Extraction of Anthocyanins from Dried Java Plum Fruits (Syzygium cumini) as Natural Colorants
Muhammad Hizbul Wathon, Endang Susilowati, Sri Retno Dwi Ariani

Chemistry Education Study Programme, Faculty of Teacher Training and Education,
Sebelas Maret University

Abstract

Anthocyanins are highly coloured, water-soluble and non-toxic compounds which display bright colors such as red, orange, purple, and blue in flowers, fruits, vegetables, leaves, etc. The possible application of anthocyanins is as natural colorants. Java Plum fruits (Syzygium cumini) are considered as non-conventional and rarely consumed fruits which are high in anthocyanins content. This study was conducted to extract, purify, and characterize anthocyanins from dried Java plum fruits. Anthocyanins in this study were extracted from dried Java Plum fruits using acidified water (0.01% HCl, v/v). The crude extracts were then purified using an SPE column packed with Amberlite-XAD7 with sequential elutions. The refined extracts were then analysed and characterised using various techniques to confirm the anthocyanins profiles present in the extracts. Anthocyanins extracted from Java Plum fruits were identified as delphinidin-3-O-diglucoside, petunidin-3-O-diglucoside, and malvidin-3-O-diglucoside.

Keywords: Anthocyanins, Java plum, Syzygium cumini, SPE, colorants

Topic: Organic Chemistry