Microwave-assisted extraction of anthocyanin from Chinese bayberry and its effects on anthocyanin stability
| dc.creator | Wenkai DUAN | |
| dc.creator | Shiping JIN | |
| dc.creator | Peilong SUN | |
| dc.creator | Guofu ZHAO | |
| dc.date | 2015 | |
| dc.date.accessioned | 2026-07-07T04:18:24Z | |
| dc.description | Anthocyanins are present in high concentrations in Chinese bayberry, Myrica rubra Sieb. & Zucc. Herein, a microwave-assisted extraction was used to extract the anthocyanins from Chinese bayberry. The HPLC chromatogram of the extracts showed that the anthocyanin components were slightly hydrolysed during the extraction process. Further experiments confirmed that microwave irradiation slightly hydrolysed cyanidin-3- O -glucoside to cyanidin, but did not significantly influence the antioxidant activity of the extracts. D ptimized extraction conditions for total anthocyanin content were a solid-to-liquid ratio, extraction temperature, and extraction time of 1:50, 80 °C, and 15 min, respectively. Under these conditions, the anthocyanin content was 2.95 ± 0.08 mg·g −1 , and the antioxidant activity yield was 279.96 ± 0.1 μmol.·g −1 Trolox equivalent on a dry weight basis. These results indicated that microwave-assisted extraction was a highly efficient extraction method with reduced processing time. However, under some extraction conditions it could damage the anthocyanins. These results provide an important guide for the application of microwave extraction. | |
| dc.format | application/pdf | |
| dc.identifier | 0101-2061 | |
| dc.identifier | https://www.redalyc.org/articulo.oa?id=395942248019 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/457226 | |
| dc.language | en | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | |
| dc.relation | http://www.redalyc.org/revista.oa?id=3959 | |
| dc.rights | Ciência e Tecnologia de Alimentos | |
| dc.source | Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.35 | |
| dc.subject | Agrociencias | |
| dc.title | Microwave-assisted extraction of anthocyanin from Chinese bayberry and its effects on anthocyanin stability | |
| dc.type | artículo científico |