PROCESS FOR THE CUMULATIVE ANTHOCYANINS RELEASE FROM FRUIT AND BERRIES

摘要

A process for the cumulative anthocyanins release from fruit and berries involves extraction and separation of anthocyanins from raw material with use of ethyl alcohol in the presence of acidifier. The extraction is carried out for 2-3 hours with use of rectified 96% ethyl alcohol in ratio of 1.2- of alcohol per 100g of raw material. Whole undamaged fruit and berries are used, and citrate acid is used as acidifier in amount of 0.7- per 100g of raw material.