EVALUATION OF THE STABILITY OF ANTHOCYANINS IN APPLE WASTE

Abstract

In the processing of several fruits to obtain the juice, there is the formation of a large number of residues, these being barks and seeds, in which several substances with antioxidant property are found, among them, anthocyanins, ascorbic acid and phenolic compounds. This study aims to evaluate the stability of anthocyanins, the antioxidant capacity of the extracts and the concentration of ascorbic acid obtained from the residues of the apple cv. Gala. Statistically, a factorial planning of type 2³ was carried out randomly comprising 8 experiments to optimize the methodology of extraction of anthocyanins. The independent variables will be: (X₁) Extraction time, (X₂) Water ratio: ethanol, and, (X₃) temperature, which will vary from 1 to 2 h; 25 to 75%, and from 20 to 60 °C, respectively. The response variable for total anthocyanin content obtained from the aqueous extracts of the apple variety. From the extraction of anthocyanins through factorial planning, a content of 438.55 mg/100g was obtained when we combined the factors 2h of extraction, 75% of organic solvent and 60°C of temperature. From ANOVA the factors extraction time and solvent proportion (X₁X₂) form the most significant of the process. From the data obtained experimentally, from the differential pH method it was possible to verify good antioxidant activity and an acceptable ascorbic acid content. The results indicated the possibility of using apple cv residues. Gala as a source of natural antioxidants.