Issue |
E3S Web of Conf.
Volume 462, 2023
International Scientific Conference “Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East” (AFE-2023)
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Article Number | 02046 | |
Number of page(s) | 9 | |
Section | Advances in Crop and Plant Cultivation | |
DOI | https://doi.org/10.1051/e3sconf/202346202046 | |
Published online | 12 December 2023 |
Qualitative composition of anthocyanin dye obtained from black currant berries in various methods
1 Far Eastern Federal University, Advanced Engineering School «Institute of Biotechnologies, Bioengineering and Food systems», 690922 Vladivostok, Russia
2 Siberian Federal Scientific Center of Agrobiotechnologies of the Russian Academy of Sciences, 690922 Novosibirsk, Russia
* Corresponding author: kuznetsova.dvfu@mail.ru
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.
© The Authors, published by EDP Sciences, 2023
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