To Evaluate the Stability Of Natural Colorant of Crude Anthocyanin Extract from Rambutan (Naphelium Lappaceum Linn) Peel fy Different Types of Extraction Solvent

 




 

Hon, Hiew Kei (2018) To Evaluate the Stability Of Natural Colorant of Crude Anthocyanin Extract from Rambutan (Naphelium Lappaceum Linn) Peel fy Different Types of Extraction Solvent. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The recovery of natural antioxidant from biowaste has become a new trend and strategy due to its health benefits to humans. Synthetic food colorants are commonly and slowly replaced by the natural colorants due to consumer preferences due to the health concerns and it is eco-friendly and recyclable. Rambutan (Nephelium lappaceum Linn.) peel is a type of biowaste that has reported to have great potential in food industry. In this research, natural red colorant was extracted from rambutan peel which contains bioactive anthocyanin compounds. The aim of this research was to extract crude anthocyanin from rambutan peel using solvent extraction method by various types of solvent systems and the extraction yield was quantified by total anthocyanin content (ACC) performed by spectrophotometric pH differential method. The highest extraction yield of ACC value 50.50 mg/L (p< 0.05) was obtained by extracting with 80% methanol acidified with 2% HCL. Besides, the stability of crude anthocyanin was found the most stable at pH 1 and pH3 after tested under different pH condition. Crude anthocyanin was treated under different temperature in different time range. CIE results analyzed in terms of L*, a*, b* values co-ordinate and color differences, ΔE were calculated to evaluate the visual color variation in this study and the result indicated that the thermal stability of crude extract was limited at 70oC for ≤ 20 minutes. The results above that were obtained in this study may be useful in processing condition of colorant and food products. Keywords: Rambutan peel, anthocyanin, pH stability, thermal stability, solvent extraction

Item Type: Final Year Project
Subjects: Technology > Food Technology
Faculties: Faculty of Applied Sciences and Computing > Bachelor of Science (Honours) in Food Science
Depositing User: Library Staff
Date Deposited: 17 Jan 2020 03:50
Last Modified: 24 Mar 2022 06:03
URI: https://eprints.tarc.edu.my/id/eprint/12871