EFFECT OF SOME EXTRACTION CONDITIONS ON ANTHOCYANIN CONTENT FROM PURPLE CAM (peristrophe bivalvis L.)

Abstract

Peristrophe bivalvis L. Merr. belongs to the Acanthaceae family and is a herbaceous plant used as a food coloring agent. The study was conducted to investigate the effects of the ratio of raw materials/additional water (1:10, 1:15, and 1:20 (g/mL)), extraction temperature (60, 70, 80 and 90℃), and extraction time (20, 25, 30 and 35 minutes) on the anthocyanin content in Peristrophe bivalves L. Merr. leaf. The results showed that the anthocyanin content in Peristrophe bivalvis L. Merr. leaf extract was highest (3.3189mg/g DW) when using the ratio of raw material/water 1:15 (g/mL), extraction at 90℃, and 25 minutes.