Extraction of anthocyanins from blueberry (Vaccinium spp) residues and evaluation of their coloring and antioxidant capacity in ice cream

Blueberry residues are a valuable source of antioxidants, which can positively affect human health. The ethanolic extract of blueberry residue exhibits substantial antioxidant activity, as evidenced by its high antioxidant capacity. This study aimed to extract anthocyanins from blueberry residues fo...

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Detalles Bibliográficos
Autor principal:	Alcerro N., Yara B.
Otros Autores:	Maldonado, Luis
Formato:	Tesis
Lenguaje:	Inglés
Publicado:	Zamorano: Escuela Agrícola Panamericana 2024
Materias:	color free radicals HPLC upcycling
Acceso en línea:	https://bdigital.zamorano.edu/handle/11036/7732

id	ZAMORANO7732
record_format	dspace
spelling	ZAMORANO77322024-01-11T10:57:04Z Extraction of anthocyanins from blueberry (Vaccinium spp) residues and evaluation of their coloring and antioxidant capacity in ice cream Alcerro N., Yara B. Maldonado, Luis King, Joan color free radicals HPLC upcycling Blueberry residues are a valuable source of antioxidants, which can positively affect human health. The ethanolic extract of blueberry residue exhibits substantial antioxidant activity, as evidenced by its high antioxidant capacity. This study aimed to extract anthocyanins from blueberry residues for coloring the ice cream instead of using synthetic colorants avoiding harmful effects on health. Also, the study aimed to quantify the extraction of total anthocyanins from different ethanol: water concentrations and evaluate the antioxidant capacity as well as the application of blueberry residues in ice cream by measuring its physicochemical characteristics. A Completely Randomized Design was used; means obtained from color, pH, hardness, overrun, and antioxidant capacity were analyzed through ANOVA with Duncan test at p<0.05. Total anthocyanins for different ethanol: water ratios (80:20, 60:40, 40:60, 20:80) of blueberry residues were evaluated, using an HPLC method, to determine which of them had the most anthocyanin content, which later was used to develop the ice cream. The antioxidant capacity of the various extracts was determined using the DPPH free radical scavenging assay, and the absorbance at 517 nm was measured. All the evaluated ethanol: water ratios showed scavenging activity above 90%. The different physicochemical characteristics measured did not have many significant differences among them; this occurred because of the little variations in the amounts of extract used. It is recommended to increase the amount of blueberry residue extract for the analyses of color, pH, overrun, and hardness. 2024-01-11T16:55:44Z 2024-01-11T16:55:44Z 2023 Thesis https://hdl.handle.net/11036/7732 eng Copyright Escuela Agrícola Panamericana, Zamorano https://creativecommons.org/licenses/by-nc-nd/3.0/es/ application/pdf Zamorano: Escuela Agrícola Panamericana
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Inglés
topic	color free radicals HPLC upcycling
spellingShingle	color free radicals HPLC upcycling Alcerro N., Yara B. Extraction of anthocyanins from blueberry (Vaccinium spp) residues and evaluation of their coloring and antioxidant capacity in ice cream
description	Blueberry residues are a valuable source of antioxidants, which can positively affect human health. The ethanolic extract of blueberry residue exhibits substantial antioxidant activity, as evidenced by its high antioxidant capacity. This study aimed to extract anthocyanins from blueberry residues for coloring the ice cream instead of using synthetic colorants avoiding harmful effects on health. Also, the study aimed to quantify the extraction of total anthocyanins from different ethanol: water concentrations and evaluate the antioxidant capacity as well as the application of blueberry residues in ice cream by measuring its physicochemical characteristics. A Completely Randomized Design was used; means obtained from color, pH, hardness, overrun, and antioxidant capacity were analyzed through ANOVA with Duncan test at p<0.05. Total anthocyanins for different ethanol: water ratios (80:20, 60:40, 40:60, 20:80) of blueberry residues were evaluated, using an HPLC method, to determine which of them had the most anthocyanin content, which later was used to develop the ice cream. The antioxidant capacity of the various extracts was determined using the DPPH free radical scavenging assay, and the absorbance at 517 nm was measured. All the evaluated ethanol: water ratios showed scavenging activity above 90%. The different physicochemical characteristics measured did not have many significant differences among them; this occurred because of the little variations in the amounts of extract used. It is recommended to increase the amount of blueberry residue extract for the analyses of color, pH, overrun, and hardness.
author2	Maldonado, Luis
author_facet	Maldonado, Luis Alcerro N., Yara B.
format	Tesis
author	Alcerro N., Yara B.
author_sort	Alcerro N., Yara B.
title	Extraction of anthocyanins from blueberry (Vaccinium spp) residues and evaluation of their coloring and antioxidant capacity in ice cream
title_short	Extraction of anthocyanins from blueberry (Vaccinium spp) residues and evaluation of their coloring and antioxidant capacity in ice cream
title_full	Extraction of anthocyanins from blueberry (Vaccinium spp) residues and evaluation of their coloring and antioxidant capacity in ice cream
title_fullStr	Extraction of anthocyanins from blueberry (Vaccinium spp) residues and evaluation of their coloring and antioxidant capacity in ice cream
title_full_unstemmed	Extraction of anthocyanins from blueberry (Vaccinium spp) residues and evaluation of their coloring and antioxidant capacity in ice cream
title_sort	extraction of anthocyanins from blueberry (vaccinium spp) residues and evaluation of their coloring and antioxidant capacity in ice cream
publisher	Zamorano: Escuela Agrícola Panamericana
publishDate	2024
url	https://bdigital.zamorano.edu/handle/11036/7732
work_keys_str_mv	AT alcerronyarab extractionofanthocyaninsfromblueberryvacciniumsppresiduesandevaluationoftheircoloringandantioxidantcapacityinicecream
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Extraction of anthocyanins from blueberry (Vaccinium spp) residues and evaluation of their coloring and antioxidant capacity in ice cream

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