Articles
Isolation and lyophilisation of anthocyanins from fruits of blackcurrant
Article number
1133_51
Pages
329 – 334
Language
English
Abstract
The present study deals with extraction, purification and lyophilisation of anthocyanins from blackcurrant cultivar ‘Titania’. The extraction was carried out by using 70% (v/v) ethanol-water solution acidified with 0.1% acetic acid.
One part of extract was used for lyophilisation without additional purification.
Another part of extract was purified by silica gel 100 C18 adsorbent and then lyophilised.
Both extracts were lyophilised at the same conditions by the equipment GEA Lyophil SMART LYO SL2. Total phenolics, total anthocyanins and anthocyanin profile of both (purified and non-purified) lyophilisates were studied.
Total anthocyanins were measured by pH-differential UV-Vis spectroscopy method.
The anthocyanin profile of blackcurrant was determined using a Dionex UltiMate 3000 Quarternary Analytical LC System with diode array detector interfaced to a Varian 310-MS mass spectrometer with electro-spray ionization source.
The total phenolics were determined by the Folin-Ciocalteu method, using gallic acid as a standard.
It was found that purification and lyophilisation had no effect on the anthocyanins profile of delphinidin-3-O-glucoside – 19.2%, delphinidin-3-O-rutinoside – 45.4%, cyanidin-3-O-glucoside NDASH 5.2%, and cyanidin-3-O-rutinoside – 30.3% (wt). However, there was a significant difference in anthocyanins and phenolic content between non-purified and purified lyophilisates.
Non-purified lyophilisate contained 5.06% of phenolics, incl. 1.97% of anthocyanins.
Purified lyophilisate contains 56.28% of phenolics, incl. 36.51% of anthocyanins.
The purity of extract also has effect on process of lyophilisation because of foaming.
The lyophilisation of purified extract leads to obtaining of stable compact tablet which is not achievable with non-purified extracts.
One part of extract was used for lyophilisation without additional purification.
Another part of extract was purified by silica gel 100 C18 adsorbent and then lyophilised.
Both extracts were lyophilised at the same conditions by the equipment GEA Lyophil SMART LYO SL2. Total phenolics, total anthocyanins and anthocyanin profile of both (purified and non-purified) lyophilisates were studied.
Total anthocyanins were measured by pH-differential UV-Vis spectroscopy method.
The anthocyanin profile of blackcurrant was determined using a Dionex UltiMate 3000 Quarternary Analytical LC System with diode array detector interfaced to a Varian 310-MS mass spectrometer with electro-spray ionization source.
The total phenolics were determined by the Folin-Ciocalteu method, using gallic acid as a standard.
It was found that purification and lyophilisation had no effect on the anthocyanins profile of delphinidin-3-O-glucoside – 19.2%, delphinidin-3-O-rutinoside – 45.4%, cyanidin-3-O-glucoside NDASH 5.2%, and cyanidin-3-O-rutinoside – 30.3% (wt). However, there was a significant difference in anthocyanins and phenolic content between non-purified and purified lyophilisates.
Non-purified lyophilisate contained 5.06% of phenolics, incl. 1.97% of anthocyanins.
Purified lyophilisate contains 56.28% of phenolics, incl. 36.51% of anthocyanins.
The purity of extract also has effect on process of lyophilisation because of foaming.
The lyophilisation of purified extract leads to obtaining of stable compact tablet which is not achievable with non-purified extracts.
Publication
Authors
R. Mariychuk, A. Eliasova, J. Porubska, J. Poracova, V. Simko
Keywords
Ribes nigrum L., freeze drying, phenolics
Online Articles (83)