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Production of a food grade blueberry extract rich in anthocyanins: selection of solvents, extraction conditions and purification method

2017Journal article Restricted access
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dc.contributor.authorSilva, Sara
dc.contributor.authorCosta, Eduardo M.
dc.contributor.authorCalhau, Conceição
dc.contributor.authorMorais, Rui M.
dc.contributor.authorPintado, M. Manuela E.
dc.date.accessioned2017-12-19T18:16:59Z
dc.date.available2017-12-19T18:16:59Z
dc.date.issued2017
dc.description.abstractBlueberries are recognized, by the scientific community and consumers, for their health promoting potential. This fact makes blueberries, and blueberry derived products, prime candidates to aid in the development of healthier foodstuffs that are easily recognized as such by consumers. As blueberries health promoting properties are frequently associated with their phenolic, particularly anthocyanins, composition the present work aimed to establish a simple, food safe, approach to extract these compounds. One that, while being food safe also allowed for a relatively easy scale up process. To accomplish this, four different solvents (water, ethanol, methanol and acetone) acidified or not, were evaluated for their extraction capabilities. The results obtained demonstrated that ethanol acidified with 0.01% HCl was an effective extractant of both phenolic compounds and anthocyanins. Acetone was significantly more effective in extracting phenolic compounds but it was almost unable to extract anthocyanins, with the addition of acid allowing for an increase of anthocyanin yield but reducing the overall phenolic yield. The extraction of anthocyanins may be further improved with the addition of an ultrasound treatment to the extraction process, though no significant differences were observed when considering the overall phenolic content. Furthermore, if seeking a condensed extract, purification using solid phase extraction columns allowed the production of an extract comprised of ca. 40% (w w(-1)) anthocyanins.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, S., Costa, E. M., Calhau, C., Morais, R. M., & Pintado, M. E. (2017). Production of a food grade blueberry extract rich in anthocyanins: Selection of solvents, extraction conditions and purification method. Journal of Food Measurement and Characterization, 11(3), 1248-1253pt_PT
dc.identifier.doi10.1007/s11694-017-9502-9pt_PT
dc.identifier.eid85015103775
dc.identifier.eissn2193-4134
dc.identifier.issn2193-4126
dc.identifier.urihttp://hdl.handle.net/10400.14/23767
dc.identifier.wos000406023300035
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationTextile staining: Toward a greener and functional solution
dc.subjectBlueberriespt_PT
dc.subjectAnthocyaninspt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectSolid liquid extractionpt_PT
dc.subjectSolid phase extractionpt_PT
dc.titleProduction of a food grade blueberry extract rich in anthocyanins: selection of solvents, extraction conditions and purification methodpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleTextile staining: Toward a greener and functional solution
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F90867%2F2012/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBDE%2F103957%2F2014/PT
oaire.citation.endPage1253pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage1248pt_PT
oaire.citation.titleJournal of Food Measurement and Characterizationpt_PT
oaire.citation.volume11pt_PT
oaire.fundingStream5876
oaire.fundingStreamSFRH
person.familyNameCosta
person.familyNameCalhau
person.familyNameMorais
person.familyNamePintado
person.givenNameEduardo
person.givenNameConceição
person.givenNameRui M. S. C.
person.givenNameMaria Manuela
person.identifier143926
person.identifier456608
person.identifier.ciencia-idB218-870B-98B5
person.identifier.ciencia-id2110-0420-1717
person.identifier.ciencia-id541B-04AE-0686
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-3121-4514
person.identifier.orcid0000-0001-9567-3379
person.identifier.orcid0000-0001-5138-6941
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridM-5065-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55249865700
person.identifier.scopus-author-id6701578877
person.identifier.scopus-author-id7005146997
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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