Optimization of Ultrasound-assisted Extraction of Anthocyanins in Barrbery

Anthocyanins are natural and colourful compounds in fruit and vegetables. In this study,anthocyanins extraction from Barberry (Berberis vulgaris) by ultrasound process at the selected temperatures (30, 40 and 50°C) and extraction times (10, 20 and 30 minuets) with two solvents (1.5 M HCl–95% ethanol) was done. Then, the concentration of the main anthocyanin in Barberry Cyanidin-3-glycoside was measured through pH differential method. Results showed that the most amount of extracted anthocyanins by Ultrasound extraction are at 50°C with extraction time 20 minutes. Under these conditions 188.58 mg of antocyanins from 100 ml of extract could be obtained. Natural colour was obtained from Barberry extraction with the brix of 60 and could be used in products, such as sweats, confectionary cream, ice cream and those product which must not further be exposed to high temperatures in their production. The outlook for the use of these colours in food sciences and technology seems to be promising due to the advances in non-heating processes, the importance of using natural colours in food product, andthe positive effects of anthocyanins on health.