Extraction, Identification and Thermal Stability of Anthocyanins from Eggplant Peel as a Natural Colorant

Authors

1 Department of Chemical technologies, Iranian Research Organization for Science and Technology (IROST)

2 Department of Chemical Engineering, Tabriz Branch, Islamic Azad University

3 Department of Chemistry, Shahre-e-Qods Branch, Islamic Azad University

Abstract

In the present study, various mixtures of aqueous ethanol and acetone solutions were utilized to extract anthocyanins from eggplant peel by a discontinuous process to obtain a natural red-purple colorant. First, the most appropriate combination for extraction solvent was selected as ethanol 70 wt in water acidified with acetic acid 3 wt, which was determined by analysis of extraction yields and total anthocyanins content of extracts utilizing UV-Visible spectrophotometer. Then, the extracted anthocyanins were recognized and quantified by high performance liquid chromatography with diode array detector HPLC-DAD and characterized by high performance liquid chromatography equipped with tree-dimensional mass spectrometry HPLC-MS3 measurements. According to HPLC-DAD and HPLC-MS3 analyses the major anthocyanin in eggplant skin was delphinidin-3-rutinoside 91.43. Eventually, the thermal stability of extracted anthocyanins was estimated along 15 days using varied temperature values. Results demonstrated th

Keywords

Progress in Color, Colorants and Coatings
Volume 8, Issue 1
February 2015
Pages 59-67

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