After extraction process, the determination of mass of total
color in solution (TCS) was analyzed according to the method
described by Sinha et al. (2012). The obtained extracts were
filtered using filter paper (What man No.1, England) and
filtered extracts were dried in a hot air oven (NSW, India)
until all the water gets evaoparated. The dishes were thencooled in a desiccator and weighed. The drying, cooling and
weighing procedure was repeated to get a constant weight and
thus weight of the extract was determined. The weight of the
colorant extract obtained per gram of the jamun fruit pulp was
then calculated.