EFFECT OF TEMPERATURE PARAMETERS ON THE EXTRACTION OF BIOACTIVE ANTHOCYANINS FROM CORNUS MAS L. FRUITS FOR FUNCTIONAL NUTRITION
Abstract
The article investigates the efficiency of various temperature regimes for extracting anthocyanin compounds from Cornelian cherry (Cornus mas L.) fruits, particularly cyanidin-0-rutinoside, cyanidin-3-0-arabinoside, and cyanidin-3-0-galactoside. The aim of the study was to determine the optimal conditions for extracting thermolabile anthocyanins for further use in functional food technologies. The experiments were conducted using aqueous extraction without organic solvents, ensuring both environmental safety and food-gradesuitability of the resulting extracts. It was found that short-term heating of the fruit mash to 50–70 °C for 20 minutes produced unstable results due to possible anthocyanin degradation. In contrast, prolonged maceration at 60 °C for 24–48 hours led to stable and efficient extraction of the target compounds without significant loss of biological activity. The results confirm the feasibility of using moderate thermal treatment to preserve bioactive components.The proposed approach can be applied in the food and biotechnological industries to develop functional ingredientswith antioxidant properties and enhanced biological value. Moreover, the findings may be useful for developing newtechnological solutions in the production of natural colorants, dietary supplement extracts, as well as beverages and desserts enriched with polyphenolic compounds. Given the growing demand for natural ingredients with preventivehealth benefits, Cornelian cherry extracts may serve as a promising raw material for the creation of products aimedat supporting health and reducing the risk of chronic diseases associated with oxidative stress.
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