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Extraction of Red Cabbage Anthocyanins: Optimization of
the Operation Conditions of the Column Process

Marcelo Fonseca Xavier, Toni Jefferson Lopes, Mara Gabriela Novy Quadri* and
Marintho Bastos Quadri
Departamento de Engenharia Química e de Engenharia de Alimentos; Universidade Federal de Santa Catarina;
Campus Universitário Trindade; C. P.: 476; 88040-900; mara[at]enq.ufsc.br; Florianópolis - SC - Brasil

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ABSTRACT
The aim of this work was to extract anthocyanins from the red cabbage. Batch studies under several extraction conditions indicated that acetic acid in aqueous solution (10% V/V) was the best solvent, used in the proportion of 0.25 g of red cabbage mL-1. At this condition, column assays were carried out to evaluate the influence of the ionic force, pH, solvent flow rate, recirculated volume of red cabbage juice and the mass of red cabbage. Results showed that the pH, recirculation and mass of red cabbage had statistically significant effects, where the optimum operation conditions found for the process were pH 2.3, recirculation volume of the solvent 0.83 L and mass of red cabbage 50 g.