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Evaluating Extracting Conditions for Preparation of an Anthocyanin Enriched Extract from Sohiong (Prunus nepalensis L.) for Prospective Applications in Food

Tanya L Swer, Komal Chauhan, Prodyut K Paul, Mukhim C, Rachna Sehrawat

Anthocyanins have high potential in food sector not only due to their wide range of colour tones in various parts of the plants but also due to their high antioxidative activity. Sohiong (Prunus nepalensis L.), an indigenous fruit of Meghalaya, India, is rich in anthocyanins. The study was carried out to optimize the extraction of anthocyanin from Sohiong using varied ethanol and citric acid concentration at different time and temperature. The maximal yield of anthocyanins (837.74 ± 8.38 mg cyd-3-O-glu/ 100 g dm) was observed at ethanol concentration of 60% (v/v) acidified with 3% (w/v) citric acid at 350 C for 120 minutes. Extracts showed high antioxidative capacity (DPPH= 16.6 ± 0.07 mg TEAC/g dm; FRAP= 31.8 ± 0.14 mmol AEAC/100 g dm) owing to the presence of bioactive compounds like phenols, flavonoids, tannins, etc. Thus the fruit has high potential as natural colourant and can be used for the prevention of chronic diseases.