Exploration of Anthocyanins from Parijoto Fruits (Medinilla speciosa) as A Sustainable Colorant with Promising Biological Activities Muhammad Hizbul Wathon,1,* Firda Alfa Nikmaturrohmah,1 Widiastuti Agustina Eko Setyowati,1 Elfi Susanti VH,1 Hiyas A. Junio2
1Chemistry Education Study Program, Faculty of Teacher Training and Education, Universitas Sebelas Maret, Surakarta, Indonesia
2Institute of Chemistry, University of the Philippines Diliman, Philippines
*corresponding author^s e-mail: m.h.wathon[at]staff.uns.ac.id
Abstract
Anthocyanins are highly coloured (red, purple, blue), water-soluble, and non-toxic compounds which can be found easily in plants, especially fruits, vegetables, flowers, and tubers. Besides the interesting colour displayed by anthocyanins, these compounds have also been reported to show various health benefits. This study was conducted to explore the anthocyanins from Parijoto fruits (Medinilla speciosa) and assess their potential biological activities. Anthocyanins from Parijoto fruits were extracted with acidified water (0.1% v/v HCl) followed by purification using an Amberlite XAD-7 packed SPE column with a sequential solvent system with different polarities (acidified water 0.1% v/v HCl, ethyl acetate, and acidified ethanol 0.1% v/v HCl). The dried post-SPE ethanolic extract was characterised using a UV-Vis spectrophotometer, FTIR, and LC-HRMS. TPC, TFC, and TMAC were determined. Colour stability of anthocyanins were studied at pH 1-12 during storage for 1 week. Additionally, brown Index (BI) and violet index (VI) were determined. Antioxidant and anticancer activities of anthocyanins were also studied.
