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

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Zamorano: Escuela Agrícola Panamericana
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.
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color, free radicals, HPLC, upcycling