Session

Agriculture, Food Science and Technology

Description

This study focuses on the analysis and characterization of anthocyanins from Raspberry fruit (Rubus idaeus L.). The fresh Raspberry fruits were extracted with the solvent of EtOH 96% /0.1% HC l (1:1, ratio) at room temperature for 4 h in the dark. The extraction process was the important step in the isolation and identification of anthocyanins. For this purpose, anthocyanin contents in Raspberry fruits were determined with UV-Vis Spectroscopy. The results showed that the total anthocyanin content (expressed as cyanidin-3-glucoside) in the extract was 277.2 mg/L, which is equivalent to 9.33 mg total anthocyanin per gram of dry material.

Keywords:

Anthocyanins, Raspberry fruits, UV-Vis Spectroscopy, Extract

Session Chair

Kastriot Pehlivani

Session Co-Chair

Violeta Lajqi Makolli/ Ismet Babaj

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-437-96-7

First Page

19

Last Page

22

Location

Lipjan, Kosovo

Start Date

31-10-2020 9:00 AM

End Date

10-2020 10:30 AM

DOI

10.33107/ubt-ic.2020.165

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Oct 31st, 9:00 AM Oct 1st, 10:30 AM

Analysis and Characterization of Anthocyanins in Raspberry fruits (Rubus idaeus L.)

Lipjan, Kosovo

This study focuses on the analysis and characterization of anthocyanins from Raspberry fruit (Rubus idaeus L.). The fresh Raspberry fruits were extracted with the solvent of EtOH 96% /0.1% HC l (1:1, ratio) at room temperature for 4 h in the dark. The extraction process was the important step in the isolation and identification of anthocyanins. For this purpose, anthocyanin contents in Raspberry fruits were determined with UV-Vis Spectroscopy. The results showed that the total anthocyanin content (expressed as cyanidin-3-glucoside) in the extract was 277.2 mg/L, which is equivalent to 9.33 mg total anthocyanin per gram of dry material.