Manuscript Title:

OPTIMIZATION OF CHLOROPHYLL EXTRACTION IN CENTELLA ASIATICA L.

Author:

BUI THI KIM LY, HOANG VU HANH DUNG, NGUYEN TRUNG QUAN, TRAN HOANG HAI, NGUYEN MINH TUE, PHAM HOAI LI

DOI Number:

DOI:10.17605/OSF.IO/Z5ECR

Published : 2021-08-23

About the author(s)

1. BUI THI KIM LY - Faculty of Food Technology, Institute of Applied Technology, Thu Dau Mot University, Binh Duong Province, Vietnam.
2. HOANG VU HANH DUNG - Faculty of Food Technology, Institute of Applied Technology, Thu Dau Mot University, Binh Duong Province, Vietnam.
3. NGUYEN TRUNG QUAN - Faculty of Food Technology, Institute of Applied Technology, Thu Dau Mot University, Binh Duong Province, Vietnam.
4. TRAN HOANG HAI - Faculty of Food Technology, Institute of Applied Technology, Thu Dau Mot University, Binh Duong Province, Vietnam.
5. NGUYEN MINH TUE - Faculty of Food Technology, Institute of Applied Technology, Thu Dau Mot University, Binh Duong Province, Vietnam.
6. PHAM HOAI LINH - Faculty of Food Technology, Institute of Applied Technology, Thu Dau Mot University, Binh Duong Province, Vietnam.
7. HOANG THANH CHI - ​Faculty of Food Technology, Institute of Applied Technology, Thu Dau Mot University, Binh Duong Province, Vietnam.

Full Text : PDF

Abstract

Chlorophyll is the green pigment that plays an important role in plants' survival. It tends to be used as a natural coloring agent in the food industry. In this study, many conditions including different solvents (ethanol, methanol, acetone, and diethyl ether), enhancers (Mg2+ and Zn2+), temperature, and enzymatic activities were investigated for the impact on chlorophyll extracting from Centella asiatica L. The result on showed that 96% ethanol is the effective solvent for chlorophyll extraction, along with 100 mg MgO supplement in temperature-dependent manner. Pectinase also presented the most impact factor on extracting at the concentration of 0.2% for 4 hours of incubation.


Keywords

Centella asiatica L, chlorophyll, effective, extraction.