Solvent optimization for anthocyanin extraction from Syzygium cumini L. Skeels using response surface methodology.

摘要

Anthocyanins are plant pigments that are potential candidates for use as natural food colorants. In this study, Syzygium cumini fruit skin was used as an anthocyanin source. All the 6 major types of anthocyanins were identified by ultra performance liquid chromatography, and the antioxidative activity was found to be 4.34 +or- 0.26 Fe2+/g in the sample with the highest anthocyanin content. Optimization of conditions for extracting high amounts of anthocyanin from the fruit peels was investigated by response surface methodology. Results suggested that the highest anthocyanin yield (763.80 mg/100 ml) and highest chroma and hue angle in the red colour range could be obtained when 20% ethanol was used in combination with 1% acetic acid. Methanol was replaced with ethanol for the extraction of pigments due to its lower toxicity and safety for human consumption. The optimized solvent can be used to extract anthocyanins from S. cumini fruits for use as natural colorants in food industries.