[Dietary supplements as a source of anthocyanins]

Currently, dietary supplements of plant origin based on raw materials containing anthocyanins are widely used. These compounds belong to the class of flavonoids and are glycosides of the flavylic cation. The properties of anthocyanins are associated with their hypolipidemic, hypoglycemic and antioxidant activity. The total content of anthocyanins should be taken into account when developing recipes for dietary supplements. The qualitative composition of individual anthocyanins is an important criterion for the authenticity of this type of product. The purpose of the research was to study anthocyanin content and composition in some dietary supplements that have undergone the procedure of state registration. Material and methods. 34 samples of dietary supplements based on raw materials containing anthocyanins were analyzed. Determination of the total content of anthocyanin pigments was carried out by differential spectrophotometry. The qualitative composition of individual anthocyanins (anthocyanin profile) was determined by reverse-phase HPLC with photometric detection at 510 nm. The peaks of individual compounds were identified by comparing the chromatogram of the sample with experimental and literary data on the order of elution of the most common anthocyanins. Results. The total content of anthocyanins in the analyzed samples varied in a wide range - from 0.013 to 20.8 mg per serving. The study of the anthocyanin profile showed compliance with the declared composition except two samples: in the first, acai extract was used instead of blueberry extract, in the second, black currant extract instead of acai extract. Despite the presence of anthocyanins in the vast majority of dietary supplements studied, only 33% of them can be positioned as sources of anthocyanins. Conclusion. The use of purified extracts with a high content of anthocyanins could solve the problem of low concentration of bioactive compounds in dietary supplements. The conducted research confirms the need for careful monitoring of the content of anthocyanin pigments in products.