A sustainable and efficient preparation process of anthocyanins from blue honeysuckle fruit and comprehensive bioactivity assessment

• Published in: Journal of the Taiwan Institute of Chemical Engineers Vol. 116; pp. 3 - 10
• Main Authors: Kou, Ping, Wan, Ning, Wang, Li-Tao, Pan, Hong-Yi, Jiao, Jiao, Zhao, Chun-Jian, Liu, Zhi-Guo, Wang, Xi-Qing, Fu, Yu-Jie
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.11.2020
• Subjects: Anthocyanins; Antioxidant activity; Blue honeysuckle; Deep eutectic solvent-based negative pressure cavitation extraction; Stability; Anthocyanins; Deep eutectic solvent-based negative pressure cavitation extraction; Stability; Blue honeysuckle; Antioxidant activity
• ISSN: 1876-1070; 1876-1089
• DOI: 10.1016/j.jtice.2020.10.029

•Efficient DES-NPCE method was developed for anthocyanins extraction from blue honeysuckle.•Extraction process parameters were determined by rational experimental design methods.•Yields of anthocyanins and cyanidin-3-glucoside reached 6.601 mg/g and 4.839 mg/g.•Multiple kinetic models were used to analyze the extraction process and thermal stability.•Anthocyanins product exhibited powerful chemical and cellular antioxidant activities. In the present study, an integrated process for preparation of anthocyanins components from blue honeysuckle fruits using deep eutectic solvent-based negative pressure cavitation extraction (DES-NPCE) was explored rationally. Single factor optimization combined with Box-Behnken Design (BBD) were applied to confirm the influential parameters. The maximum extraction yields of total anthocyanins and main constituent cyanidin-3-glucoside (C3G) reached 6.601 mg/g and 4.839 mg/g, which were 1.197–1.565 folds of other conventional methods. Moreover, the anthocyanins products exhibited higher stability from DES-NPCE extraction than that of conventional extraction solvents, which was conducive to the preservation and utilization of anthocyanins. After enrichment with macroporous resin D101, the contents of total anthocyanins and C3G reached 25.72% and 19.05%, and the recovery yields were 81.35% and 82.24%, respectively. Furthermore, the anthocyanins products exhibited more powerful chemical and cellular antioxidant activities, which were similar or stronger than that of positive control Vc or BHT. These results revealed that the proposed process was definitely an efficient and sustainable strategy for the stabilization preparation of thermo sensitive biologically active natural products. The developed method has also proved to have sufficient potential for application in food, nutrition and pharmaceutical industries.