Skip to main content
SpringerLink
Log in

Extraction of natural anthocyanin and colors from pulp of jamun fruit

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

In this present study, natural pigment and colors from pulp of jamun fruit were extracted under different extraction conditions such as extraction temperature (40–60 ˚C), time (20–100 min) and solid–liquid ratio (1:10–1: 15 g/ml) by aqueous extraction method. Three factors with three levels Box-Behnken response surface design was employed to optimize and investigate the effect of process variables on the responses (total anthocyanin and color). The results were analyzed by Pareto analysis of variance (ANOVA) and second order polynomial models were developed to predict the responses. Optimum extraction conditions for maximizing the extraction yield of total anthocyanin (10.58 mg/100 g) and colors (10618.3 mg/l) were found to be: extraction temperature of 44 °C, extraction time of 93 min and solid–liquid ratio of 1:15 g/ml. Under these conditions, experimental values are closely agreed with predicted values.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Achrekar S, Kakliji GS, Pote MS, Kelkar SM (1991) Hypoglycemic activity of eugenia jambolana and ficus bengalensis: mechanism of action. In vivo 5(2):143–147

    CAS  Google Scholar 

  • Boo HO, Hwang SJ, Bae CS, Park SH, Song WS (2011) Antioxidant activity according to each kind of natural plant pigments. Kor J Plant Res 24:134–141

    Google Scholar 

  • Cacace JE, Mazza G (2003) Optimization of extraction of anthocyanins from black currants with aqueous ethanol. J Food Sci 68:240–248

    Article  CAS  Google Scholar 

  • Kong JM, Chia LS, Koh NK, Chia TF, Brouillard R (2003) Analysis and biological activities of anthocyanins. Phytochemistry 64:923–233

    Article  CAS  Google Scholar 

  • Mantell C, Rodriguez M, De La Ossa EM (2002) Semi-batch extraction of anthocyanins from red grape pomace in packed beds: experimental results and process modeling. Chem Eng Sci 57(18):3831–3838

    Article  CAS  Google Scholar 

  • Maran JP, Manikandan S, Nivetha CV, Dinesh R (2013a) Ultrasound assisted extraction of bioactive compounds from Nephelium lappaceum L. fruit peel using central composite face centered response surface design. Arab J Chem. doi:10.1016/j.arabjc.2013.002.007

    Google Scholar 

  • Maran JP, Manikandan S, Mekala V (2013b) Modeling and optimization of betalin extraction from opuntia ficus-indica using Box-Behnken design with desirability function. Ind Crop Prod 49:304–311

    Article  Google Scholar 

  • Maran JP, Manikandan S, Priya B, Gurumoorthi P (2013c) Box-Behnken design based multi-response analysis and optimization of supercritical carbon dioxide extraction of bioactive flavonoid compounds from tea (Camellia sinensis L.) leaves. J Food Sci Technol. doi:10.1007/s13197-013-0985-z

    Google Scholar 

  • Maran JP, Priya B, Manikandan S (2013d) Modelling and optimization of supercritical fluid extraction of anthocyanin and phenolic compounds from Syzygium cumini fruit pul. J Food Sci Technol. doi:10.1007/s13197-013-1237-y

    Google Scholar 

  • Maran JP, Sivakumar V, Thirgananasambandham K, Sridhar R (2013e) Response surface modeling and analysis of barrier and optical properties of maize starch edible films. Int J Biol Macromol 60:412–421

    Article  Google Scholar 

  • Maran JP, Sivakaumar V, Thirgananasambandham K, Sridhar R (2013f) Artificial neural network and response surface methodology modeling in mass transfer parameters predictions during osmotic dehydration of Carica papaya L. Alex Eng J 52:507–516

    Article  Google Scholar 

  • Maran JP, Sivakumar V, Thirgananasambandham K, Sridhar R (2014) Degradation behavior of biocomposited based on cassava starch buried under indoor soil conditions. Carbohyd Polym 101:20–28

    Article  CAS  Google Scholar 

  • Masár M, Kaniansky D, Madajová V (1996) Separation of synthetic food colourants by capillary zone electrophoresis in a hydrodynamically closed separation compartment. J Chromatogr A 724:327–336

    Article  Google Scholar 

  • Migliato KF (2005) Standardization of the extract of. Syzygium cumini (l.) skeels fruits. through the antimicrobial activity. Caderno de Farmacia 21(1):55–56

    Google Scholar 

  • Pinelo M, Rubilar M, Sineiro J, Nunez MJ (2005) Effect of solvent, temperature, and solvent-to-solid ration the total phenolic content and antiradical activity of extracts from different components from grape pomace. J Agric Food Chem 53:2111–2117

    Article  CAS  Google Scholar 

  • Prakash Maran J, Manikandan S (2012) Response surface modeling and optimization of process parameters for aqueous extraction of pigments from prickly pear (opuntia ficus-indica) fruit. Dyes Pigm 95:465–472

    Article  CAS  Google Scholar 

  • Prakash Maran J, Manikandan S, Thirugnanasambandham K, Vigna Nivetha C, Dinesh R (2013a) Box-Behnken design based statistical modeling for ultrasound-assisted extraction of corn silk polysaccharide. Carbohyd Polym 92:604–611

    Article  CAS  Google Scholar 

  • Prakash Maran J, Mekala V, Manikandan S (2013b) Modeling and optimization of ultrasound-assisted extraction of polysaccharide from Cucurbita moschata. Carbohyd Polym 92:2018–2026

    Article  CAS  Google Scholar 

  • Prakash Maran J, Sivakumar V, Sridhar R, Thirgananasambandham K (2013c) Development of model for barrier and optical properties of tapioca starch based films. Carbohyd Polym 92:1335–1347

    Article  Google Scholar 

  • Prakash Maran J, Sivakumar V, Sridhar R, Prince Immanuel V (2013d) Development of model for mechanical properties of tapioca starch based films. Ind Crop Prod 42:159–168

    Article  CAS  Google Scholar 

  • Prakash Maran J, Sivakumar V, Thirgananasambandham K, Kandasamy S (2013e) Modeling and and analysis of film composition on mechanical properties of maize starch based edible films. Int J Biol Macromol 62:565–573

    Article  CAS  Google Scholar 

  • Prakash Maran J, Sivakaumar V, Thirgananasambandham K, Sridhar R (2013f) Optimization of microwave assisted extraction of pectin from orange peel. Carbohyd Polym 97:703–709

    Article  CAS  Google Scholar 

  • Silvaa EM, Rogezb H, Larondellea Y (2007) Optimization of extraction of phenolicsg from Inga edulis leaves using response surface methodology. Sep Purif Technol 55:381–387

    Article  Google Scholar 

  • Sinha K, Saha PD, Datta S (2012) Extraction of natural dye from petals of Flame of forest (Butea monosperma) flower: process optimization using response surface methodology (RSM). Dyes Pigm 94:212–216

    Article  CAS  Google Scholar 

  • Wongkittipong R, Prat L, Damronglerd S, Gourdon C (2004) Solid–liquid extraction of andrographolide from plants – experimental study, kinetic reaction and model. Sep Purif Technol 40(2):147–154

    Article  CAS  Google Scholar 

  • Yong M, Ning H, Liu H (2006) Exploitation and composition of pumpkin powder. Food Sci Technol 6:299–301

    Google Scholar 

  • Zhang HC, Zhan JX, Su KM, Zhang YX (2006) A kind of potential food additive produced by Streptomyces coelicolor: Characteristics of blue pigment and identification of a novel compound, k-actinorhodin. Food Chem 95:186–192

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Technology, Kongu Engineering College, Perundurai, Erode, 638052, TN, India

    J. Prakash Maran, V. Sivakumar & K. Thirugnanasambandham

  2. TamilNadu Pollution Control Board, Salem, TN, 635004, India

    R. Sridhar

Authors
  1. J. Prakash Maran
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. V. Sivakumar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. K. Thirugnanasambandham
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. R. Sridhar
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to J. Prakash Maran.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Maran, J.P., Sivakumar, V., Thirugnanasambandham, K. et al. Extraction of natural anthocyanin and colors from pulp of jamun fruit. J Food Sci Technol 52, 3617–3626 (2015). https://doi.org/10.1007/s13197-014-1429-0

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-014-1429-0

Keywords

Search

Navigation