Isolation of Anthocyanidin from Wora-Wari Flowers (Hibiscus rosa sinensis L.) and Its Application As Indicators of Acid-base

https://doi.org/10.22146/agritech.9554

Siti Nuryanti(1*), Indarini Dwi Puspitasari(2), Ratman Ratman(3)

(1) Faculty of Teacher Training and Education, University of Tadulako, Jl. Soekarno-Hatta, Palu
(2) Faculty of Teacher Training and Education, University of Tadulako, Jl. Soekarno-Hatta, Palu
(3) Faculty of Teacher Training and Education, University of Tadulako, Jl. Soekarno-Hatta, Palu
(*) Corresponding Author

Abstract


Wora-wari plants are easily cultivated and founded in Indonesia, also their bloomy is not seasonal. Isolation of anthocyanidin from Wora-wari was done by maceration using n-hexane, ethyl acetate and methanol-HCl 1.0% and isolation of anthocyanidin was performed by column chromatography. Identification for structure of anthocyanidin was done by UV-Vis spectrophotometer, FT-IR, 1H- and 13C-NMR along with color reagent. In the Wora-wari flowers, it has been identified the existence of anthocyanidin pelargonidin. The color change of anthocyanidin pelargonidin results in acid solution was red and base solution was green.


Keywords


Wora-wari flower; anthocyanidin; acid-base indicator

Full Text:

PDF



DOI: https://doi.org/10.22146/agritech.9554

Article Metrics

Abstract views : 111 | views : 142

Refbacks

  • There are currently no refbacks.




Copyright (c) 2016 Jurnal Agritech

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

AGRITECH Journal Indexed by:


website statisticsView My Stats