Ruellia tuberosa L Anthocyanin extract as a pH sensitive substance

Abstract

Abstract Anthocyanin from the flower Ruelila tuberosa L was successfully extracted by maceration using methanol. The total extract obtained was 19.22% with a concentration of 1.503 mg/L correspondingly. Retention time was analyzed using Thin Layer Chromatography and an Rf value of 0.43 was achieved. The analytical determination of functional groups was conducted using FTIR. The sensitivity of anthocyanin towards phosphate buffer pH is 0.222 at the range of pH 6 - 8 with R2 = 0.996 at maximum wavelength of 635 nm. On the other hand, its sensitivity towards citrate buffer is 0.022 at pH range 6 - 8 with a linearity of R2 = 0.999 at 625 nm maximum wavelength. The anthocyanin showed good in sensitivity and dynamic range in 0.1 M Phosphate buffer solution.