OPTIMAL CONDITIONS FOR EXTRACTION OF ANTHOCYANINS FROM SHELLS OF TWO LOCAL CULTIVARS OF EGGPLANT
AbstractThis study was carried out in the laboratories of the Department of Food Sciences in the Colleges of Agriculture / University of Tikrit and the College of Agriculture / Anbar University for the period from 9/10/2018 to 1/5/2019 with the aim of extracting the anthocyanins pigments from the peels of two varieties of eggplant (Solanum melogena L), namely. Hytech and Hauser, which were grown in Yusufiya / Baghdad. Several solvents were used in the extraction of anthocyanins from the two types above, including (acidified ethanol, tartaric, malic and citric) in order to determine the best variety and the optimal conditions for extraction, and the results showed that the highest proportion of anthocyanins obtained was from the Hitech variety with a value of 89.35 mg / 100 gm compared to the variety. Hauser, as the proportion of anthocyanins obtained was 67.12 mg / 100 g, using acidified ethanol as the best solvent for the extraction compared with other solvents used. The results of the optimum extraction conditions also indicated that the best extraction temperature used was 40 ° C, the best time was 75 minutes, and the best mixing ratio was 1: 10.
- Anthocyanins, Cultivars, Eggplant.
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