Articles
Investigation of the possibility of obtaining a dye from potatoes
Authors:
Aleksander M. Zakharenko, Kirill S. Golokhvast, Olga V. Golub, Oleg K. Motovilov
Abstract:
Currently, the cultivation of potatoes with a blue color of the peel and pulp is becoming increasingly popular on the territory of our country due to the high content of anthocyanins. The study concerns the possibility of obtaining food coloring from potatoes “Phioletoviy” using the modern method of supercritical liquid extraction of CO2. The research object is experimental samples of anthocyanin dye from potatoes. When running the research, a man used standard test methods; determined the anthocyanins content in the dye by the spectrophotometric method; run the qualitative anthocyanins analysis of the dye by the HPLC; identified anthocyanins by mass spectrometry. The main stages of dye production are: washing and sorting potatoes; potato grinding; extraction in a supercritical fluid extraction system in the presence of CO2 and ethanol; concentration; packing and storage. The researchers found that raising the extraction pressure and temperature increases the quantitative yield of the dye. As the extraction temperature increases, the quantitative content of anthocyanins in the dye grows, and decreases at a pressure of over 600 bar. The anthocyanins presented in the dye can be ranked as follows: delphinin-3-rhamnosyl-5-glucoside, pelargonidin-3-glucoside < petunidin-3-glucoside < cyanidin-3-rhamnosyl-5-glucoside < delphinin-3-glucoside < malvidin-3-glucoside < cyanidin-3-glucoside. Based on the conducted studies, the authors revealed the regulated quality indicators of the dye from potatoes of the “Phioletoviy” variety which can be used to impart, enhance or restore the coloring of food products.
Keywords:
аnthocyanin; dye; potato; CO2 extraction; quality
For citation:
Aleksander M. Zakharenko, Kirill S. Golokhvast, Olga V. Golub, Oleg K. Motovilov. Investigation of the possibility of obtaining a dye from potatoes. Индустрия питания|Food Industry. 2021. Vol. 6, No. 4. Pp. 76–86. DOI: 10.29141/2500-1922-2021-6-4-8
