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Anthocyanin colourants from elderberry (Sambucus nigra L.). 1. Process considerations for production of the liquid extract
Author(s) -
BRØNNUMHANSEN KIRSTEN,
JACOBSEN F.,
FLINK J. M.
Publication year - 1985
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1985.tb01968.x
Subject(s) - pomace , anthocyanin , chemistry , extraction (chemistry) , berry , food science , sambucus nigra , chromatography , botany , biochemistry , biology , lectin
Summary. Elderberry is shown to be a good source of anthocyanins (Acy), having between 2–10 mg Acylg berry. Anthocyanin concentration is very dependent on variety and maturity. Pressing of the berries gives a significant difference between weight distribution (pomace = 25–40% of total weight) and anthocyanin distribution (Acy in pomace = 75–98% of total Acy). Freezing of the berries prior to pressing gives much less pomace weight, with only a small reduction of anthocyanin distribution in the pomace. Tests of various extraction media (HCl acidified alcohols, aqueous HC1 and aqueous citfic acid) showed the highest anthocyanin recovery for aqueous HCl(0.1 M). Multiple extraction tests show that most of the anthocyanin is extracted from the pomace within two to three steps. The influence of extraction time and extraction temperature is discussed.