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Evaluation of solvent extraction of Amaranth betacyanins using multivariate analysis

The present study was aimed at assessing the effect of solvents on the yield and the color properties of amaranth extract. Two species of amaranth namely Amaranthus gangeticus and Amaranthus blitum were extracted with water, methanol and ethanol. Seven parameters like betacyanin content, total solub...

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Main Authors: Chong, P. H., Yusof, Yus Aniza, Aziz, Mohammad Gulzarul, Naim, Mohd Nazli, Chin, Nyuk Ling, Syed Muhammad, Sharifah Kharidah
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2014
Online Access:http://psasir.upm.edu.my/id/eprint/37540/1/42%20IFRJ%2021%20%2804%29%202014%20Chong%20434.pdf
http://psasir.upm.edu.my/id/eprint/37540/
http://www.ifrj.upm.edu.my/21%20%2804%29%202014/42%20IFRJ%2021%20%2804%29%202014%20Chong%20434.pdf
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spelling my.upm.eprints.375402015-09-22T06:47:55Z http://psasir.upm.edu.my/id/eprint/37540/ Evaluation of solvent extraction of Amaranth betacyanins using multivariate analysis Chong, P. H. Yusof, Yus Aniza Aziz, Mohammad Gulzarul Naim, Mohd Nazli Chin, Nyuk Ling Syed Muhammad, Sharifah Kharidah The present study was aimed at assessing the effect of solvents on the yield and the color properties of amaranth extract. Two species of amaranth namely Amaranthus gangeticus and Amaranthus blitum were extracted with water, methanol and ethanol. Seven parameters like betacyanin content, total soluble solids, lightness (L* ), redness (a* ), yellowness (b* ), hue angle (h* ) and chroma (c* ) were analyzed to assess extraction efficiency. Correlation analysis was carried out to assess the linear association among the analytical variables. Principal component analysis was used to establish the relationships between the different analytical variables and to detect the most important factors of variability. Among the two varieties, Amaranthus gangeticus extract contained about two and half time more betacyanin with half of total soluble solids compared to Amaranthus blitum. Water is the best as solvent for extracting betacyanin from Amaranthus gangeticus and ethanol in case of Amaranthus blitum. Among the analytical parameters, a* and c* were perfectly correlated. Three principal components were found among the seven analytical variables accounting 88% of total variability. The first principal components mostly reflected the redness (a* ), whereas the second principal components reflected the betacyanin content, total soluble solids and lightness (L* value). Faculty of Food Science and Technology, Universiti Putra Malaysia 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37540/1/42%20IFRJ%2021%20%2804%29%202014%20Chong%20434.pdf Chong, P. H. and Yusof, Yus Aniza and Aziz, Mohammad Gulzarul and Naim, Mohd Nazli and Chin, Nyuk Ling and Syed Muhammad, Sharifah Kharidah (2014) Evaluation of solvent extraction of Amaranth betacyanins using multivariate analysis. International Food Research Journal, 21 (4). pp. 1569-1573. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/21%20%2804%29%202014/42%20IFRJ%2021%20%2804%29%202014%20Chong%20434.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The present study was aimed at assessing the effect of solvents on the yield and the color properties of amaranth extract. Two species of amaranth namely Amaranthus gangeticus and Amaranthus blitum were extracted with water, methanol and ethanol. Seven parameters like betacyanin content, total soluble solids, lightness (L* ), redness (a* ), yellowness (b* ), hue angle (h* ) and chroma (c* ) were analyzed to assess extraction efficiency. Correlation analysis was carried out to assess the linear association among the analytical variables. Principal component analysis was used to establish the relationships between the different analytical variables and to detect the most important factors of variability. Among the two varieties, Amaranthus gangeticus extract contained about two and half time more betacyanin with half of total soluble solids compared to Amaranthus blitum. Water is the best as solvent for extracting betacyanin from Amaranthus gangeticus and ethanol in case of Amaranthus blitum. Among the analytical parameters, a* and c* were perfectly correlated. Three principal components were found among the seven analytical variables accounting 88% of total variability. The first principal components mostly reflected the redness (a* ), whereas the second principal components reflected the betacyanin content, total soluble solids and lightness (L* value).
format Article
author Chong, P. H.
Yusof, Yus Aniza
Aziz, Mohammad Gulzarul
Naim, Mohd Nazli
Chin, Nyuk Ling
Syed Muhammad, Sharifah Kharidah
spellingShingle Chong, P. H.
Yusof, Yus Aniza
Aziz, Mohammad Gulzarul
Naim, Mohd Nazli
Chin, Nyuk Ling
Syed Muhammad, Sharifah Kharidah
Evaluation of solvent extraction of Amaranth betacyanins using multivariate analysis
author_facet Chong, P. H.
Yusof, Yus Aniza
Aziz, Mohammad Gulzarul
Naim, Mohd Nazli
Chin, Nyuk Ling
Syed Muhammad, Sharifah Kharidah
author_sort Chong, P. H.
title Evaluation of solvent extraction of Amaranth betacyanins using multivariate analysis
title_short Evaluation of solvent extraction of Amaranth betacyanins using multivariate analysis
title_full Evaluation of solvent extraction of Amaranth betacyanins using multivariate analysis
title_fullStr Evaluation of solvent extraction of Amaranth betacyanins using multivariate analysis
title_full_unstemmed Evaluation of solvent extraction of Amaranth betacyanins using multivariate analysis
title_sort evaluation of solvent extraction of amaranth betacyanins using multivariate analysis
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/37540/1/42%20IFRJ%2021%20%2804%29%202014%20Chong%20434.pdf
http://psasir.upm.edu.my/id/eprint/37540/
http://www.ifrj.upm.edu.my/21%20%2804%29%202014/42%20IFRJ%2021%20%2804%29%202014%20Chong%20434.pdf
_version_ 1643832008977154048
score 13.211869

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