* Corresponding Author
Isolation of Anthocyanidin from Wora-Wari Flowers (Hibiscus rosa sinensis L.) and Its Application As Indicators of Acid-base
https://doi.org/10.22146/agritech.9554 Siti Nuryanti(1*), Indarini Dwi Puspitasari(2), Ratman Ratman(3)
(1) Faculty of Teacher Training and Education, University of Tadulako, Jl. Soekarno-Hatta, Palu
(2) Faculty of Teacher Training and Education, University of Tadulako, Jl. Soekarno-Hatta, Palu
(3) Faculty of Teacher Training and Education, University of Tadulako, Jl. Soekarno-Hatta, Palu
(*) Corresponding Author
Abstract
Wora-wari plants are easily cultivated and founded in Indonesia, also their bloomy is not seasonal. Isolation of anthocyanidin from Wora-wari was done by maceration using n-hexane, ethyl acetate and methanol-HCl 1.0% and isolation of anthocyanidin was performed by column chromatography. Identification for structure of anthocyanidin was done by UV-Vis spectrophotometer, FT-IR, 1H- and 13C-NMR along with color reagent. In the Wora-wari flowers, it has been identified the existence of anthocyanidin pelargonidin. The color change of anthocyanidin pelargonidin results in acid solution was red and base solution was green.
Keywords
Full Text:
PDF DOI: https://doi.org/10.22146/agritech.9554
Article Metrics
Abstract views : 1485
| 
views : 1534
Refbacks
- There are currently no refbacks.
Copyright (c) 2013 Siti Nuryanti, Indarini Dwi Puspitasari, Ratman Ratman
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.