Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 450: Optimization of Ultrasound-Assisted Extraction of Anthocyanins from Torch Ginger
Foods doi: 10.3390/foods15030450
Authors:
Menuk Rizka Alauddina
Viki Oktavirina
Widiastuti Setyaningsih
Mercedes Vázquez-Espinosa
Miguel Palma

The growing interest in using edible flowers as functional ingredients has increased the demand for reliable and sustainable strategies to recover and characterize their bioactive compounds. Torch ginger is a tropical species rich in anthocyanins. In this study, an ultrasound-assisted extraction (UAE) method was developed, optimized, and validated for the efficient recovery of anthocyanins from torch ginger flowers, with a clear focus on food-related applications. A Box–Behnken experimental design was applied to evaluate the influence of solvent composition, temperature, solvent-to-sample ratio, and pH on anthocyanin yield, using chromatographic responses. Solvent composition and solvent-to-sample ratio were identified as the most influential parameters, and effective extraction was achieved under mild temperature and pH conditions. The optimized conditions consisted of 84% methanol in water as the extraction solvent, a temperature of 30 °C, a solvent-to-sample ratio of 20:1 (mL g−1), and a pH of 5.6. Kinetic studies revealed that a 5 min extraction time maximized recovery while preventing compound degradation. The method was successfully applied to different torch ginger varieties, revealing a strong correlation between flower color and anthocyanin concentration. This research provides a fast, reliable, and environmentally friendly approach for assessing anthocyanin content in torch ginger flowers. The results support the valorization of this edible flower as a potential source of natural colorants and bioactive ingredients, contributing to ingredient selection, quality control, and the future development of functional foods and clean-label products.