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Title: Extraction of anthocyanins from plum pomace using XAD-16 and determination of their thermal stability
Authors: Dwivedi, Shailendra K
Joshi, V K
Mishra, Vigya
Keywords: Adsorption;Anthocyanins;Colour value;Plum;Stability
Issue Date: Jan-2014
Publisher: NISCAIR-CSIR, India
Abstract: Crude anthocyanins were extracted from plum pomace by passing the pomace-water mixture (1:1) through XAD-16 in a column, followed by desorption with ethanol. Optimum concentrations of XAD-16 for adsorption, adsorption time of anthocyanins and desorbent (ethanol) concentration were standardized. The maximum adsorption (61.70 per cent) of anthocyanin took place with 40 per cent XAD-16 which was almost comparable with 35 per cent XAD-16 (61.50 per cent). The lowest ‘a’ value (12.52) of the extract was observed at 8 hours showing the highest desorption of anthocyanins. The maximum desorption (94.96 per cent) took place with 60 per cent ethanol while it was minimum (36.06 per cent) with 20 per cent ethanol. On the basis of desorbed anthocyanins content and L, a, b colour values, adsorption with 35% XAD-16 for 8 hours followed by desorption with 60% ethanol was found to be the best method for the extraction of plum anthocyanins. Anthocyanin extract was heated at different temperature viz. 80°, 100° and 120°C for 10 and 20 min to determine its thermal stability. A marked degradation of anthocyanins took place at higher temperatures than lower ones. Stability of anthocyanins was decreased with the increase in temperature and heating time. It is concluded that the adsorption of anthocyanins by using XAD-16 was a suitable method for its extraction. The anthocyanins extract was found to be stable to heating as reflected by ‘L’, ‘a’ and ‘b’ value. Therefore, plum pomace can be utilized for the production of biocolour for the food industry.
Page(s): 57-61
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Appears in Collections:JSIR Vol.73(01) [January 2014]

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