Kinetics of anthocyanin extraction from Karonda fruit (Carissa carandas L.)

Abstract

Karonda fruit (Carissa carandas L.) is a tropical fruit rich in biological value. In this study, the kinetic of anthocyanin extraction from the karonda fruit by microwave-assisted extraction technique was investigated with two main factors, including microwave power (150, 300, 450W) and the ratio of material/solvent (1:20, 1:40, and 1:60 (g/ml)). A second-order kinetic model provided the best fit to experimental data. The extraction of anthocyanin from karonda was affected significantly by microwave power and material/solvent ratio. The extraction efficiency, extraction rate constant, and initial extraction rate in the saturation state increased when the microwave power and amount of extraction solvent increased. However, the saturated concentration decreased with an increasing amount of extraction solvent.