Comparison of microwave assisted extraction with hot reflux extraction in acquirement and degradation of anthocyanin from powdered blueberry

Sun Yu, Xue Hongkun, Liu Chenghai, Liu Chai, Su Xiaolin, Zheng Xianzhe

Abstract


Abstract: Acquirement and degradation kinetics of anthocyanin from powdered blueberry were studied to analyze the degradation reason and improve the yield of anthocyanin under microwave assisted extraction (MAE) conditions. Hot reflux extraction (HRE) method was employed as a reference with MAE to discriminate the influences of the microwave irradiation under the same extraction temperature at 30°C-70°C. Ethanol was selected as extraction solvent. Microwave volumetric heating improves the diffusion and solubility of anthocyanin within powdered blueberry particles in the pre-heating period. The kinetic coefficients, in terms of delivery kinetic and diffusion kinetic, are lower in MAE than that in HRE. Four anthocyanins including delphinidin, cyanidin, malvidin and pelaronidin were detected in the anthocyanin extracts from blueberry. Delphinidin, cyaniding, and pelargonidin contents significantly decrease, but malvidin was unchanged in MAE. Anthocyanin yield increases with elevating extraction temperatures, but anthocyanin degradation occurred at 41.2°C. The acquirement amount of anthocyanin is lower than its degradation amount when microwave extraction temperature is higher than 53.6°C. The self-aggregation of anthocyanin molecules and degradation results in the reduction of anthocyanin yield extracted from blueberry powder. In MAE, microwave volumetric heating results in the rapidly elevated temperature in pre-heating stage and generation of internal pressure to improve the acquirement of anthocyanin and the non-thermal effect from microwave field may weak the effect of temperature to decline the degradation of anthocyanin to monomer. The non-thermal microwave irradiation has pronounced effects compared to the effects of temperature on the structure changes of anthocyanin molecules at extraction temperature below 50°C. In HRE, convection mode of heat transfer in extraction system form the non-uniform distribution of temperature in the extraction vials to decrease the acquirement yield of anthocyanin from the blueberry powder. The research results provide valuable data to optimize extraction temperature for high extraction yield and bioactivity of anthocyanin in microwave extraction process.
Keywords: blueberry, microwave, anthocyanin, degradation, extraction, temperature, kinetic
DOI: 10.3965/j.ijabe.20160906.2724

Citation: Sun Y, Xue H K, Liu C H, Liu C, Su X L, Zheng X Z. Comparison of microwave assisted extraction with hot reflux extraction in acquirement and degradation of anthocyanin from powdered blueberry. Int J Agric & Biol Eng, 2016; 9(6): 186－199.

Keywords


blueberry, microwave, anthocyanin, degradation, extraction, temperature, kinetic

Full Text:

PDF

References


Talcott S T. Chemical components of berry fruits. In Y Y Zhao (Ed), In: Berry fruit: Value-added products for health promotion, CRC Press: New York, 2007; pp. 51–72.

Dai J, Mumper R J. Plant phenolics: extraction, analysis and their antioxidant and anticancer properties. Molecules, 2010; 15: 7313–7352.

He B, Zhang L L, Yue X Y, Liang J, Jiang J, Gao X L, et al. Optimization of ultrasound-assisted extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace. Food Chemistry, 2016; 204(8): 70–76.

Chorfa N, Savard S, Belkacemi K. An efficient method for high-purity anthocyanin isomers isolation from wild blueberries and their radical scavenging activity. Food Chemistry, 2016; 197(4): 1226–1234.

Jiang H L, Yang J L, Shi Y P. Optimization of ultrasonic cell grinder extraction of anthocyanins from blueberry using response surface methodology. Ultrasonics Sonochemistry, 2017; 34(1): 325–331.

Lapornik B, Prosek M, Wondra A G. Comparison of extracts prepared from plant byproducts using different solvents and extraction time. Journal of Food Engineering, 2005; 71: 214–222.

Routray W, Orsat V. MAE of phenolic compounds from blueberry leaves and comparison with other extraction methods. Industrial Crops and Products, 2014; 58: 36–45.

Jain T, Jain V, Pandey R A V, Shukla S S. Microwave assisted extraction for phytoconstituents–An overview. Asian Journal Research Chemistry, 2009; 2: 19–25.

Farid D, Balunkeswar N, Kamal M, Hocine R, Khodir M. Optimization of microwave-assisted extraction of polyphenols from Myrtus communis L leaves. Food Chemistry, 2015; 166(1): 585–595.

Karabegovic I T, Stojicevic S S, Velickovic D T, Nikolic N C, Lazic M L. Optimization of microwave-assisted extraction and characterization of phenolic compounds in cherry laurel (Prunus laurocerasus) leaves. Separation and Purification Technology, 2013; 120(13): 429–436.

Liazid A, Guerrero R F, Cantos E, Palma M, Barroso C G. MAE of anthocyanins from grape skins. Food Chemistry, 2011; 124(3): 1238–1243.

Sun Y Z, Liao X J, Wang Z F, Hu X S, Chen F. Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography–mass spectrometry. European Food Research and Technology, 2006; 225(3-4): 511–523.

Sandrine P I, Huma Z, Maryline A V, Chemat, F. Solvent free microwave-assisted extraction of antioxidants from sea buckthorn (Hippophae rhamnoides) food by-products. Food Bioprocess Technology, 2011; 4: 1020–1028.

Takeuchi T M, Pereira C G, Braga M E M, Maróstica M R, Leal P F, Meireles M A A. Low-pressure solvent extraction (solid–liquid extraction, microwave assisted, and ultrasound assisted) from condimentary plants In: Meireles (ed), Extracting Bioactive Compounds for Food Products: Theory and Applications, CRC Press, New York, 2009; pp.151–157.

Zheng X Z, Li Q Y, Xue H K. Pressure built in low temperature of microwave extraction system of anthocyanin. Journal of Northeast Agricultural University, 2016; 47(8): 100–106. (in Chinese with English abstract)

Amarni F, Kadi H. Kinetics study of microwave-assisted solvent extraction of oil from olive cake using hexane comparison with the conventional extraction. Innovative Food Science and Emerging Technologies, 2010; 11(2): 322–327.

Zheng X Z, Wang X, Lan Y B, Shi J, Xue S J, Liu C H. Application of response surface methodology to optimize microwave-assisted extraction of silymarin from milk thistle seeds. Separation and Purification Technology, 2009; 70(1): 34–40.

Yuan X H, Fu L N, Gu C B, Zhang Y D, Fu Y J. Microwave-assisted extraction and antioxidant activity of vaccarin from the seeds of Vaccaria segetalis. Separation and Purification Technology, 2014; 133(8): 91–98.

Farhat A, Fabiano A S, Maataoui M E, Maingonnat J F, Romdhane M, Chemat F. Microwave steam diffusion for extraction of essential oil from orange peel: kinetic data, extract’s global yield and mechanism. Food Chemistry, 2011; 125(1): 255–261.

Kechinski C P, Guimaraes P V R, Norena C P Z, Tessaro I C, Marczak L D F. Degradation kinetics of anthocyanin in blueberry juice during thermal treatment. Journal of Food Science, 2010; 75(2): 173–176.

Cacace J E, Mazza G. Mass transfer process during extraction of phenolic compounds from milled berries. Journal of Food Engineering, 2003; 59(4): 379–389.

Cacace J E, Mazza G. Optimization of extraction of anthocyanins from black currants with aqueous ethanol. Journal of Food Science, 2003; 68(1): 240–248.

Cisse M, Fabrice V, Oscar A, Claudie D M, Manuel D. Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and rosella using the Arrhenius, Eyring, and Ball models. Journal of Agriculture and Food Chemistry, 2009; 57(14): 6285–6291.

Abyari M, Heidari R, Jamei R. The effects of heating, UV irradiation and pH stability of grape anthocyanin co-pigment complex. Journal of Biological Sciences, 2006; 6(4): 638–645.

Rein M. Copigmentation reactions and color stability of berry anthocyanins, Helsinki: Department of Applied Chemistry and Microbiology Food Chemistry Division University of Helsinki, 2005.

Monica G M, Ronald E. Acylated anthocyanins from edible sources and their application food systems. Biochemistry Engineering, 2003; 14(3): 217–255.

Huang K, Yang X Q, Hua W, Jia G H, Yang, L J. Experimental evidence of a microwave non-thermal effect in electrolyte aqueous solutions. New Journal of Chemistry, 2009; 33(7): 1486–1489.

Zheng X Z, Xu X W, Liu C H, Sun Y, Lin Z, Liu H J. Extraction characteristics and optimal parameters of anthocyanin from blueberry powder under microwave- assisted extraction conditions. Separation and Purification Technology, 2012; 104(5): 17–25.

Angela M, Meireles A. Extracting bioactive compounds for food products: theory and applications, CRC press, Boca Raton, 2009; pp.242–248.

Zheng X Z, Tao Y, Li X W. Simultaneous model of acquisition and degradation of anthocyanin extracted from blueberry powder by microwave technology. Journal of Northeast Agricultural University, 2014; 45(11): 108–115. (in Chinese with English abstract)

Ichiynagi T, Oikawa K, Tateyama C, Konishi T. Acid mediated hydrolysis of blueberry anthocyanins. Chemical and Pharmaceutical Bulletin, 2001; 49(1): 114–117.

Gavara R, Petrov V, Quintas A, Pina F. Circular dichroism of anthocyanidin 3-glucoside self-aggregates. Phytochemistry, 2013; 88(8): 92–98.

Yang Z D, Zhai W W. Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L) cob and identification with HPLC–MS. Innovative Food Science and Emerging Technologies, 2010; 11(3): 470–476.

Meziane S, Kadi H. Kinetics and thermodynamics of oil extraction from olive cake. Journal of American Oil Chemistry Society, 2008; 85(4): 391–396.

Dincer I. Heat and mass transfer during food drying, In: Farid (ed), Mathematical Modeling of Food Processing, CRC press: Boca Raton, 2010; pp.253–300.

Wang L J, Weller C L. Recent advances in extraction of nutraceuticals from plants. Trends in Food Science & Technology, 2006; 17: 300–312.

Liu Z D, Wei G H, Guo Y C, Kennedy J F. Image study of pectin extraction from orange skin assisted by microwave. Carbohydrate Polymers, 2006; 64: 548–552.

Zielinska M, Michalska, A. Microwave-assisted drying of blueberry (Vaccinium corymbosum L) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture. Food Chemistry, 2016; 212(12): 671–680.

Routray W, Orsat V. Variation of dielectric properties of aqueous solutions of ethanol and acids at various temperatures with low acid concentration levels. Physics and Chemistry of Liquids, 2014; 52(2): 209–232.

Raquel G, Vesselin P, Alexandre Q, Fernando P. Circular dichroism of anthocyanidin 3-glucoside self-aggregates. Phytochemistry, 2013; 88: 92–98.

Gavalcanti R N, Santos D T, Meireles M A A. Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview. Food Research International, 2011; 44(2): 499–509.

Zuber A, Cardozo-Filho L, Cabral V F, Checoni R F, Castie M. An empirical equation for the dielectric constant in aqueous and nonaqueous electrolyte mixtures. Fluid Phase Equilibria, 2014; 376: 116–123.

Bianco R, Hynes J E. Valence bond multistate approach to chemical reactions in Solution, In: B Tapia, Solvent Effects and Chemical Reactivity, Kluwer academic publishers: Dordrecht, 2002; pp.259–279.

Yoann L, Raquel G, Vesselin P, Ana M D, Jorge P A, Lima J C, et al. The effect of self-aggregation on the determination of the kinetic and thermodynamic constants of the network of chemical reactions in 3-glucoside anthocyanins. Phytochemistry, 2012; 83: 125–135.




Copyright (c)



2023-2026 Copyright IJABE Editing and Publishing Office