In order to develop a functional product with anthocyanins from Chinese dwarf cherry 'Nongda No 4′, this study optimized the process for extracting anthocyanins, and the antioxidant capacity of the anthocyanins, as well as their inhibitory effects on Escherichia coli, Staphylococcus aureus and Bacillus subtilis were determined. The optimized extraction process was as follows: used 90% ethanol solution (pH=2.0), the ratio of material to solution was 1:5, and ultrasound for 10 min. Under this condition, the amounts of anthocyanins extracted were 24.21 mg/100 g and the extraction yield was 0.67%. Moreover, the extracted anthocyanins could scavenge 35.47 mg/g anthocyanin and 12.01 mg/g anthocyanin DPPH· and ·OH, respectively, and their FRAP reducing ability was 33.33 mg/g anthocyanin, which were significantly higher than that of the crude extracts. Besides, their minimum inhibitory concentrations to E. coli, S. aureus and B. subtilis were 1 040, 520, and 130 μg/mL, respectively, and such bacteriostatic effects decreased at temperature above 60 ℃. This study overall provides a reference for subsequent development of functional agricultural products using Chinese dwarf cherry.
DU Lingmin
,
XUAN Xiaomao
,
FU Hongbo
,
XU Dou
,
GUO Jinming
,
DU Junjie
,
WANG Pengfei
,
MU Xiaopeng
,
ZHANG Jiancheng
. Optimized extraction process and antioxidative and bacteriostatic activities of anthocyanins from Chinese Dwarf Cherry ‘Nongda No 4’[J]. Food and Fermentation Industries, 2019
, 45(16)
: 216
-221
.
DOI: 10.13995/j.cnki.11-1802/ts.020309
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