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Optimised statistical extraction of anthocyanins from Arbutus unedo L. fruits and preliminary supplementation assays in yoghurt
Author(s) -
Benchikh Yassine,
Sahli Sana,
Alleg Moussa,
Mohellebi Nassima,
Gagaoua Mohammed
Publication year - 2021
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12769
Subject(s) - anthocyanin , chemistry , extraction (chemistry) , food science , chromatography
This study aimed to optimise the extraction parameters of anthocyanins from Arbutus unedo L. fruits and then perform a new formulation of yoghurt using the extracts as a supplement. Thus, the Box–Behnken model was applied to investigate the effects of agitation speed (600–1000 rotations per minute (rpm)), sample/solvent ratio (1–6 mg/mL) and extraction time (5–25 min) on total anthocyanin content (TAC) and antioxidant activity. The optimal conditions were 770 rpm, 3.59 mg/mL and 15.61 min. The enriched yoghurt with the anthocyanins contained 32.57 µg cyanidin‐3‐glucoside equivalent/100 g of TAC. The new formulated yoghurt was proposed as a good source of anthocyanins.