Document Type : Original Article


1 Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

2 Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran



   Anthocyanins, a prominent group of water-soluble plant pigments, exhibit noteworthy health-promoting properties and are natural colorants in food applications. This study aimed to optimize the solvent extraction of anthocyanins from Roselle petals using methanol-water solvent, with three independent variables: extraction time (2 to 6 h), extraction temperature (20 to 40⁰C), and Roselle petal to solvent weight ratio (2 to 6 g). Response Surface Methodology (RSM) based on Box-Behnken design (BBD) was employed for experimental design. The anthocyanin content extracted from Roselle petals ranged from 132.85 to 270.49 mg/L. Elevated extraction temperature, extended extraction time, and higher petal-to-solvent ratio significantly enhanced anthocyanin extraction efficiency (p≤0.05). The optimal conditions for maximum anthocyanin extraction were predicted as follows: extraction temperature of 40⁰C, extraction time of 5.71 h, and petal-to-solvent ratio of 6. Under these conditions, 266.19 mg/l of anthocyanin was extracted, validating the model prediction (R2=0.96).


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