Extraction of Anthocyanin from Hinembilla (Antidesma alexiteria) Fruit as a Natural Food Colorant
| dc.contributor.author | Narayana, S.D.T.U. | |
| dc.contributor.author | Wedamulla, N.E. | |
| dc.contributor.author | Wijesinghe, W.A.J.P. | |
| dc.contributor.author | Rajakaruna, R.A.M.A.T. | |
| dc.contributor.author | Wijerama, H.J.K.S.S. | |
| dc.date.accessioned | 2019-05-06T10:58:23Z | |
| dc.date.available | 2019-05-06T10:58:23Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | Artificial food colorants impart health hazards thus, present study attempts to extract anthocyanin from Hinembilla (Antidesma alexiteria) fruit as a natural food colorant with promising antioxidant properties. Anthocyanin was extracted with ultrasound-assisted extraction (UAE) and maceration by using four different solvents (70% ethanol, acidified 70% ethanol, absolute ethanol and acidified absolute ethanol) at 40°C. Total monomeric anthocyanin (TMA) pigment content and total phenolic content (TPC) were determined by pH differential method and Folin-Ciocalteu method, respectively. Antioxidant efficacy of extracts were determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assays. TMA content ranged from 67.80 to 129.92 mg L-1. DPPH radical scavenging activity as measured by IC50 ranged between 135.33 and 194.90 mg L-1. FRAP ranged from 0.44 to 0.92 µmol Fe2+ per gram extract. TPC ranged from 3.33 to 6.77 mg gallic acid equivalents (GAE) per gram extract. Significantly (p<0.05) higher TMA (129.92 mg L-1), FRAP (0.92 µmol Fe2+ per gram extract), TPC (6.77 mg GAE per gram extract) and lower IC50 (135.33 mg L-1) values were recorded in UAE with 70% ethanol. Hence, anthocyanin can be extracted effectively with UAE than maceration with comparatively high antioxidant properties. Moreover 70% ethanol served as the best solvent to extract anthocyanin. The correlation of TPC with DPPH assay (IC50) (R2=0.7) and FRAP values (R2=0.8) was strong, suggesting the phenolic compounds are the major contributor towards the exhibited properties. In conclusion, A. alexiteria serves as an excellent source of anthocyanin with high antioxidant properties thus suggesting the potential applications as a natural food colorant. | en_US |
| dc.identifier.isbn | 9789550481255 | |
| dc.identifier.uri | http://erepo.lib.uwu.ac.lk/bitstream/handle/123456789/443/239.pdf?sequence=1&isAllowed=y | |
| dc.language.iso | en | en_US |
| dc.publisher | Uva Wellassa University of Sri Lanka | en_US |
| dc.subject | Food Science | en_US |
| dc.subject | Food Technology | en_US |
| dc.title | Extraction of Anthocyanin from Hinembilla (Antidesma alexiteria) Fruit as a Natural Food Colorant | en_US |
| dc.title.alternative | International Research Conference 2019 | en_US |
| dc.type | Other | en_US |