SIMPLE AND RAPID METHOD FOR ISOLATING ANTHOCYANIN FROM WILD MULBERRY (MORUS NIGRA L.)

Rollando Rollando,Paulina Genoveva Moza,Sophia Yusnita Wahyu Timur,Ririn Nurdiani,Christopher Daniel Kurniawan

doi:10.24071/jpsc.001675

Rollando Rollando, Paulina Genoveva Moza + Show 3 more

Open Access

https://doi.org/10.24071/jpsc.001675

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Abstract

Wild mulberry (Morus nigra L.) is a kind of berries that has a high content of anthocyanin pigment. Anthocyanin is a natural pigment that has good biological activity so that widely be used as both food and drug ingredients. There are many studies conducted that have isolation anthocyanin from mulberry extract, but most of them used various expensive methods and the process included several steps that make them not cost-effective nor time-efficient. This research was conducted in order to do an isolation of anthocyanin from wild mulberry through a single step. The extraction of compounds was done by maceration and the isolation was done by thin layer chromatography method. The isolation product was identified with reagents, consisting of ferric chloride and sodium hydroxide, and with spectrophotometry methods, consisting of UV-Vis and infrared spectrophotometry. As result, this research was able to isolate anthocyanin from wild mulberry fruit by thin layer chromatography method. The identification with spectrophotometry methods indicated that the isolated compound hypothetically was anthocyanidin-3-O-rutinoside.

Highlights

The increasing of education level in society has led to a higher awareness to a healthy lifestyle
The addition of glacial acetic acid in the solvent had a functional purpose to maintain the stability of anthocyanin during the extraction and storage
The initial identification was conducted to ensure that the extraction method gave an extract containing anthocyanin

Summary

Introduction

The increasing of education level in society has led to a higher awareness to a healthy lifestyle. One natural colorant that promises good use as a safe food colorant and has good antioxidant activity is anthocyanin (Kendrick, 2016). Anthocyanin is a water-soluble pigment due to the hydroxyl rich chemical structure. It is classified into the flavonoid group and has glycosides attached on the second aromatic ring (Pervaiz et al, 2017). It can be found in various parts of plant which are blue, red, or purple color. As a good source of antioxidants, anthocyanin has been used widely as supplements and food additives (Khoo et al, 2017)

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