Optimization of extraction treatment and concentration of extract on yield and quality of anthocyanins from plum <i>var.</i> ‘Santa Rosa’

Abstract

<span style="font-size:9.0pt;mso-bidi-font-size: 11.0pt;mso-bidi-font-weight:bold" lang="EN-US">The leftover material of the plum (<i style="mso-bidi-font-style:normal">Prunus salicinia</i> L.) processing, thrown out presently, has been employed <span style="font-size:9.0pt;mso-bidi-font-size:11.0pt" lang="EN-US">for the extraction of anthocyanins<span style="mso-bidi-font-weight:bold">. The treatment of plum extract with pectin esterase produced a clear extract without any gel formation.<span style="mso-bidi-font-weight:bold"> To extract anthocyanins, ethanol (50% and 100%) and citric acid (0.1% and 0.2%) with two levels of concentration of anthocyanin extracts (8:1 and 10:1) were tried. There were <span style="mso-bidi-font-weight:bold">significant differences both in yield and colour of the extracts in the treatments employed. Of the various treatments employed, t<span style="mso-bidi-font-weight: bold">he best results were obtained with 50% ethanol + 0.2% citric acid with 10:1 concentration ratio in terms of maximum anthocyanin content (<span style="mso-bidi-font-weight:bold">325 mg/100 mL) with highest sensory evaluation score on hedonic scale. Extraction of anthocyanin reflects the potential of plum waste to serve as a source biocolours.

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