Antioxidant anthocyanin extract and obtaining process from waste yeast biomass from wine industry

Abstract

According to the invention, an anthocyanin extract is proposed, which is obtained by thawing the yeast biomass from winery waste, homogenizing the suspension and autolysis at +45˚C for 8 hours or autolysis at +45˚ C for 8 hours in sodium phosphate buffer solution, centrifuging the suspensions, treating the remaining biomass with 50% ethyl alcohol, extracting for 30 min with agitator and centrifuging the suspension. The total content of anthocyanins in the extract is 65.60±0.5-134±2.6 mg/L.