Kinetic Modelling of Anthocyanin Extraction from Grape (Vitis vinifera) using Response Surface Methodology
Nikki John Kannampilly1, CT. Devadas2
1Nikki John Kannampilly Ph.D Scholar, Department of Food Processing & Engineering , Karunya Institute of Technology & Sciences , Coimbatore, Tamil Nadu, India.
2CT. Devadas, Former Professor & Director, Department of Food Processing & Engineering, Karunya Institute of Technology & Sciences, Coimbatore, Tamil Nadu, India.
Manuscript received on 29 August 2019. | Revised Manuscript received on 01 September 2019. | Manuscript published on 30 September 2019. | PP: 3015-3019 | Volume-8 Issue-11, September 2019. | Retrieval Number: K23200981119/2019©BEIESP | DOI: 10.35940/ijitee.K2320.0981119
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Anthocyanins are natural food colorants and functional compound, those substitute synthetic colours. One of the major source of Anthocyanin is Grapes, and by implementing suitable extraction process, it is possible to obtain high yield extract. In our study, we have optimized anthocyanin extraction from grape pomace (Vitis vinifera) by using response surface methodology. Owing to its simple, economical and efficient alternative to other extraction process, this method of extraction was found to be appropriate. Various parameter combinations were performed to determine the anthocyanin concentration such as extraction temperature, extraction time and pH and the process was optimized and validated. Various characterization of grapes and anthocyanin such as moisture, ash, total phenolic content, quantification of anthocyanin, HPLC and FTIR were also performed.
Keywords: Anthocyanins, response surface methods, Ultrasound-assisted extraction, Vitis vinifera
Scope of the Article: Frequency Selective Surface