Karonda (Carissa carandas L.) is a tropical tree in the Apocyanaceae family, which is only used to prepare beverages in Vietnamese households. There is little research conducted to investigate the chemical composition and biological activity of the karonda fruit, leading to its limitation in the utilization as well as the economic value. Therefore, the research team of the Faculty of Environmental and Food Engineering (Nguyen Tat Thanh University) has carried out a project entitled “Study on the microwave-assisted extraction kinetics of anthocyanins, polyphenols and antioxidant activity in karonda fruits. The results have determined the influence of technological parameters on the extraction of polyphenols, anthocyanins, and antioxidant activity with suitable extraction conditions. The results also showed the potential of preparation of natural pigments with bioactivity from karonda fruits.
Illustration of microwave-assisted extraction (left) and karonda extracts (right)
