Extraction and Stability Test of Anthocyanin from Buni Fruits (Antidesma Bunius L) as an Alternative Natural and Safe Food Colorants
Fera Amalia(1*), Galih Nur Afnani(2)
(1) Faculty of Pharmacy, Gadjah Mada University
(2) Faculty of Pharmacy, Gadjah Mada University, Yogyakarta 55281, Indonesia
(*) Corresponding Author
Abstract
Synthetic dyes have widely been usedin food products. However, the safety issues regarding the use of synthetic dyes arise. Buni (Antidesma bunius) which contains anthocyanins can be an alternative of synthetic dyes. Anthocyanins are red, blue, or violet natural colorants from many types of plants. The aim of the study was to determine the
best extraction process and to evaluate the stability of anthocyanins extracted from the Buni fruits. Different combinations of the solvents namely aquadest, ethanol, hydrocloride acid, and citric acid were used to extract the anthocyanins. The most appropriate combination of solvent was determined by the analysis of total anthocyanins content and
color intensity using UV-Visible spectrophotometer. The stability of anthocyanins was evaluated using different pH values and temperature. Ethanol at 70% and citric acid at 3% was the most appropriate combination for the extraction with the highest total concentration of anthocyanin (0.58%) and color intensity (0.324). The stability of the anthocyanins from Buni was affected by the value of pH, which the most stable condition
was set at pH values of 4-5.
best extraction process and to evaluate the stability of anthocyanins extracted from the Buni fruits. Different combinations of the solvents namely aquadest, ethanol, hydrocloride acid, and citric acid were used to extract the anthocyanins. The most appropriate combination of solvent was determined by the analysis of total anthocyanins content and
color intensity using UV-Visible spectrophotometer. The stability of anthocyanins was evaluated using different pH values and temperature. Ethanol at 70% and citric acid at 3% was the most appropriate combination for the extraction with the highest total concentration of anthocyanin (0.58%) and color intensity (0.324). The stability of the anthocyanins from Buni was affected by the value of pH, which the most stable condition
was set at pH values of 4-5.
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PDFDOI: https://doi.org/10.14499/jfps
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Journal of Food and Pharmaceutical Sciences (ISSN: 2339-0948) - Universitas Gadjah Mada, Indonesia.