METHODS FOR EXTRACTION OF ANTHOCYAN PIGMENT FROM SECONDARY PROCESSING PRODUCTS OF BLACK CURRANT (Ribes nigrum) BERRIES

The article demonstrates that the amount of secondary products of black currant berries processing (pomace) obtained after separation of the juice equals 28%. The amount of pomace obtained after the extraction of the anthocyanin pigment from the berries is reduced. Extraction of anthocyanin pigment from black currant berries at temperatures of 25°C and 65°C for 30 min leads to a decrease in the amount of pomace by a factor of 4.7 and 5.6, respectively. Ultrasonic extraction of anthocyanin pigment from black currant berries at temperatures of 25°C and 65°C for 30 min reduces the amount of pomace by a factor of 5.6 and 7, respectively. The most intensive extraction of anthocyanin pigment from the pomace occurs at a temperature of 100°C for 5 min, where its content equals 1.15 mg/ml. When the extraction temperature is lowered to 65°C for 30 min, the amount of extracted pigment decreases by a factor of 1.6. The least extraction of anthocyanin pigment from the pomace of black currant occurs when it is extracted at a temperature of 25°C for 30 min. Its content in the solution equals 0.46 mg/ml. It was found that ultrasonic extraction facilitated the extraction of anthocyanin pigment from black currant pomace. The largest amount of anthocyanin pigment from black currant pomace is extracted by ultrasonic extraction at temperatures of 25°C for 25 min and 65°C for 20 min. A further increase in the time of extraction by ultrasound slows down the extraction process of the anthocyanin pigment at temperatures of 25°C for 30 min and 65°C for 25 min. In this regard, the use of ultrasonic extraction makes it possible to reduce the extraction time at temperatures of 25°C to 25 minand 65°C to 20 min. Besides, the possibility of using black currant pomace as a source of not only anthocyanin pigment but also pectin substances has been shown.