Solvent optimization for anthocyanin extraction from Syzygium cumini L. Skeels using response surface methodology

Area of Science:

• Food Science
• Natural Products Chemistry

Background:

• Anthocyanins are natural pigments with potential as food colorants.
• Syzygium cumini (Jamun) fruit skin is explored as a source of these pigments.

Purpose of the Study:

• To identify anthocyanins in Syzygium cumini fruit skin.
• To optimize extraction conditions for maximizing anthocyanin yield and quality.
• To evaluate the antioxidant activity of the extracted anthocyanins.

Main Methods:

• Ultra-performance liquid chromatography (UPLC) for anthocyanin identification.
• Response surface methodology (RSM) for optimizing extraction parameters.
• Spectrophotometric analysis for antioxidant activity and color properties.

Main Results:

• Six major anthocyanins were identified in Syzygium cumini fruit skin.
• Optimized extraction using 20% ethanol and 1% acetic acid yielded 763.80 mg/100ml anthocyanins.
• Extracted anthocyanins exhibited significant antioxidant activity (4.34 ± 0.26 Fe(2+)g⁻¹).
• Optimized conditions produced high chroma and hue angle in the red color range.

Conclusions:

• Syzygium cumini fruit skin is a viable source of natural anthocyanin colorants.
• Ethanol-based extraction offers a safer alternative to methanol for food applications.
• The optimized extraction method can be applied for industrial production of natural food colorants.