Qualitative composition of anthocyanin dye obtained from black currant berries in various methods

Abstract

Identification of anthocyanidins was carried out in five samples of anthocyanins obtained under different extraction conditions. It has been shown that anthocyanins are most fully extracted from black currant by an aqueous solution at temperatures of 70°С for 30 minutes and 100°C for 5 minutes, treatment in an ultrasonic bath for 30 minutes and in an ultrasonic homogenizer for 15 minutes. Eight anthocyanidins were identified in the samples of anthocyanins isolated by various methods. The most common were five anthocyanidins - these are cyanidin-3-glucoside, cyanidin-3-rutinoside, delphinidin-3-glucoside, delphinidin-3-rutinoside, petunidine-3-rutinoside. They were identified in all samples of anthocyanins. The proportion of the presence of one or another anthocyanidin in the studied samples depended on the method of isolation of anthocyanins. A more complete release of anthocyanidins is facilitated by the extraction of anthocyanins from blackcurrant berries at temperatures of 70°С for 30 minutes and 100°C for 5 minutes and extraction in an ultrasonic homogenizer at 25°C for 15 minutes. Under these conditions, all eight anthocyanidins are released. Based on this, a technology of the production of anthocyanin dye from berry raw materials was proposed. Developed colorant is a red liquid with a pronounced smell of black currant and a sour taste. Anthocyanin dye has an active acidity (pH) of 3.0, contains 2.99 mg/cm3 of anthocyanins in its composition and has antiradical activity.