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.
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)
Cacace, J.E., Mazza, G.: Optimization of extraction of anthocyanins from black currants with aqueous ethanol. J. Food Sci. 68, 209–215 (2003)
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)
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)
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)
Janna, O.A., Khairul, A.K., Maziah, M.: Anthocyanin stability studies in Tibouchina semidecandra. Food Chem. 101, 1640–1646 (2007)
John, A.C.: A primer on experiments with mixtures, pp. 167–191. Wiley, New York (2011)
Kutner, M.H., Nachtsheim, C.J., Neter, J.: Applied linear regression models, 4th edn. McGraw-Hill Companies, New York (2003)
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)
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)
Naczk, M., Shahidi, F.: Extraction and analysis of phenolics. Food J. Chromatogr. A 1054, 95–111 (2004)
Santos, D.T., Meireles, M.A.A.: Jabuticaba as a source of function pigments. Pharm. Rev. 3(5), 127–132 (2009). 91 (2013)
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)
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)
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)
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
Corresponding author
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
About this article
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
Received:
Accepted:
Published:
DOI: https://doi.org/10.1007/s11082-016-0480-7