Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese Carissa Carandas L. Fruits

Abstract

In this study, the extraction of anthocyanin colorant from karanda fruit (Carissa carandas L.) was carried out and optimized with multiple single factor assays. Selected conditions for yield maximization consisted of ripen fruits with black-purple color, material size of thin slices (1.0–1.5 mm), solvent of EtOH 50%, material/ solvent ratio of 1:3, temperature of 50 °C, extraction time of 45 min, and two extraction cycles. The anthocyanin content in the extract was 277.2 mg/L, which is equivalent to 9.33 mg anthocyanin per gram of dry material. Aqueous solutions of the extract and dried extracts from Carissa carandas fruit were evaluated for stability at two temperature conditions, namely room temperature (30 ± 2 °C) and 45 °C. The temperature exerted great impact on color change, anthocyanin content and the degree of polymerization of anthocyanin. Aqueous solutions of extract with citric acid (3.0–5.0 g/L) were generally more color stable and less anthocyanin degradable than those without citric acid. In the DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging assay, The half maximal inhibitory concentration (IC50) of the dried extract was 87.56 μg/mL, which was approximately 29 times higher than that of vitamin C. After 3-month storage at −18 °C, IC50 of the dried extract was 173.67 μg/mL.

Assessment of cytotoxicity and antioxidant properties of berry leaves as by-products with potential application in cosmetic and pharmaceutical products

“…The anthocyanin content in the analyzed berry leaf extracts was tested using the pH-differential method described by Le et al and Sutharut and Sudarat 27 , 28 . Initially, the test extracts were mixed with 2 N HCl and ammonia in a ratio of 1: 1 (v/v).…”

Optimizing the Extraction of Polysaccharides from Bletilla ochracea Schltr. Using Response Surface Methodology (RSM) and Evaluating their Antioxidant Activity

“…All data, analysis and prediction were performed by Design-Expert software 11.0 (Stat-Ease, Minneapolis, MN, USA). According to a reported method [17], 100 µL of different concentrations (0-2 mg/mL) of BOP and vitamin C (V C ) were mixed with 100 µL of DPPH-ethanol solution (0.3 mM) at 37 • C for 30 min in the dark. Subsequently, the absorbance was measured at 517 nm.…”

Ekstraksi, Pengeringan Semprot, dan Analisis Sifat Fisikokimia Antosianin Beras Hitam (Oryza sativa L.)

“…Halee et al (2018) melaporkan penggunaan pelarut air + asam sitrat 0,1 M pada ekstraksi antioksidan beras hitam selama 2 jam pada suhu ruang dapat menghasilkan kandungan antosianin total yang lebih tinggi jika dibandingkan dengan penggunaan pelarut etanol + asam sitrat 0,1 M, namun masih lebih rendah jika dibandingkan dengan pelarut metanol baik yang ditambah asam sitrat 0,1 M maupun tanpa penambahan asam sitrat. Lama waktu ekstraksi juga berpengaruh pada kadar antosianin total yang diperoleh sehingga perlu dilakukan upaya optimasi (Le et al, 2019).…”