Cover Image

Optimization of natural red colorant production from Roselle using ultrasound-assisted extraction

Roselle (Hibiscus sabdariffa L.) contains high level of anthocyanin and it gains a great consideration as natural red food colorant. Previous study showed several extraction methods have been used to extract natural colorant from plant but no study on the extraction of colorant from Roselle using ul...

Full description

Saved in:
Bibliographic Details
Main Authors: Mokhtar, N., Pak Dek, Mohd Sabri, Hamid, A. A., Mohd Johar, A. H. H., Jaafar, A. H.
Format: Conference or Workshop Item
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:http://psasir.upm.edu.my/id/eprint/60332/1/46-13.pdf
http://psasir.upm.edu.my/id/eprint/60332/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.60332
record_format eprints
spelling my.upm.eprints.603322018-05-21T03:23:10Z http://psasir.upm.edu.my/id/eprint/60332/ Optimization of natural red colorant production from Roselle using ultrasound-assisted extraction Mokhtar, N. Pak Dek, Mohd Sabri Hamid, A. A. Mohd Johar, A. H. H. Jaafar, A. H. Roselle (Hibiscus sabdariffa L.) contains high level of anthocyanin and it gains a great consideration as natural red food colorant. Previous study showed several extraction methods have been used to extract natural colorant from plant but no study on the extraction of colorant from Roselle using ultrasound-assisted extraction (UAE) has been reported. Similarly, the information on the stability of Roselle red colorant at different temperature and storage materials is not available in the literature. Therefore, a study aims to optimize UAE conditions for producing red colorant from Roselle. The stability of Roselle red colorant at different temperature and packaging materials was evaluated. UAE optimization started with single factor experiments followed by response surface methodology (RSM). The studied UAE variables for RSM were percentage of sample weight (10-20%), sonication time (10-30 minutes) and pre-incubation time (0-30 minutes). Results of the study showed an optimum UEA condition to extract highest red colorant from Roselle was at 15% sample weight, 10 minutes sonication time and 20 minutes pre-incubation time. The experimental values for these responses were not significantly different with predicted values. Further analysis on the stability of red Roselle colorant at chilled and room temperature using different storage materials namely opaque bottle and clear bottle showed the Roselle red colorant was stable at chilled temperature for both packaging materials. In conclusion, the study showed that UAE can be used to produce red colorant from Roselle and the storage at low temperature is recommended for longer shelf life. This information provides another natural red colorant that can be incorporated in food. Faculty of Food Science and Technology, Universiti Putra Malaysia 2017 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60332/1/46-13.pdf Mokhtar, N. and Pak Dek, Mohd Sabri and Hamid, A. A. and Mohd Johar, A. H. H. and Jaafar, A. H. (2017) Optimization of natural red colorant production from Roselle using ultrasound-assisted extraction. In: International Food Research Conference (IFRC 2017), 25-27 July 2017, Complex of the Deputy Vice Chancellor (Research and Innovation), Universiti Putra Malaysia. (pp. 241-244).
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 Roselle (Hibiscus sabdariffa L.) contains high level of anthocyanin and it gains a great consideration as natural red food colorant. Previous study showed several extraction methods have been used to extract natural colorant from plant but no study on the extraction of colorant from Roselle using ultrasound-assisted extraction (UAE) has been reported. Similarly, the information on the stability of Roselle red colorant at different temperature and storage materials is not available in the literature. Therefore, a study aims to optimize UAE conditions for producing red colorant from Roselle. The stability of Roselle red colorant at different temperature and packaging materials was evaluated. UAE optimization started with single factor experiments followed by response surface methodology (RSM). The studied UAE variables for RSM were percentage of sample weight (10-20%), sonication time (10-30 minutes) and pre-incubation time (0-30 minutes). Results of the study showed an optimum UEA condition to extract highest red colorant from Roselle was at 15% sample weight, 10 minutes sonication time and 20 minutes pre-incubation time. The experimental values for these responses were not significantly different with predicted values. Further analysis on the stability of red Roselle colorant at chilled and room temperature using different storage materials namely opaque bottle and clear bottle showed the Roselle red colorant was stable at chilled temperature for both packaging materials. In conclusion, the study showed that UAE can be used to produce red colorant from Roselle and the storage at low temperature is recommended for longer shelf life. This information provides another natural red colorant that can be incorporated in food.
format Conference or Workshop Item
author Mokhtar, N.
Pak Dek, Mohd Sabri
Hamid, A. A.
Mohd Johar, A. H. H.
Jaafar, A. H.
spellingShingle Mokhtar, N.
Pak Dek, Mohd Sabri
Hamid, A. A.
Mohd Johar, A. H. H.
Jaafar, A. H.
Optimization of natural red colorant production from Roselle using ultrasound-assisted extraction
author_facet Mokhtar, N.
Pak Dek, Mohd Sabri
Hamid, A. A.
Mohd Johar, A. H. H.
Jaafar, A. H.
author_sort Mokhtar, N.
title Optimization of natural red colorant production from Roselle using ultrasound-assisted extraction
title_short Optimization of natural red colorant production from Roselle using ultrasound-assisted extraction
title_full Optimization of natural red colorant production from Roselle using ultrasound-assisted extraction
title_fullStr Optimization of natural red colorant production from Roselle using ultrasound-assisted extraction
title_full_unstemmed Optimization of natural red colorant production from Roselle using ultrasound-assisted extraction
title_sort optimization of natural red colorant production from roselle using ultrasound-assisted extraction
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/60332/1/46-13.pdf
http://psasir.upm.edu.my/id/eprint/60332/
_version_ 1643837328691560448
score 13.211869

Similar Items