Vol. 11, Issue 3 (2022)

Author(s):
Manjula GS, Krishna HC, Sadanand K Mushrif, Manjunatha Reddy TB and Shankarappa TH

Abstract:
Extraction of anthocyanin from Roselle calyces for application in edible food colour was studied using different methods. The treatment ethanol acidified with 1.5 N HCl recorded highest anthocyanin content (1638.17 mg 100 ml^-1), TSS (28.40°B), total phenols (12.84 mg ml^-1), titratable acidity (10.83%) and total antioxidants (101.05 mg 100 ml^-1). The water activity was found to be highest (0.94) in the treatment of hot water extraction, while the pH was more (3.62) in treatment fermentation of calyces. The benefit cost ratio was found to be highest (24.88:1.0) in the treatment fermentation of calyces compare to all other treatments. The present investigations revealed that, the treatment of ethanol acidified with 1.5 N HCl was found to be the best with highest anthocyanin and total antioxidants with better benefit cost ratio among all other treatments which can be employed for large scale extraction of biocolour from Roselle calyces.