Abstract
In this study, the extraction of anthocyanin colorant from karanda fruit (Carissa carandas L.) was carried out and optimized with multiple single factor assays. Selected conditions for yield maximization consisted of ripen fruits with black-purple color, material size of thin slices (1.0–1.5 mm), solvent of EtOH 50%, material/ solvent ratio of 1:3, temperature of 50 °C, extraction time of 45 min, and two extraction cycles. The anthocyanin content in the extract was 277.2 mg/L, which is equivalent to 9.33 mg anthocyanin per gram of dry material. Aqueous solutions of the extract and dried extracts from Carissa carandas fruit were evaluated for stability at two temperature conditions, namely room temperature (30 ± 2 °C) and 45 °C. The temperature exerted great impact on color change, anthocyanin content and the degree of polymerization of anthocyanin. Aqueous solutions of extract with citric acid (3.0–5.0 g/L) were generally more color stable and less anthocyanin degradable than those without citric acid. In the DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging assay, The half maximal inhibitory concentration (IC50) of the dried extract was 87.56 μg/mL, which was approximately 29 times higher than that of vitamin C. After 3-month storage at −18 °C, IC50 of the dried extract was 173.67 μg/mL.
Highlights
Color is specified as one of the most vital properties that determines the acceptability of beverages and foods
Figure shows that the absorption peak ranged from to nm, which is consistent with the absorption shows that the absorption peak ranged from 500 to 530 nm, which is consistent with the absorption spectrum of of the the anthocyanin anthocyanin color color group group [19]
We found thatdifferent the optimal total anthocyanin content was achieved with the following investigations
Summary
Color is specified as one of the most vital properties that determines the acceptability of beverages and foods. Since the colorant in food is mostly due to the appearance of pigments, synthetic colorants are usually added to give the acceptable color in the final product. Synthetic pigments are generally highly durable over time and under exposure of high temperature and light intensity [1]. Natural pigments are highly safe for human health and was demonstrated to exert valuable biological activities such as antioxidant and anti-inflammatory properties. These pigments are less stable and could decompose under moderate temperature and light intensity
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