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Keyword: search.filters.keyword.Anthocyanin

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    Antioxidant property of anthocyanin from malatinta (Phyllanthus reticulatus Poir.) fruits obtained by static and microwave-assisted extraction
    Baldonasa, RB Hera Angelica R. (Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, 2015-06)
    Fresh fruits of Phyllanthus reticulatus Poir. were analyzed for anthocyanin by spectrophotometric method. The antioxidant activity using 1,1 -diphenyl-2-picrylhydrazyl (DPPH ) free radical scavenging activity (FRSA) and reducing power (RP) through FeCl3 assay were determined. The use of two extraction processes, namely, the static method and microwave-assisted extraction, using two extraction solvents, acidified methanol and aqueous ethanol (1:1) were compared. The total anthocyanin content (TAC) of P. reticulatus fruit was highest in extract using static method of extraction in acidified methanol solvent (279.94 ±17.31 mg/lOOg), comparable to levels found in plants rich in anthocyanins, (e.g., berries genotypes, grapes and red cabbages). In microwave-assisted extraction, TAC using acidified methanol was higher (278.01 ± 18.76 mg/lOOg) compared to using aqueous ethanol (210.96 ± 2.02 mg/100g). P. reticulatus fruits exhibited high antioxidant activity as revealed by its RP and DPPH FRSA results when compared to ascorbic acid. These findings highlight the usefulness of P. reticulatus as a source of anthocyanins with good antioxidant properties, which, in turn, gives importance to the undervalued and underutilized plant.
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    Determination of the anthocyanin content in Hibiscus sabdariffa L. (Roselle) calyses from fresh to spray-dried form
    Arganioza, Hannah Mae C. (Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, 2015-06)
    Hibiscus sabdariffa L. is an agricultural herb with calyces as the commercially important part this plant. The calyces is a good source of anthocyanin (pigments) with several potential applications in the food, pharmaceutical and cosmetic industries. These pigments are used worldwide in the production of drinks and as a source of natural food coloring. However, these pigments are very unstable due to processing and storage conditions. Thus, this present study investigated the amount of anthocyanin as it is processed into a commercial product in the form of spray-dried powder. The Roselle plant samples were obtained from Herbanext Laboratories farm. The fresh extract has 493.45 mg/L total monomeric anthocyanin. Compared to the fresh extract, concentrated aqueous spray-dried extract (261.06 mg/L) contains lower anthocyanin content, however, this is significantly higher than aqueous concentrate (124.41 mg/L). Both the aqueous extract and ethanolic extract contains the smallest amount of anthocyanin for each sets. Spray drying techniques increases the amount of anthocyanin which helps to prevent further degradation of the compound due to the influences of the storage environment and processing conditions.