Evaluation of Anthocyanin Stability in Surfactant Formulation from Extrudate Purple Potato (Solanum tuberosum L.)

Abstract

Copyright: © 2018 Kalam Azad MO, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract Anthocyanin has a strong antioxidant capacity but exhibit poor stability in water. Therefore, increasing stability of anthocyanin from purple potato (Solanum tuberosum L. var. love gold valley) was investigated in surfactant colloid followed by hot melt extrusion (HME). The hydrophilic Brij 35 and the lipophilic Span 80 were used to prepare association colloids of surfactant (ACS) and surfactant based purple potato extrudate (SPE). Result reveled that extraction of total phenol (TP), total flavonoid (TF), total anthocyanin (TA) and antioxidant activity (AA) was increased at 4, 2, 5 and 2 times, respectively, at 9 mM span 80 ACS compared to control (without surfactant). There was no significant reduction of anthocyanin was observed in SPE. Whereas, a significant reduction of anthocyanin was observed in control extrudate. The nano size particle (<500 nm) was achieved in Span 80 mediated ACS. Moreover, HME prepared <300 nm particle in the SPE. The higher extraction of phenolic compound in ACS is may be due to chemical crosslink (adsorption and/or absorption) between surfactant micelle and anthocyanin molecule. It would be concluded that lipophilic association colloids can be used to protect anthocyanin from oxidation. However, further study needed to explain the mechanism and more understanding in this regard. Evaluation of Anthocyanin Stability in Surfactant Formulation from Extrudate Purple Potato (Solanum tuberosum L.)