FACTORS AFFECTING THE EXTRACTION OF ANTHOCYANIN FROM Morus alba L. AND Oryza rufipogon BY THE DIFFERENTIAL pH METHOD

Abstract

The extraction of anthocyanin has become increasingly important due to its nutritional benefits and potential applications in the food industry. The main factors affecting the extraction anthocyanin include solvent extraction, temperature extraction, and time extraction. This study examined the effects of solvent extraction methods on the total anthocyanin content (TAC) of Morus alba L. (M. alba L.) and Oryza rufipogon (O. rufipogon). M. alba L. was extracted with ethanol 60%, the sample/ solvent ratio 1/20 w/v, pH = 2, temperature in 60 ℃, and time in 60 minutes (min) with TAC were 7.01 ± 0.93 mg/g. O. rufipogon was extracted with ethanol 60%, sample/ solvent ratio 1/15 w/v, pH = 2, temperature in 55 ℃, and time in 50 min with TAC were 6.38 ± 0.60 mg/g. The study highlights the influence of these parameters on anthocyanin extraction efficiency, providing a foundation for optimizing extraction processes and selecting anthocyanin-rich sources for further research and industrial applications.