Production of a food grade blueberry extract rich in anthocyanins: selection of solvents, extraction conditions and purification method

• Published in: Journal of food measurement & characterization Vol. 11; no. 3; pp. 1248 - 1253
• Main Authors: Silva, Sara, Costa, Eduardo M., Calhau, Conceição, Morais, Rui M., Pintado, M. Manuela E.
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.09.2017; Springer Nature B.V
• Subjects: Acetone; Acidification; Anthocyanins; Berries; Blueberries; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Consumers; Engineering; Ethanol; Food; Food Science; Fruits; Health promotion; methanol; Original Paper; Phenolic compounds; Phenols; Purification; purification methods; solid phase extraction; Solid phases; Solvents; Ultrasonic processing; ultrasonic treatment; Vaccinium; Solid phase extraction; Anthocyanins; Solid liquid extraction; Phenolic compounds; Blueberries

Blueberries are recognized, by the scientific community and consumers, for their health promoting potential. This fact makes blueberries, and blueberry derived products, prime candidates to aid in the development of healthier foodstuffs that are easily recognized as such by consumers. As blueberries...