COMPARATIVE ASSESSMENT OF THE ANTHOCYANIN CONTENT IN FRESH, DRY RIPE AND UNRIPE FRUITS OF ARONIA ARONIA

Aronia aronia fruits are an important source of vitamin PP, choline, bioflavonoids, carotenoids, dietary fiber, and organic acids. The content of vitamins C and A, organic acids, pectins, macro- and microelements determine the ability to strengthen the walls of blood vessels, reduce the fragility of capillaries, and remove heavy metals and radioactive substances from the body [3]. Japanese scientists have discovered cyanidin in aronia aronia, which is present in the form of four compounds: cyanidin-3-galactoside and cyanidin-3-arabinoside, cyanidin-3-glucoside, cyanidin-3-xyloside [8]. Scientists from the USA have established that cyanidin-3-glucoside has anticarcinogenic properties [9]. The purpose of this study was to compare the quantitative content of the amount of anthocyanins in fresh, dry ripe and unripe fruits of aronia of the Michurinskaya variety, growing in the territory of the Malmyzhsky district of the Kirov region. The study analyzed not only freshly harvested and dry ripe fruits of aronia aronia according to the State Pharmacopoeia, but also unripe fruits, since they were present in the raw materials in the form of impurities (no more than 2%). To identify anthocyanins, a solution of caustic soda was added to the obtained extracts. When testing extracts No. 2 and 4, the color was pronounced (olive green), and in other cases, an unsaturated greenish-yellow. The reaction with a sodium bicarbonate solution proceeded similarly to form a blue staining of varying intensity. With a solution of lead acetate, an amorphous precipitate from blue to intense blue was formed in all test tubes with extracts of aronia fruits. Quantitative determination of the amount of anthocyanins was carried out by spectrophotometry according to the methodology of the State Pharmacopoeia. The results of quantitative determination of the studied fruit samples of aronia aronia showed that the extract from fresh fruits prepared using the method of heating in a water bath and the extract from dry ripe fruits contain almost twice as many anthocyanins.