Conventional and ultrasound-assisted extraction of anthocyanin from red and purple roselle (Hibiscus sabdariffa L.) calyces and characterisation of its anthocyanin powder

Aryanti N., . and Nafiunisa A., . and Wardhani D. H., . Conventional and ultrasound-assisted extraction of anthocyanin from red and purple roselle (Hibiscus sabdariffa L.) calyces and characterisation of its anthocyanin powder. pp. 529-535. ISSN 2231-7546

Anthocyanin is widely used in the food industry as a substitute of red synthetic food colouring. Anthocyanins and their derivatives have been listed in the Codex Alimentarius Commission in the European Union as a natural colouring agent with the code E163. Roselle (Hibiscus sabdariffa L.) is considered as a readily available natural source for anthocyanin since it is ubiquitous in Indonesia. Various extraction methods such as maceration ultrasonic-assisted extraction and microwave-assisted extraction have been applied to extract anthocyanin. In the present work both maceration (ME) and ultrasound-assisted (UAE) techniques were compared in assessing the extraction performance of two varieties of roselle (red and purple). The effect of solvent types and solute to solvent ratios were also evaluated. The liquid extract was further encapsulated and characterised. The present work demonstrated that UAE was better when compared to ME. Moreover the purple roselle calyces produced more anthocyanin content than the red calyces. In addition it was found that water was a better choice of solvent as compared to ethanol. Anthocyanin powder from roselle calyces has average particle size of 4.241 m and 3.942 m. The characterisation of anthocyanin powder resulted in the moisture content of 10.29 and 9.67 and solubility of 96.92 and 97.44 for red and purple roselle respectively. The colour intensity based on chromameter confirmed that the anthocyanin powder having L a and b values around 42.61-43.91 24.40-24.79 and 5.56 -7.35 respectively.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(02)%202019/(18).p...

Abstract

Anthocyanin is widely used in the food industry as a substitute of red synthetic food colouring. Anthocyanins and their derivatives have been listed in the Codex Alimentarius Commission in the European Union as a natural colouring agent with the code E163. Roselle (Hibiscus sabdariffa L.) is considered as a readily available natural source for anthocyanin since it is ubiquitous in Indonesia. Various extraction methods such as maceration ultrasonic-assisted extraction and microwave-assisted extraction have been applied to extract anthocyanin. In the present work both maceration (ME) and ultrasound-assisted (UAE) techniques were compared in assessing the extraction performance of two varieties of roselle (red and purple). The effect of solvent types and solute to solvent ratios were also evaluated. The liquid extract was further encapsulated and characterised. The present work demonstrated that UAE was better when compared to ME. Moreover the purple roselle calyces produced more anthocyanin content than the red calyces. In addition it was found that water was a better choice of solvent as compared to ethanol. Anthocyanin powder from roselle calyces has average particle size of 4.241 m and 3.942 m. The characterisation of anthocyanin powder resulted in the moisture content of 10.29 and 9.67 and solubility of 96.92 and 97.44 for red and purple roselle respectively. The colour intensity based on chromameter confirmed that the anthocyanin powder having L a and b values around 42.61-43.91 24.40-24.79 and 5.56 -7.35 respectively.

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Item Type:	Article
AGROVOC Term:	Anthocyanins
AGROVOC Term:	Extraction
AGROVOC Term:	Roselle
AGROVOC Term:	Hibiscus sabdariffa
AGROVOC Term:	Hibiscus
AGROVOC Term:	Malvaceae
AGROVOC Term:	Solvents
AGROVOC Term:	Powders
AGROVOC Term:	Moisture content
AGROVOC Term:	Solubility
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8079

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