Effect Of Acidification and Types of Solvent on Anthocyanin Yield, Total Phenols, Flavonoids, Antioxidant Activity and Colour Value from UMKL Roselle Calyces’ Extraction (Hibiscus Sabdariffa L.)

Abstract

Numerous food and cosmetic products have been made with colour. A food product's colour is thought to be related to the food's flavour, consistency, and nutritional content. Synthetic food colouring agents are frequently used because of their high stability and inexpensive cost compared to natural colourant. Hibiscus sabdariffa L. is rich in anthocyanin and due to its high anthocyanin content, roselle has historically been used to make an attractive red beverage. However, the drawbacks of naturally derived colouring agents from roselle calyces include lowered stability and colouring capacity, mutual interaction with food ingredients, and the inability to customise hues as desired. Roselle calyces' colourants may degrade over time due to exposure to light, heat, or pH variations. The purpose of this research is to identify the best solvent and extraction condition to obtain the highest percentage yield of roselle colourant from different varieties and to determine which types of roselle variety will give high total anthocyanin yield, total phenols, flavonoids, and highest antioxidant activity.