Optimization and Kinetics of Anthocyanin extraction from Musa paradisiaca Bracts

Abstract

 Anthocyanin is a natural pigment that gives red to purple colour present in banana bracts. It was extracted in this present study. Five different pretreatment methods were used to increase the efficiency of extraction among which ultrasonication was found to increase the yield. Extraction was carried out by five different methods using ten different solvent systems. Optimization of extraction parameters was performed. The maximum anthocyanin yield of 261.33 mg/100 g was achieved at 12.45% moisture content, 0.063 mm particle size, 400 rpm mixing intensity, with 60C for 120 min and solvent to solid ratio of 30:1. The anthocyanin extracted was characterized using High Performance Liquid Chromatography (HPLC) analysis. Kinetic studies were performed and the activation energy (Ea) was calculated as 90.822 KJ/mol. Hence, the anthocyanin extracted from banana bracts was found to be valuable natural pigment for the various environmental applications.