Green Pigment Extraction from Pandan (Pandanus Amaryllifolius) and its Application in Food Industry

• Published in: Journal of pharmaceutical sciences and research 2019-03, Vol.11 (3), p.925-929
• Main Authors: Minh, Nguyen Phuoc, Vo, Tan Thanh, Van Man, Le, Phong, Ta Dinh, Van Toan, Nguyen, Nam, Vo Hoang
• Format: Article
• Language: English
• Subjects: Chemistry; Diabetes; Ethanol; Food; Laboratories; Methods; Pandas; Phytochemicals; Solvents; Ultrasonic imaging
• ISSN: 0975-1459

Keywords: Pandan, chlorophyll, ultrasonic, blanching, solvent, extraction, carrier, drying I. Introduction The leaf of Pandanus amaryllifolius Roxb., commonly known as pandan, is often used to give a refreshing, fragrant flavor (Ampa Jimtaisong and Panvipa Krisdaphong, 2012). Besides its culinary value, pandan leaves are used in the perfume industry and also medicinally as a diuretic, cardio-tonic and anti-diabetic (Wakte KV et al., 2010). Besides Pandan leaves we also used other materials during the research such as ethanol, acetone, ethyl acetate, maltodextrin, gelatin, DMSO. Lab utensils and equipments included oven, ultrasonicator, vaccum dryer, centrifugator, water bath. 2.2 Researching procedure 2.2.1 Effect of blanching on chlorophyll recovery (%) Different blanching conditions were performed (100°C, 5 sconds; 95°C, 10 seconds; 90°C, 15 seconds; 85°C, 20 seconds) to verify the effectiveness (% recovery) of blanching to chlorophyl extraction. 2.2.2 Effect of different solvents on chlorophyll recovery (%) Different solvents (water, ethanol, acetone, ethyl acetate) were used to examine the effectiveness (% recovery) of chlorophyl extraction. 2.2.3 Effect of solvent ratio: material on chlorophyll recovery (%) Different ratios of solvent: solid (1.0:1.0, 1.5:1.0; 2.0:1.0; 2.5:1.0; 3.0:1.0) were verified to demonstrate the effect of ratio between solvent and material on the effectiveness (% recovery) of chlorophyl extraction. 2.2.4 Effect of extraction temperature by ultrasonic combination with solvent on chlorophyll recovery (%) Different temperature conditions (30°C, 40°C, 50°C, 60°C, 70°C) under ultrasonic (37 kHz) combined solvent were examined to prove the effectiveness (% recovery) of chlorophyl extraction. 2.2.5 Effect of extraction interval by ultrasonic combination with solvent on chlorophyll recovery (%) Different time intervals of ultrasonic treatment (2 minutes, 4 minutes, 6 minutes, 8 minutes, 10 minutes) were investigated to verify the effectiveness (% recovery) of chlorophyl extraction. 2.2.6 Effect of ratio of carrier for drying Different ratios of carrier: pandan (1 maltodextrin: 1 pandan; 1 gelatin: 1 pandan; 0.5 maltodextrin: 0.5 gelatin: 1 pandan) were demonstrated to show the effectiveness of drying to chlorophyl recovery (%). C. Severini et al., (2016) studied the influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli. 3.4 Effect of different solvents on chlorophyll extraction recovery (%)