Quality of extracts from blueberry pomace by high hydrostatic pressure, ultrasonic, microwave and heating extraction：A comparison study
DOI:
https://doi.org/10.9755/ejfa.2017.v29.i10.1259Keywords:
anthocyanins; antioxidant activity; colorAbstract
The objective of this study was to compare the efficiency of high hydrostatic pressure, ultrasonic, microwave, and heat extraction techniques on the blueberry pomace extract characteristics. The results showed that the highest extraction yield of anthocyanins and total phenols were obtained by high hydrostatic pressure assisted extraction. The difference of extraction yield of anthocyanins was significant (p<0.05) between high hydrostatic pressure assisted extraction and heating extraction. Furthermore, significant difference of total phenols extraction yield was obtained between high hydrostatic pressure assisted extraction and the other three extraction methods. The total color difference was significant for the four extraction methods. High hydrostatic pressure assisted extraction had the highest chroma and least browning index. Moreover, high hydrostatic pressure assisted extraction was found to have the highest hydroxyl radical scavenging activity. In summary, high hydrostatic pressure assisted extraction was revealed to be the suitable technique for phenolic extraction of blueberry pomace.
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References
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Xi J., D. Shen., Y. Li and R. Zhang. 2011. Ultrahigh pressure extraction as a tool to improve the antioxidant activities of green tea extracts. Food Res Int. 44(9): 2783-2787.
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Brownmiller, C., L.R. Howard and R.L. Prior. 2008. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products. J. Food Sci. 73(5): H72-79.
Buglione, M and J. Lozano. 2002. Nonenzymatic Browning and Chemical Changes During Grape Juice Storage. J. Food Sci. 67(4): 1538-1543.
Castañeda-Ovando, A., M. de Lourdes Pacheco-Hernández, M.E. Páez-Hernández, J.A. Rodríguez and C.A. Galán-Vidal. 2009. Chemical studies of anthocyanins: A review. Food Chem. 113(4): 859-871.
Corrales M, A.F., García, P. Butz and B. Tauscher. 2009. Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure. J. Food Eng. 90(4): 415-421.
Faria A, D., Pestana, D. Teixeira, V. de Freitas, N. Mateus and C. Calhau. 2010. Blueberry anthocyanins and pyruvic acid adducts: anticancer properties in breast cancer cell lines. Phytother Res. 24(12): 1862-1869.
Giusti M.M. and R.E. Rrolstad. 2001. Characterization and measurement of anthocyanins by UV‐visible spectroscopy. Current Protocols in Food Analytical Chemistry, :F1.2.1-F1.2.13.
He B, Zhang L L, Yue X Y, et al. 2016. Optimization of ultrasound-assisted extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace[J]. Food Chem. 204: 70-76.
He J. and M.M. Giusti. 2010. Anthocyanins: natural colorants with health-promoting properties. Annu rev. Food Sci.T. 1: 163-187.
He X., W.B. Yoon, S.J. Park, D.S. Park and J. Ahn. 2011. Effects of pressure level and processing time on the extraction of total phenols, flavonoids, and phenolic acids from Deodeok (Codonopsis lanceolata). Food Sci. Biotechnol. 20(2): 499-505.
Joo H., C.T. Kim, I.H. Kim and Y. Kim. 2013. Anti-obesity effects of hot water extract and high hydrostatic pressure extract of garlic in rats fed a high-fat diet. Food. Chem Toxicol. 55: 100-105.
Jun X., Z. Shuo, L. Bingbing, Z. Rui, L. Ye, S. Deji and Z. Guofeng. 2010. Separation of major catechins from green tea by ultrahigh pressure extraction. Int J. Pharm. 386(1-2): 229-231.
Khanal R.C., L.R. Howard and R.L. Prior. 2010. Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins. Food Res Int. 43(5): 1464-1469.
Kim I-S., M. Yang, O.H. Lee and S.N. Kang. 2011. The antioxidant activity and the bioactive compound content of Stevia rebaudiana water extracts. LWT- Food Sci. Technol. 44(5): 1328-1332.
Lee H.S. and G.A. Coates. 2003. Effect of thermal pasteurization on Valencia orange juice color and pigments. LWT-Food Sci. Technol. 36: 153-156.
Lee J., R.W. Durst and R.E. Wrolstad. 2002. Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments. J. Food Sci. 67: 1660-1667.
Patras A., N.P. Brunton, S. Da Pieve and F. Butler. 2009. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innov Food Sc. Emer. 10(3): 308-313.
Prasad K.N., B. Yang, M. Zhao, J. Sun, X. Wei and Y. Jiang. 2010. Effects Of High Pressure Or Ultrasonic Treatment on Extraction Yield And Antioxidant Activity Of Pericarp Tissues Of Longan Fruit. J. Food Biochem. 34(4): 838-855.
Sánchez-Moreno C., L. Plaza, B. de Ancos and M.P. Cano. 2004. Effect of combined treatments of high-pressure and natural additives on carotenoid extractability and antioxidant activity of tomato puree. Eur Food Res. Technol. 219: 151–160.
Sarkis J.R., D.P. Jaeschke, I.C. Tessaro and L.D Marczak. 2013. Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp. LWT - Food Sci. Technol. 51(1): 79-85.
Schwarzenbolz U., H. Klostemeyer and T. Henle. 2002. Maillard reaction under high hydrostatic pressure studies on the formation of protein-bound amino acid derivatives. International Congress Series, 1245: 223-227.
Sellappan S., C.C. Akoh and G. Krewer. 2002. Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries. J. Agric. Food Chem. 50: 2432-2438.
Shim S.H., J.M. Kim, C.Y. Choi, C.Y. Kim and K.H. Park. 2012. Ginkgo biloba extract and bilberry anthocyanins improve visual function in patients with normal tension glaucoma. J. Med Food. 15(9): 818-823.
Shouqin Z., X. Jun and W. Changzheng. 2005. High hydrostatic pressure extraction of flavonoids from propolis. J. Chem Technol. Biot. 80(1): 50-54.
Shouqin Z., Z. Junjie and W. Changzhen. 2004. Novel high pressure extraction technology. Int J. Pharm. 278(2): 471-474.
Torres B., B.K. Tiwari, A. Patras, P.J. Cullen, N. Brunton and C.P. O'Donnell. 2011. Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage. Innov Food Sci. Emerg. 12(2): 93-97.
Vega-Gálvez A., E. Uribe, M. Perez, G. Tabilo-Munizaga, J. Vergara, P. Garcia-Segovia, E. Lara and K. Di Scala. 2011. Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera (Aloe barbadensis Miller) gel. LWT - Food Sci. Technol. 44(2): 384-391.
Wang H., X.D. Gao, G.C. Zhou, L. Cai and W.B. Yao. 2008. In vitro and in vivo antioxidant activity of aqueous extract from Choerospondias axillaris fruit. Food Chem. 106(3): 888-895.
Wrolstad R.E., R.W. Durst and J. Lee. 2005. Tracking color and pigment changes in anthocyanin products. Trends. Food Sci. Tech. 16(9): 423-428.
Xi J., D. Shen., Y. Li and R. Zhang. 2011. Ultrahigh pressure extraction as a tool to improve the antioxidant activities of green tea extracts. Food Res Int. 44(9): 2783-2787.
Zheng X, Xu X, Liu C, et al. 2013. Extraction characteristics and optimal parameters of anthocyanin from blueberry powder under microwave-assisted extraction conditions[J]. Sep. Purif Technol. 104: 17-25.
Zheng Y., C.Y. Wang, S.Y. Wang and W. Zheng. 2003. Effect of High-Oxygen Atmospheres on Blueberry Phenolics, Anthocyanins, and Antioxidant Capacity. J. Agric. Food Chem., 51: 7162-7169.
Published
2017-11-04
How to Cite
Zhang, H., W. Tchabo, and Y. Ma. “Quality of Extracts from Blueberry Pomace by High Hydrostatic Pressure, Ultrasonic, Microwave and Heating extraction：A Comparison Study”. Emirates Journal of Food and Agriculture, vol. 29, no. 10, Nov. 2017, pp. 815-9, doi:10.9755/ejfa.2017.v29.i10.1259.
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Regular Articles
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