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Optimization the extraction of anthocyanins from blueberry residue by dual-aqueous phase method and cell damage protection study

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Abstract

Blueberry residue is usually discarded as waste, but has a high anthocyanins content. The extraction method of anthocyanins from blueberry residue with ultrasonic assisted dual-aqueous phase system was optimized. In terms of the principle of central group and design (CCD) experimental design, three-factor and five-level response surface analysis was adopted to optimize the extraction conditions with the extraction rate of anthocyanins. The optimum extraction rate of anthocyanin was 12.372 ± 0.078 mg/g. Anthocyanin extract could protect the pBR322 DNA oxidative damage induced by Fenton reagent, increase the superoxide dismutase(SOD) and glutathione peroxidase (GSH-Px) enzyme activities, and decrease the H2O2-induced cell apoptosis of human normal liver cell (LO2 cell). The study indicates that the extraction rate of anthocyanin was increased by optimized ultrasonic assisted dual-aqueous phase system. The anthocyanin extract could protect DNA and LO2 cell from oxidative damage.

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Acknowledgements

This research was funded by Harbin University of Commerce Youth Science and Technology Project (17XN33).

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Author notes

  1. Yuan Gao and Yubin Ji have contributed equally to this work.

Authors and Affiliations

  1. School of Pharmacy, Harbin University of Commerce, Harbin, Heilongjiang, 150076, People’s Republic of China

    Yuan Gao, Yubin Ji, Fuling Wang, Wenlan Li, Xiaomeng Zhang, Zhihui Niu & Zhuo Wang

  2. Post-Doctoral Research Center of Traditional Chinese Medicine, Harbin University of Commerce, Harbin, Heilongjiang, 150076, People’s Republic of China

    Yuan Gao, Yubin Ji & Wenlan Li

Authors
  1. Yuan Gao
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  2. Yubin Ji
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  3. Fuling Wang
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  4. Wenlan Li
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  5. Xiaomeng Zhang
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  6. Zhihui Niu
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  7. Zhuo Wang
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Correspondence to Yuan Gao.

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Gao, Y., Ji, Y., Wang, F. et al. Optimization the extraction of anthocyanins from blueberry residue by dual-aqueous phase method and cell damage protection study. Food Sci Biotechnol 30, 1709–1719 (2021). https://doi.org/10.1007/s10068-021-00994-w

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