Optimization of enzyme-assisted extraction of anthocyanins from eggplant (Solanum melongena L.) peel

Enzyme-assisted extraction (EAE) of total yield (TY), total anthocyanin content (TA), antioxidant activity (AOA) and total phenolic content (TPC) from eggplant peel was optimized using response surface methodology. Enzyme concentration (5–15 %), extraction temperature (35–60 °C) and maceration time (1–4.5 hrs) were used to optimize the process of extraction using a Central-Composite design. Optimum values of TY (71.45 %), TAC (578.66 mg C3G L(-1)), TPC (2040.87 mg GAE L(-1)), DPPH (79.92 %) and FRAP (29.90 mmol AAE/100 g) were obtained for the optimized extraction parameters viz., temperature (37.32 °C), enzyme concentration (5%) and extraction time (1 h). Further, a comparative study was also done between conventional extraction and enzyme-assisted extraction of eggplant peel. It was observed that the responses of the extract obtained by conventional method showed significant variation from that obtained by EAE indicating the superiority of latter.