Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Producción Científica Abierto Inglés 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. metadata Zhang, Xuan; Wang, Songen; Wu, Qixia; Battino, Maurizio; Giampieri, Francesca; Bai, Weibin y Tian, Lingmin mail SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, maurizio.battino@uneatlantico.es, francesca.giampieri@uneatlantico.es, SIN ESPECIFICAR, SIN ESPECIFICAR (2022) Recovering high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction. Food Chemistry: X, 16. p. 100476. ISSN 25901575