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17БИОЛОГИЧЕСКИЕ НАУКИ
ISOLATION OF ANTHOCYANINS FROM BARBERRY (BERBERIS TURCOMANICA) FRUITS AND PREPARATION OF FOOD
COLORANTS Porrykov D.O.1, Berdiyeva A.M.2, Akmammedova M.N.3
1Porrykov Dovletmyrat Orazmyrat ogly - Head of Department, DEPARTMENT OF MOLECULAR BIOLOGY AND GENETICS, OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN;
2Berdiyeva Akjagul Meredovna - Junior Instructor, DEPARTMENT OF MEDICAL BIOLOGY AND GENETICS,
STATE MEDICAL UNIVERSITY OF TURKMENISTAN NAMED AFTER MYRAT GARRYEV;
3Akmammedova Merjen Nuryagdyyevna - Student, SPECIALITY: CELL AND MOLECULAR BIOLOGY, FACULTY OF BIOTECHNOLOGY AND ECOLOGY OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN, ASHGABAT, TURKMENISTAN
Abstract: now, it is important to develop and use appropriate scientific methods of extracting eco-friendly natural food colorants from plants growing in Turkmenistan. There are more than 300 species of coloring plants in the flora of Turkmenistan. One of these plants is barberry (Berberis densiflora). It contains anthocyanin pigments with powerful antioxidant property. During the course of the work, anthocyanin pigments were extracted from barberry fruit in various ways. Which method can be useful for high pigment yield was calculated by comparing the 219nm standard peak using spectrophotometer. Obtained extract was dried by vacuum dryer and freeze dryer and brought to a ready state for use in food production.
Keywords: barberry, anthocyanin, food colorant, pigment extraction, vacuum dryer, spectrophotometry.
DOI 10.24411/2412-8236-2022-10201
Barberry is one of the plant, that has sufficient stock in Turkmenistan. Annually 5-12 kg yield can be obtained from each individual plant which grow in Sunt-Hasardag. In our country 3 species of barberry can be encountered. Berberis densiflora contain high amount of anthocyanins in their fruits [1, 2].
Due to antioxidant properties anthocyanins prevent cardiovascular and other chronic diseases. Also, anthocyanins have antimicrobial, antihepatitic, anti-inflammatory, antitumor and antiestrogenic properties, defense from mutations, decrease blood sugar level, enhance capillary circulation, prevent platelet aggregation [3].
The aim of this research, to isolate anthocyanins and prepare food colorant from barberry fruits, thus decrease the import and usage of synthetic colorants in our country. Accordingly, usage of synthetic dyes causes different diseases, but coloring of food products with natural dyes enrich, as well make them more attractive [4].
Materials and methods.
The first step is gathering raw materials. As a raw material, mature barberry fruits were collected from mountain gorges of Magtymguly district in Balkan region. Work was conducted at the laboratory of General and Applied Biology Institute. To avoid loss of color, barberry fruits were dried in an oven at 50°C for 60 hours. Dried fruits were mechanically grinded to obtain powdered form.
Fig.1. Barberry plant and dried fruits of Barberry
Powder was used for extraction. 5 g of barberry fruit powder were mixed with 20-40 ml of solvent. During experiment, four different extraction methods were examined. They are according to type of solvent (water or ethanol (96%)), presence or absence of light, pH (3 or 1,5), temperature (25 0r 50°C). To achieve desired pH standard titer of nitric acid was used. Extraction time was 38 hours. Then extract was filtered through filter paper. Excess was removed.
Extract containing pigments were dried and powdered by two ways. In first way it was dried in vacuum evaporator. In second way used freeze drier.
Fig.2. Drying method of barberry fruits and barberry powder
Fig.3. Ready anthocyanin extraction and filtering part of natural pigment
Results of experiment.
Powdered pigment used for spectrophotometry analysis. In this method 0,4 mg powder dissolved in 3,6 ml buffer. Buffer was prepared from sodium acetate and KCl. pH equaled to 1 and 3,5 by HCl. Extraction method that will yield high amount of pigments, was evaluated by measuring 519 nm absorbance in spectrophotometer. By formulating of obtained data, we determined the most effective extraction method.
Fig.4. Spectrophotometric results of extraction.
Amount of anthocyanins: (mg/ml) = (A x MW x DF x 1000)/e x L
Here A (A519 (pH1.0)-A519 (pH3,5)), MW - molecular mass of anthocyanins (433,2g/mol), DF - dilution factor (10), e - disappearance coefficient (31600 L sm -1mol), L - length of cuvette (1 sm) [5, 6].
Conclusion
As we can see from experiment results, high amount of anthocyanin pigments from barberry fruits was extracted when extraction carried on under the dark, at 25 °C and 3,5 pH value using alcohol. Dried anthocyanin powder can be maintained in light impermeable containers for a long time and utilized for coloring food products.
References:
1. Gurbanguly Berdimuhamedow. Turkmenistanyn dermanlyk osumlikleri. tom. A§gabat 2009y
2. Растения - натуральные красители 252 // Константин Головкин, Институт лекарственных растений АН Туркменистана, фото автора, 12.06.2012 // Наука.
3. Li-Li Sun, Wan Gao, Meng-Meng Zhang, Cheng Li, Ai-Guo Wang, Ya-Lun Su, Teng-Fei Ji. Composition and antioxidant activity of the anthocyanins of the fruit of Berberis heteropoda Schrenk. Beijing, China.
4. Chaitanya Lakshmi G. Food Coloring: The Natural Way. Bangalore, India. 2014
5. Farmani Fatemeh, Moein Mahmoodreza, Khoshnood Mohammad Javad, Sabahi Zahra. Anthocyanin isolation from Berberis integerrima Bunge fruits and determination of their antioxidant activity. Shiraz, Iran. DOI: 10.5530/fra.2018.1.1
6. Samira Berenji Ardestanim Mohammad Ali Sahari, Mohsen Barzegar. Effect of extraction and processing condition on anthocyanins of barberry. Theran, Iran
EXTRACTION OF ANTHOCYANINS FROM BLACKBERRY FRUITS (RUBUS ANATOLICUS) AND EXAMINATION OF HISTOLOGICAL DYEING PROPERTIES Porrykov D.O.1, Berdiyeva A.M.2, Akmammedova M.N.3
1Porrykov Dovletmyrat Orazmyrat ogly - Head of Department, MOLECULAR BIOLOGY AND GENETICS DEPARTMENT, OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN;
2Berdiyeva Akjagul Meredovna - Junior Instructor, DEPARTMENT OF MEDICAL BIOLOGY AND GENETICS,
STATE MEDICAL UNIVERSITY OF TURKMENISTAN NAMED AFTER MYRAT GARRYEV;
3Akmammedova Merjen Nuryagdyyevna - Student, SPECIALITY: CELL AND MOLECULAR BIOLOGY, FACULTY OF BIOTECHNOLOGY AND ECOLOGY, OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN, ASHGABAT, TURKMENISTAN
Abstract: fruits of blackberry contains high amounts of anthocyanin pigments. Histological stains were obtained from alcoholic extract of blackberry fruit and their tissue staining properties were studied. Positive charges of anthocyanins in the extract of blackberry fruit give their basic dye properties. This allows it to stain the nucleus and basophilic parts of the cytoplasm. At the basis of staining cellular structure stay donor-acceptor interaction. As a result of our scientific work, a general methodology of preparation of high-quality dye from blackberry fruit was developed. This dye can be widely used in cytological, histological and morphological analyses.
Keywords: blackberry, anthocyanin, histological dye, freeze drier, vacuum drier, thin layer chromatography.
DOI 10.24411/2412-8236-2022-10202
Blackberry plant has enough stock in Turkmenistan. Annually it gives 300-500 tons of harvest in Kopetdag mountain. There are 3 types of blackberry in Turkmenistan. Among them, the most common one is the Rubus anatolicus and it differs from others by its high anthocyanin concentration [1].
Dyes which are used in scientific and other laboratories for conducting cytological, histological and morphological analyses are synthetic dyes and imported from abroad.
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