Application of ultrasound-assisted extraction of anthocyanin from Syzygium cumini Fruit

Abstract

This research investigated the effect of extraction temperature and duration on the total anthocyanin (TA) yield from Syzygium cumini fruit through the application of ultrasound-assisted solvent extraction. The research used a Randomized Block Design with two variables: the extraction temperature, i.e., 30, 40, and 50 °C, and the extraction duration, i.e., 30, 45, and 60 minutes. The finding demonstrated that the temperature of extraction significantly affected the TA and vitamin C levels. Still, they did not affect the antioxidant activity of Syzygium cumini fruit extract. The TA extract rose as the extraction temperature increased, but the vitamin C content decreased. The extraction duration significantly affected the resulting extract’s TA and antioxidant activity. Increasing the extractionduration was in line with the TA and antioxidant activity of Syzygium cumini fruit extract. Considering the TA and antioxidant activity, the best treatment was attained when the extraction process was conducted at 50 °C for 60 minutes, with the characteristics of the Syzygium cumini fruit extract obtained, which had a TA of 176.73 mg/L, vitamin C content of 33.27 mg/100g of material, antioxidant activity of 45.49%. The TA value and antioxidant activity were higher than the maceration method extraction extraction.