title: Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace.
abstract: Ultrasound-Assisted Extraction (UAE) of total anthocyanins (TA) and phenolics (TP) from Blueberry Wine Pomace (BWP) was optimized using Response Surface Methodology (RSM). A Box-Behnken design was used to predict that the optimized conditions were an extraction temperature of 61.03°C, a liquid-solid ratio of 21.70mL/g and a sonication time of 23.67min. Using the modeled optimized conditions, the predicted and experimental yields of TA and TP were within a 2% difference. The yields of TA and TP obtained through the optimized UAE method were higher than those using a Conventional Solvent Extraction (CSE) method. Seven anthocyanins, namely delphinidin-3-O-glucoside, delphindin-3-O-arabinoside, petunidin-3-O-glucoside, cyanidin-3-O-arabinoside, cyanidin-3-O-glucoside, malvidin-3-O-glucoside and malvidin-3-O-arabinoside, were found in the BWP extract from both the UAE and CSE methods.
authors.affiliation: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, China; School of Tea & Food Science, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui Province, China.
authors.forename: Bo
authors.initials: B
authors.lastname: He
authors.affiliation: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, China; School of Tea & Food Science, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui Province, China.
authors.forename: Ling-Li
authors.initials: LL
authors.lastname: Zhang
authors.affiliation: Department of Nutrition and Food Sciences, Technische Universität München, Freising, München, Germany.
authors.forename: Xue-Yang
authors.initials: XY
authors.lastname: Yue
authors.affiliation: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, China; School of Tea & Food Science, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui Province, China.
authors.forename: Jin
authors.initials: J
authors.lastname: Liang
authors.affiliation: School of Tea & Food Science, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui Province, China.
authors.forename: Jun
authors.initials: J
authors.lastname: Jiang
authors.affiliation: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, China; School of Tea & Food Science, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui Province, China. Electronic address: sharling@ahau.edu.cn.
authors.forename: Xue-Ling
authors.initials: XL
authors.lastname: Gao
authors.affiliation: Fujian Provincial Key Laboratory for Extracting & Processing Technology of Edible Plant, Zhangzhou, Fujian, China. Electronic address: zhonghuajwh11@163.com.
authors.forename: Peng-Xiang
authors.initials: PX
authors.lastname: Yue
mesh_terms: D000872:Anthocyanins / Q000302:isolation & purification*; D029798:Blueberry Plants / Q000737:chemistry*; D005511:Food Handling; D005960:Glucosides / Q000302:isolation & purification; D010636:Phenols / Q000302:isolation & purification*; D010936:Plant Extracts / Q000032:analysis*; D053719:Tandem Mass Spectrometry; D014465:Ultrasonics / Q000379:methods*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D005960:Glucosides; D010636:Phenols; D010936:Plant Extracts; C462279:cyanidin-3-O-beta-glucopyranoside; C494120:delphinidin 3-O-glucopyranoside; C455107:petunidin-3-glucoside; C458419:malvidin-3-glucoside
keywords: Blueberry Wine Pomace; Conventional Solvent Extraction; Model-based optimization; Response Surface Methodology; Total anthocyanins; Total phenolics; Ultrasound-Assisted Extraction