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Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology

Natural colorant enhances the attractiveness and physical appearances of various food, confectionery and beverages. A healthy diet style of less dependency on synthetic colorants by replacing with the natural colorants may reduce the development of food allergies and suspicious illness of cancer dev...

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Main Authors: Malarvili, Rajan, S. K. A., Mudalib, Izirwan, Izhab
Format: Conference or Workshop Item
Language:English
English
Published: 2019
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/24606/1/9.%20Aqueous%20extraction%20of%20blue%20dye%20from%20butterfly%20pea%20flower.pdf
http://umpir.ump.edu.my/id/eprint/24606/2/9.1%20Aqueous%20extraction%20of%20blue%20dye%20from%20butterfly%20pea%20flower.pdf
http://umpir.ump.edu.my/id/eprint/24606/
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spelling my.ump.umpir.246062019-10-30T08:25:17Z http://umpir.ump.edu.my/id/eprint/24606/ Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology Malarvili, Rajan S. K. A., Mudalib Izirwan, Izhab TP Chemical technology Natural colorant enhances the attractiveness and physical appearances of various food, confectionery and beverages. A healthy diet style of less dependency on synthetic colorants by replacing with the natural colorants may reduce the development of food allergies and suspicious illness of cancer development. Anthocyanin as the targeted pigment compound in butterfly pea flower was extracted by maceration method. The objectives of this research are to determine the optimum extraction conditions and to obtain the yield of the blue dye. Parameters, namely solid to liquid ratio (1:20, 1:30, 1:40, 1:50 and 1:60 g/ml), extraction time (30, 40, 60,70 and 90 min) and temperature (30, 40, 60, 70 and 90°C) were investigated by one factor at time time method (OFAT). The blue dye was characterized by gas chromatography-mass spectrometry (GC-MS) and Ultraviolet-visible spectroscopy (UV-Vis). After parameters screening, experimental design and process optimization were utilized by response surface methodology (RSM) with central composite rotatable design (CCRD). The developed mathematical model was fit well with the experimental results for all the three manipulated variables. The optimum extraction condition of blue dye was 42.6% yield at 60 °C of extraction temperature, 1:30 g/ml solid to liquid ratio and 60 minutes of extraction time. 2019-01 Conference or Workshop Item NonPeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/24606/1/9.%20Aqueous%20extraction%20of%20blue%20dye%20from%20butterfly%20pea%20flower.pdf pdf en http://umpir.ump.edu.my/id/eprint/24606/2/9.1%20Aqueous%20extraction%20of%20blue%20dye%20from%20butterfly%20pea%20flower.pdf Malarvili, Rajan and S. K. A., Mudalib and Izirwan, Izhab (2019) Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology. In: International Conference On Modern Research In Engineering, Technology And Science (ICMETS 2019), 29-31 March 2019 , Prague, Czech Republic. pp. 1-5.. (Unpublished)
institution Universiti Malaysia Pahang
building UMP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang
content_source UMP Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
English
topic TP Chemical technology
spellingShingle TP Chemical technology
Malarvili, Rajan
S. K. A., Mudalib
Izirwan, Izhab
Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology
description Natural colorant enhances the attractiveness and physical appearances of various food, confectionery and beverages. A healthy diet style of less dependency on synthetic colorants by replacing with the natural colorants may reduce the development of food allergies and suspicious illness of cancer development. Anthocyanin as the targeted pigment compound in butterfly pea flower was extracted by maceration method. The objectives of this research are to determine the optimum extraction conditions and to obtain the yield of the blue dye. Parameters, namely solid to liquid ratio (1:20, 1:30, 1:40, 1:50 and 1:60 g/ml), extraction time (30, 40, 60,70 and 90 min) and temperature (30, 40, 60, 70 and 90°C) were investigated by one factor at time time method (OFAT). The blue dye was characterized by gas chromatography-mass spectrometry (GC-MS) and Ultraviolet-visible spectroscopy (UV-Vis). After parameters screening, experimental design and process optimization were utilized by response surface methodology (RSM) with central composite rotatable design (CCRD). The developed mathematical model was fit well with the experimental results for all the three manipulated variables. The optimum extraction condition of blue dye was 42.6% yield at 60 °C of extraction temperature, 1:30 g/ml solid to liquid ratio and 60 minutes of extraction time.
format Conference or Workshop Item
author Malarvili, Rajan
S. K. A., Mudalib
Izirwan, Izhab
author_facet Malarvili, Rajan
S. K. A., Mudalib
Izirwan, Izhab
author_sort Malarvili, Rajan
title Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology
title_short Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology
title_full Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology
title_fullStr Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology
title_full_unstemmed Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology
title_sort aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology
publishDate 2019
url http://umpir.ump.edu.my/id/eprint/24606/1/9.%20Aqueous%20extraction%20of%20blue%20dye%20from%20butterfly%20pea%20flower.pdf
http://umpir.ump.edu.my/id/eprint/24606/2/9.1%20Aqueous%20extraction%20of%20blue%20dye%20from%20butterfly%20pea%20flower.pdf
http://umpir.ump.edu.my/id/eprint/24606/
_version_ 1651866909794107392
score 13.211869

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