Response surface methodology optimization for extraction of natural anthocyanins from Vietnamese Carissa carandas L. fruit

2nd International Conference on Mechanical Engineering and Applied Composite Materials

机械制造;材料工程

Pham, Tri Nhut^1^2 ; Xuan Huynh, Thi Ha^1^2 ; Tran, Thien Hien^1 ; Vo, Dai-Viet N.^3 ; Toan, Tran Quoc^4 ; Lam, Tri Duc^1^5 ; Le, Xuan Tien^6 ; Vu-Quang, Hieu^1

NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam^1

Faculty of Chemical Engineering and Food Technology, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam^2

Faculty of Chemical and Natural Resources Engineering, Universiti Malaysia Pahang, Malaysia^3

Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Ha Noi, Viet Nam^4

Graduate School of Biotechnology, Kyung Hee University, Korea, Republic of^5

Department of Chemical Engineering, HCMC University of Technology, VNU-HCM, Ho Chi Minh City, Viet Nam^6

关键词: Box-Behnken design;    Extraction conditions;    Extraction method;    Extraction temperatures;    Fruits and vegetables;    Liquid to solid ratio;    Naturally occurring;    Response surface methodology;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/544/1/012028/pdf
DOI  :  10.1088/1757-899X/544/1/012028

来源: IOP

【 摘 要 】

Anthocyanins are naturally occurring compounds that are responsible for a wide variety of colors in many plants, fruits and vegetables. In this study, the extraction of natural anthocyanins from Vietnamese Carissa carandas L. beverage was optimized using response surface methodology (RSM). We applied a Box-Behnken design consisting of three levels and three factors. Examined factors are extraction temperature (ranging from 40 to 60°C), liquid to solid ratio (ranging from 2:1 to 4:1), extraction time (ranging from 30 to 60 min). Using 60% ethanol as solvent for the process, we determined the maximum yields of anthocyanin was 273.786 mg/L. This yield corresponds to extraction conditions of 3:1 (v/w) liquid to solid ratio, temperature of 48.10 °C with a 44.08 min extraction time. The experimental results also fit well with the proposed response model of anthocyanin yield (R2 = 0.9992). Therefore, this study suggested optimization of different extraction methods for the defatted fruit parts.