Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology

Natural colorant enhances the attractiveness and physical appearances of various food, confectionery and beverages. A healthy diet style of less dependency on synthetic colorants by replacing with the natural colorants may reduce the development of food allergies and suspicious illness of cancer dev...

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Main Authors:	Malarvili, Rajan, S. K. A., Mudalib, Izirwan, Izhab
Format:	Conference or Workshop Item
Language:	English English
Published:	2019
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/24606/ http://umpir.ump.edu.my/id/eprint/24606/1/9.%20Aqueous%20extraction%20of%20blue%20dye%20from%20butterfly%20pea%20flower.pdf http://umpir.ump.edu.my/id/eprint/24606/2/9.1%20Aqueous%20extraction%20of%20blue%20dye%20from%20butterfly%20pea%20flower.pdf

id	ump-24606
recordtype	eprints
spelling	ump-246062019-10-30T08:25:17Z http://umpir.ump.edu.my/id/eprint/24606/ Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology Malarvili, Rajan S. K. A., Mudalib Izirwan, Izhab TP Chemical technology Natural colorant enhances the attractiveness and physical appearances of various food, confectionery and beverages. A healthy diet style of less dependency on synthetic colorants by replacing with the natural colorants may reduce the development of food allergies and suspicious illness of cancer development. Anthocyanin as the targeted pigment compound in butterfly pea flower was extracted by maceration method. The objectives of this research are to determine the optimum extraction conditions and to obtain the yield of the blue dye. Parameters, namely solid to liquid ratio (1:20, 1:30, 1:40, 1:50 and 1:60 g/ml), extraction time (30, 40, 60,70 and 90 min) and temperature (30, 40, 60, 70 and 90°C) were investigated by one factor at time time method (OFAT). The blue dye was characterized by gas chromatography-mass spectrometry (GC-MS) and Ultraviolet-visible spectroscopy (UV-Vis). After parameters screening, experimental design and process optimization were utilized by response surface methodology (RSM) with central composite rotatable design (CCRD). The developed mathematical model was fit well with the experimental results for all the three manipulated variables. The optimum extraction condition of blue dye was 42.6% yield at 60 °C of extraction temperature, 1:30 g/ml solid to liquid ratio and 60 minutes of extraction time. 2019-01 Conference or Workshop Item NonPeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/24606/1/9.%20Aqueous%20extraction%20of%20blue%20dye%20from%20butterfly%20pea%20flower.pdf pdf en http://umpir.ump.edu.my/id/eprint/24606/2/9.1%20Aqueous%20extraction%20of%20blue%20dye%20from%20butterfly%20pea%20flower.pdf Malarvili, Rajan and S. K. A., Mudalib and Izirwan, Izhab (2019) Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology. In: International Conference On Modern Research In Engineering, Technology And Science (ICMETS 2019), 29-31 March 2019 , Prague, Czech Republic. pp. 1-5.. (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Malarvili, Rajan S. K. A., Mudalib Izirwan, Izhab Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology
description	Natural colorant enhances the attractiveness and physical appearances of various food, confectionery and beverages. A healthy diet style of less dependency on synthetic colorants by replacing with the natural colorants may reduce the development of food allergies and suspicious illness of cancer development. Anthocyanin as the targeted pigment compound in butterfly pea flower was extracted by maceration method. The objectives of this research are to determine the optimum extraction conditions and to obtain the yield of the blue dye. Parameters, namely solid to liquid ratio (1:20, 1:30, 1:40, 1:50 and 1:60 g/ml), extraction time (30, 40, 60,70 and 90 min) and temperature (30, 40, 60, 70 and 90°C) were investigated by one factor at time time method (OFAT). The blue dye was characterized by gas chromatography-mass spectrometry (GC-MS) and Ultraviolet-visible spectroscopy (UV-Vis). After parameters screening, experimental design and process optimization were utilized by response surface methodology (RSM) with central composite rotatable design (CCRD). The developed mathematical model was fit well with the experimental results for all the three manipulated variables. The optimum extraction condition of blue dye was 42.6% yield at 60 °C of extraction temperature, 1:30 g/ml solid to liquid ratio and 60 minutes of extraction time.
format	Conference or Workshop Item
author	Malarvili, Rajan S. K. A., Mudalib Izirwan, Izhab
author_facet	Malarvili, Rajan S. K. A., Mudalib Izirwan, Izhab
author_sort	Malarvili, Rajan
title	Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology
title_short	Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology
title_full	Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology
title_fullStr	Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology
title_full_unstemmed	Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology
title_sort	aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology
publishDate	2019
url	http://umpir.ump.edu.my/id/eprint/24606/ http://umpir.ump.edu.my/id/eprint/24606/1/9.%20Aqueous%20extraction%20of%20blue%20dye%20from%20butterfly%20pea%20flower.pdf http://umpir.ump.edu.my/id/eprint/24606/2/9.1%20Aqueous%20extraction%20of%20blue%20dye%20from%20butterfly%20pea%20flower.pdf
first_indexed	2023-09-18T22:37:20Z
last_indexed	2023-09-18T22:37:20Z
_version_	1777416683485396992

Aqueous extraction of blue dye from butterfly pea flower: an optimization study using response surface methodology

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