Fuentes naturales de origen vegetal para la obtención de antocianinas

Abstract

Currently there is great interest in the food industry to offer the consumer products with added value, anthocyanins are plant pigments that have potential therapeutic benefits for health and in the industry as a natural colorant in the formulation of food and beverages. The objective of this research was the development of a bibliographic review using scientific evidence on natural sources of plant origin to obtain anthocyanins, the variables evaluated were temperature, time and anthocyanin content, the anthocyanin extraction process was addressed in different species: pigmented potatoes variety INIAP-Yana Shungo, purple corn (Zea mays L), purple cabbage (Brassica oleracea var. capitata f. rubra), capulí (Prunus salicifolia), Eggplant (Solanum melongena), blueberries (Vaccinium myrtillus), blackberry Castile (Rubus glaucus benth), apple (Malus domestica), grapes (Vitis vinifera L), raspberries (Rubus idaeus), beet (Beta vulgaris L), strawberry (Fragaria). The most used method for extraction is the solid-liquid. The polarity of the molecule facilitates its solubility in various solvents such as acetone, alcohol, and water. The optimized extracts of the different plant sources used obtained the following concentrations of anthocyanins, potato variety Yana-shungo: 87,5 mg, eggplant: 115 mg, purple corn: 18,79 mg, purple cabbage 13,16 mg, beets 136 mg, capuli 402,39 mg, blueberries 70,32 mg, blackberry 300,5 mg, 320 mg in apples, grapes 846 mg, in raspberries 51 mg and in strawberries 371, 4 mg. All these concentrations evaluated per-100 g of sample.