merged

The Effect of Microwave Assisted Extraction on the Isolation of Anthocyanins
from Purple Cabbage (Brassica oleracia var capitata f.rubra).
Noor Farahana Binti Zulkepli
Supervisor: Dr. Nurmahani binti Datuk Mohd Maidin
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Purple cabbage is rich with anthocyanins. The extraction of anthocyanins from purple
cabbage can be used for colouring in food industry, replacing the use of artificial
colouring. The aim of this research is to evaluate the influence of microwave assisted
extraction (MAE) method on the extraction of anthocyanins from the purple cabbage. The
microwave power range between 350 to 500W with the temperature from 50 to 70°C
and time from 5 to 12 minute will be used on the extraction. The total anthocyanins will
be performed using pH differential method. Furthermore, the extracts will be evaluated
for its total phenolic compound using Folin-Ciocalteu method and the antioxidant
properties will be determined using DPPH free radical scavenging assay and FRAP assay,
spectrophotometrically. MAE is expected to be the best method yielding extract with
higher anthocyanins and antioxidant contents as compared to conventional method.
1259 | UMT UNDERGRADUATE RESEARCH DAY