ACTA ALIMENTARIA VOL. 19 (An International Journal of Food Science, 1990)
1990 / 1. sz. - DRDÁK, M.-DAUCIK, P.: Changes of elderberry (Sambucus nigra) pigments during the production of pigment concentrates
1* Acta Alimentaria, Vol. 19 (1), pp. 3—7 (1990) CHANGES OP ELDERBERY (SAMBUCUS NIGRA) PIGMENTS DURING THE PRODUCTION OF PIGMENT CONCENTRATES M. ÜRDÁK and P. DATXCIK Department of Chemistry and Technology of Saccharides and Foods, Faculty of Chemical Technology, Slovak Technical University, 812 57 Bratislava. Czechoslovakia (Received: 4 November 1988; accepted: 2 May 1989) The paper is a study on the observation of the individual pigments contained in elderberries (Sambucus nigra) during the production process of pigment concentrate in accordance with a patented method. High pressure liquid chromatography has been used for the distribution of the pigments. In the course of the fermentation and pigment concentration processes, the representation of the individual pigments (cyanidin-3-sambubioside-5-glucoside, eyanidin-3,6-diglucoside, cyanidin-3-sambubioside, cyanidin-3-glucoside) has been followed. It was found that the relative representation of the individual pigments undergoes changes in the process course, with the cyanidin-3-sambubioside found as the most stable antho-cyanin-based pigment in elderberries. Keywords: anthocyanin-based pigments, changes of pigments during fermentation, elderberry (Sambucus nigra), HPLC The decreasing trend to use synthetic dyes for colouring of food articles has intensified the interest to utilize new natural source of colouring substances. One of the rich sources of anthocyanin-based pigments is represented by the fruit of elderberry (Sambucus nigra). Previous papers have referred to the properties and determination of anthocyanins in elderberries (DRDÁK et al., 1983a), to the process of preparation of colouring substance concentrates from the berries (DRDÁK et al., 1983b; DRDÁK et al., 1985), to the stability of the pigments in individual stages of the process (DRDÁK & HAYDEN, 1983c) as well as in solution containing increased sugar and alcohol concentrations (DRDÁK & HAYDEN, 1983d); DRDÁK & KTJKTTCKOVÁ, 1984; DRDÁK et al., 1985), and to the stability problem of isolated pigment fractions (DyDÁK & VoysovÁ, 1984). However, the proper process control and application of the pigment concentrate require the knowledge of the influence of individual operations upon the composition and representation of individual pigments, which constitute the topic of the present paper. Acta Alimentaria 19, 1990 Akadémiai Kiadó, Budapest