Anthocyanin Structure and pH Dependent Extraction Characteristics from Blueberries (Vaccinium corymbosum) and Chokeberries (Aronia melanocarpa) in Subcritical Water State
- 주제(키워드) blueberries , chokeberries , subcritical-water extraction (SWE) , anthocyanin structure
- 주제(기타) Food Science & Technology
- 설명문(일반) [Kang, Hye-Ji; Chung, Myong-Soo] Ewha Womans Univ, Dept Food Sci & Engn, Seoul 03760, South Korea; [Ko, Min-Jung] Hankyong Natl Univ, Dept Food Sci & Biotechnol, Global K Food Res Ctr, Anseong 17579, South Korea
- 등재 SCIE, SCOPUS
- 발행기관 MDPI
- 발행년도 2021
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000181441
- 본문언어 영어
- Published As http://dx.doi.org/10.3390/foods10030527
초록/요약
This study determines the optimal extraction conditions for the subcritical-water extraction (SWE) of anthocyanin from blueberries and chokeberries and compares the performance using conventional extraction methods. SWE is carried out under different conditions of extraction temperature (110 degrees C, 130 degrees C, 150 degrees C, 170 degrees C, 190 degrees C, and 200 degrees C), extraction time (1, 3, 5, and 10 min), and solvent pH (water and 1% citric acid). The solubility and stability of anthocyanin from blueberries and chokeberries influences the optimal condition for SWE. The presence of more methoxy and hydroxyl functional groups in the basic skeleton of anthocyanin will result in a lower solubility at a high temperature. Water at a higher temperature exhibits a better dissociation reaction, and a solvent has a lower pH at a higher temperature. One percent citric acid is used to reduce the pH of the solvent, which increases the extraction efficiency of anthocyanin in a subcritical water state.
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