Optimization of enzyme-assisted extraction of anthocyanins from eggplant (Solanum melongena L.) peel

• Published in: Food Chemistry: X Vol. 18; p. 100643
• Main Authors: Amulya, PR, ul Islam, Rayees
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30-06-2023; Elsevier
• Subjects: Antioxidant activity; Cellulase; Eggplant peel; Enzyme- assisted extraction; Total anthocyanin content; Total phenolic content; Total phenolic content; Eggplant peel; Enzyme- assisted extraction; Cellulase; Total anthocyanin content; Antioxidant activity
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2023.100643

•Enzyme-assisted extraction (EAE) was used to extract anthocyanins from eggplant peel.•EAE depicted the highest total yields and anthocyanin content than conventional solvent extraction.•EAE of eggplant extract possessed substantial phenolic content and antioxidant capacity.•EAE can provide an alternate to the conventional extraction method.
Enzyme-assisted extraction (EAE) of total yield (TY), total anthocyanin content (TA), antioxidant activity (AOA) and total phenolic content (TPC) from eggplant peel was optimized using response surface methodology. Enzyme concentration (5–15 %), extraction temperature (35–60 °C) and maceration time (1–4.5 hrs) were used to optimize the process of extraction using a Central-Composite design. Optimum values of TY (71.45 %), TAC (578.66 mg C3G L-1), TPC (2040.87 mg GAE L-1), DPPH (79.92 %) and FRAP (29.90 mmol AAE/100 g) were obtained for the optimized extraction parameters viz., temperature (37.32 °C), enzyme concentration (5%) and extraction time (1 h). Further, a comparative study was also done between conventional extraction and enzyme-assisted extraction of eggplant peel. It was observed that the responses of the extract obtained by conventional method showed significant variation from that obtained by EAE indicating the superiority of latter.