EFFECTS OF DIFFERENT EXTRACTION CONDITIONS ON YIELD OF ANTHOCYANIN CONTENT FROM Moringa oleifera LEAVES
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Authors
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R. Baghya Nisha
Ph.D. Scholar, Department of Food Processing Technology College of Food and Dairy Technology, TANUVAS, Koduvalli, Chennai, Tamil Nadu, India
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Rita Narayanan
Professor and Head, Department of Food Processing Technology College of Food and Dairy Technology, TANUVAS, Koduvalli, Chennai, Tamil Nadu, India
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R. Palani Dorai
Professor and Head, Department of Livestock Products Technology (Dairy Science), Madras Veterinary College, TANUVAS, Chennai, Tamil Nadu, India
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D. Baskaran
Professor, Department of Livestock Products Technology (Dairy Science), Madras Veterinary College, TANUVAS, Chennai, Tamil Nadu, India
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C. Valli
Professor and Head, Institute of Animal Nutrition, TANUVAS, Kattupakkam, Chengalpattu district, Tamil Nadu
Keywords:
Anthocyanin, Moringa oleifera, pH, Solvents, Temperature, TimeAbstract
This study was aimed to identify the better extraction conditions for anthocyanin from fresh and dry leaves of Moringa oleifera. The variables used in this study were solvents (aqueous, ethanol, methanol) and each solvent added with acidified agents (1% citric acid, 0.1% HCl and 1% acetic acid), temperatures (40, 50, 60, 70 and 80ºC), steeping times (60,
90, 120, 150, 180 and 210 min) and pH (1, 3, 5, 7 and 9). Study showed that the anthocyanin content was higher for fresh leaves of moringa extracted with test solvent methanol acidified with 0.1% HCl. From the results, extraction at 60ºC for 120 min at pH of 3 was observed as the optimum combination for the yield of maximum anthocyanin content. However, for food purposes, moringa fresh leaves are recommended to be extracted with ethanol (acidified with 1% citric acid). The yield of anthocyanin, at optimised extraction conditions, was found to be 0.359 ± 0.0005 mg C3G/g.
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