Method for extracting anthocyanin from aronia melanocarpa and application of anthocyanin

Abstract

The invention relates to the field of food pigments and functional ingredients, in particular to a method for extracting anthocyanin from aronia melanocarpa and application of the anthocyanin. According to the method, fresh aronia melanocarpa fruits are used as raw materials, the anthocyanin in the aronia melanocarpa is extracted through a water method and an enzyme method, and the conditions such as the temperature, the extraction time, the material-liquid ratio, the enzyme addition amount and the compound enzyme mass ratio in the extraction process are optimized. According to the extraction method, traditional knowledge and an innovative technology are combined, sustainable extraction of bioactive compounds is promoted, the anthocyanin rich in content can be extracted from the aronia melanocarpa, and the anthocyanin can be used for preparing functional ingredients such as drinks, foods and health care products. The invention not only provides an efficient and environment-friendly method for green extraction of the aronia melanocarpa anthocyanin, but also lays a scientific foundation for industrial production and application of the anthocyanin.

Description

Technical Field

[0001] This invention relates to the field of food colorings and functional ingredients, and in particular to a method for extracting anthocyanins from black chokeberry and its application. Background Technology

[0002] Anthocyanins are natural water-soluble pigments belonging to a class of flavonoid compounds. They possess various biological activities, including antioxidant, anti-inflammatory, lipid-lowering, cholesterol-lowering, blood sugar-improving, and liver-protective effects, and are widely used in the food, pharmaceutical, and cosmetic industries. Black chokeberry is a unique berry with extremely high anthocyanin content. Listed as a new food ingredient in 2018, it has been proven that its antioxidant activity is several times higher than that of blueberries and cranberries.

[0003] Developing efficient extraction techniques to separate and purify anthocyanins from fruits and vegetables while preserving their bioactivity has always been a research hotspot in food science and biotechnology. Traditional extraction methods typically involve the use of organic solvents (such as ethanol and methanol) to dissolve anthocyanins in plants. These organic solvents are expensive, environmentally unfriendly, and have low safety profiles for food-grade applications. Therefore, a more efficient, sustainable, and cost-effective method is needed to extract anthocyanins from black chokeberry. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the existing technology and provide an efficient, green and cost-effective method for extracting anthocyanins from black chokeberry.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] In a first aspect, the present invention provides a method for extracting anthocyanins from black chokeberry, comprising the following steps:

[0007] (1) Wash the fresh fruit of black chokeberry, remove the stems, crush it into a homogenate, add acidic aqueous solution to extract, and centrifuge to obtain extract A and black chokeberry fruit residue respectively.

[0008] (2) Add a compound enzyme to the black chokeberry pomace obtained in step (1) for enzymatic hydrolysis, centrifuge and take the supernatant to obtain extract B; the compound enzyme includes cellulase and pectinase, and the mass ratio of cellulase to pectinase is (1-3):(1-3).

[0009] (3) Combine extract A and extract B to obtain an anthocyanin-containing extract of black chokeberry.

[0010] This invention combines the characteristics of black chokeberry with an optimized aqueous solution extraction method that complies with food regulations, along with enzymatic hydrolysis using a combination of cellulase and pectinase to extract anthocyanins from the pomace of black chokeberry. This significantly improves the yield and extraction efficiency of anthocyanins, thereby increasing the production of anthocyanins. Furthermore, it reduces anthocyanin degradation during the production process, improving its stability and utilization rate.

[0011] The water-enzymatic extraction method of the present invention minimizes chemical waste and environmental hazards, conforms to the principles of green chemistry, and promotes safer extraction practices. Water extraction reduces costs, and the use of compound enzymes can reduce extraction time, which helps to reduce the operating costs of large-scale production.

[0012] Compared with organic solvent extraction, the extraction method described in this invention is green, safe and environmentally friendly. It can extract anthocyanins efficiently and non-toxically, which is conducive to the large-scale application of anthocyanins in food and health products.

[0013] Preferably, in step (1), the acidic aqueous solution is a citric acid aqueous solution.

[0014] A 1% citric acid aqueous solution was prepared using ultrapure water.

[0015] More preferably, the concentration of the citric acid aqueous solution is 1%.

[0016] Preferably, in step (1), the extraction temperature is 10-50℃ and the extraction time is 1-15h.

[0017] Preferably, in step (1), the ratio of homogenate to acidic aqueous solution is 1g:(5-30)mL.

[0018] Preferably, in step (2), the amount of compound enzyme added is 0.3%-1% of the mass of the black chokeberry pomace.

[0019] Preferably, in step (2), the enzymatic hydrolysis conditions are: enzymatic hydrolysis temperature 40-50℃, and enzymatic hydrolysis time 1-5h.

[0020] More preferably, in step (2), the enzymatic hydrolysis temperature is 45°C.

[0021] Secondly, the present invention provides an anthocyanin-containing extract of black chokeberry prepared by the above method.

[0022] Preferably, the anthocyanins include at least one of cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, cyanidin-3-O-arabinoside, and cyanidin-3-O-xyloside.

[0023] Thirdly, the present invention provides the application of the above-mentioned anthocyanin-containing black chokeberry extract in food and health products.

[0024] Fourthly, the present invention provides an oral product comprising the above-mentioned anthocyanin-containing extract of black chokeberry; the oral product is a food or health product.

[0025] The beneficial effects of this invention are as follows:

[0026] This invention uses citric acid aqueous solution as the extraction solvent combined with enzymatic hydrolysis by cellulase and pectinase complex enzymes to extract the pomace of black chokeberry. This method can significantly improve the yield and extraction efficiency of anthocyanins, thereby increasing the production of anthocyanins. It can also reduce anthocyanin degradation during the production process, improving its stability and utilization rate.

[0027] This invention further optimizes the extraction conditions by adjusting the material-to-liquid ratio of the extraction solvent, the extraction temperature, the extraction time, as well as the mass ratio, dosage, and hydrolysis time of the compound enzyme, thereby maximizing the yield and quality of anthocyanins.

[0028] The water-enzymatic extraction method of the present invention minimizes chemical waste and environmental hazards, conforms to the principles of green chemistry, and promotes safer extraction practices. Water extraction reduces costs, and the use of compound enzymes can reduce extraction time, which helps to reduce the operating costs of large-scale production. Attached Figure Description

[0029] Figure 1 The standard curve was quantified using the external standard method with cyanidin-3-O-glucoside chloride as the quantifier.

[0030] Figure 2 The image shows the liquid chromatogram of anthocyanins from black chokeberry at 520 nm.

[0031] Figure 3 The image shows the UV-Vis absorption spectrum of cyanidin-3-O-galactoside.

[0032] Figure 4 The image shows the UV-Vis absorption spectrum of cyanidin-3-O-glucoside.

[0033] Figure 5 The image shows the UV-Vis absorption spectrum of cyanidin-3-O-arabinoside.

[0034] Figure 6 This is the UV-Vis absorption spectrum of cyanidin-3-O-xyloside.

[0035] Figure 7Image A shows the secondary mass spectrum of anthocyanins from *Sorbus nigra*. Image B shows the secondary mass spectrum of cyanidin-3-O-galactoside using high-resolution Q-TOF liquid chromatography-mass spectrometry. Image C shows the secondary mass spectrum of cyanidin-3-O-glucoside using high-resolution Q-TOF liquid chromatography-mass spectrometry. Image D shows the secondary mass spectrum of cyanidin-3-O-xyloside using high-resolution Q-TOF liquid chromatography-mass spectrometry. Detailed Implementation

[0036] To better illustrate the purpose, technical solution, and advantages of this invention, the invention will be further described below with reference to specific embodiments. However, these embodiments are not intended to limit the invention in any way. Unless otherwise specified, the experimental methods used in this invention are all conventional methods; the materials and reagents used are all commercially available.

[0037] Example 1:

[0038] An embodiment of the method for extracting anthocyanins from black chokeberry according to the present invention includes the following steps:

[0039] (1) Wash and remove the stems from the fresh fruit of black chokeberry, crush it into a homogenate, take 1g, add 1% citric acid aqueous solution (prepared with ultrapure water) at a material-to-liquid ratio of 1g:10mL, and extract with water at an extraction temperature of 25℃ for 6h. After extraction, centrifuge at 4000r / min for 10min to obtain supernatant A and black chokeberry fruit residue.

[0040] (2) Collect the pomace of black chokeberry, add 0.5% of a compound enzyme (cellulase and pectinase, with a mass ratio of cellulase:pectinase = 1:1) and carry out enzymatic hydrolysis under constant temperature water bath conditions. The enzymatic hydrolysis temperature is 45℃ and the enzymatic hydrolysis time is 2h. After centrifugation at 4000r / min for 10min, the supernatant B is obtained. Combine the supernatant A and supernatant B to obtain the black chokeberry extract containing anthocyanins.

[0041] Example 2:

[0042] An embodiment of the method for extracting anthocyanins from black chokeberry according to the present invention includes the following steps:

[0043] (1) Wash and remove the stems from the fresh fruit of black chokeberry, crush it into a homogenate, take 1g, add 1% citric acid aqueous solution according to the material-liquid ratio of 1g:15mL, extract with water at 25℃ for 1h; after extraction, centrifuge at 4000r / min for 10min to obtain supernatant A and black chokeberry fruit residue.

[0044] (2) Collect the pomace of black chokeberry, add 0.3% of a compound enzyme (cellulase and pectinase, with a mass ratio of cellulase:pectinase = 2:1) and carry out enzymatic hydrolysis under constant temperature water bath conditions. The enzymatic hydrolysis temperature is 45℃ and the enzymatic hydrolysis time is 2h. After centrifugation at 4000r / min for 10min, the supernatant B is obtained. Combine the supernatant A and supernatant B to obtain the black chokeberry extract containing anthocyanins.

[0045] Example 3:

[0046] An embodiment of the method for extracting anthocyanins from black chokeberry according to the present invention includes the following steps:

[0047] (1) Wash and remove the stems from the fresh fruit of black chokeberry, crush it into a homogenate, take 1g, add 1% citric acid aqueous solution according to the material-liquid ratio of 1g:10mL, extract with water at 30℃ for 1h; after extraction, centrifuge at 4000r / min for 10min to obtain supernatant A and black chokeberry fruit residue.

[0048] (2) Collect the pomace of black chokeberry, add 0.3% of a compound enzyme (cellulase and pectinase, with a mass ratio of cellulase:pectinase = 1:1) and carry out enzymatic hydrolysis under constant temperature water bath conditions. The enzymatic hydrolysis temperature is 45℃ and the enzymatic hydrolysis time is 4h. After centrifugation at 4000r / min for 10min, the supernatant B is obtained. Combine the supernatant A and supernatant B to obtain the black chokeberry extract containing anthocyanins.

[0049] Example 4:

[0050] An embodiment of the method for extracting anthocyanins from black chokeberry according to the present invention includes the following steps:

[0051] (1) Wash and remove the stems from the fresh fruit of black chokeberry, crush it into a homogenate, take 1g, add 1% citric acid aqueous solution (prepared with ultrapure water) at a material-liquid ratio of 1g:5mL, and extract with water at an extraction temperature of 10℃ for 15h. After extraction, centrifuge at 4000r / min for 10min to obtain supernatant A and black chokeberry fruit residue.

[0052] (2) Collect the pomace of black chokeberry, add 1% of a compound enzyme (cellulase and pectinase, with a mass ratio of cellulase:pectinase = 1:3) and carry out enzymatic hydrolysis under constant temperature water bath conditions. The enzymatic hydrolysis temperature is 45℃ and the enzymatic hydrolysis time is 1h. After centrifugation at 4000r / min for 10min, the supernatant B is obtained. Combine the supernatant A and supernatant B to obtain the black chokeberry extract containing anthocyanins.

[0053] Example 5:

[0054] An embodiment of the method for extracting anthocyanins from black chokeberry according to the present invention includes the following steps:

[0055] (1) Wash and remove the stems from the fresh fruit of black chokeberry, crush it into a homogenate, take 1g, add 1% citric acid aqueous solution (prepared with ultrapure water) at a material-liquid ratio of 1g:30mL, extract with water at 50℃ for 1h; after extraction, centrifuge at 4000r / min for 10min to obtain supernatant A and black chokeberry fruit residue;

[0056] (2) Collect the pomace of black chokeberry, add 0.5% of a compound enzyme (cellulase and pectinase, with a mass ratio of cellulase:pectinase = 3:1) and carry out enzymatic hydrolysis under constant temperature water bath conditions. The enzymatic hydrolysis temperature is 45℃ and the enzymatic hydrolysis time is 5h. After centrifugation at 4000r / min for 10min, the supernatant B is obtained. Combine the supernatant A and supernatant B to obtain the black chokeberry extract containing anthocyanins.

[0057] Comparative Example 1:

[0058] This invention provides a comparative example of the method for extracting anthocyanins from black chokeberry. The only difference between this comparative example and Example 1 is that this comparative example uses cellulase enzymatic hydrolysis in step (2), while the rest is the same as Example 1.

[0059] Comparative Example 2:

[0060] This invention provides a comparative example of the method for extracting anthocyanins from black chokeberry. The only difference between this comparative example and Example 1 is that in step (2), this comparative example only uses pectinase hydrolysis, and the rest is the same as Example 1.

[0061] Comparative Example 3:

[0062] This invention provides a comparative example of the method for extracting anthocyanins from black chokeberry. The only difference between this comparative example and Example 1 is that in step (2), the mass ratio of cellulase to pectinase in this comparative example is cellulase: pectinase = 4:1, and the rest is the same as in Example 1.

[0063] Comparative Example 4:

[0064] This invention provides a comparative example of the method for extracting anthocyanins from black chokeberry. The only difference between this comparative example and Example 1 is that in step (2), pectinase is replaced with xylanase in this comparative example, and the rest is the same as in Example 1.

[0065] Comparative Example 5:

[0066] This invention provides a comparative example of the method for extracting anthocyanins from black chokeberry. The only difference between this comparative example and Example 1 is that in step (1), the citric acid aqueous solution is replaced with NaHCO3 aqueous solution, and the rest is the same as Example 1.

[0067] Comparative Example 6:

[0068] This invention provides a comparative example of the method for extracting anthocyanins from black chokeberry. The only difference between this comparative example and Example 1 is that in step (1), the water extraction conditions of this comparative example are: extraction temperature 60°C, extraction time 10h, and the rest are the same as in Example 1.

[0069] Comparative Example 7:

[0070] This invention provides a comparative example of the method for extracting anthocyanins from black chokeberry. The only difference between this comparative example and Example 1 is that in step (2), the enzymatic extraction conditions in this comparative example are: enzymatic temperature 60°C, enzymatic time 1h, and the rest are the same as in Example 1.

[0071] Comparative Example 8:

[0072] A comparative example of the method for extracting anthocyanins from black chokeberry according to the present invention includes the following steps:

[0073] (1) Wash and remove the stems from the fresh fruit of black chokeberry, crush it into a homogenate, take 1g, add 1% citric acid aqueous solution (prepared with ultrapure water) at a material-liquid ratio of 1g:10mL, and extract with water at an extraction temperature of 25℃ for 6h; after extraction, centrifuge at 4000r / min for 10min to obtain supernatant and black chokeberry fruit residue;

[0074] (2) Collect the pomace of black chokeberry, repeat the water extraction step in step (1), and combine the supernatants from the two water extractions to obtain black chokeberry extract containing anthocyanins.

[0075] Test Example 1:

[0076] UPLC was used to perform qualitative and quantitative analysis of anthocyanins in the extract, and high-resolution Q-TOF liquid chromatography-mass spectrometry was used to identify the structure of anthocyanins from black chokeberry.

[0077] Testing process:

[0078] 1. Experimental Reagents and Instruments (1.1) Experimental Reagents

[0079] Table 1 Experimental Reagents

[0080]

[0081] (1.2) Experimental Apparatus

[0082] Table 2 Experimental Instruments and Equipment

[0083]

[0084] 2. Experimental methods (2.1) Test samples: 150 μL of each of the supernatant A and supernatant B prepared in Examples 1-3 were taken for HPLC determination.

[0085] (2.2) Determination of total anthocyanin content

[0086] The total anthocyanin content was quantitatively determined using the HPLC external standard method. The total anthocyanin content in the sample was calculated according to formula (1):

[0087]

[0088] In the above formula: X—total anthocyanin content in the sample (calculated as cyanidin-3-o-glucoside chloride), in grams per 100 grams (g / 100g); ∑Ai—the sum of the peak areas of each anthocyanin in the liquid chromatogram of the sample solution; Ai—the peak area of ​​cyanidin-3-o-glucoside chloride in the liquid chromatogram of the anthocyanin standard solution; W1—mass of the test sample, in grams (g); W2—mass of the anthocyanin standard, in grams (g). The calculation is rounded to two decimal places.

[0089] The quantitative standard curve obtained by the present invention, calculated using cyanidin-3-O-glucoside chloride by external standard method, is as follows: Figure 1 As shown.

[0090] (2.3) Compositional analysis and structural identification of anthocyanins from black chokeberry

[0091] The anthocyanin content and product changes in samples under different conditions after centrifugation were determined by HPLC, and the products were analyzed by medium-pressure preparative chromatography.

[0092] Liquid chromatography conditions: Shimadzu LC-2050 high-performance liquid chromatograph, using a reversed-phase column C18 (2.1*100mm, 1.8μm), sample loading conditions: 20μL, flow rate 1mL / min, column oven 30℃, detection wavelength 520nm. The full-wavelength scan function of the liquid chromatograph was also used to scan the anthocyanin final product across the entire wavelength range of 190-800nm.

[0093] The liquid phase elution conditions are as follows: mobile phase A is a 2% (v / v) formic acid solution, mobile phase B is acetonitrile, and the gradient elution conditions are: 0–34 min, 6%–30% B; 34–35 min, 30%–95% B; 35–40 min, 95%–95% B; 40–41 min, 95%–6% B; 41–45 min, 6%–6% B.

[0094] Mass spectrometry conditions: Mass spectrometry analysis was performed using an Agilent Technologies 1290Infinity 11-6546 high-resolution Q-TOF liquid chromatography-mass spectrometry (LC-MS) system with an ESI interface at 4.0 kV and a temperature of 300 °C. The DL tube temperature was 250 °C, and the heating block temperature was 400 °C. Positive and negative ion scanning modes were used for analysis. Nitrogen was used as the nebulizer, drying, and heating gas, and argon was used as the collision gas. The flow rates of the nebulizer, drying, and heating gas were 3.0 L / min, 10.0 L / min, and 10.0 L / min, respectively. The collision chamber pressure was 230 kPa.

[0095] 3. Experimental Results (3.1) Compositional Analysis and Structural Identification of Anthocyanins from Black-fruited Rowanus chinensis

[0096] The compositional analysis results of supernatant A and supernatant B are as follows: Figure 2 As shown, the spectra of the main components in supernatant A and supernatant B are similar, indicating that the types and relative contents of their main components are roughly consistent. HPLC analysis at 520 nm identified four anthocyanin compounds, with peak 1 having a retention time of 13.57 min and a maximum absorption wavelength of 516 nm. Figure 3 Peak 2 had a retention time of 14.58 min and a maximum absorption wavelength of 517 nm. Figure 4 Peak 3 had a retention time of 15.73 min and a maximum absorption wavelength of ( ). Figure 5 The wavelength of peak 4 is 517 nm; the retention time of peak 4 is 18.42 min, and the maximum absorption wavelength is ( Figure 6 The wavelength is 517nm.

[0097] Secondary mass spectrometry results are as follows Figure 7 As shown, the results indicate that peak 1 is cyanidin-3-O-galactoside, peak 2 is cyanidin-3-O-glucoside, peak 3 is cyanidin-3-O-arabinoside, and peak 4 is cyanidin-3-O-xyloside.

[0098] (3.2) Effects of different extraction conditions on anthocyanin yield of black chokeberry

[0099] The supernatant A and supernatant B obtained from Examples 1-5 and Comparative Examples 1-8 were mixed in a 1:1 ratio to obtain a mixed extract (Comparative Example 8 was the extract obtained from two water extractions). The content of anthocyanins from *Sorbus niger* in the mixed extract was then analyzed by HPLC, and a standard curve for C3G was obtained using the external standard method. Figure 1 The total anthocyanin content was calculated using the C3G standard curve.

[0100] Table 3

[0101]

[0102]

[0103] The test results are shown in Table 3. Comparing the total anthocyanin content of the mixed extracts from the examples and the comparative examples, the total anthocyanin content of the mixed extracts from the examples was higher than that of the comparative examples. This indicates that the method of extracting anthocyanins from *Sorbus nigra* of the present invention can extract anthocyanins more effectively and improve extraction efficiency. The anthocyanin contents of the mixed extracts from Examples 1-5 were 2.7425±0.2780 mg / g, 2.8092±0.4073 mg / g, 4.2120±0.2991 mg / g, 2.1781±0.2863 mg / g, and 2.2875±0.0527 mg / g, respectively. The extraction process in Example 3 yielded the highest anthocyanin content. Therefore, the optimal extraction conditions are: a material-to-liquid ratio of 1:10 g / mL, an extraction time of 1 h, an extraction temperature of 30 °C, a compound enzyme addition of 0.3%, a cellulase:pectinase mass ratio of 1:1, an enzymatic hydrolysis temperature of 45 °C, and an enzymatic hydrolysis time of 4 h.

[0104] Compared with Comparative Examples 1-4, the anthocyanin content of the mixed extracts of Comparative Examples 1-4 was 1.3810±0.1691 mg / g, 1.6780±0.1553 mg / g, 1.6371±0.1716 mg / g, and 1.6192±0.1891 mg / g, respectively. All of these were lower than the anthocyanin content of Example 1. This indicates that using a single enzyme for extraction, replacing the compound enzyme used in this invention with other similar enzymes, or adjusting the ratio of the compound enzyme beyond the scope of this invention will not achieve the extraction effect of this invention.

[0105] Compared with Comparative Examples 5-8, the anthocyanin contents of the mixed extracts of Comparative Examples 5-8 were 0.6229±0.1434 mg / g, 1.1458±0.1151 mg / g, 2.0706±0.2460 mg / g, and 1.4716±0.0872 mg / g, respectively, all lower than those of Example 1. This indicates that the choice of extraction solvent, water extraction, and enzymatic hydrolysis conditions all affect anthocyanin extraction. Anthocyanins exhibit better stability under slightly acidic conditions, while slightly alkaline conditions significantly reduce extraction efficiency. The stepwise extraction process of acidic water extraction and enzymatic hydrolysis in this invention can better extract anthocyanins. These findings provide important information for the extraction and application of anthocyanins from *Sorbus nigra*.

[0106] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A method for extracting anthocyanins from black sorrel tree, characterized in that, Includes the following steps: (1) Wash the fresh fruit of black chokeberry, remove the stems, crush it into a homogenate, add acidic aqueous solution to extract, and centrifuge to obtain extract A and black chokeberry fruit residue respectively. (2) Add a compound enzyme to the black chokeberry pomace obtained in step (1) for enzymatic hydrolysis, centrifuge and take the supernatant to obtain extract B; the compound enzyme includes cellulase and pectinase, and the mass ratio of cellulase to pectinase is (1-3):(1-3). (3) Combine extract A and extract B to obtain an anthocyanin-containing extract of black chokeberry.

2. The method as described in claim 1, characterized in that, In step (1), the acidic aqueous solution is a citric acid aqueous solution.

3. The method as described in claim 1, characterized in that, In step (1), the extraction temperature is 10-50℃ and the extraction time is 1-15h.

4. The method as described in claim 1, characterized in that, In step (1), the ratio of homogenate to acidic aqueous solution is 1g:(5-30)mL.

5. The method as described in claim 1, characterized in that, In step (2), the amount of compound enzyme added is 0.3%-1% of the mass of the black chokeberry pomace.

6. The method as described in claim 1, characterized in that, In step (2), the enzymatic hydrolysis conditions are: enzymatic hydrolysis temperature 40-50℃, enzymatic hydrolysis time 1-5h.

7. The anthocyanin-containing extract of *Sorbus nigra* prepared by the method according to any one of claims 1-6.

8. The anthocyanin-containing extract of *Sorbus nigra* as described in claim 7, characterized in that, The anthocyanins include at least one of cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, cyanidin-3-O-arabinoside, and cyanidin-3-O-xyloside.

9. The application of the anthocyanin-containing extract of black chokeberry as described in claim 7 or 8 in food and health products.

10. An oral product, characterized in that, The oral product includes the anthocyanin-containing extract of black chokeberry as described in claim 7 or 8; the oral product is a food or health product.

Images