Determination of the anthocyanine profile and optimal parameters of their extraction from <I>Empetrum nigrum</I> fruits

Abstract

Aim. To determine the profile of anthocyanins and optimal parameters of their extraction from Empetrum nigrum fruits.Materials and methods. Anthocyanins contained in the dried fruits of Empetrum nigrum were identified using HPLC and mass spectrometry. The anthocyanin content was determined using differential spectrophotometry.Results. Empetrum nigrum fruits were found to contain the following substances: delphinidin, cyanidin, petuinidin, peonidin, and malvidin. The main anthocyanins comprised cyanidin-3-galactose (33.068%), delphinidin-3-galactose (21.733%), and malvidin-3-galactose (15.374%). The necessary conditions for the maximum extraction of anthocyanins from Empetrum nigrum fruits were established to be as follows: the use of 70% ethyl alcohol containing hydrochloric acid as an extrant; a sample weight of 1.0 g; a particle size of 1.0 mm; the 1:70 ratio of raw materials and extractant; an extraction time of 90 min.Conclusions. The Empetrum nigrum fruits grown in the Kamchatka region were found to contain eight anthocyanins were identified. The anthocyanin content comprised 5.65 ± 0.04%.