Anthocyanins are natural pigments and they are responsible for the blue-to-red coloration of fl owers, fruits and leaves. These phenolic compounds are also known to be benefi cial to human health. Due to their instability under some factors like temperature, light and pH conditions, their applications in the food industry need further study. The aim of this study was to evaluate and improve methods for the extraction of anthocyanins and other phenolic compounds from blueberry pomace generated by the juice production process, getting an extract free of organic solvent. The extractions were realized with acidifi ed distilled water (1% citric acid) as a solvent, varying the extraction time and temperature. Maximum yields of anthocyanins were obtained at 80 °C for 5 minutes, resulting in a total of 1,944.07 ± 46.7 mg of monomeric anthocyanins (cyanidin-3-glucoside) per 100 g of dry pomace. The phenolic compounds showed a good correlation with antioxidant activity, and higher yields were obtained at high temperatures and for longer extraction times.
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