Utilizing response surface methodology to optimize the extraction and characterization of anthocyanins from L. fruit.

This research aimed to optimize the extraction of anthocyanin from L. fruits by studying the effects of extraction time, temperature, pH, and solid-to-liquid ratio using response surface methodology. The Box-Behnken design was used to analyze the anthocyanin concentration under different combinations of these parameters. The optimal conditions for anthocyanin extraction were found to be 7.9 h extraction time, 33.63 °C extraction temperature, 5.39 pH of extraction solvent, and 0.32 solid-liquid ratio. The recovery of 88.12 mg·100 g anthocyanin concentration was achieved with 0.53% relative error compared to the output generated through the chemometric model. Statistical analysis revealed a significant effect of the selected parameters on anthocyanin extraction. The extracted anthocyanin was characterized and found to contain delphinidin. These findings suggest that the optimized method can be used for the efficient extraction and characterization of anthocyanins from L. fruits.