Effect of acidified water on phenolic profile and antioxidant activity of dried blackcurrant (Ribes nigrum L.) pomace extracts

This study investigated the effect of acidified water at different pH values and extraction time on phenolic profile (anthocyanins, hydroxycinnamic acids flavonols), antioxidant activity colour characteristics dried blackcurrant pomaces (DBP) extracts. Extractions were carried out using acetic acid in (pH 1.5, 2.0, 2.5 3.0) for 2 6 h 30 °C. Phenolics concentration DBP extracts influenced by (p < 0.05), while pH, their combination had significant impact total phenolics, 0.05). Regardless time, very low (1.5) was positively associated with high amounts anthocyanins, flavonols DPB Also, obtained 1.5 highest amount phenolics activity. Overall, as medium may influence greatly extracts, which could be utilised alternative to synthetic food colourants.