%0 Journal Article
%@ 25901575
%A Zhang, Xuan
%A Wang, Songen
%A Wu, Qixia
%A Battino, Maurizio
%A Giampieri, Francesca
%A Bai, Weibin
%A Tian, Lingmin
%D 2022
%F uneatlantico:4196
%J Food Chemistry: X
%K Blueberry pomace; Anthocyanins; HPLCUl; trasound-assisted extraction; Box-Behnken Design
%P 100476
%T Recovering high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction
%U http://repositorio.uneatlantico.es/id/eprint/4196/
%V 16
%X Food waste is a potential source to replace fresh materials for obtaining functional ingredients. Blueberry pomace contains considerable amounts of anthocyanins. In this study, we investigated ultrasonic-assisted extraction (UAE) of anthocyanins from blueberry pomace. We used a Box-Behnken design (BBD) to screen and optimize the important factors influencing yield. The optimum extraction conditions were a temperature of 40 °C, an ultrasonic power of 400 W and an extraction time of 40 min. The optimum yield was 108.23 mg/100 g DW. In addition, we used a cation column to separate anthocyanins, and optimized the chromatographic conditions of HPLC to analyze and identify the main anthocyanins. Thirteen anthocyanins were found in blueberry pomace, of which Malvidin-3-Galactoside (22.65 %) was the highest. These findings provide a theoretical basis and optimized process parameters for the recovery of high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction, thus facilitating the comprehensive utilization of blueberry pomace.