Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)

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Anthocyanin Extraction from Clidemia hirta (L.) D. Don Fruit and Its Stability During Storage

Authors
Gayatri Annisa Larasati1, Irvan Setiadi Kartawiria2, Abdullah Muzi Marpaung1, *
1Food Technology Department, Swiss German University, Tangerang, Indonesia
2Chemical Engineering Department, Swiss German University, Tangerang, Indonesia
*Corresponding author. Email: abdullah.muzi@sgu.ac.id
Corresponding Author
Abdullah Muzi Marpaung
Available Online 5 January 2022.
DOI
10.2991/absr.k.220101.021How to use a DOI?
Keywords
anthocyanin; Clidemia hirta; colorant; stability
Abstract

There have been concerns regarding the use of artificial food colorant, triggering the food industry to develop natural food colorant with nutraceutical properties, which could be solved by anthocyanins. A series of studies to evaluate the potency of harendong bulu (Clidemia hirta (L.) D. Don) fruit as the source of anthocyanin was conducted. First, the selection of time (30, 60, and 90 minutes) and temperature (30°C, 45°C, and 60°C) of aqueous extraction at pH 1. Second, the evaluation of anthocyanin characteristics and stability of the extract at pH 1, 3, 5, 7, and 9. Extraction at 60ºC for 30 minutes gave the best result with 43.81 ± 2.99 mg/L total monomeric anthocyanin and 1.31 ± 0.12 g/L phenolic compound as gallic acid equivalent. C. hirta expresses red color at pH 1 and 3. At pH 5, it showed a unique characteristic by expressing deep blue color at pH 5. However, the high browning index and low color stability at the pH have not supported the extract as the potential food colorant. The extract exhibited the best anthocyanin quality and stability at pH 1 by showing bright red color, low browning index, and high color stability (t0.5 = 126.85 d). The best performance of C. hirta at the range of food pH was at pH 3. At the pH, even though the 50% monomeric anthocyanin disappeared in 5.7 days, C. hirta retained its 50% color for 21 days at room temperature. Hence, C. hirta showed its promising performance as the red colorant for high acidic food products.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
Series
Advances in Biological Sciences Research
Publication Date
5 January 2022
ISBN
978-94-6239-506-0
ISSN
2468-5747
DOI
10.2991/absr.k.220101.021How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Gayatri Annisa Larasati
AU  - Irvan Setiadi Kartawiria
AU  - Abdullah Muzi Marpaung
PY  - 2022
DA  - 2022/01/05
TI  - Anthocyanin Extraction from Clidemia hirta (L.) D. Don Fruit and Its Stability During Storage
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 150
EP  - 154
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.021
DO  - 10.2991/absr.k.220101.021
ID  - Larasati2022
ER  -