EFFECT OF SOLVENT COMPOSITION ON THE EXTRACTION OF ANTHOCYANINS FROM BILBERRY FRUITS (Vaccinium myrtillus L.)

Abstract

Anthocyanins are the pigments responsible for the color of bilberry fruits (Vaccinium myrtillus L.). The biological effects of these pigments include the antioxidant activity, and from this point of view anthocyanin-rich fruits or extracts are considered important components for a healthy lifestyle, being associated with protective effects against diseases such as cancer, ardiovascular disease and chronic diseases. The aim of our study was to investigate optimal extraction of total monomeric anthocyanin pigments and total phenols content from bilberry fruits depending on the composition of solvent.Also, antioxidant capacity using FRAP assay was evaluated. The methanol was used as extraction solvent acidified with 0.3 % hydrochloric acid (HCl) and 0.1 % trifluoroacetic acid (TFA). The UV-Visible absorption spectra of bilberry extract were recorded between 200 and 700 nm and revealed three absorption peaks, the one at λmax = 520 nm being characteristic of anthocyanins pigments. Our results showed that the 0.1 % trifluoroacetic acid-methanol system is the most efficient in the extraction of anthocyanin pigments, 15 % more than the 0.3 % HCl-methanol system.

Keywords

• anthocyanins
• bilberry fruits
• extraction
• hydrochloric acid
• trifluoracetic acid