Anthocyanin extraction from roselle (Hibiscus sabdariffa L.) calyces: A microwave-assisted approach using Box-Behnken design
Roselle (Hibiscus sabdariffa L.) is a widely consumed edible flower, often utilized as a natural coloring agent. The bright red color of roselle is due to its anthocyanin content. Beyond their role as colorants, anthocyanins are known for their potent antioxidant properties, which have drawn signifi...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324005179 |
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| author | Intan Dewi Larasati Ceferino Carrera Hanifah Nuryani Lioe Teti Estiasih Nancy Dewi Yuliana Manikharda Hamidie Ronald Daniel Ray Miguel Palma Widiastuti Setyaningsih |
| author_facet | Intan Dewi Larasati Ceferino Carrera Hanifah Nuryani Lioe Teti Estiasih Nancy Dewi Yuliana Manikharda Hamidie Ronald Daniel Ray Miguel Palma Widiastuti Setyaningsih |
| author_sort | Intan Dewi Larasati |
| collection | DOAJ |
| description | Roselle (Hibiscus sabdariffa L.) is a widely consumed edible flower, often utilized as a natural coloring agent. The bright red color of roselle is due to its anthocyanin content. Beyond their role as colorants, anthocyanins are known for their potent antioxidant properties, which have drawn significant interest for their potential health benefits. To fully harness the advantages of roselle's anthocyanins, developing a reliable extraction method is crucial. This study aimed to establish a fast, efficient, and environmentally friendly extraction technique using microwave-assisted extraction (MAE). Key factors, such as temperature (30, 65, and 100 °C), solvent concentration (30 %, 50 %, and 70 % ethanol in water), and solvent-to-solid ratio (10:1, 25:1, 40:1), were optimized using the Box-Behnken design combined with response surface methodology. The extraction time (5–30 min) was also evaluated to maximize anthocyanin recovery. Two major anthocyanins, delphinidin-3-sambubioside and cyanidin-3-sambubioside, were identified using UHPLC-PDA-QToF-MS and quantified using a cyanidin-3-glucoside calibration curve. The optimal extraction conditions were found to be 72 °C, using 70 % ethanol in water with a 40:1 solvent-to-solid ratio for 15 min. This method was validated with high accuracy (>98 % recovery) and precision (CV <6 %). It was successfully applied to quantify the anthocyanin content in both purple and red roselle varieties. This rapid and effective MAE method offers a more sustainable, energy-efficient, and time-saving alternative to conventional extraction methods, benefiting industries that rely on natural colorants and antioxidants. |
| format | Article |
| id | doaj-art-a3a200eca41f4ec181202db04b0347e0 |
| institution | OA Journals |
| issn | 2666-1543 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-a3a200eca41f4ec181202db04b0347e02025-08-20T01:56:41ZengElsevierJournal of Agriculture and Food Research2666-15432024-12-011810148010.1016/j.jafr.2024.101480Anthocyanin extraction from roselle (Hibiscus sabdariffa L.) calyces: A microwave-assisted approach using Box-Behnken designIntan Dewi Larasati0Ceferino Carrera1Hanifah Nuryani Lioe2Teti Estiasih3Nancy Dewi Yuliana4 Manikharda5Hamidie Ronald Daniel Ray6Miguel Palma7Widiastuti Setyaningsih8Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jalan Flora, Depok, Sleman, Yogyakarta, 55281, IndonesiaDepartment of Analytical Chemistry, Faculty of Sciences, IVAGRO, University of Cadiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus Del Rio San Pedro, 11510, Cadiz, SpainDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, 16680, IndonesiaDepartment of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, East Java, Malang, 65145, IndonesiaDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, 16680, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jalan Flora, Depok, Sleman, Yogyakarta, 55281, IndonesiaDepartment of Medical, Faculty of Medical, Universitas Pendidikan Indonesia, West Java, 40154, IndonesiaDepartment of Analytical Chemistry, Faculty of Sciences, IVAGRO, University of Cadiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus Del Rio San Pedro, 11510, Cadiz, SpainDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jalan Flora, Depok, Sleman, Yogyakarta, 55281, Indonesia; Corresponding author.Roselle (Hibiscus sabdariffa L.) is a widely consumed edible flower, often utilized as a natural coloring agent. The bright red color of roselle is due to its anthocyanin content. Beyond their role as colorants, anthocyanins are known for their potent antioxidant properties, which have drawn significant interest for their potential health benefits. To fully harness the advantages of roselle's anthocyanins, developing a reliable extraction method is crucial. This study aimed to establish a fast, efficient, and environmentally friendly extraction technique using microwave-assisted extraction (MAE). Key factors, such as temperature (30, 65, and 100 °C), solvent concentration (30 %, 50 %, and 70 % ethanol in water), and solvent-to-solid ratio (10:1, 25:1, 40:1), were optimized using the Box-Behnken design combined with response surface methodology. The extraction time (5–30 min) was also evaluated to maximize anthocyanin recovery. Two major anthocyanins, delphinidin-3-sambubioside and cyanidin-3-sambubioside, were identified using UHPLC-PDA-QToF-MS and quantified using a cyanidin-3-glucoside calibration curve. The optimal extraction conditions were found to be 72 °C, using 70 % ethanol in water with a 40:1 solvent-to-solid ratio for 15 min. This method was validated with high accuracy (>98 % recovery) and precision (CV <6 %). It was successfully applied to quantify the anthocyanin content in both purple and red roselle varieties. This rapid and effective MAE method offers a more sustainable, energy-efficient, and time-saving alternative to conventional extraction methods, benefiting industries that rely on natural colorants and antioxidants.http://www.sciencedirect.com/science/article/pii/S2666154324005179Box-behnken designEdible flowerGreen-extractionMicrowave-assisted extraction |
| spellingShingle | Intan Dewi Larasati Ceferino Carrera Hanifah Nuryani Lioe Teti Estiasih Nancy Dewi Yuliana Manikharda Hamidie Ronald Daniel Ray Miguel Palma Widiastuti Setyaningsih Anthocyanin extraction from roselle (Hibiscus sabdariffa L.) calyces: A microwave-assisted approach using Box-Behnken design Journal of Agriculture and Food Research Box-behnken design Edible flower Green-extraction Microwave-assisted extraction |
| title | Anthocyanin extraction from roselle (Hibiscus sabdariffa L.) calyces: A microwave-assisted approach using Box-Behnken design |
| title_full | Anthocyanin extraction from roselle (Hibiscus sabdariffa L.) calyces: A microwave-assisted approach using Box-Behnken design |
| title_fullStr | Anthocyanin extraction from roselle (Hibiscus sabdariffa L.) calyces: A microwave-assisted approach using Box-Behnken design |
| title_full_unstemmed | Anthocyanin extraction from roselle (Hibiscus sabdariffa L.) calyces: A microwave-assisted approach using Box-Behnken design |
| title_short | Anthocyanin extraction from roselle (Hibiscus sabdariffa L.) calyces: A microwave-assisted approach using Box-Behnken design |
| title_sort | anthocyanin extraction from roselle hibiscus sabdariffa l calyces a microwave assisted approach using box behnken design |
| topic | Box-behnken design Edible flower Green-extraction Microwave-assisted extraction |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324005179 |
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