Optimization of the extraction of anthocyanin from Bokbunja ( Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts

The extraction of anthocyanin from Bokbunja ( Rubus coreanus Miq.) marc generated during traditional wine processing was optimized using response surface methodology (RSM). A face-centered cube design (FCD) consisting of 17 experimental runs, including five replicates at the center point, was used to investigate the effects of the three variables (solid–liquid ratio, time, and temperature) on anthocyanin extraction, and the results showed that the relationship between the three variables and the total anthocyanin content followed a quadratic model ( R 2 = 0.8853). In addition, the RSM analysis predicted that the optimum conditions for extraction consisted of a solid–liquid ratio of 20, a time of 60 min, and a temperature of 60 °C. Verification tests performed under these optimum conditions gave 34.7 ± 1.4 mg/100 g of anthocyanin, which was close to predicted value of 37.2 mg/100 g. Additionally, analysis of water extracts prepared using the predicted optimum conditions revealed that the carbohydrates (sugar and pectin) in Bokbunja marc underwent significant variation toward the formation of by-products (glycerol and uronic acids) during yeast fermentation, and that the amount of anthocyanin produced was reduced 10-fold when compared to the original extraction. Further, the results of HPLC-PDA-MS/MS analysis of the anthocyanins extracted from Bokbunja marc revealed the presence of six anthocyanin components, which were tentatively identified as cyanidin 3- O-sambubioside, cyanidin 3- O-xylosylrutinoside, cyanidin 3- O-rutinoside, pelargonidin 3- O-rutinoside, delphinidin 3- O-rutinoside-?, and delphinidin 3- O-glucuronide.