Open Access Journal

ISSN : 2394-6849 (Online)

International Journal of Engineering Research in Electronics and Communication Engineering(IJERECE)

Monthly Journal for Electronics and Communication Engineering

Open Access Journal

International Journal of Science Engineering and Management (IJSEM)

Monthly Journal for Science Engineering and Management
Call For Paper : Vol. 9, Issue 5 2022

ISSN : 2456-1304 (Online)

Pigment Extraction from Flower Using Microwave Assisted Extraction

Author : Chompoonuch Lasunon 1 Pimporn Ponpesh 2 Chutimon Satirapipathkul 3

Date of Publication :20th May 2018

Abstract: Extraction of pigment from flower with microwave assisted extraction (MAE) technic was investigated in this research in order to obtain an optimal condition under parameters varied. Rosa-damascena was studied as red color pigment source with applying ascorbic acid solution as solvent. For experiment, anthocyanin from Rosa-damascena was extracted under various parameter conditions which are inclusive of temperature (30º C to 80 º C), solvent : solid ratio (10:1 to 30:1), time (5 min to 25 min), energy added (300 W to 1200 W). Then, UV-Visible spectrophotometer has been used for anthocyanin concentration determination. Color appearance has been proved by colorimeter, showing CIE L a* b* hº values

Reference :

    1. Ge, X., et al., Efficient methods for the extraction and microencapsulation of red pigments from a hybrid rose. Journal of Food Engineering, 2009. 94(1): p. 122-128
    2. Rabelo, C.A., et al., Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: Insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions. Food Research International, 2018.
    3. Zaidel, D.N.A., et al., Encapsulation of anthocyanin from roselle and red cabbage for stabilization of water-in-oil emulsion. Agriculture and Agricultural Science Procedia, 2014. 2: p. 82-89.
    4. Kiss, G.A.C., et al., Optimisation of the microwave-assisted extraction of pigments from paprika (Capsicum annuum L.) powders. Journal of Chromatography A, 2000. 889(1-2): p. 41-49.
    5. Pap, N., et al., Microwave-assisted extraction of anthocyanins from black currant marc. Food and Bioprocess Technology, 2013. 6(10): p. 2666-2674. [6]. A Giuliani, L.C., ACichelli, Colors: Properties and Determination of Natural Pigment. Encyclopedia of Food and Health, 2016: p. 273-283.

Recent Article