Methods of extraction of anthocyanins from red rose (Rosa chinensis L.)
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Date
2009
Authors
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Journal ISSN
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Publisher
CCSHAU
Abstract
Colour is vital constituent of the foods. Colour is the first
characteristics perceived by the senses and helps in determining
acceptability, judging quality and increase basic aesthetic value of food.
Increasing consumer awareness for natural products with no chemical
additives and certified dyes has necessitated the need to exploit food
colourants of natural origin. The present investigation was carried out
on “Methods of extraction of anthocyanins from red rose (Rosa chinensis
L.)” Two solvents aqueous and ethanol + 0.1% HCl, with three extraction
temperature and stirring times each were selected. Extraction
temperatures as boiling point, 3/4th boiling point and ½ boiling points
with 10, 15 and 20 minutes stirring times were selected. Pigments were
extracted by macerating the rose petals and extraction temperatures and
stirring times were applied by putting the macerated petals in water concentrated on water bath to semisolid state and samples were stored
in white transparent and amber coloured bottles each for two months
under ambient temperature conditions. The extract samples were tested
for total anthocyanins content, colour intensity, red units, yellow units
and chroma value. Pigment extract samples extracted by alcohol at
boiling point temperature and 20 min stirring time were gave higher
results in pigment recovery and colour parameters. Total anthocyanins
content colour intensity, red units, yellow units and chroma value were
respectively 308.77 mg/100gm, 12.35, 8.55, 38.15 and 39.10 for
alcohol extraction and 255.09 mg/100gm, 12.59, 7.69, 34.93 and 35.77
for aqueous extraction.
Rose crude extract samples packed in amber coloured bottles
performed better for storage of two months. Total anthocyanins content,
colour intensity, red units, yellow units and chroma value were
respectively 256.86 mg/100gm, 22.42, 5.86, 18.65 and 19.55 for liquid
extract and 222.81 mg/100gm, 9.83, 3.36, 27.85 and 28.06 for dry
extract in alcohol extracted samples at 6oth day of storage. For rose
extract stored in transparent bottles total anthocyanins content, colour
intensity, red units, yellow units and chroma value were respectively
198.26 mg/100gm, 10.25, 3.17, 25.86 26.05 for liquid and 156.42
mg/100gm, 7.73,1.82, 23.83, and 23.90 for dry extract.
Description
Keywords
Extraction, Anthocyanins, Roses, Alcohols, Fruits, Drying, Storage, Sampling, Packaging, Solvents