№ 60-3 (том 1): ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, Март, 2025
Научно-образовательные статьи

EXTRACTION OF ANTHOCYANINS FROM RED CABBAGE AND BEETROOT

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  • Agamyradova Enejan,
  • Nunnakov Mergen,
  • Igdyrova Patma
Agamyradova Enejan
Oguzhan Engineering and Technology University of Turkmenistan. Ashgabat, Turkmenistan
Nunnakov Mergen
Oguzhan Engineering and Technology University of Turkmenistan. Ashgabat, Turkmenistan
Igdyrova Patma
Oguzhan Engineering and Technology University of Turkmenistan. Ashgabat, Turkmenistan

Опубликован 26.03.2025

Ключевые слова

  • Anthocyanins,
  • red cabbage,
  • beetroot,
  • natural pigments,
  • solvent extraction,
  • antioxidant properties,
  • pH stability,
  • food colorants
    • ...Больше
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Как цитировать

E. Agamyradova, M. Nunnakov, & P. Igdyrova. (2025). EXTRACTION OF ANTHOCYANINS FROM RED CABBAGE AND BEETROOT. ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, 60-3 (том 1). https://mpcareer-google.ru/index.php/journal/article/view/1270

Аннотация

Anthocyanins are natural pigments responsible for the red, purple, and blue colors in many fruits and vegetables. They possess strong antioxidant properties and have significant applications in the food, pharmaceutical, and cosmetic industries. This study explores the extraction of anthocyanins from two rich sources: red cabbage (Brassica oleracea var. capitata f. rubra) and beetroot (Beta vulgaris). Various extraction techniques, including solvent-based, ultrasound-assisted, and enzymatic methods, are discussed, along with the factors affecting yield and stability. The influence of pH, temperature, and light on anthocyanin degradation is also analyzed. The study highlights the potential applications of these natural pigments and emphasizes the need for optimizing extraction conditions for industrial use.

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Библиографические ссылки

  1. Giusti, M. M., & Wrolstad, R. E. (2001). Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy. Current Protocols in Food Analytical Chemistry.
  2. Castañeda-Ovando, A., de Lourdes Pacheco-Hernández, M., Páez-Hernández, M. E., Rodríguez, J. A., & Galán-Vidal, C. A. (2009). Chemical Studies of Anthocyanins: A Review. Food Chemistry, 113(4), 859-871.
  3. Wrolstad, R. E. (2004). Anthocyanin Pigments – Bioactivity and Stability. Annual Review of Food Science and Technology, 5, 75-96.
  4. Patras, A., Brunton, N. P., O’Donnell, C., & Tiwari, B. K. (2010). Effect of Thermal Processing on Anthocyanin Stability in Foods: Mechanisms and Kinetics. Trends in Food Science & Technology, 21(1), 3-11.