Extraction conditions influence on anthocyanes extraction from berry raw

The purpose of the study шs to determine the effect of ultrasonic and microwave extraction on the yield and stability of anthocyanins isolated from black currant berries in the presence of ascorbic acid. When extracting anthocyanins, ultrasound had a positive effect on the samples without the addition of ascorbic acid, increasing the degree of their extraction by 1.4 and 1.7 times at temperatures of 25 and 75 °C in 20 min, respectively. The use of ultrasonic extraction to extract anthocyanins in the presence of ascorbic acid leads to a decrease in the yield of pigment from berry raw materials and its degradation. After 20 min of ultrasonic extraction at temperatures of 25 and 75 °C, the yield of anthocyanins in the presence of ascorbic acid decreased by 20 and 11% compared with anthocyanin solutions extracted under these conditions without its addition. When storing solutions of anthocyanins extracted without the addition of ascorbic acid, a rather high stability of pigments is observed when their solutions are stored for 24 hours. In extracts containing ascorbic acid, the stability of anthocyanins after a day of storage drops sharply. The content of anthocyanins in solutions extracted in the presence of ascorbic acid at temperatures of 25 and 75 ° C, after a day of storage decreases by 46 and 12%, respectively. Using the method of microwave extraction is quite effective for isolating anthocyanins from berry raw materials. Microwave extraction for 2 min favorably affects the extraction of anthocyanins from berry raw materials in the presence of ascorbic acid, having a stabilizing effect on the pigment.