Optimization of Parameters for Anthocyanin Extraction from Pomegranate (Punica granatum L.) Peel

Background: Anthocyanin is a natural non-toxic, water soluble and heat sensitive colouring pigment which is abundantly found in nature. Standardization of simple and viable technology for anthocyanin extraction from processing waste can replace the synthetic food colourants. Study on standardisation of dehydration method and solvent for anthocyanin extraction from pomegranate (Punica granatum L.) peel was carried out using maceration. Methods: Ripe pomegranate fruits (var. kabuli) of good quality and uniform maturity were cleaned, surface sanitized using 2 ppm ozonised water for 10 minutes and outer peel was separated from the arils and mesocarp. The peels were cut into uniform pieces of approximate 2cm3 and subjected to different dehydration treatments. Best dehydration treatment was selected based on highest anthocyanin content. The peel after dehydrating with the best method was macerated using three different solvents for selection of best solvent for extraction based on highest anthocyanin content. Result: Dehydration resulted in enhanced anthocyanin content. Cabinet drying of peel pieces at 50±5°C for 24 hrs followed by maceration using acidified ethanol with 1% HCl at 2:1 solvent to solid ratio can yield 25.5% colour extract with high anthocyanin content (84.57 mg 100 g-1) and antioxidant activity (82.83%).