Development of food colorant from ceri Terengganu (Lepisanthes fruticosa (Roxb.) Leenh) by using three different extraction methods

Abstract

This research is to develop the potential natural food colorant from Ceri Terengganu (Lepisanthes fruticosa (Roxb.) Leenh.) and to determine the highest yielding of anthocyanin in solvent extraction. There are four experiment was conducted in this studies which included comparison of three different extraction methods of anthocyanin from Ceri Terengganu, effect of temperature, light exposure and ascorbic acid of anthocyanin from Ceri Terengganu. From extraction experiment, there are three different extraction methods were used which include extraction of anthocyanins from different medium such as water, 1% HCl, mixture of 1% HCl and ethanol and mixture of water and ethanol, acetone extraction and chloroform partition of anthocyanins and methanol extraction. The maximum amount yield of anthocyanin is by using acetone extraction and chloroform partition of anthocyanins method which is 321.54 mg/1 and was further analysis with other three effects. For effect of temperature experiment, Ceri Terengganu anthocyanin extract was analyzed with range of temperature 25-80 ° C in 6 hour. The results indicate that the thermal degradation of anthocyanins followed first-order reaction kinetics and degraded faster as temperature increases. In effect of light on anthocyanin, anthocyanin extract best stored in the dark. The last experiment that conducted was effect of ascorbic acid on anthocyanin where control sample (Ceri Terengganu extract) and fortified sample (Ceri Terengganu extract added 30 mg/100 ml ascorbic acid) was prepared, kept in refrigerated condition at 4 ° C in 7 week and was compared among the sample. The result shows that anthocyanin is unstable in the present of ascorbic acid. These initial findings must be further studied in more controlled conditions to understand the stability of anthocyanins which can be affected by many factors. The information from this studies can provide a basic knowledge for future research to develop Ceri Terengganu anthocyanin extract has a high potential to be used as a natural food colorant.