Extraction is the most common way to obtain anthocyanins from their natural matrices.
During the extraction, the anthocyanin may degrade due to the heat and acidic solvent. The
objectives of this research were to determine the best acidic aqueous solution and
temperature to extract anthocyanin from Tibouchina semidecandra flower and to decide if
the blanching process has a significant effect on the extracted anthocyanin. The T.
semidecandra petals were separated into two groups: steam blanched for 6 mins and
without blanching. Both were dried for 24 hrs at 45°C and powdered. The extract was
prepared by macerating the powdered petal into pH 3 aqueous solutions made of three
different acids (citric, malic, and hydrochloric acid, respectively) in a water bath shaker at
various temperatures (30, 45, 60, and 75°C) for an hour. The extracts were then filtered,
centrifuged, and analysed for their colour intensity, browning index, monomeric
anthocyanin, polymeric anthocyanin, and total phenolic content. The best method to obtain
the highest colour intensity, monomeric anthocyanin, total phenolic content, and lowest
browning index was using steam-blanched dried petal, citric or malic acid as solvent and
extraction temperature at 60°C. The total monomeric anthocyanin and phenolic content of
the extract was 3.63±0.35 mg/g dried petal and 74.47±11.47 mg/g dried petal, respectively.