Abstract
Black rice was used to produce anthocyanins, an important natural red food colorant. Integrated methods for extraction and purification of anthocyanins were investigated. Four solvents and 6 adsorbents were used for extraction and purification, respectively. Acidified 70%(v/v) ethanol resulted in the highest anthocyanin extract concentration of 461.72 mg/L. Amberlite XAD7HP had the highest adsorption capacity of 0.406±0.010 mg/g of adsorbent and desorption capacity of 0.252±0.016 mg/g of adsorbent. Acidified ethanol effectively eluted anthocyanin pigments from Amberlite XAD7HP at a concentration of 60%(v/v). Experimental adsorption data best fit to pseudosecond-order kinetic and Langmuir isotherm models. Purification parameters were optimized through dynamic adsorption/desorption experiments with Amberlite XAD7HP. The concentration of sugars (impurities) decreased from an initial 452.78 μg/mL to 169.75 μg/mL after purification.
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