Online Event
September 12-13, 2022 | Online Event
FAT 2018

Extraction of Anthocyanins from grape skin

Zar Zar Oo, Speaker at Food Science Conferences
Yadanabon Univeristy, Myanmar
Title : Extraction of Anthocyanins from grape skin


Color is one of the most important quality attributes on the consumer’s acceptance of food since it gives the first impression on food quality. Natural colorants are usually extracted using either water or lower alcohols for water soluble pigments and organic solvents for lipophilic pigments. In this research, anthocyanins were extracted from grape skin by using 95 % ethanol solution. The effects of extraction time, extraction temperature, ratio of material to solvent on yield of product were investigated. Phytochemical tests were also conducted on the resultant anthocyanins. They were also identified by Thin layer Chromatography Ultraviolet Spectroscopy (UV), and Infrared Spectroscopy (IR). The optimum conditions for extraction of anthocyanins from grape skin are 50?C extraction temperature, 4 hours extraction time and material to solvent ratio 1:5 (w/v).


Zar Zar Oo is an assistance lecture at the Yadanabon Univeristy.She recieved her B.Sc (qualified), M.Sc (Credit) from the Yadanabon Univesity. She completed her M.Res (credit) and ph.D (credit) in the Department of Industrial Chemistry from the University of Yangon, Myanmar. She is the author of American journal of food science and technology (2017), American Scientific Research journal for Engineering Technology and Science (2017), Engineering publication house (2017), International Journal of Development Research (2017) and International Journal of Information Research and Review (2107). She has published e-book at the Lambert Academic Publishing from Germany (2018), 6 articles, one conference paper: International Postgraduate Symposium on Food, Agriculture and Biotechnology (2107) in the domains of food science and technology.