STUDY ON RECEIVING ANTHOCYANIN POWDER FROM PURPLE ONION, PURPLE GARLIC, GREEN ONION, CELERY AND LOCAL CELERY

Abstract

This study was conducted with the purpose of obtaining anthocyanin powder for usingin food manufacturing from purple onion. Several conditions were surveyed to obtain the finished products contained the highest concentration of anthocyanin; the pH differential method was used to identify the optimal conditions for the extraction solvent, including: ethanol/water (50/50), 1% HCl; ratio of solvent/material was 15/1 (v/w); duration of three days. In addtion, we expanded the scope of research for anthocyanin extraction from purple garlic, green onions, celery and local celery. The pH differential method was also used to determine the optimal conditions for the extraction of anthocyanins from purple garlic use solution environmental ethanol/water was 50/50, 1% HCl supplemented whose solvent/material was 15/1; extraction time was 2 days. Optimal conditions for the extraction of anthocyanins from green onions, celery and local celery included: ethanol solvent/water (50/50), 1% HCl supplemented solvent/material was 10/1; extraction time was 3 days.
Key words: Anthocyanins, celery, local celery, purple onion, purple garlic