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J Agric Food Chem. 2013 May 8;61(18):4441-7. doi: 10.1021/jf400429f. Epub 2013 Apr 29.

Antioxidant and enzyme inhibitory activities of blueberry anthocyanins prepared using different solvents.

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1
Department of Food Science and Technology, College of Agricultural and Environmental Sciences, The University of Georgia, Athens, Georgia 30602-2610, United States.

Abstract

We compared the biological activities of anthocyanins prepared from whole blueberries or pomace and extracted with acetone, ethanol, and methanol. Crude Amberlite extracts (CAE) and rehydrated powders of freeze-dried anthocyanins were used. Ethanolic CAE yielded the highest total monomeric anthocyanin content [TMAC] (160 ppm), ferric reducing antioxidant power [FRAP] (3.4 mM Fe(2+)), total phenolics content [TPC] (382 ppm gallic acid equivalents [GAE]), and α-amylase inhibitory activity (36.8%). The rehydrated powder from acetonic extract gave the greatest FRAP (5.19) and TPC (422.7). α-Amylase (26.1%) and α-glucosidase (91.5%) inhibitory activities were also sustained. Methanolic CAE yielded values intermediate between ethanolic and acetonic extracts. Comparison of mass spectra between Amberlite extracts and rehydrated preparations revealed putative degradation and dimerization products in the rehydrated powders, which could account for loss in biological activities for rehydrated methanolic and ethanolic powders. Results of this study provide useful information in optimizing anthocyanin preparation methods for improved biological activity.

PMID:
23590684
DOI:
10.1021/jf400429f
[Indexed for MEDLINE]
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