Vol. 11, Special Issue 5 (2022)

Author(s):
Vignesh V, Rita Narayanan, B Suresh Subramonian, Dorathy Pushparani and K Sudha

Abstract:
Anthocyanins are subgroup of flavonoid and they are responsible for wide range of colours including blue, purple, violet, magenta, red, and orange of many fruits, flowers and vegetables. These anthocyanins can be used as a natural food colourants and has various health benefits such as prevention of cardiovascular disease, anticancer, antimutagenic activity. In this study, the anthocyanins from grape (Vitis vinifera) pomace was extracted using ethanol (50, 60 and 70%) with acidified water (0.5-2% lactic acid). The extracted anthocyanin was evaluated for its total polyphenolic content and total monomeric anthocyanin content. The result showed that acidified ethanol with 2% lactic acid yielded higher phenolic content than extraction with only ethanol solvent and maximum anthocyanin content was obtained from the 2% acidified water with ethanol of 60%. Thus, the acidified solvent can be chosen as the best method for extracting maximum anthocyanin from grape pomace. The extracted anthocyanin can be utilized as natural colourant in various food products and also as an indicator in the packaging field.