Anthocyanins are natural food colorants and functional compound, those substitute synthetic colours. One of the major source of Anthocyanin is Grapes, and by implementing suitable extraction process, it is possible to obtain high yield extract. In our study, we have optimized anthocyanin extraction from grape pomace (Vitis vinifera) by using response surface methodology. Owing to its simple, economical and efficient alternative to other extraction process, this method of extraction was found to be appropriate. Various parameter combinations were performed to determine the anthocyanin concentration such as extraction temperature, extraction time and pH and the process was optimized and validated. Various characterization of grapes and anthocyanin such as moisture, ash, total phenolic content, quantification of anthocyanin, HPLC and FTIR were also performed.
CITATION STYLE
Kannampilly, N. J., & Devadas, C. T. (2019). Kinetic modelling of anthocyanin extraction from grape (Vitis vinifera) using response surface methodology. International Journal of Innovative Technology and Exploring Engineering, 8(11), 3015–3019. https://doi.org/10.35940/ijitee.K2320.0981119
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