Parametric Study and Characterization of Sappan Wood (Caesalpinia Sappan Linn) Natural Red Colorant Extract with Ultrasonic Assisted Extraction Method

Yuyun Yuniati; Dhiya Dini Azmi; Eric Nurandriea; Lailatul Qadariyah; Mahfud

Yuyun Yuniati Department of Chemistry, Ma Chung University, Malang 65151, Indonesia
Dhiya Dini Azmi Department of Chemical Engineering, Sepuluh Nopember Institute of Technology (ITS), Surabaya 60111, Indonesia
Eric Nurandriea Department of Chemical Engineering, Sepuluh Nopember Institute of Technology (ITS), Surabaya 60111, Indonesia
Lailatul Qadariyah Department of Chemical Engineering, Sepuluh Nopember Institute of Technology (ITS), Surabaya 60111, Indonesia
Mahfud Department of Chemical Engineering, Sepuluh Nopember Institute of Technology (ITS), Surabaya 60111, Indonesia

Keywords: Optimization, Sappan Wood, Natural Red Colorant, Ultrasound-Assisted Extraction

Abstract

In this study, the optimization and characterization of the colorant extraction process from sappan wood were carried out using the ultrasound-assisted extraction method. Sappan is proposed as a source of natural material wealth, producing a natural red colorant that is being needed by the community in the food sector. Based on this research, the optimum operating conditions for the extraction of sappan wood were obtained using a frequency of 40 kHz, a temperature of 60 °C, a ratio of 0.0050 g mL^-1, an extraction time of 20 min, and the use of 60% ethanol solvent. Sappan wood extract created a yellow to reddish orange color at acidic pH (2-6), red at neutral pH (7) and shifted towards purplish red with increasing pH. The extract was qualitatively positive containing quinone, flavonoid, quinone, and tannin compounds, as well as several phenolic compounds detected in the Gas Chromatography Mass Spectroscopy qualitative test.

References

Adnan, M., Jeon, B.B., Chowdhury, M.H.U., Oh, K.K., Das, T., Chy, M.N.U., Cho, D.H., 2022. "Network pharmacology study to reveal the potentiality of a methanol extract of Caesalpinia sappan L. wood against type-2 diabetes mellitus." Life, 12(2), 277

Amchova, P., Kotolova, H., Ruda-Kucerova, J., 2015. "Health safety issues of synthetic food colorants." Regulatory Toxicology and Pharmacology, 73(3), 914–922.

Batubara, I., Husna, S., Rafi, M., Sumaryada, T., Uchiyama, S., Juliandi, B., Putri, S.P., Fukusaki, E., 2022. "A combination of UV-Vis spectroscopy and chemometrics for detection of Sappanwood (Caesalpinia sappan) adulteration from three dyes." Sains Malaysiana, 51(3), 775–781.

De Mejia, E.G., Zhang, Q., Penta, K., Eroglu, A., Lila, M.A., 2020. "The colors of health: Chemistry, bioactivity, and market demand for colorful foods and natural food sources of colorants." Annual Review of Food Science and Technology, 11, 145–182.

Dey, S., Rathod, V.K., 2013. "Ultrasound assisted extraction of β-carotene from Spirulina platensis." Ultrasonics Sonochemistry, 20, 271 – 276.

Amelia L., Wisudyaningsih, B., Nurahmanto, D., Dianatri, Y.A.M., 2022. "Pengembangan Essence dari Ekstrak Kayu Secang (Caesalpinia sappan L.) (Development of Essence from Sappan Wood (Caesalpinia sappan L .) Extract)." Jurnal Ilmu Kefarmasian Indonesia, 20(1), 101–106.

Ghosh, D., Singha, P.S., Firdaus, S.B., Ghosh, S., 2017. "Metanil yellow: The toxic food colorant." Asian Pacific Journal of Health Sciences, 4(4), 65–66.

Góméz-Míguez, M., Heredia, F.J., 2004. "Effect of the maceration technique on the relationships between anthocyanin composition and objective color of Syrah wines." Journal of Agricultural and Food Chemistry, 52(16), 5117–5123.

Iorizzo, M., Curaba, J., Pottorff, M., Ferruzzi, M.G., Simon, P., Cavagnaro, P.F., 2020. "Carrot anthocyanins genetics and genomics: Status and perspectives to improve its application for the food colorant industry." Genes, 11(8), 1–36.

Jadhav, Reshma V, Bhujbal, S.S., Jadhav, Ramesh V, 2020. "A review on natural food colors." Pharmaceutical Resonance, 2(2), 12-20.

Mahfud, M., Ma’sum, Z., Bhuana, D.S., Altway, A., Yuniati, Y., 2022. "A comparison of essential oil extraction from the leaves of lemongrass (Cymbopogon Nardus L.) using two microwave-assisted methods." Journal of Applied Engineering Science, 994, 881-888.

Mohamad, M.F., Dailin, D.J., Gomaa, S.E., Nurjayadi, M., El Enshasy, H., 2019. "Natural colorant for food: Alternative a healthy." International Journal of Scientific and Technology Research, 8(11), 3161–3166.

Nirmal, N.P., Rajput, M.S., Prasad, R.G.S.V., Ahmad, M., 2015. "Brazilin from Caesalpinia sappan heartwood and its pharmacological activities: A review." Asian Pacific Journal of Tropical Medicine, 8(6), 421–430.

Putri, U.S., Mukharomah, A.H., Sulistyaningtyas, A.R., 2018. "Pengaruh konsentrasi pelarut etanol terhadap absorbansi brazilin pada simplisia kayu secang (Caesalpinia sappan L.) (The Effect of Ethanol Solution Concentration on Brazilin Absorbansibility of Secang Wood Simplicy (Caesalpinia sappan L.))". Prosiding Seminar Nasional Mahasiswa Unimus, 1, 283–288.

Sabuz, A.A., Khan, H.H., Rahman, T., Rana, R., Brahma, S., 2020. "Stability of organic food colorant extracted from annatto seeds on food matrix." International Journal of Food Sciencie and Nutrition, 5(6), 10–16.

Sari, D.R.T., Krisnamurti, G.C., Bare, Y., 2022. "Virtual mapping of secondary metabolite activities containing in Caesalpinia sappan L. Heartwood through In silico study." Journal Pharmasci (Journal of Pharmacy and Science), 7(1), 21–28.

Smith, M.G., Snyder, M., 2005. "Ethanol-induced virulence of Acinetobacter baumannii." American Society for Microbiology meeting., 1.

Umale, S., Mahanwar, P.A., 2012. "Extraction of colorant from leaves of Terminalia catappa using Non conventional technique." International Journal of Basic & Applied Sciences IJBAS-IJENS, 12(01), 127901–3636.

Wörfel, P., Frentz, F., Tautu, C., 2022. "Marketing comes to its senses: a bibliometric review and integrated framework of sensory experience in marketing." European Journal of Marketing, 56(3), 703-736.

Yuniati, Yuyun, Cahyani, M.D., Novidayasa, I., Prihatini, P., Mahfud, M., 2021. "Ekstraksi zat warna alami dari kayu bakau (Rhizophora mucronata) dengan metode microwave-assisted extraction." Alchemy: Journal of Chemistry, 9(1), 7–14.

Yuniati, Y., Elim, P.E., Alfanaar, R., Kusuma, H.S., Mahfud, 2021. "Extraction of anthocyanin pigment from hibiscus sabdariffa l. By ultrasonic-assisted extraction." IOP Conference Series: Materials Science and Engineering, 1010(1).