Dataset of ultrasound-assisted extraction of anthocyanin from the petals of Clitoria ternatea using Taguchi method and effect of storage conditions on the anthocyanin stability
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Date
2022-01-06
Authors
Meng Hong Shu
Kanagesvari K. Annamalai
Farhana Nazira Idris
Azlina Harun Kamaruddin
Masrina Mohd Nadzir
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Anthocyanins are natural water-soluble colourants with a number of reported health benefits and are an excellent alternative to artificial dyes. Anthocyanins from Clitoria ternatea were obtained using ultrasound-assisted extraction with glycerol-water (60:40 w/v). The anthocyanins in the extract were measured at wavelength 550 and 700 nm using a UV-visible spectrophotometer and expressed in terms of total anthocyanins content (TAC). Taguchi method was employed to optimize the extraction parameters that include the extraction time (30 to 50 min), extraction temperature (40 to 60 °C), and solvent to solid ratio (10:1 to 30:1), with TAC as the response. The obtained data showed the optimum extraction parameters as 30 min extraction time, 50 °C extraction temperature, and 10:1 solvent to solid ratio. The anthocyanin's storage stability was analyzed for 7 days at varying storage temperatures and exposure to light. The present dataset in this article indicated the glycerol-water system as a green alternative for anthocyanin extraction and acted as a storage medium. Furthermore, our methodology can be applied to optimize the anthocyanins extraction process, manipulate storage conditions and improve the extract quality.
Description
UAE with glycerol-water (60:40 w/v) was used to prepare the anthocyanins extract from the dried powder of C. ternatea flowers. Taguchi method was used to optimize the extraction condition of UAE. The absorbance value of anthocyanins in the extract was measured at wavelength 550 nm. TAC was quantified using the spectrophotometric pH differential method. Storage stability of anthocyanins extract was performed at different temperature and lighting condition. All samples were stored in a tightly sealed glass bottle and fully covered with aluminum foil except for fluorescent light condition. Absorbance readings at wavelength 550 nm were taken at 0, 1, 3, 6, and 7 days of storage for the percentage of anthocyanins degradation analysis. The significant difference of data and experimental error were determined by ANOVA using Minitab 18 statistical software. All experiments were conducted in triplicates (n = 3).
Link to article: https://doi.org/10.1016/j.dib.2022.107803
Keywords
Food technology