ISOLATION ANTHOCYANIN FROM ROSELLE PETALS (Hibiscus sabdariffa L) AND THE EFFECT OF LIGHT ON THE STABILITY

https://doi.org/10.22146/ijc.21358

Siti Nuryanti(1*), Sabirin Matsjeh(2), Chairil Anwar(3), Tri Joko Raharjo(4)

(1) Department of Chemistry, Faculty of Teacher Training and Education, Tadulako University, Jln. Soekarno-Hatta Km 8, Palu
(2) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara, Yogyakarta 55281
(3) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara, Yogyakarta 55281
(4) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara, Yogyakarta 55281
(*) Corresponding Author

Abstract


This study was conducted to isolate anthocyanins from roselle petals and testing the stability toward light. Isolation of anthocyanin was accomplished by extracting roselle petals using eluents with different polarity levels. Nonpolar compounds was eliminated using n-hexane, then semipolar compounds extracted with ethyl acetate and isolated anthocyanin by solvent mixtures of methanol-HCl 0.5%. Color test to determine the presence of anthocyanin was performed with NH3 vapor, Pb-acetate 1% and Pb-nitrate 5%. The structure of anthocyanin in the roselle flower was determined using UV-Vis spectrophotometer, FT-IR and 1H-NMR. Anthocyanin stability test of the influence of light carried out in a room without light conditions (dark room) and light 25 Watt at 31 °C. The results showed that the roselle petals contain anthocyanin cyanidin-3-glucoside. Light has been found to affect the stability of anthocyanin cyanidin-3-glucoside.

Keywords


anthocyanin; stability; light; Hibiscus sabdariffa L

Full Text:

Full Text Pdf


References

[1] Adje, F., Lozano, Y.F., Meudec, E., Lozano, P., Adima, A., N’zi, G.A., and Gaydou, E.M., 2008, Molecules, 13, 1238–1245.

[2] Amor, B., and Allaf, K., 2009, Food Chem., 115, 3, 820–825.

[3] Chen, C.C., Hsu, J.D., Wang, S.F., Chiang, H.C., Yang, M.Y., Kao, E.S., Ho, Y.C., and Wang, C.J., 2003, J. Agric. Food Chem., 51, 18, 5472–5477.

[4] Farombi, E.O., and Fokoya, A., 2005, Mol. Nutr. Food Res., 49, 12, 1120–1128.

[5] Harborne, J.B., 1958, Biochem. J., 70, 1, 22–28.

[6] Jackman, R.L., Yada, R.Y., Tung, M.A., and Speers, R.A., 1987, J. Food Biochem., 11, 4, 279–308.

[7] Janna, O., Khairul, A., Maziah, M., and Mohd, Y., 2006, Afr. J. Biotechnol., 5, 2, 170–174.

[8] Maganha, E.G., Halmenschlager, R.C., Rosa, R.M., Henriquez, J.A.P., Ramos, A.L.L.P., and Saffi, J., 2010, Food Chem.,118, 1, 1–10.

[9] Patras, A., Brunton, N.P., O’Donnell, C., and Tiwari, B.K., 2010, Trends Food Sci. Technol, 21, 1, 3–11.

[10] Ribereau-Gayon P., 1969, Les Composess Phenoliques des Vegetaux Les Anthocyanin, Dunod Paris, 142–147.

[11] Silverstein, R.M., Bassler, G.C., and Morrill, T.C., 1991, Spectrometric Identification of Organic Compounds, 5th ed., John Wiley & Sons, Inc., Singapore, 117–118.

[12] Smyk, B., Priszka, B., and Drabent, R., 2007, Food Chem., 107, 4, 1616–1622.

[13] Ukwueze, N.N., Nwadinigwe, C.A., Okoye, C.O.B. and Okoye, F.B.C., 2009, Int. J. Phys. Sci., 4, 2, 058–062.

[14] Zhang, Y., Seeram, N.P., Lee,R., Feng, L., and Heber, D., 2008, J. Agric. Food Chem., 56, 3, 670–675.



DOI: https://doi.org/10.22146/ijc.21358

Article Metrics

Abstract views : 3053 | views : 4716


Copyright (c) 2012 Indonesian Journal of Chemistry

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

 

Indonesian Journal of Chemistry (ISSN 1411-9420 /e-ISSN 2460-1578) - Chemistry Department, Universitas Gadjah Mada, Indonesia.

Web Analytics View The Statistics of Indones. J. Chem.