Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues

Lixia Zhang; Gongjian Fan; Muhammad Ammar Khan; Zheng Yan; Trust Beta

doi:10.1016/j.foodchem.2020.126714

Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues

Food Chem. 2020 Mar 30:323:126714. doi: 10.1016/j.foodchem.2020.126714. Online ahead of print.

Authors

Lixia Zhang¹, Gongjian Fan², Muhammad Ammar Khan³, Zheng Yan⁴, Trust Beta⁵

Affiliations

¹ Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China. Electronic address: zlxluck@aliyun.com.
² College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China. Electronic address: fangongjian@njfu.edu.cn.
³ Department of Food Science & Technology, University College of Agriculture & Environmental Sciences, The Islamia University of Bahawalpur, Pakistan.
⁴ Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China.
⁵ Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada. Electronic address: Trust.Beta@umanitoba.ca.

PMID: 32334321
DOI: 10.1016/j.foodchem.2020.126714

Abstract

Mulberry wine residues produced during the wine-brewing process contain several anthocyanins and other bioactive compounds. Therefore this study optimized the conditions for ultrasound-assisted enzymatic extraction of anthocyanins from mulberry wine residues. A three-level, four-factor Box-Behnken design was used to optimize the extraction conditions. Moreover, anthocyanins were determined using an ultra-performance liquid chromatograph coupled to a mass spectrometer (UPLC-MS). The mathematical model suggested a high coefficient of determination (R² = 0.9475) for the optimum conditions, namely 52 °C, 315 W, 0.22% enzyme and 94 min incubation. The yield (5.98 mg/g) was close to the predicted value (5.87 mg/g). The two anthocyanins (cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside) identified are consistent with those present in mulberry. The optimized conditions increased anthocyanin yield, through improved utilization of mulberry wine residues. The findings will potentially lead to a reduction in the environmental burden of this waste and improve the efficiency and productivity of the mulberry fruit processing industry.

Keywords: Anthocyanins; Box–Behnken design; Mulberry wine residues; UPLC-MS; Ultrasonic-assisted enzymatic extraction.