The Response Surface BBD Method was Used to Optimize the Ultrasonic-Assisted Extraction of Anthocyanins from the Fruits of Eleutherococcus brachypus and Its Storage Stability and Antioxidant Properties

Abstract

Peroxidation during organism growth and development might have catastrophic implications. It is critical to further investigate the antioxidant potential of plant anthocyanins. In this study, anthocyanins from Eleutherococcus brachypus fruits (EBF) were extracted by an ultrasonic-assisted method. The anthocyanins were then tested for stability under various storage conditions. Based on single-factor combination with response surface optimization, the best ethanol concentration for anthocyanin extraction was 75%, the ideal ultrasonic irradiation power was 160 W, the liquid-to-solid ratio was 10.18 mL/g, and the maximum anthocyanin yield was 1.86 mg/g. Anthocyanins are readily degraded by bright light and remain stable under acidic storage conditions (pH 3.0) and at temperatures below 60°C. The inhibition rates of anthocyanins against ABTS and DPPH radicals were 54.59% and 48.70%, respectively, using vitamin C (Vc) as a positive control. The data cited above make it clear that anthocyanins may act as natural antioxidants. In addition, this research provides a sound theoretical foundation for the creation of natural green antioxidants.