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Extraction and Quantification of Anthocyanin from Banana Bracts Using Different Ph and Solvent Concentration

T.A. Ove
Department of Food Processing and Preservation, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh

*M.M. Kamal
Department of Food Processing and Preservation, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh

S.M.N.I. Nasim
Department of Food Processing and Preservation, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh

M.M.I Momin
Department of Food Processing and Preservation, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh

S.C. Mondal
Department of Food Processing and Preservation, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh

Abstract/ Executive Summary:

Banana (Musa balbisiana) bracts were investigated as a potential source of natural colorant. In this study, the total anthocyanin from selected banana bracts was extracted with ethanol solutions and characterized by UV-visible spectrophotometry and their content was found 224.41 ± 1.91 mg/kg, which was highest at 40% solvent concentration with pH 4. Moreover, the color characteristics were varied with the variation of solvent concentration and pH. Similarly, the values of chroma and hue angle were also investigated and the value of chroma was higher at pH 4 in all different concentrations. The results revealed that the color of anthocyanin was decreased due to an increase of pH. The value of hue angle was in the range of (73.69±0.33) to (-71.14±1.39), which indicated the color from yellow to magenta, and this is the natural color of anthocyanin. Therefore, banana bracts can be used as a potential source of extracting natural colorant instead of synthetic dyes in different food industries.

Keywords: Banana bracts, Anthocyanin, Extraction, Quantification, Solvent Concentration, pH

Location:

Start Date:

End Date:

Program Area: Resource Development and Management

Commodity: Banana

Objectives:

The objectives of this research were to extract the total anthocyanin from banana bracts and to evaluate the effects of various extraction conditions such as pH and solvent concentrations.

Methodology:

Sample Collection Banana bracts were collected from the local market in Dinajpur and some were collected from local banana orchard. Apparatus for Extraction pH meter, Visible spectrophotometer and Whatman filter paper (no.1). Chemicals and Reagents Ethanol, Hydrochloric Acid (HCl), Sodium Hydroxide (NaOH) and Distilled water.

Sample Preparation Banana bracts were washed with tap water to remove adherences, dirt and other surface impurities properly. Then they were cut into small or desired pieces manually. Solvent Preparation The Solvents were prepared into 30%, 40% and 50% concentration of ethanol with the addition of distilled water in different 1000 ml beaker respectively. The pH of the solvent solutions were maintained at 4, 5 and 6 for each concentrations with the help of hydrochloric acid and sodium hydroxide.

Extraction of Anthocyanin The extraction was done by mixing 50 g of banana bracts in pieces into 500 ml of ethanol at different concentrations (30, 40 and 50%). The extraction process was carried out in water bath at 50°C for 60 minutes. (Ninh et al., 2015 and Simona et al., 2012). Each mixture was filtered through a muslin cloth to remove coarse particles. Then vacuum filtration with Whatman filter paper (no.1) was performed to remove other dissolved minute particles. Finally, the filtrated extracts were used for the determination of total anthocyanin content.

Determination of Anthocyanin Content On the basis of extractability results, a simple, rapid method for determining the total anthocyanin content was established. The filtrated banana bract solution was taken for determining the absorbance at 530 nm using a spectrophotometer. The anthocyanin content was calculated as cyanidin-3-glucoside on the basis of the equation.

Statistical Analysis All collected data’s were statistically analyzed by using IBM SPSS (version 20) to obtain the mean values with standard deviations.

Source of Information: International Journal of Food and Nutrition Sciences Vol. 4(2), pp. 060-064, April, 2019. ISSN: 2167-0434

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Funding Source:

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Achievement/Findings:

In this research work, anthocyanin was extracted from banana bracts considering two parameters (pH and solvent concentration) with intra variations. Highly colored anthocyanins were found at low pH value but it gradually loses its color during increase in pH values. Extraction rate was higher at pH 4 in 40% solvent concentration. Hence, it can be concluded that this study would help people like to extract anthocyanin from banana bracts as a source of natural colorants for their food industries to avoid the carcinogenic effect of synthetic colorants.

Knowledge Management: Journal