Skip to main content
Log in

A model to investigate extraction parameters for anthocyanin from Melastoma malabathricum

  • Published:
Optical and Quantum Electronics Aims and scope Submit manuscript

Abstract

The study comprises the design of an experimental model to investigate the parameters for anthocyanin extraction from Melastoma malabathricum on CIE color responses. Extractions have been carried out using acidified methanol solvent at 30 and 80 °C, soaking time 60 and 180 min and trifluoroacetic acid content of 0.5 and 3 %. Analysis of variance was chosen to evaluate significance of the model. In this study interaction between TFA content with soaking time has the highest significance effect on CIE color parameters study mentioned above. The optimized parameters are 0.5 % TFA content, soaking time 132.43 min and extraction temperature 80 °C.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1

Similar content being viewed by others

References

  • Barnes, J.S., Hien, P., Nguyen, S., Shen, K.A.: Schun: General method for extraction of blueberry anthocyanins and identification using high performance Liquidchromatography electrospray ionization-ion trap-time of flight-mass spectrometry. J. Chromatogr. A 1216, 4728–4735 (2009)

    Article  Google Scholar 

  • Cacace, J.E., Mazza, G.: Optimization of extraction of anthocyanins from black currants with aqueous ethanol. J. Food Sci. 68, 209–215 (2003)

    Article  Google Scholar 

  • Castillo-Saánchez, J.J., Mejuto, J.C., Garrido, J., García-Falco, S.: Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, color and general organoleptic quality of Vinhão wines. Food Chem. 97, 130–136 (2006)

    Article  Google Scholar 

  • Cissé, M., Bohuon, P., Sambe, F., Kane, C., Sakho, M., Dornier, M.: Aqueous extraction of anthocyanins from Hibiscus sabdariffa: experimental kinetics and modeling. J. Food Eng. 109, 16–21 (2012)

    Article  Google Scholar 

  • Fan, G., Han, Y., Gu, Z., Chen, D.: Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM). Food Sci. Technol. 41, 155–160 (2008)

    Google Scholar 

  • Janna, O.A., Khairul, A.K., Maziah, M.: Anthocyanin stability studies in Tibouchina semidecandra. Food Chem. 101, 1640–1646 (2007)

    Article  Google Scholar 

  • John, A.C.: A primer on experiments with mixtures, pp. 167–191. Wiley, New York (2011)

    Google Scholar 

  • Kutner, M.H., Nachtsheim, C.J., Neter, J.: Applied linear regression models, 4th edn. McGraw-Hill Companies, New York (2003)

    Google Scholar 

  • Liazid, A., Palma, M., Brigui, J., Barroso, C.G.: Investigation on phenolic compounds stability during microwave-assisted extraction. J. Chromatogr. A. 1140, 29–34 (2007)

    Article  Google Scholar 

  • Maran, J.P., Manikandan, S.: Response surface modeling and optimization of process parameters for aqueous extraction of pigments from prickly pear (Opuntia ficus-indica) fruit. Dyes Pigm. 95, 465–472 (2012)

    Article  Google Scholar 

  • Naczk, M., Shahidi, F.: Extraction and analysis of phenolics. Food J. Chromatogr. A 1054, 95–111 (2004)

    Article  Google Scholar 

  • Santos, D.T., Meireles, M.A.A.: Jabuticaba as a source of function pigments. Pharm. Rev. 3(5), 127–132 (2009). 91 (2013)

    Google Scholar 

  • Shafi’i, S., Ahmad, N., Abidin, M.Z., Hani, N.M., Ismai, N.: Optimization of hydrocolloids and maltodextrin addition on roselle-based fruit leather using two-level full factorial design. Int. J. Biosci. Biochem. Bioinform. 3, 387–391 (2013)

    Google Scholar 

  • Spigno, G., Tramell, L., Faveri, D.M.: Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. J. Food Eng. 81, 200–208 (2007)

    Article  Google Scholar 

  • Tan, M.C., Tan, C.P., Ho, C.W.: Effects of extraction solvent system, time and temperature on total phenolic content of henna (Lawsonia inermis) stems. Int. Food Res. J. 20(6), 3117–3123 (2013)

    Google Scholar 

Download references

Acknowledgments

The authors would like to thank Prof. Dr Janusz Jaglarz for assisting in experimental setup and University of Malaya, Kuala Lumpur, Malaysia for financial support PG172-2014B and the facilities provided.

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to A. K. Arof.

Additional information

This article is part of the Topical Collection on Advanced Materials for photonics and electronics.

Guest Edited by Bouchta Sahraoui, Yahia Boughaleb, Kariem Arof, Anna Zawadzka.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Aziz, N., Arof, A.K. A model to investigate extraction parameters for anthocyanin from Melastoma malabathricum . Opt Quant Electron 48, 205 (2016). https://doi.org/10.1007/s11082-016-0480-7

Download citation

  • Received:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1007/s11082-016-0480-7

Keywords

Navigation