Food and Fermentation Industries >

2023 , Vol. 49 >Issue 21: 161 - 166

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033286

Extraction technology and antioxidant activity of anthocyanins from three states of Lonicicera caerulea L.

  • LIU Ying ,
  • QIN Chengyu ,
  • WU Jiayi ,
  • ZHOU Wenling ,
  • LI Dewen
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  • 1(College of Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China)
    2(Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China)

Received date: 2022-08-11

  Revised date: 2022-09-19

  Online published: 2023-12-08

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Abstract

This paper aims to study the optimum extraction of anthocyanins from three states of fruit (fresh fruit, dried fruit, and freeze-dried powder) from Lonicicera caerulea L., and to evaluate the antioxidant activity of three different forms of L. caerulea anthocyanins in vitro to provide some references for transportation and storage of L. caerulea. Ultrasonic-assisted extraction was used to optimize the extraction process of anthocyanins by three factors (ethanol concentration, ultrasonic time, and ultrasonic temperature), and the antioxidant activity of anthocyanins in three kinds of L. caerulea was evaluated by in vitro antioxidant method. Results showed that the optimum extraction conditions were as follows: ultrasonic time of 30 min, the ultrasonic temperature of 35 ℃, and ethanol concentration was 95%, the extraction amount of anthocyanins from freeze-dried powder and dried fruit reached the highest. When ethanol concentration was 65%, the anthocyanins extraction amount from fresh fruit reached the highest. The contents of anthocyanins were as follows: freeze-dried powder [(121.50±4.73) mg/5 g]> dried fruit [(22.20±2.08) mg/5 g)]> fresh fruit [(10.40±1.05) mg/5 g]. In the range of 0.02 to 0.1 mg/mL, the anthocyanins have a certain ability to scavenge DPPH free radical (84.79%) and ABTS cationic radical (71.79%). With the increase of the anthocyanin concentration, the scavenging ability increased gradually, showing a good dose-effect relationship. The content of anthocyanins from freeze-dried powder dried fruit was higher than that from fresh fruit and freeze-dried powder (about 5-10 times), while their qualities were the same. It showed that the change of fruit states of L. caerulea did not affect the yield of anthocyanin and its antioxidant ability, which provides a better theoretical basis for the storage and transportation of L. caerulea.

Key words： Lonicera caerulea L.; anthocyanins; morphology; ultrasonic-assisted extraction; antioxidant activity

Cite this article

LIU Ying , QIN Chengyu , WU Jiayi , ZHOU Wenling , LI Dewen . Extraction technology and antioxidant activity of anthocyanins from three states of Lonicicera caerulea L.[J]. Food and Fermentation Industries, 2023 , 49(21) : 161 -166 . DOI: 10.13995/j.cnki.11-1802/ts.033286

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