Abstract
The yield of Total monomeric anthocyanins (TMA) were analysed for optimisation of extraction condition by varying solvents in fresh and dry peel of mangosteen. Solvents include Hot water, Ethanol and Methanol were used as test solvents. They were later acidified with 0.1% HCl, 1% citric acid and 1% acetic acid to identify the increase in yield of anthocyanins. Results evidently showed that extraction variable was affecting the yield of Total monomeric anthocyanin. The treatment showed significant results when processed statistically. The maximum yield of anthocyanin obtained when extracted with test solvent methanol followed by ethanol. Among them solvents acidified with 0.1% HCl showed the maximum yield followed by acidified citric acid solvent. Considering the negative impact of methanol and HCl on human, anthocyanin extracted with ethanol acidified with citric acid were found to be the optimal solvent for food uses.
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