Optimised statistical extraction of anthocyanins from Arbutus unedo L. fruits and preliminary supplementation assays in yoghurt

This study aimed to optimise the extraction parameters of anthocyanins from Arbutus unedo L. fruits and then perform a new formulation of yoghurt using the extracts as a supplement. Thus, the Box–Behnken model was applied to investigate the effects of agitation speed (600–1000 rotations per minute (rpm)), sample/solvent ratio (1–6 mg/mL) and extraction time (5–25 min) on total anthocyanin content (TAC) and antioxidant activity. The optimal conditions were 770 rpm, 3.59 mg/mL and 15.61 min. The enriched yoghurt with the anthocyanins contained 32.57 µg cyanidin‐3‐glucoside equivalent/100 g of TAC. The new formulated yoghurt was proposed as a good source of anthocyanins.