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Lecker Argentina SA. Colorantes Naturales, Bebidas 2011. Available in: (http://leckerargentina.com.ar/colorantes.html). [Cited: 13th May 2017].

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Article

Usage of Two Extraction Methods for Natural Dyes (Anthocyanin) from Blackberries of Castilla (Rubus Glaucus Benth) and Its Application in Yogurt

1Bolivar State University, Biotechnological Develop and Research Centre, Investigation Department. Ave. Ernesto Che Guevara y Gabriel Secaira, CP: 020150, Guaranda-Ecuador

2National University of Chimborazo, Antonio José de Sucre Avenue 1, 1/5 Km to Guano, CP: 060103, Riobamba-Ecuador


Journal of Food and Nutrition Research. 2018, Vol. 6 No. 11, 699-705
DOI: 10.12691/jfnr-6-11-4
Copyright © 2018 Science and Education Publishing

Cite this paper:
Clemencia Oderay Merino Peñafiel, I. Favian Bayas Morejón, María Esthela Cruz, Alexis Wladimir García, Sonia Lourdes Rodas Espinoza, Myriam Merino Jaramillo, Luis Verdezoto del Salto, Angélica Tigre León, Iván Moreno Pacha, Cecilia Gómez Gallo, Moisés Arreguín Samano, Andrea Román. Usage of Two Extraction Methods for Natural Dyes (Anthocyanin) from Blackberries of Castilla (Rubus Glaucus Benth) and Its Application in Yogurt. Journal of Food and Nutrition Research. 2018; 6(11):699-705. doi: 10.12691/jfnr-6-11-4.

Correspondence to: I.  Favian Bayas Morejón, Bolivar State University, Biotechnological Develop and Research Centre, Investigation Department. Ave. Ernesto Che Guevara y Gabriel Secaira, CP: 020150, Guaranda-Ecuador. Email: fbayas@ueb.edu.ec

Abstract

The advances in chemistry have led to use synthetic additives to impart color to dairy products, this due to its high performance. However, the excessive use of additives such as dyes of chemical origin have been causing health problems in consumers, which has contributed to the dairy industry finding a way to reuse pigments that are naturally found in some fruits and vegetables, especially the anthocyanin pigments of blackberry, due to its great industrial and therapeutic importance. During this investigation, two blackberry accessions were used; accession 1: blackberry without thorns, and accession 2: blackberry with thorns, and submitted to two extractions methods for 10 and 12 hours of dehydration. The physicochemical analysis of the raw material was under the control policies. Through sensory analysis, it was determined as the best treatment was the T7 combination (Blackberry without thorns, maceration, dehydrated 10 hours-65°C), able to be applied in fermented beverages (yogurt). In each treatment, the pH and °Brix analysis was under current regulations. In the best treatment, microbiological analyzes such as coliforms, fungi and yeasts were also under the allowed regulations. The extractions of three different solvents (methanol, ethanol and water) were compared with standards to determine the presence of polyphenols, concluding that the chromatographic peaks of the analyzed spectrum belong to polyphenols, from the anthocyanin group cyanidation-3-glucoside and confirmed by a paper chromatography test.

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