Extraction, dealcoholization and concentration of anthocyanin from red radish

The extraction procedure is of great importance for the extraction of natural colorants. In the present study, an alternate process is reported for anthocyanin from the peels of red radish (Raphanus sativus L.). Different extracting mediums are used and the mixture of 50% ethanol and acidified water resulted in maximum anthocyanin content (37.26 mg/100 ml) with better chroma (69.03) and hue angle (44.54). Membrane pertraction is used for the first time to dealcoholize and concentrate the anthocyanin extract (from 37.26 mg/100 ml to 62.58 mg/100 ml). The extract is further concentrated using osmotic membrane distillation (485 mg/100 ml) at ambient temperature and atmospheric pressure.