Anthocyanin Extraction

Effect of Different Extraction Methods on Stablity of Anthocyanins Extracted from Red
Onion peels (Allium cepa) and Its Uses as Food Colorants

Om-Hashem, A. A. Ali; Hanan, M.A.Al-sayed; Nessrien, M.N.Yasin and Effat, A.A. Afifi
Effect of Different Extraction Methods on
Stablity of Anthocyanins Extracted from
Red Onion peels (Allium cepa) and Its Uses
as Food Colorants

Om-Hashem, A. A. Ali ; Hanan, M.A.Al-sayed1; Nessrien,
2
M.N.Yasin1 and Effat, A.A. Afifi2

1- Food Science Dept., Fac. of Agriculture, Ain Shams Univ., Cairo, Egypt.
2- Food health Dept., National Nutrition Institute, Cairo, Egypt.
ABSTRACT
T
he present work was carried out to produce a natural red color
(anthocyanins) from red onion peels (Allium cepa) by four different
solvent for coloring some food product. The results showed that
acidified ethanol (0.01%Hcl) had the greatest efficient in extracting red onion
peels anthocyanins followed by acidified methanol (0.01% Hcl), while acidified
distilled water (0.01%) and distilled water are the less effective. At low pH(2.0
and3.0),natural anthocyanins extracts exhibited their greatest stabilities. Red
onion peels anthocyanins extracts by acidified methanol was heated for 30 min
at temperatures of 40, 60, 80 and 100◦c retained 99.16, 98.79, 91.56 and 69.45
%, respectively. The highest stability of anthocyanins extracted by both of
acidified methanol and ethanol was at 40 to 80◦c until holding time reached to
60 min. Color and overall acceptability of hard candy containing 0.3% natural
anthocyanins extracted from red onion peels by acidified methanol recorder
highly score with synthetic color (Allure).On the other hand, glazing jelly
containing 0.25% natural anthocyanins extracted from red onion peels by all
solvents recorded closely score with synthetic color.
Keywords: Onion peels; Natural color; Anthocyanins; Extraction; Stability;

Uses.

Bulletin of the National Nutrition Institute of the Arab Republic of Egypt. June 2016 (47) 196

INTRODUCTION Red onions, (Allium

cepa L. ) contain anthocyanins
Waste prevention,
and colorless phenolics in dried
minimization and valorization
outer skins and the epidermal
are widely recognized as more
layer of their fleshy scales. That
desirable solution for waste
the major pigment in red onions
management than “end of pipe”
was cyaniding3-glucoside, with
treatment. Large quantities of
lesser amounts of cyaniding 3-
both liquid and solid wastes are
laminaribioside and other minor
produced annually by the food
unidentified cyaniding, peonidin
processing industry. There
and pelargonidin glucosides that
wastes materials contain
showed by Robinson and
principally biodegradable
Robinson (1932); Bradwein,
organic matter and their disposal
(1965) ; Fuleki ,(1969;1971)
creates serious environmental
and Du et al., (1974). However,
problems (Ayala-Zavala et al.,
the exploration of onion
2011). The main phytochemical
anthocyanin as food coloring
compounds present in fruits and
properties is promising (Guinot
vegetables are flavonoids,
et al., 2007).
anthocyanins, vitamins C and E,
The outer dry layers on
phenolic compounds, dietary
onion bulbs, which are not
fibers and carotenoids
edible and removed before
(González-Agiular et al., 2008).
processing have been shown to
Wastes utilization from food
contain a wide spectrum of
processing industries is highly
polyphenolic components so, the
indispensable and challenging
aim of many researches to
task all around the globe;
produce high added – value
numerous researchers have
preparations that could be used
worked on food ingredients like
in the food industry both as
natural colors, an attempt to
alternatives to synthetic
collate the work done on the
antioxidants , colorants and
waste treatment from fruits,
functional ingredients with
vegetables and cereals (Shalini
potent beneficial bioactivities.
et al., 2015).


To the extract the substances properties, (Tatiana et al.,

retried are proven generally safe 2012).
and could effectives replace The interest of
synthetic analogues , the results anthocyanis derives not only
may be directly applicable to the from their coloring effect but
development of morel food also from their beneficial
commodities whose properties, including ant
consumption will contribute oxidizing activity, improvement
towards a healthier lifestyle as in the tightness of capillary
mentioned by Khiari et al., blood vessels and prevention of
(2008). thrombosis aggregation, all of
Anthocyanins, as natural which reduce the risk of
colorants, are widely used in the circulatory disease (Gluslt and
food industry as an alternative to Wrolstad, 2003).
synthetic colorants, e.g., they Colored raisins
can replace FD&C red No. 40 resembling arrange of different
(Allure red). They are fruits may be used to enhance
characterized a wide spectrum of the appearance of baked goods,
color tones, ranging from orange breads, snacks, dairy desserts
through red, to purple and blue and other products (Pszezola,
depending on the molecular 2002). Synthetic colors are
structure and pH value ( Dorota responsible for various
and Janusz ,2007). In recent complications such as asthma,
years, the interest in using urticaria, abortion, hyperactivity
anthocyanins as natural of children, carcinogenicity,
alternative to synthetic food decreased IQ of children,
colorings is constantly anaphylactic reactions,
increasing. In addition to their idiosyncrasy, sleeping disorders,
coloring efficiency, increasing hypertension, weakening of the
evidence suggests that immune system, decreased WBC
anthocyanins are not only non- and lymphocyte count and
toxicant mutagenic, but also vitamin B6 deficiency (Geoffrey
have a wide range of therapeutic and Felix, 1991; Hinton, 2000).


The increasing use of Red onion peels (Allium cepa)

natural food colorants with the was purchased from local stores
confectionary industry is at Cairo during the season of
discussed .Individual aspects 2014/2015. All solvents used in
include : reasons for using analysis were of HPLC grad,
natural colorants in from GFS chemicals Co.
confectionery ; green, yellow (USA).Synthetic food color
and orange colorants pink ,red (Allure) and flavoring oil were
and purple colorants ;blue food from Kamina Co. for food
colorants; choosing the right products, Cairo, Egypt. Corn
color for different confectionery syrup obtained from Egyptian
products (gums and Jellies Starch and Glucose Manufacture
,sugar coated confectionery , Co. for food products, Cairo,
foam products , hard boiled Egypt. Carragenan and Hcl were
candy , fat-based coating )and obtained from Sigma Chemicals
health benefits associated with Co., USA. Sorbic acid, calcium
certain natural colorants , chloride, potassium sorbate,
antioxidant activities , possible sucrose; citric acid was used for
protection against cardiovascular analysis obtained from El
disease and cancer Gomhouria Co Cairo, Egypt.
(Nielsen,1999).
So, the aim of this study Methods
was to extract and determine the Preparation of red onion peels
natural anthocyanins from red Red onion peels were
onion peels (Allium cepa) and cleaned from impurities and
also, to study the effect of pH, washed with tap water and dried
temperature and time on their in air oven(Carbolite) at 45ºC
stability and utilizing them in for 24 hours ,then crushed into
some confectionery products, i.e. powder prior to analysis using
hard candy and glazing jelly. Broun blender according to
(Velickovska et al., 2013)
MATERIALS & METHODS Extraction of anthocyanins
Materials colorant from red onion peels


Anthocyanins were *: (26900 molar in L X mol-1 X cm-1.

extracted from red onion peels for cyaniding -3-glucoside).
according to Rodriguez-Saona
and Wrolstad, (2001).Ten gram One gram of anthocyanin
of ground red onion peels was absorption to 1gm of solid
soaked overnight at 4ºC in matrix (anhydrase dextrin) and
solvent using different extraction dried in oven at 40ºC for 24
solvents :(1) acidified methanol hours according to Rizk et al.,
(0.01% Hcl 37%); (2) acidified (2009).
ethanol (0.01% Hcl 37%);(3)
acidified distilled water (0.01% Anthocyanin stability
Hcl 37%), and(4) distilled water. Effect of pH
The anthocyanins extract was Effect of different pH
filtrate through filter paper values on anthocyanin retention
Whatman No.1 into conical was measured according to the
flask. The extraction and method described by Elbe and
filtration continued till the Huang, (1974), one ml of
residue was colorless. The extracted anthocyanins solution
anthocyanins extract was was mixed with4 ml of
concentrated by rotary vacuum Mcllvaines buffer of various
evaporator at 40 ºC. range from 2.0 to 9.0 at 4ºC and
absorbance readings were
Determination of total measured using
anthocyanins spectrophotometer at 520 nm.
The filtered anthocyanin
extract was diluted with the Effect of temperature
extracting solvent measured at Effect of temperature on
520 nm.The total anthocyanin anthocyanins retention was
was calculated using equation measured according to Saguy
descried by Du and Francis, (1979) with some modifications.
(1973). 1 ml of extracted anthocyanins
Total anthocyanins mg/100g= solution and 9 ml of optimum
Absorbance X dilution factor/ Sample buffer solution to adjusted pH2.0
weight X Extinction coefficient* were pleased in a


thermostatically controlled water then the mixture was

bath at different temperatures cooled to reach 110ºC.
(40,60,80 and 100ºC) for - Synthetic red color
30min.The samples were further (Allure) was added at 9.5
cooled down immediately in an mg/100g of whereas
ice water bath and absorbance natural anthocyanins
measurements were read by extracted from red onion
spectrophotometer at 520 nm. peels were added at 0.15,
0.20, 0.25 and
Thermal stability 0.30mg/100g of mixture.
Anthocyanins solution - Flavoring agent was added
was hold at pH value 2.0 for 30, to the formula, and then
60, 90 and 120 min at 40, 60, 80 formulated and cooled to
and100ºCin water bath then reach room temperature
cooled immediately in an ice and then packed.
water bath and measuring
absorbance of solution by Glazing jelly processing:
spectrophotometer at 520 nm. Glazing jelly
prepared in the laboratory using
Applications the ingredients which were given
Hard candy Processing: in table (1) according to Gad
Hard candy was Allah et al., (2002).
manufactured in the laboratory
using the procedure as described Procedures in steps:
by Staniec (1994).The - A mixture of sucrose and
formulation of control sample carragenan was boiled
was shown in Table (1). first in the water then
calcium chloride, sorbic
Procedures in steps: acid and potassium
- Water, sucrose, corn syrup sorbate were added to the
and citric acid were mixed mixture.
together and heated to - Corn syrup was added
reach 157.5ºC with continuous stirring.
continuous stirring and


- After complete dissolving

of the ingredients the Statistical analysis:
heating was stopped.
- A synthetic color (Allure) Analysis of variance and
was used at 9.5 mg/100g Duncan’s multiple range test
of the mixture whereas was carried out according to
natural anthocyanin Statistical Analysis System SAS,
extracted from red onion (2006) at the computer center,
peels were added at 0.20, Faculty of Agriculture, Ain
0.25 and 0.30 mg/100gm shams University.
of the mixture.
- Flavoring agent was
RESULTS & DISCUSSION
added.
- Glazing jelly samples Total anthocyanins
were cooled in the Ethanol acidified with
refrigerator for 5 h. HCl 0.01% , methanol acidified
with HCl 0.01% ,distilled water
Sensory evaluation and distilled water acidified
Samples of hard candy and with HCl 0.01% were used in
glazing jelly were subjected to extracting anthocyanin from red
sensory evaluation by ten onion peels . Total anthocyanins
panelists from National extracted with the different
Nutrition Institute (NNI). solvents are shown in Figure (1).
Panelists were asked to evaluate Addition of acids to methanol
color, clarity, flavor, texture, and ethanol increased the
grainess and overall efficient of anthocyanins
acceptability of the glazing jelly extraction compared with the
and color, flavor, texture, clarity, distilled water and acidified
mouth feel and overall distilled water. In general ,the
acceptability of the hard candy results indicated that ethanol
processed according to the acidified with HCl showed the
method described by Reitmeler strongest influence on amount of
and Nonnecke (1991). extracted anthocyanins followed


by methanol acidified with Hcl variation such as neutral

and then distilled water. These solutions decreased the retention
results are similar to the results rate of anthocyanins, on contrary
recorded by Selim et al., (2008) ,alkaline solution increased the
and Mattuk, (1998). retention. These results agree
The effect of different with Revilla et al., (1998);
pH values on retention % of Heredia et al., (1998) and
anthocyanins extracted from red Gauche et al., (2010).
onion peels by different solvents
was presented in Table (2). The effect of different
Results showed that the retention thermal treatments on retention
% of anthocyanins extracted rate (%) (Based on absorbance
from red onion peels by different values measured for
solvents was found to increase anthocyanins extracts before and
with elevating the pH values. after heat treatments) of
Significant differences were anthocyanins extracted from red
observed between different pH onion peels by methanol
values. Generally, increasing the acidified by Hcl, ethanol
pH value from 2.0 to 7.0 the acidified by Hcl, distilled water
anthocyanins instilling were acidified by Hcl and distilled
gradually increased it means that water was illustration Table
anthocyanins were more stable (3).The results showed that the
at acidic pH values. The anthocyanins degradation
maximum retention (%) of significantly (P>0.05) increased
anthocyanins found at pH 2.0 to when the treatment temperature
extraction with acidified was increased from 40 to 100ºC
methanol (99.17%) followed by /30 min at pH 2.0. Prolonged
acidified ethanol (96.55%), then exposure of natural anthocyanins
acidified distilled water colors at moderate temperature
(95.25%) and distilled water ranged between 40 and 60ºC.
(94.76%). On the other hand, the Showed similar stability were
same anthocyanins may present observed whereas at above 60ºC,
different trends due to pH the degradation in anthocyanins
color extracted by all used


solvents increased gradually by Hcl , ethanol acidified by Hcl ,

increasing temperature. The distilled water acidified by Hcl
highest retention rate was and distilled water being 45.67,
(99.16%)at 40ºC /30min. for 39.47 , 31.17 and 30.66% after
anthocyanin extracted from red holding time for 120 min at
onion peels by methanol 100ºC, respectively. The highest
acidified Hcl followed by retention of anthocyanins
(99.15%) and (99.11%) for observed at 40 and 60ºC unit
anthocyanins extracted from red holding time reached to 120 min.
onion peels by ethanol acidified for all used solvent compared to
by Hcl and distilled water other thermal treatments. The
acidified by Hcl. This results highest stability anthocyanins
were agree with Laleh et extracted by both of acidified
al.,(2006); Selim et al.,(2008) , methanol and acidified ethanol
Rizk et al., (2009) and Sharif et was at 40 to 80ºCuntil holding
al., (2010) . time reached to 60 min. These
The thermal stability of results agree with Mohamed et
anthocyanins color extracted al., (2006); Santos et al.,
from red onion peels by (2012). Markakis, (1982)
different solvents on duration suggested that, stability of
time at various temperatures anthocyanins pigments has been
ranged between 40 and 100ºC influenced by enzymes, pH,
are presented in Tables (4 to7). temperatures, oxygen, light and
Results indicated that, the metals. It could conclude that,
increase of destruction occurred the degradation of red onion
by increasing the duration time peels anthocyanins greatly
and temperatures for all natural influenced by temperature and
anthocyanins color extracted holding time. Finally it could be
from red onion peels by all used noticed that anthocyanins
solvents, On the other hand, the extracted by both of acidified
retention of natural anthocyanins methanol and ethanol showed
color extracted from red onion higher thermal stability at
peels by methanol acidified by different temperatures that are


required for several processing by acidified and non-acidified

of different products. distilled water recorder closely
scores with synthetic color.
Applications Hard candy
Sensory attributes of Glazing jelly
hard candy prepared with Sensory attributes of
different levels of anthocyanins glazing jelly prepared with
extracted from red onion peels different levels of anthocyanins
by different solvents (acidified extracted from red onion peel by
methanol , acidified ethanol different solvents (acidified
acidified distilled water and methanol , acidified ethanol ,
distilled water) were statistically acidified distilled water and
analyzed and results are given in distilled water) were statistically
Table (8) and Fig.(2).No analyzed and the results are
significant difference was given in Table(9)and Fig.(3).No
observed in flavor , texture , significance difference was
clarity and mouth feel of hard observed in texture and grainess
candy prepared with different while slightly significant
levels of anthocyanins extracted difference was observed in
from red onion peels by flavor and clarity of glazing jelly
different solvents and synthetic samples were prepared with all
color. On the other hand, color levels of anthocynins were
and overall acceptability of hard extracted from red onion peels
candy prepared with 0.3% by different solvents and
natural anthocyanins extracted synthetic color. Color and
from red onion peels by overall acceptability of glazing
acidified methanol and ethanol jelly prepared with 0.25%
recorded highly score with natural anthocyanins extracted
synthetic color while, color and from red onion peel by all
overall acceptability of hard solvents recorded closely score
candy prepared with 0.2 and with synthetic color.
0.25% natural anthocyanins
extracted from red onion peels


CONCLUSION of different products. In

addition, hard candy containing
Natural anthocyanins
0.3% natural anthocyanins
color play very important role in
extracted by acidified methanol
determining the acceptability
and acidified ethanol , and
food for consumer. Furthermore,
glazing jelly containing 0.25%
anthocyanins are very important
of natural anthocyanins
in human nutrition and food
extracted by the same solvents
colorants. The most important
were given the highest score of
outcome of this study regarding
color and overall acceptability
the optimization of conventional
similar with synthetic color . In
anthocyanins extraction from
general, consumer preparation
Egyptian red onion peels, that
has been that natural food
appear as promising source of
colorant ingredient would be
water soluble pigments
safer, healthful and considered
(anthocyanins).For instant, to
as potential food colorants for
develop a sustainable process,
preparing hard candy and
extracts were obtained utilizing
glazing jelly.
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Table (1): Basic formulation of hard candy and glazing jelly samples
Hard candy Glazing jelly

Ingredients (%) Ingredients (%)
Sucrose 48.48 Sucrose 35.85
Corn syrup 25.90 Water 54.35
Water 25.26 Corn syrup 9.06
Flavoring oil 0.21 Carragenan 0.38
Citric acid 0.15 Sorbic acid 0.08
Potassium sorbate 0.13
Calcium chloride 0.15
Fig (1): Total anthocyanins extracted from onion peels by different solvents
Table (2): Effect of pH values on retention rate of anthocyanins extracted

from red onion peels by different solvents
pH values Retention (%)
Acidified Distilled
water
Methanol Ethanol Distilled
water
2 99.17a 96.55a 95.25a 94.76 a
3 96.64b 95.65ab 94.16ab 92.83ab
4 90.53cb 88.81b 87.47b 84.57b
5 84.22c 78.92c 77.41c 72.05c
6 73.40e 70.56e 65.00e 64.38d
7 69.28f 63.37f 56.26f 51.88e
8 78.98d 71.94e 68.20de 59.79d
9 83.04c 75.57d 71.83d 61.96d
Means in a raw showing the same letter are not significantly different (P ≥0.05)

Table (3): Effect of temperature on the retention rate of anthocyanins

extracted from onion peel by different solvents
Treatments Retention (%)
40 °c 60 °c 80 °c 100 °c
Methanol Hcl 99.16 Aa 98.79 Aa 91.56 Ab 69.45 Ac
Ethanol Hcl 99.15 Aa 98.01 Aa 86.68 Bb 66.22 Bc
Distilled water Hcl 99.11 Aa 95.49 Ba 85.83 Bb 60.92 Cc
Distilled water 98.62 Aa 94.91 Ba 79.63 Cb 55.80 Dc
Means values in same column showed the same superscript capital letters are not
significantly different (P≥0.05)
Means values in same raw showed the same superscript small letters are not
Table (4 ): Thermal stability of anthocyanin extracted by methanol HCl

from onion peels with different temperatures and times
Treatments Temperatures Retention (%)
30min 60min 90min 120min
Methanol 40◦c 99.16 Aa 98.83 Aa 97.20 Ab 96.50 Ab
0.01%Hcl 60◦c 98.79 Aa 96.56 Aab 92.14 Abc 89.33 Bc
80◦c 91.56Ba 86.56Bab 82.59Bbc 78.79Cc
100◦c 69.45Ca 64.19Cb 54.83Cc 45.67Dd
Table (5): Thermal stability of anthocyanin extracted by ethanol Hcl from

onion peels with different temperatures and times
Treatment Temperatur Retention (%)
s es 30min 60min 90min 120min
Ethanol 40◦c 99.15 Aa 98.63 Aa 96.74 Aa 93.80 Aa
Aa Aab Abc
0.01%Hcl 60◦c 98.01 95.15 89.96 87.25Ac
Ba Ba Bab
80◦c 86.68 81.94 77.09 68.16Bb
100◦c 66.22Ca 56.81Cab 42.17Cab 39.47Cc
significantly different (P<0.05)
significantly different (P<0.05)

Table (6): Thermal stability of anthocyanin extracted by distilled water Hcl

Treatments Temperatur Retention (%)

es 30min 60min 90min 120min
Distilled 40◦c 99.11 Aa 98.57 Aa
95.87 Ab 94.84 Ac
water 60◦c 95.49 Aa 92.04 Aa 87.93 Aa 86.76Aa
0.01%Hcl 80◦c 85.83Ba 77.93 Ba
68.54Bb 67.64Bb
100◦c 60.92Ca 44.77Cb 40.66Cc 31.17Cd
Table (7): Thermal stability of anthocyanin extracted by distilled water

Treatments Temperatures Retention (%)
30min 60min 90min 120min
Aa Aa Aab
Distilled 40◦c 98.62 98.05 95.26 93.83 Ab
water 60◦c 94.91 Aa 93.78 Aab 85.76Bbc 83.71Bc
80◦c 79.63Ba 66.23Bb 53.69Cc 49.29Cc
100◦c 55.81Ca 36.52Cb 35.62Db 30.66Db
significantly different P≥0.05)

Table (8): Means scores of sensory properties of hard candy prepared with
different levels of anthocyanin extracted from onion peels by different
solvents.
Means scores of sensory properties
Color
Treatment Synthetic 0.15 % 0.20 % 0.25 % 0.3 %
color
Acidified methanol 8.3Abc 7.1Ad 8.1Ac 8.7Aab 9.0Aa
Acidified ethanol 8.3Ab 7.3Ac 8.5 Aab 8.6Aab 8.9 Aa
Acidified distilled water 8.3Aa 7.4Ab 7.9Aab 8.2Aa 8.2Ba
Distilled water 8.3Aa 7.3Ab 8.5 Aa 8.5Aa 8.1 Ba
Flavor
Acidified methanol 8.5Aa 8.4 Aa 8.5 Aa 8.5 Aa 8.4 Aa
Acidified ethanol 8.5 Aa 8.5 Aa 8.5 Aa 8.3 Aa 8.2 Aa
Acidified distilled water 8.5 Aa 8.4 Aa 8.4 Aa 8.4 Aa 8.3 Aa
Distilled water 8.5 Aa 8.5 Aa 8.5Aa 8.5 Aa 8.4 Aa
Texture
Aa
Acidified methanol 8.0 7.4 Bb 7.4 Cb 7.4 Bb 7.5 Bab
Acidified ethanol 8.0 Aa 8.1 Aa 7.9 Ba 8.0 Aa 8.0 ABa
Acidified distilled water 8.0 Aa 8.4 Aa 8.4 Aa 8.3 Aa 8.4Aa
Distilled water 8.0 Aa 8.2 Aa 8.0 ABa 8.0Aa 8.1 ABa
Clarity
Acidified methanol 8.5Aa 8.4 Aa 8.6 Aa 8.6 Aa 8.6 Aa
Acidified ethanol 8.5 Aa 8.6 Aa 8.7 Aa 8.7 Aa 8.5 Aa
Acidified distilled water 8.5 Aa 8.4Aa 8.4 Aa 8.3 ABa 8.1 Aa
Distilled water 8.5 Aa 8.4Aab 8.3 Aab 7.9 Bb 7.9 Ab
Mouth feel
Acidified methanol 8.1Aa 7.5Bb 8.0 Aa 8.1 Aa 8.4 Aa
Acidified ethanol 8.1 Aa 7.6Bb 8.1 Aa 8.2 Aa 8.2 Aa
Acidified distilled water 8.1 Aa 8.2 Aa 8.1 Aa 8.2 Aa 8.0 Aa
Distilled water 8.1 Aa 7.4Bb 8.1 Aa 8.2 Aa 8.2 Aa
Overall acceptability
Acidified methanol 8.5Ab 7.7Bc 8.6A ab 8.7 Aab 8.9Aa
Aa Bb Aa Aa
Acidified ethanol 8.5 7.7 8.4 8.5 8.7 Aa
Acidified distilled water 8.5 Aab 8.3Ab 8.2Aab 8.5 Aa 7.9Bb
Aa Bb Aa Aa
Distilled water 8.5 7.7 8.5 8.5 8.1 Bab

Synthetic color 0.15% 0.2% 0.25%

0.30%
Acidified methanol

0.30%
Acidified ethanol
Synthetic color 0.15% 0.2%

0.25% 0.30%
Distilled water Hcl

0.30%
Distilled water
Fig.(2): Hard candy prepared with deferent levels of anthocyanins were extracted
from red onion peel by different solvents

Table (9): Means scores of sensory properties of glazing jelly prepared with
different levels of anthocyanin extracted from onion peels by different
solvents.
Means scores of sensory properties
Color
Treatment Synthetic 0.2 % 0.25 % 0.3 %
color
Acidified methanol 8.6Aa 8.1Ab 8.7Aa 8.4Aab
Aa Ab Aa
Acidified ethanol 8.6 7.7 8.5 8.3Aa
Acidified distilled water 8.6Aa 7.8Ab 8.4Aab 8.1Aab
Aa Aa Aa
distilled water 8.6 8.1 8.6 8.5Aa
Flavor
Acidified methanol 8.8Aa 8.9Aa 8.6Aa 7.7BCb
Aa Aa Bb
Acidified ethanol 8.8 8.8 7.8 7.2Cc
Aa Aa Aa
Acidified distilled water 8.8 8.6 8.5 8.2ABa
Aa Aa Aa
Texture
Acidified methanol 8.6Aa 8.5Aa 8.5Aa 8.5Aa
Aa Aa Aa
Acidified distilled water 8.6Aa 8.6Aa 8.6Aa 8.4Aa
Aa Aa ABa
Clarity
Aa
Acidified methanol 8.9 8.9Aa 8.8Aab 8.4Ab
Acidified ethanol 8.9Aa 8.8Aa 8.2Bb 8.1Ab
Aa Aa ABab
Acidified distilled water 8.9 8.9 8.4 7.9Ab
Aa Aa ABab
distilled water 8.9 8.7 8.4 8.0Ab
Grainess
Acidified methanol 8.8Aa 8.8Aa 8.8Aa 8.5Aa
Aa Aa Aa
Aa Aa Aa
Acidified distilled water 8.8 8.5 8.4 8.3Aa
distilled water 8.8Aa 8.7Aa 8.8Aa 8.8Aa
Overall acceptability
Acidified methanol 8.9Aa 8.8Aa 8.7Aa 8.0Bb
Acidified ethanol 8.9Aa 8.6Aa 8.5Aa 7.6Bb
Aa Aa Aa
Acidified distilled water 8.9 8.4 8.8 8.6Aa
Aa Ab Aa
distilled water 8.9 8.3 8.9 8.5Aab


Acidified methanol

Acidified ethanol

Acidified Distilled water

Distilled water
Fig.(3) : Glazing jelly prepared with deferent levels of anthocyanins were
extracted from red onion peel by different solvent

‫‪Effect of Different Extraction Methods on Stablity of Anthocyanins Extracted from Red‬‬
‫‪Onion peels (Allium cepa) and Its Uses as Food Colorants‬‬
‫‪Om-Hashem, A. A. Ali; Hanan, M.A.Al-sayed; Nessrien, M.N.Yasin and Effat, A.A. Afifi‬‬
‫تأثير طرق اإلستخالص المختلفة على ثبات األنثوسيانين‬

‫المستخلص من قشور البصل األحمر وإستخدامه كملون‬
‫لألغذية‬
‫‪2‬‬
‫أم ھاشم أحمد أمين‪2،‬حنان محمد عبده‪ ،1‬نسرين محمد نبيه‪ 1‬و عفت عبده أحمد عفيفى‬
‫قسم علوم األغذية – كلية الزراعة – جامعة عين شمس – القاھرة – مصر‬ ‫‪-1‬‬
‫قسم صحة الطعام –المعھد القومى للتغذية – القاھرة – مصر‬ ‫‪-2‬‬
‫الملخص العربي‪:‬‬
‫أجريت ھذه الدراسة بھدف الحصول على صبغة األنثوسيانين من قشور البصل‬
‫األحمر)‪ (Allium cepa‬عن طريق إستخالص ھذه الصبغة بإستخدام أربعة مذيبات عضوية‬
‫مختلفة وإستخدامھا فى بعض األغذية ؛ وأظھرت النتائج أن كحول اإليثانول المعامل بحامض‬
‫الھيدروكلوريك )‪ (%0.01‬كان األكثر كفاءة فى اإلستخالص ويليه كحول الميثانول المعامل‬
‫بحامض الھيدروكلوريك )‪ , (%0.01‬بينما اإلستخالص بالماء المقطر المعامل بالحامض‬
‫وغير المعامل بالحامض كانا األقل كفاءة‪ .‬وأظھرت النتائج أن األنثوسانين الطبيعى كان أعلى‬
‫ثباتا عند قيم ‪ pH‬تراوحت من ‪ 2.0‬الى ‪ . 3.0‬تم دراسة تأثير المعاملة الحرارية على ثبات‬
‫الصبغة المستخلصة من قشور البصل األحمر وأظھرت النتائج إحتفاظھا بتركيزات مرتفعة‬
‫وصلت الى ‪ % 69.45 ,91.56 , 98.79 ,99.16‬للصبغة المستخلصة بكحول الميثانول‬
‫المعامل بحامض الھيدروكلوريك بينما كانت ‪ %66.22 ,86.68 ,98.01 ,99.15‬للصبغة‬
‫المستخلصة بكحول اإليثانول المعامل بحامض الھيدروكلويك بعد تسخين لمدة ‪ 30‬دقيقة على‬
‫درجات حرارة ‪◦100 ,80 ,60 ,40‬م على التوالى ‪ ،‬وقد أظھرت النتائج الثبات العالى‬
‫لألنثوسيانين المستخلصة من قشور البصل األحمر بكال من الميثانول واإليثانول عند درجات‬
‫حرارة من ‪ 40‬الى ‪◦ 80‬م حتى فترة زمنية ‪ 60‬دقيقة ‪ .‬وقد سجل اللون والقبول العام للحلوى‬
‫الصلبة عند تركيز ‪ %0.3‬أنثوسيانين طبيعى مستخلص من قشور البصل األحمر بالميثانول‬
‫المعامل بالحامض درجات أعلى من اللون الصناعى )األلورا( ومن جانب أخر سجل جيلى‬
‫التغطية عند تركيز ‪ %0.25‬أنثوسيانين طبيعى مستخلص من قشور البصل األحمر بالمذيبات‬
‫المختلفة درجات قريبة من اللون الصناعى ‪.‬‬
‫الكلمات المفتاحية‪ :‬قشور البصل االحمر‪ ،‬الوان طبيعيه‪ ،‬االنثوسانين ‪ ،‬استخالصه‪ ،‬ثباته‪،‬‬
‫استخدامه‬
‫‪ ‬‬
‫‪Bulletin of the National Nutrition Institute of the Arab Republic of Egypt. June 2016 (47) 219 ‬‬
‫‪ ‬‬

Anthocyanin Extraction

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Anthocyanin Extraction

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Effect of Different Extraction Methods on Stablity of Anthocyanins Extracted from Red

Onion peels (Allium cepa) and Its Uses as Food Colorants

M.N.Yasin1 and Effat, A.A. Afifi2

Keywords: Onion peels; Natural color; Anthocyanins; Extraction; Stability;

INTRODUCTION Red onions, (Allium

To the extract the substances properties, (Tatiana et al.,

The increasing use of Red onion peels (Allium cepa)

Anthocyanins were *: (26900 molar in L X mol-1 X cm-1.

thermostatically controlled water then the mixture was

- After complete dissolving

by methanol acidified with Hcl variation such as neutral

solvents increased gradually by Hcl , ethanol acidified by Hcl ,

required for several processing by acidified and non-acidified

CONCLUSION of different products. In

onion (Allium Cepa). J. The anthocyanins of

Canthaxanthin and the products. Avta Bot. Gal.,

González-Aguilar G; Robles- Hinton DM (2000):

Rizk EM; Azouz A and extraction of phenolic

Sharif A; Saim N; Jasmani H (Pinot Noir) using

Hard candy Glazing jelly

Table (2): Effect of pH values on retention rate of anthocyanins extracted

Table (3): Effect of temperature on the retention rate of anthocyanins

Table (4 ): Thermal stability of anthocyanin extracted by methanol HCl

Table (5): Thermal stability of anthocyanin extracted by ethanol Hcl from

Table (6): Thermal stability of anthocyanin extracted by distilled water Hcl

Treatments Temperatur Retention (%)

Table (7): Thermal stability of anthocyanin extracted by distilled water

Synthetic color 0.15% 0.2% 0.25%

Synthetic color 0.15% 0.2% 0.25%

Synthetic color 0.15% 0.2%

Synthetic color 0.15% 0.2% 0.25%

Synthetic color 0.2% 0.25% 0.30%

Synthetic color 0.2% 0.25% 0.30%

Synthetic color 0.2% 0.25% 0.30%

Synthetic color 0.2% 0.25% 0.30%

‫تأثير طرق اإلستخالص المختلفة على ثبات األنثوسيانين‬

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