Blackberry Extract Anthocyanidins
Botanical Source: Rubus Fruticosus
Specifications: 4: 1,Anthocyanidins 5%-15%,fruit powder
| Analysis Items |
Specifications |
Results |
Methods used |
| Appearance |
Dark Purple Powder |
Conforms |
Visual test |
| Odor & Taste |
Characteristic |
Conforms |
Organoleptic test |
| Bulk Density |
40-55g/100ml |
Conforms |
ASTM D1895B |
| Particle Size |
100% through 80 Mesh |
Conforms |
AOAC 973.03 |
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| Assay |
NLT 10% Anthocyanidins |
10.24% |
UV |
| Loss on Drying |
NMT 5.0% |
3.65% |
GB5009.3 |
| Ash Content |
NMT 5.0% |
3.64% |
GB5009.3 |
| Extract Solvents |
Ethanol & Water |
Conforms |
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| Heavy Metals |
NMT 10ppm |
Conforms |
GB/T5009 |
| Arsenic (As) |
NMT 1ppm |
Conforms |
GB/T5009 |
| Lead (Pb) |
NMT 1ppm |
Conforms |
GB/T5009 |
| Cadmium (Cd) |
NMT 1ppm |
Conforms |
GB/T5009 |
| Mercury(Hg) |
NMT 0.1ppm |
Conforms |
GB/T5009 |
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| Sterilization Method |
High temperature & pressure for a short time of 5~10 seconds |
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| Microbiological Data |
Total Plate Count <10,000cfu/g |
<1,000cfu/g |
GB 4789.2 |
| Total Yeast & Mold <1,000cfu/g |
<100cfu/g |
GB 4789.15 |
| E. Coli to be absent |
Comforms |
GB 4789.3 |
| Staphylococcus to be absent |
Comforms |
GB 4789.10 |
| Salmonella to be absent |
Comforms |
GB 4789.4 |
Functions:
Natural food colorants
Used in Dietary supplements, and Health food production
Helpagainst free radicals
Reducing cancerous and tumors, anti-tumor activity
Good for acute lung inflammation
Antioxidants: Identified the water-soluble flavonoid cyanidin-3-glucoside (C3G) as the active compound responsible for blackberries' antioxidant benefits
Blackberry Extract is low in calories and rich in dietary fiber. Blackberries are a good source of vitamin C, vitamin E, vitamin K, folic acid, and manganese. They also contain protein and essential omega-3 and omega-6 fatty acids. The deep purple coloring indicates plenty of anthocyanins. Antioxidants include the polyphenols ellagic acid, tannins, ellagitannins, quercetin, gallic acid, anthocyanins, and cyanidins. It has a high tannin content.
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