Extraction and storage stability of anthocyanin rich Ixora coccinea flower extract using carbonated water

Abstract Ixora coccinea flowers are a potential source of natural pigments, but the use of carbonated water for their extraction and subsequent stability of the resulting extract require further evaluation. This study investigated carbonated water as an extraction medium and assessed the resulting crude flower extract using spectrophotometric measurements. Monomeric Anthocyanin Content (MAC) was determined by the pH differential method, while the absorbance at 520 nm and browning index (BI) were used to monitor changes in color-related responses. Carbonated water, distilled water, and acidified ethanol were compared under the extraction conditions specified in the study. The effects of flower-to-solvent ratio and post-harvest withering were also examined. Storage conditions were evaluated with respect to light and temperature, and response surface methodology was applied to investigate the effects of flower mass and storage temperature on MAC and BI. Under the tested conditions, dark and refrigerated storage were associated with better retention of the measured responses. The model-derived operating conditions and their experimental validation are reported after verification of the model structure and calculations. These findings provide preliminary evidence for the use of carbonated water in extracting Ixora coccinea flower pigments and identify processing and storage variables for further investigation in food-colorant development.