Citation
Azila Abdul Karim, . and Nur Azilah Abdullah, . (2006) Anthocyanin from cocoa pod husks: part 1 - extraction by acidified methanol. [Proceedings Paper]
Abstract
Anthocyanin gives prominent variety of colors to plants especially in fruits and flowers. In this study cocoa pod husk is mixed with acidified methanol to extract the anthocyanin that can be used as natural food colorants. Three methods of extraction were applied i.e. using magnetic stirrer for thirty minutes or shake for two hours or sonication for 2.5 minutes. These methods were also varied in terms of the amount of the hydrochloric acid HCL in methanol. The raw materials were then left in contact with acidified methanol to allow maximum diffusion of the extract compound into the solution. Parameters were then analyzed where they gave significant different at level 0.05 by the amount of acid added to the methanol. The highest amount of anthocyanin extract was achieved using acidified solvent system by ratio of 97:3 at hue angle of 22.16 or maroon in color with final pH solution of 1.20.
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Abstract
Anthocyanin gives prominent variety of colors to plants especially in fruits and flowers. In this study cocoa pod husk is mixed with acidified methanol to extract the anthocyanin that can be used as natural food colorants. Three methods of extraction were applied i.e. using magnetic stirrer for thirty minutes or shake for two hours or sonication for 2.5 minutes. These methods were also varied in terms of the amount of the hydrochloric acid HCL in methanol. The raw materials were then left in contact with acidified methanol to allow maximum diffusion of the extract compound into the solution. Parameters were then analyzed where they gave significant different at level 0.05 by the amount of acid added to the methanol. The highest amount of anthocyanin extract was achieved using acidified solvent system by ratio of 97:3 at hue angle of 22.16 or maroon in color with final pH solution of 1.20.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | 2 tables |
| AGROVOC Term: | THEOBROMA CACAO |
| AGROVOC Term: | FRUIT |
| AGROVOC Term: | ANTHOCYANINS |
| AGROVOC Term: | COCOA HUSKS |
| AGROVOC Term: | COLOUR |
| AGROVOC Term: | ACIDIFICATION |
| AGROVOC Term: | METHANOL |
| AGROVOC Term: | EXTRACTION |
| AGROVOC Term: | MALAYSIA |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/15658 |
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