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Optimization of ph and temperature stability from extraction of natural anthocyanins from seed of buah kundang (Bouea Macrophylla) for potential food colorant purposes / Nurfarah Nadia Abdul Mutalib

‘Buah Kundang’ (Bouea Macrophylla) is one of the abundance fruits in Malaysia comes from the family Anacardiaceae. The seed of ‘buah kundang’ is a potential sources of anthocyanin which responsible for the bright purple color. Anthocyanin also is a cell antioxidant activities which play vital part i...

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Main Author: Abdul Mutalib, Nurfarah Nadia
Format: Student Project
Language:English
Published: 2016
Subjects:
Laboratories. General works
Extraction (Chemistry)
Antioxidants
Food processing and manufacture
Online Access:http://ir.uitm.edu.my/id/eprint/45233/1/45233.pdf
http://ir.uitm.edu.my/id/eprint/45233/
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spelling my.uitm.ir.452332021-04-19T03:25:31Z http://ir.uitm.edu.my/id/eprint/45233/ Optimization of ph and temperature stability from extraction of natural anthocyanins from seed of buah kundang (Bouea Macrophylla) for potential food colorant purposes / Nurfarah Nadia Abdul Mutalib Abdul Mutalib, Nurfarah Nadia Laboratories. General works Extraction (Chemistry) Antioxidants Food processing and manufacture ‘Buah Kundang’ (Bouea Macrophylla) is one of the abundance fruits in Malaysia comes from the family Anacardiaceae. The seed of ‘buah kundang’ is a potential sources of anthocyanin which responsible for the bright purple color. Anthocyanin also is a cell antioxidant activities which play vital part in the counteractive action of different illness such as cardiovascular sickness, diabetes, and cancer. The objectives of this study was to assess the stability of anthocyanin extract from the ‘buah kundang’ seeds. In this study, the anthocayanin was extracted from the seeds by sequential soxhlet extraction using hexane and ethanol. The total anthocayanin content was determined by using T80+ UV/VIS Spectrometer (PG Instruments Ltd) according to (Lee, Durst, & Wrolstad, 2005) and the concentration was estimated to be 112.56 mg/100g measured at wavelength of 419 nm. As for the stability study, the effect of pH towards the anthocyanin extract was studied at pH range from 2 until 12. The data indicated that the anthocyanin extract was only stable in acid condition as its showed deterioration pH<5. Temperature stability study on the anthocyanin extract at ten different temperatures started at 10°C and 10°C stepwise increments till 100°C. The result showed that, the anthocyanin was stabled within temperature range of from 10°C to 30°C. In conclusion, the purple color extracted from the ‘buah kundang’ was not suitable for food coloring since it is no ability to withstand high temperature and only stable in quite an acidic condition. 2016 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/45233/1/45233.pdf Abdul Mutalib, Nurfarah Nadia (2016) Optimization of ph and temperature stability from extraction of natural anthocyanins from seed of buah kundang (Bouea Macrophylla) for potential food colorant purposes / Nurfarah Nadia Abdul Mutalib. [Student Project] (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Laboratories. General works
Extraction (Chemistry)
Antioxidants
Food processing and manufacture
spellingShingle Laboratories. General works
Extraction (Chemistry)
Antioxidants
Food processing and manufacture
Abdul Mutalib, Nurfarah Nadia
Optimization of ph and temperature stability from extraction of natural anthocyanins from seed of buah kundang (Bouea Macrophylla) for potential food colorant purposes / Nurfarah Nadia Abdul Mutalib
description ‘Buah Kundang’ (Bouea Macrophylla) is one of the abundance fruits in Malaysia comes from the family Anacardiaceae. The seed of ‘buah kundang’ is a potential sources of anthocyanin which responsible for the bright purple color. Anthocyanin also is a cell antioxidant activities which play vital part in the counteractive action of different illness such as cardiovascular sickness, diabetes, and cancer. The objectives of this study was to assess the stability of anthocyanin extract from the ‘buah kundang’ seeds. In this study, the anthocayanin was extracted from the seeds by sequential soxhlet extraction using hexane and ethanol. The total anthocayanin content was determined by using T80+ UV/VIS Spectrometer (PG Instruments Ltd) according to (Lee, Durst, & Wrolstad, 2005) and the concentration was estimated to be 112.56 mg/100g measured at wavelength of 419 nm. As for the stability study, the effect of pH towards the anthocyanin extract was studied at pH range from 2 until 12. The data indicated that the anthocyanin extract was only stable in acid condition as its showed deterioration pH<5. Temperature stability study on the anthocyanin extract at ten different temperatures started at 10°C and 10°C stepwise increments till 100°C. The result showed that, the anthocyanin was stabled within temperature range of from 10°C to 30°C. In conclusion, the purple color extracted from the ‘buah kundang’ was not suitable for food coloring since it is no ability to withstand high temperature and only stable in quite an acidic condition.
format Student Project
author Abdul Mutalib, Nurfarah Nadia
author_facet Abdul Mutalib, Nurfarah Nadia
author_sort Abdul Mutalib, Nurfarah Nadia
title Optimization of ph and temperature stability from extraction of natural anthocyanins from seed of buah kundang (Bouea Macrophylla) for potential food colorant purposes / Nurfarah Nadia Abdul Mutalib
title_short Optimization of ph and temperature stability from extraction of natural anthocyanins from seed of buah kundang (Bouea Macrophylla) for potential food colorant purposes / Nurfarah Nadia Abdul Mutalib
title_full Optimization of ph and temperature stability from extraction of natural anthocyanins from seed of buah kundang (Bouea Macrophylla) for potential food colorant purposes / Nurfarah Nadia Abdul Mutalib
title_fullStr Optimization of ph and temperature stability from extraction of natural anthocyanins from seed of buah kundang (Bouea Macrophylla) for potential food colorant purposes / Nurfarah Nadia Abdul Mutalib
title_full_unstemmed Optimization of ph and temperature stability from extraction of natural anthocyanins from seed of buah kundang (Bouea Macrophylla) for potential food colorant purposes / Nurfarah Nadia Abdul Mutalib
title_sort optimization of ph and temperature stability from extraction of natural anthocyanins from seed of buah kundang (bouea macrophylla) for potential food colorant purposes / nurfarah nadia abdul mutalib
publishDate 2016
url http://ir.uitm.edu.my/id/eprint/45233/1/45233.pdf
http://ir.uitm.edu.my/id/eprint/45233/
_version_ 1698700292777836544
score 13.211869

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