Title


Science and Technology Indonesia
e-ISSN:2580-4391 p-ISSN:2580-4405
Vol. 7, No. 4, October 2022

Research Paper

Study of Anthocyanin Extraction from Red Banana (Musa sapientum L. var Rubra)
Waste and Characteristics of Light Effects
Yessy Rosalina1,3, Endang Warsiki2*, Annas Miftah Fauzi2, Illah Sailah2
1Agroindustrial Technology Study Program, Graduate School of IPB University, Bogor, 16680, Indonesia2Department of Agroindustrial Technology, Faculty of Agriculture Technology, IPB University, Bogor, 16680, Indonesia3Department of Agroindustrial Technology, Faculty of Agriculture, University of Bengkulu, Bengkulu, 38371, Indonesia
*Corresponding author: endangwarsiki@ipb.ac.id

AbstractAnthocyanins are compounds responsible for plants’ blue, purple, violet, magenta, red, and orange colours. Anthocyanins are foundin tropical fruits. Generally, anthocyanins are found in the peel tissues of plants. The increasing interest in anthocyanins, especially inthe field of food and health, supports the development of anthocyanin exploration research. One of the uses of anthocyanins thatare widely developed today is the addition of anthocyanins as indicators in smart packaging. For application on the packaging, inaddition to extraction techniques, it is also necessary to assess the characteristics of anthocyanins in the environment. This studyaims to examine the anthocyanin potential of red banana waste and the effect of light on anthocyanin stability. The anthocyaninsobserved are the result of anthocyanin extraction from the red banana peel and bracts using the maceration method. The solventused is water acidified with citric acid. The study results showed that the total anthocyanin content in red banana bracts extractwas higher than in extract from red banana peel. A concentrated extract from the bracts of a red banana contains 114.26 `g/g FWof total anthocyanins. In comparison, the concentrated extract of red banana peel contains 110.27 `g/g FW of total anthocyanins.Identification of concentrated extracts of red banana peel and flower through FTIR test, maximum wavelength test with UV-Vis anddiscolouration test showed that the extract contains anthocyanin compounds. Irradiation with a 25-watt bulb lamp, UV lamp andsunlight on concentrated extracts of the red banana peel and bracts showed degraded anthocyanin content. The results of this studyshow that the peel and flower of red bananas have the potential to be developed as a source of anthocyanins.
KeywordsRed Banana (Musa sapientum L. var Rubra), Red Banana Peel, Characteristics

Received: 23 August 2022, Accepted: 29 October 2022
https://doi.org/10.26554/sti.2022.7.4.522-529

1. INTRODUCTION

Anthocyanins are compounds belonging to the avonoid group.
The colour and stability of anthocyanin pigments are inu-
enced by pH, oxygen, light, temperature, ascorbic acid, co-
pigmentation, metal ions and structures (Horbowicz et al.,
2008; Khoo et al., 2017; Yang et al., 2015). The stability
of anthocyanins is also inuenced by the B ring on the antho-
cyanin structure and the presence of hydroxyl or methoxyl
groups (Castañeda-Ovando et al., 2009). The stability of the
thermal properties of anthocyanins is inuenced by pH and
temperature. The colour of anthocyanins will be stable at a
lower pH. In addition to pH, anthocyanin discolouration also
occurs as the temperature increases during storage (Wu et al.,
2018).

Interest in anthocyanins is increasing, both in the eld
of food and health (Martín et al., 2017; Pina, 2014; Santos-

Buelga et al., 2014). In the food industry, anthocyanins are no
longer just a source of natural food colouring, but anthocyanins
are starting to be widely applied as indicators of products in
packaging. The development of technology demands a better
packaging function. Packaging no longer serves as a protector
of the product, but also as a means of communication between
producers and consumers. Anthocyanins are compounds that
have good performance in the development of active packag-
ing. This is because anthocyanins contain potent antioxidants
and have the potential to be antimicrobials. The addition of
anthocyanins to the active packaging is perfect for pH-sensitive
products.

Several research results show that anthocyanins are suc-
cessfully used as indicators on the packaging. Using chitosan-
purple potato not only improves the physical properties of
the lm produced but also has antioxidant properties. So, it
is very suitable for product packaging that is easily oxidized

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https://doi.org/10.26554/sti.2022.7.4.522-529


Rosalina et. al. Science and Technology Indonesia, 7 (2022) 522-529

(Li et al., 2019). Intelligent pH-sensor indicators based on
nanocellulose bacteria and anthocyanins from black carrots
show discolouration as the freshness of sh llets decreases
(Moradi et al., 2019). The use of anthocyanins from blueberry
waste, red cabbage extract and Aqueous hibiscus extract has
been successfullyused as a pH indicator in smart packaging and
intelligent food packaging (Andretta et al., 2019; Jiang et al.,
2020; Peralta et al., 2019).

With the growing use of anthocyanins in the non-food in-
dustry, it is necessary to study potential anthocyanin sources.
Anthocyaninsareabundant intropical fruits (Khooetal.,2017).
Some sources of anthocyanins that are commonly found in
Indonesia include purple sweet potatoes contain 2.57±0.86
mg/g total anthocyanin (Arisanti et al., 2020), dragon fruit
containing 104.58 mg/Kg total anthocyanin (Kwartiningsih
et al., 2016), rosella owers contain 9.43 mg/g total antho-
cyanin (Lestari et al., 2019), red spinach contain 93.03 mg/g
total anthocyanin (Narayanan et al., 2018) and and banana
bracts contain 57.49 mg/100g total anthocyanin (Begum and
Deka, 2017). According to Martín et al. (2017) anthocyanins
are abundantly contained in the fruit’s peel. Research Sujithra
and Manikkandan (2019) shows that banana leaves and other
banana plant waste have the potential to be used as a source
of anthocyanins and natural dyes. The study’s results Fu et al.
(2018) red banana peel contains six times more anthocyanins
than yellow banana peel, which is 154.57 `g/g FW. Red ba-
nanas have a proportion of fruit esh of 59.05±9.01 and fruit
peels of 40.95± 9.01. The proportion of fruit skin is large
enough that it has the potential to be used as a raw material
in phytochemical processing. The red banana plant has the
Latin name Musa acuminata Colla Red/Musa acuminta colla Red
Dacca (Lim, 2012). This plant has the synonym Musasapientum
L. var Rubra (Kasrina and Zulaikha, 2013). In Indonesia, red
bananas have several names, including pisang merah, pisang
udang, and pisang kidang. Red banana plants are identied
through the red colour on petioles and bones of leaves, tree
trunks and owers are red. Unripe red banana fruits will be
dark red and will turn into a red-orange colour by the time the
fruit ripens. The fruit’s esh is milky white with a sweet taste
when the fruit is ripe.

Therefore, it is necessary to begin to develop the use of
anthocyanins from the waste of the red banana plant. The
use of waste in the non-food industry will be more protable
because it will not interfere with food sources. The purpose
of the study was to examine the anthocyanin potential of red
banana waste and the eect of light on anthocyanin stability.
The anthocyanins observed result from anthocyanin extraction
from the peel and bracts of a red banana.

2. EXPERIMENTAL SECTION

2.1 Materials
The materials used in this study were fresh peel and bracts of
red banana (Musa sapientum L. var Rubra) taken from a farmer’s
farm in Bengkulu Tengah Regency, Bengkulu Province, In-
donesia, distilled water, KCl, CH3CO2Na.3H2O, HCl, citric

acid and NaOH. The tools used are a pH meter, glassware,
UV-vis (Thermo Scientic Genesys 150), FTIR (Alpha FT-IR
Spectrometer) and blender.

2.2 Methods
2.2.1 Physical and Physico-chemical Characterization of

Red Banana Fruit
Physical characterization is carried out by measuring the fruits
of red bananas using callipers. The physicochemical charac-
terization of red banana fruit is carried out through proximate
tests of red banana fruit using the AOAC method.

2.2.2 Anthocyanin Extraction
Anthocyanin extraction of red banana peel and bracts used a
modication method (Rosalina et al., 2022). Fresh ingredients
weighing 200 grams are mashed using a blender. Extraction
is carried out by mixing 200 gram of fresh material in 400
mL of water solvent. The solvent is acidied by adding 16
grams of citric acid. The extraction process is carried out
by the maceration method for 36 hours. Next, the solution
is ltered using lter paper to remove coarse particles. The
ltering process is continued by using a vacuum lter with
Whatman lter paper (No.01) to remove ne particles that are
still dissolved. Then it was centrifuged using a centrifuge at
3000 rpm for 15 minutes. The extract purication process is
carried out using a vacuum rotary evaporator at a temperature
of 50◦C.

2.2.3 Identication of Anthocyanin Compounds
Identication of anthocyanin compounds in concentrated ex-
tracts of redbananapeel and bracts was carriedout using: FTIR
Test, UV-Vis Test and colour change test using HCl solvents 2
M and NaOH 2 M method Harboone (1997) cited in Lestario
et al. (2014).

2.2.4 Total Anthocyanins
Measurement of the total anthocyanin content was calculated
using the spectrophotometer method based on the pH dier-
ence. This method was adopted by (Giusti et al., 1999; Giusti
and Wrolstad, 2001). Red banana peel and bracts extract is
diluted in a pH buer of 1.0 and a buer of 4.5. Determine
the dilution factor of the diluted extract at a pH buer of 1.0.
The exact dilution factor of the sample is obtained maximum
absorbance at a wavelength of 510 nm. Furthermore, the ab-
sorbance of the solution at wavelengths of 510 nm and 700
nm was measured, using a UV-Vis spectrophotometer. The
absorbance value is calculated using Equation 1.

A = [(A510 − A700)pH 1.0 − (A510 − A700)pH 4.5] (1)

Information:
A = absorbance value

The total anthocyanin content is calculated using Equation 2.

Total anthocyanins (mg/L) =
(A × Df × MW × 1000)

Y × l
(2)

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Rosalina et. al. Science and Technology Indonesia, 7 (2022) 522-529

Information:
A = absorbance value; Df= dilution factor; MW= molec-

ular weight (C12H21ClO11. 449.2 g/mol); Y= koef. molar
absorpivity (26,900 L/mol.cm); l= width of the cuvet (1 cm).

2.2.5 Light Inuence Test
Taken 3 mL of diluted anthocyanin extract. Then the sample
is illuminated with a light derived from a UV lamp, a 25watt
incandescent lamp and sunlight. Absorbance is measured every
6 hours and observed for 2 days. Absorption is measured at a
wavelength of 510 nm.

3. RESULT AND DISCUSSION

3.1 Physical and Physico-Chemical Characterization of Red
Banana Fruit

The raw materials used in this study were fresh red banana
peels and bracts. Bananas are harvested when the fruit is ripe
on the tree. When harvested, the skin colour of red bananas is
still purple, slightly green at the base of the fruit. The bananas
are ripened until the bananas are ripe, which is indicated by
the colour of the skin turning red orange (Figure 1).

Figure 1. Red Banana Plant a) Tree b) Unripe Fruit and Ripe
Fruit c) Banana Flower Bud

The number of fruits is 12-15 pieces on each comb. The
amount of hands of Red Banana are relatively less than other
kind of banana. Generally, it has 4-6 hands of banana. Red
bananas have a proportion of fruit esh of 59.05±9.01 and
fruit peels of 40.95±9.01. The proportion of fruit peel is large
enough that it has the potential to be studied as a raw material
in phytochemical processing (Kibria et al., 2019). Proximate
analysis is used to see the chemical content of the fruit. Dier-
ences in the degree of maturity of bananas aect the chemical
content of the esh and peel of the fruit. The carbohydrate
content shows signicant dierences in banana kepok from
various levels of maturity (Nurhalimah et al., 2019). Research
on the tongka banana fruit peel shows that the ripe peel has a
higher protein, fat, and carbohydrate content than raw tongka
banana peel (Wakano et al., 2020). Dierences in maturity
levels also aect the anthocyanin content. Research Aurelia
et al. (2021) shows that the more mature the peel of the coee
fruit used, the more anthocyanin content also increases. The
same results were also obtained in the studyMoradinezhad et al.

(2018) the anthocyanin content of barberry fruit increased as
the maturity index of the fruit increased. A proximate analysis
of red banana fruit is presented in Table 1.

Table 1. Characteristics of Unripe Banana Fruit Musa sapientum
L. var Rubra

Physical Characteristics

Weight 226.520±16 g
Long 15.750±0.64 cm

Diameter 4.125±0.25 cm
Thick 4.750±0.50 cm

Physico-Chemical Characteristics

Moisture Content (%) 3.58
Ash Content (%) 3.00
Total Protein (%) 1.23

Total Carbohydrates (%) 90.47
Total Fat (%) 0.48
Fibre (%) 1.24

3.2 Identication of Anthocyanin Compounds
Anthocyanins are water-soluble colour pigments. Anthocyanin
stability is inuenced by pH, light, temperature, and antho-
cyanin pigment structure. The presence of hydroxyl and me-
thoxyl groups, as well as the presence of rings, also aect the
stability of anthocyanins (Khoo et al., 2017). The anthocyanin
structure consists of three carbon atoms bonded by oxygen
atoms to link the benzene ring (Figure 2).

Figure 2. Structure Anthocyanin (Castañeda-Ovando et al.,
2009)

3.2.1 FTIR Test
The results of spectrum analysis using FTIR are shown in Fig-
ure 3 and Table 2. FTIR analysis aims to identify the content
of compounds in the extract based on functional groups. Ac-
cording to Swer et al. (2018), the characteristic anthocyanin
compounds on the FTIR spectra are characterized by the pres-
ence of functional groups O-H, C=O, C=C and C-O-C. The

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Rosalina et. al. Science and Technology Indonesia, 7 (2022) 522-529

emergence of peak C=O vibration absorption on FTIR spectra
shows the characteristic anthocyanins (Adu et al.).

The functional group characteristics in the concentrated
extract of the red banana are carried out at a wave number of
4000–600 cm−1 (Figure 3). The concentrated extract of red
banana shows O-H strain vibration in the absorption range of
wave number 3596-3201 cm−1. The C=C group is observed
in the absorption of wave numbers 1682–1502 cm−1. Wave
number absorption in the range of 1756–1691 cm−1 indicates
the presence of the C=O group. C-O and C-H groups were
identied in the absorption of wave numbers 1305-1059 cm−1

and 2963-2857 cm−1. The peak of absorption showing the
C=O vibration typical of anthocyanins is detected at a wave
number of 1732 cm−1 (Table 2).

Figure 3. Spectra IR Extract Concentrated (FTIR analysis)

The identicationof theO-H,C=O,C=CandC-O-Cfunc-
tional groups on the FTIR spectra shows that the concentrated
extract of the red banana peel and bracts contains anthocyanin
compounds.

Table 2. Characteristics of Anthocyanin Absorption in FTIR
Spectra

Absorption Literature* Functional
Area Clusters

3351 3200–3600 O-H
1635 1500–1600 C=C aromatic
1732 1690–1760 C=O
1206 1050–1300 C–O alcohol

*source: (Skoog et al., 2018)

3.2.2 UV-Vis Test
Anthocyanins belong to the avonoid compound group, with
the typical spectrum of band II being in the range of 230-295
nm and a band I in the range of 300-560 nm. Anthocyanin
UV absorption is in the range of 270-280 nm (band II) and
465-560 nm (a band I) (Neldawati et al., 2013). The results
of the UV-Vis spectrophotometer analysis of the red banana

peel and ower extract are presented in Figure 4. Figure 4
shows that the maximum wavelength of red banana peel and
bract extract is 510 nm. These results show that the maximum
wavelength of the extract corresponds to the characteristics of
anthocyanins. It can be stated that the extract of red banana
peel contains anthocyanin compounds.

Figure 4. Maximum Wavelength of Concentrated Extract of
Red Banana Peel and Bracts

3.2.3 Colour Change Test
The colour change test is is to determine whether there is
anthocyanin compounds in the concentrated extract of the
red banana peel and bracts. The colour test was carried out
using HCl 2 M and NaOH 2 M compounds. Concentrated
extracts that experienced a steady red change if added HCl 2 M
and the colour became green-blue when dripped with NaOH
2 M showed that the extract contained anthocyanins (Sani
et al., 2018; Meganingtyas and Alauhdin, 2021; Lestario et al.,
2014; Surianti et al., 2019). Discolouration in anthocyanin
extracts is associated with the acidic and alkaline conditions of
the solution.

The discolouration test on the concentrated extract of the
red banana peel and bracts is presented in Table 3. Observa-
tional data showed that the colour of the concentrated extract
of red banana peel and bracts changed after adding HCl and
NaOH. These results show that concentrated extracts contain
anthocyanin compounds.

Based on the identication of anthocyanins in the concen-
tratedextractof redbananapeel throughtheFTIRtest, UV-Vis
test, and extract discolouration test, it can be concluded that
the extract contains anthocyanin compounds.

3.3 Total Anthocyanin Content
According to Castañeda-Ovando et al. (2009) the use of me-
thanol solvents in the extraction of anthocyanins is more toxic.
So, the use of anthocyanins in the food and pharmaceutical
industries is limited. Research Tensiska and Natalia (2006)
shows that the use of acidied water as a solvent can extract
anthocyanins with the highest value compared to using ethanol
and ethyl acetate solvents in the anthocyanin extraction of
arben fruit. The use of water as a solvent can be considered in
green extraction.

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Rosalina et. al. Science and Technology Indonesia, 7 (2022) 522-529

Table 3. Colour Change Test

Treatment Change Anthocyanins*

The extract was heated at a
temperatureof100◦Cwith
HCl 2 M±5 min

The red colour
does not fade

+

Furthermore, the extract is
dripped with NaOH 2 M

The red colour
becomes bluish-
green which is
land-fading

+

Visible spectrum _max 505-535
nm

_max 510nm

*+: appropriate changes occur

Extraction using a water solvent acidied with citric acid
on the red banana peel yielded a total anthocyanin of 110.27
`g/g FW. This result was slightly lower than the total antho-
cyanins of red banana peel in the study Fu et al. (2018) using
methanol solvent, which was 154.57 `g/g FW. This result
show that the use of water acidied with citric acid was the po-
tential to be applied to the anthocyanin extract of red banana
peel. This was because the total anthocyanin is only a little bit
dierent for the same type of banana though it used dierent
solvent. The total anthocyanins extracted from red banana
bracts using water as solvent were 114.26 `g/g FW. This result
is lower than previous studies that used ethanol and methanol
as solvents. Total anthocyanins from the extraction of banana
bracts (Musa paradisiaca) were obtained by 321.4 `g/g FW
(Sujithra and Manikkandan, 2019). Anthocyanin extraction
from banana bracts (Musa ABB) was processed with total an-
thocyanins of 569.8 `g/g FW (Begum and Deka, 2017), and
research Lestario et al. (2014) resulted in a total anthocyanin
of 332 `g/g FW from the extraction of banana ower bracts
(MusaparadisiacaL). This is due to the dierence in the polarity
properties of the solvent and the type of banana used, thus af-
fecting the total anthocyanins extracted (Kitdamrongsont et al.,
2008). The results of this study show that red banana fruit
waste, namely red banana peel and bracts, has the potential to
be a source of anthocyanins. Red banana peel has a proportion
of 40.95% per red banana. According to Pazmiño-Durán et al.
(2001), during the harvest season, as much as 300 kg/Ha of ba-
nana bract is disposed of as waste. The use of water as a solvent
produces anthocyanins that are safe for food applications.

The results of the study obtained that the total anthocyanin
content in red banana bracts was higher than extract from red
banana peel. Table 4 shows the anthocyanin content of the
peel and the bracts of the banana. This dierence is due to
dierences in thecolourdensityof theextract in thepeelextract
and red banana bracts. This can be seen from the absorbance
value of the anthocyanin extract of the red bananabracts, which
is higher than the peel red banana extract (Figure 4). According
to Simmonds (1954), the colour of the banana bracts is related

to variations in anthocyanin.

Table 4. Total Anthocyanin Content in Concentrated Extract
of Red Banana Peel and Bracts

Source Anthocyanin Total

Peel red banana 110.27 `g/g FW
Bracts red banana 114.26 `g/g FW

3.4 Light Eects
The environment greatly aects the stability of anthocyanins.
One of the factors that aect the stability of anthocyanins is
light. The results showed that the rate of anthocyanin degrada-
tion from the peel and bracts of the red banana experienced
a faster decrease when illuminated by light from a UV lamp
compared to the light of a 25-watt bulb lamp. This result is
in line with previous research, and here UV light is the main
factor in the degradation of anthocyanins due to the presence
of light (Bąkowska et al., 2003; Mohammadi et al., 2022). This
shows that anthocyanins will degrade more quickly at higher
ambient temperatures. Based on observations, the ambient
temperature illuminated by UV lamps is 36◦C, while the en-
vironment illuminated by 25-watt bulb lamps has an average
temperature of 33◦C.

The degradation of anthocyanins due to the presence of
light followed the rst-order reaction model (Figures 5, 6, and
7). The eect of light on anthocyanin degradation has been
widely studied. Storage of the anthocyanin extract of C. hirsu-
tus fruit in light conditions drains faster than storage in dark
conditions (Rakkimuthu et al., 2016). Research Boo et al.
(2012) showed that the anthocyanin degradation rate reached
30% when the anthocyanin extract was exposed to sunlight
for only six hours. The degraded rosella anthocyanin extract
showed a signicant colour change (Wu et al., 2018). Research
Mohammadi et al. (2022) shows that anthocyanin degradation
depends on the numberof methoxyl groups orhydroxyl groups
in. The highest anthocyanin degradation occurred in Del-
phinidin 3-O-glucoside. Delphinidin contains more hydroxyl
groups. The number of dominant hydroxyl groups causes the
colour to tend to be unstable. Anthocyanin irradiation causes
anthocyanin to be degraded. According to Bąkowska et al.
(2003) irradiation of anthocyanins in direct sunlight causes the
highest rate of anthocyanin degradation. Energy from light can
trigger photochemical reactions (photooxidation) so that an-
thocyanins are degraded (Nurtiana, 2019). The photochemical
mechanism of anthocyanins due to light is due to the opening
of carbon ring number 2 which will result in the formation
of colourless compounds such as chalcone (Hendry, 1996).
This can be seen from the decrease in the absorbance value
of the anthocyanin extract. The decrease in the absorbance
value of the extract indicated the degradation process of antho-
cyanins. The degradation of colour in anthocyanins is caused
by a change in red potassium avylium to colourless alkaline

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Rosalina et. al. Science and Technology Indonesia, 7 (2022) 522-529

carbinol and ends up becoming colourless chalcone (Markakis,
1982). Visually, the degradation of anthocyanins can be seen
from the reduction of the red colour in the extract to a light
colour or fading. If there is an oxidizing agent, the colour
of the extract will turn brown. In the anthocyanin structure,
light has two dierent eects, namely increasing the rate of
thermal degradation and triggering product formation through
excited avylium (Furtado et al., 1993). According to Markaris
et al. (1957), the initial stage of anthocyanin degradation is the
opening of the pyrylium ring and the formation of chalcones.
Furthermore, the ring will be lost along with the formation of
coumarin glycoside derivatives (Patras et al., 2010).

Figure 5. The Degradation Rate of Red Banana Peel
Anthocyanin Extract

Figure 6. The Degradation Rate of Red Banana Bracts
Anthocyanin Extract

The rate of degradation of anthocyanins in the peel and
bracts of the red banana is higher if given direct sunlight. These
results show that anthocyanins in the peel extract and bracts
of the red banana are greatly aected by their stability in the
presence of light in the environment. These results are in line
with research (Bakhshayeshi et al., 2006; Mohammadi et al.,
2022; Rakkimuthu et al., 2016).

Figure 7. The Degradation Rate of Anthocyanin Anthocyanin
in Red Banana Peel And Bracts in Sunlight

4. CONCLUSION

Extracts of red banana peel and bracts using water solvents
acidied with citric acid are proven to contain anthocyanin
compounds. The total anthocyanins in the concentrated ex-
tracts of the peel and bracts of the red banana were 110.27
`g/g FW and 114.26 `g/g FW, respectively. These results
show that the peel and bracts of a red banana have the poten-
tial to be a source of anthocyanins. Light aects the stability
of anthocyanins. This is shown by the rate of anthocyanin
degradation, which shows a downward trend.

5. ACKNOWLEDGMENT

The authors would like to thank the Ministry of Education
and Culture, Research and Technology which has funded this
research through the Doctoral Dissertation Research Grant and
LPPMIPBUniversitywhichhas facilitatedthe implementation
of the research.

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	INTRODUCTION
	EXPERIMENTAL SECTION
	Materials
	Methods
	Physical and Physico-chemical Characterization of Red Banana Fruit
	Anthocyanin Extraction
	Identification of Anthocyanin Compounds
	Total Anthocyanins
	Light Influence Test


	RESULT AND DISCUSSION
	Physical and Physico-Chemical Characterization of Red Banana Fruit
	Identification of Anthocyanin Compounds
	FTIR Test
	UV-Vis Test
	Colour Change Test

	Total Anthocyanin Content
	Light Effects

	CONCLUSION
	ACKNOWLEDGMENT