BIOSCIENCE
Volume 44, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.fbio.2021.101394
Keywords
Raspberry; Subcritical water extraction(SWE); Anthocyanin; Antioxidant activity
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Funding
- Project of Qinghai Science & Technology Department [2019-NK-106]
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Subcritical water extraction (SWE) is an efficient and environmentally friendly method for extracting anthocyanins from raspberry, with high extraction efficiency and superior antioxidant activity compared to conventional extraction methods.
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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