Clemencia Oderay Merino Peñafiel¹, I. Favian Bayas Morejón^1,, María Esthela Cruz¹, Alexis Wladimir García¹, Sonia Lourdes Rodas Espinoza², Myriam Merino Jaramillo¹, Luis Verdezoto del Salto¹, Angélica Tigre León¹, Iván Moreno Pacha¹, Cecilia Gómez Gallo¹, Moisés Arreguín Samano¹, Andrea Román¹

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.

extraction, natural dyes, Rubus glaucus, polyphenols, anthocyanin, yogurt