Optimization of ultrasonic-assisted extraction of anthocyanins from Prunus yedoensis fruit and evaluation of antioxidant and anti-inflammatory activity

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2025-03-17 DOI:10.1007/s10068-025-01843-w

Kyeoung Cheol Kim, Ji-Hyang Kim, Ju-Sung Kim, Dong-Sun Lee

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Abstract

Prunus yedoensis Matsumura is an important medicinal species in traditional Korean medicine, commonly employed for addressing a range of health issues. The fruit of Prunus yedoensis is abundant in anthocyanins, which possess strong antioxidant activity and effectively neutralize free radicals. In the present investigation, to optimize the extraction parameters for anthocyanins obtained from the fruit of P. yedoensis, response surface methodology was employed. Extraction time, ethanol concentration, and extraction temperature were carefully examined as key parameters to determine their influence on the yield and efficiency of anthocyanin extraction. Ultrasonic-assisted extraction extracted in this way showed higher antioxidant activity than conventional extract. In addition, the anti-inflammatory activity of UAE was confirmed, and changes in nitric oxide, inducible nitric oxide synthase, tumor necrosis factor alpha, and Interleukin-1 beta were observed. In conclusion, the extraction method of anthocyanins from P. yedoensis was optimized, and UAE extracted in this way had high antioxidant and anti-inflammatory activities.

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紫李果实花青素超声辅助提取工艺优化及抗氧化、抗炎活性评价

松村李是韩国传统医学中重要的药用物种，通常用于解决一系列健康问题。紫李果实中含有丰富的花青素，具有较强的抗氧化活性，能有效中和自由基。本研究采用响应面法对紫杉果实中花青素的提取工艺进行优化。考察了提取时间、乙醇浓度和提取温度对花青素提取率和提取率的影响。超声辅助提取液的抗氧化活性高于常规提取液。此外，还证实了UAE的抗炎活性，并观察了一氧化氮、诱导型一氧化氮合酶、肿瘤坏死因子α和白细胞介素-1 β的变化。综上所述，优化了黄芪花青素的提取方法，该方法提取的黄芪花青素具有较高的抗氧化和抗炎活性。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.