ASSESSMENT OF NANOTECHNOLOGY FOR PREPARATION OF SOME NATURAL PIGMENTS AS FOOD ADDAITIVES
RASHA KAMAL MOHAMED ABD EL-NABI;
Abstract
Natural pigments are highly unstable, very susceptible to degradation and also affected by several factors such as pH, storage temperature, light, oxygen, and the presence of enzymes, etc.
The main objectives of the present study were to extract anthocyanins pigment from hibiscus and black mulberry, evaluate their antioxidant activity and stability and utilize of nanotechnology technique to prepare natural pigment nanocomposites which can be used as safe and stable food colorants.
The obtained results can be summarized as follows:
1- Proximate composition and physicochemical analysis of hibiscus and black mulberry
Dried flowers of hibiscus contained 11.05 % moisture, 5.18 % protein, 1.70 % fat, 9.22 % ash, 14.67 % fiber and 72.85 % total carbohydrates .However, fresh black mulberry contained 81.86 % moisture, 2.08 % protein, 0.242% fat, 0.997% ash, and 1.07% fiber and
14.82% total carbohydrates.
The ascorbic acid, total phenolic and total anthocyanins contents of hibiscus were 46.47mg ascorbic acid, 128.60 mg gallic acid and 572.54 mg cyandin-g-3-glucoside / 100g sample of hibiscus respectively, while there were 14.8 mg ascorbic acid, 82.35 mg gallic acid and 453.30 mg cyandin g-3-glucoside / 100g sample of black mulberry. Results showed that hibiscus have a higher ascorbic acid, total phenolic content and total anthocyanins than black mulberry.
2- Effect of extraction media on anthocyanin contents and antioxidant activities of hibiscus and black mulberry extracts.
Different extraction media such as, ethanol (0 - 80 %), acidified water (1% HCl) with ethanol (0 - 80 %), acetic acid solution (1 - 2 %) and acidified (0.5 - 2 % lactic acid) 80 % ethanol were used to extract anthocyanins from hibiscus and black mulberry. The antioxidant capacity of different extracts were also evaluated using DPPH, ABTS and FRAP
The main objectives of the present study were to extract anthocyanins pigment from hibiscus and black mulberry, evaluate their antioxidant activity and stability and utilize of nanotechnology technique to prepare natural pigment nanocomposites which can be used as safe and stable food colorants.
The obtained results can be summarized as follows:
1- Proximate composition and physicochemical analysis of hibiscus and black mulberry
Dried flowers of hibiscus contained 11.05 % moisture, 5.18 % protein, 1.70 % fat, 9.22 % ash, 14.67 % fiber and 72.85 % total carbohydrates .However, fresh black mulberry contained 81.86 % moisture, 2.08 % protein, 0.242% fat, 0.997% ash, and 1.07% fiber and
14.82% total carbohydrates.
The ascorbic acid, total phenolic and total anthocyanins contents of hibiscus were 46.47mg ascorbic acid, 128.60 mg gallic acid and 572.54 mg cyandin-g-3-glucoside / 100g sample of hibiscus respectively, while there were 14.8 mg ascorbic acid, 82.35 mg gallic acid and 453.30 mg cyandin g-3-glucoside / 100g sample of black mulberry. Results showed that hibiscus have a higher ascorbic acid, total phenolic content and total anthocyanins than black mulberry.
2- Effect of extraction media on anthocyanin contents and antioxidant activities of hibiscus and black mulberry extracts.
Different extraction media such as, ethanol (0 - 80 %), acidified water (1% HCl) with ethanol (0 - 80 %), acetic acid solution (1 - 2 %) and acidified (0.5 - 2 % lactic acid) 80 % ethanol were used to extract anthocyanins from hibiscus and black mulberry. The antioxidant capacity of different extracts were also evaluated using DPPH, ABTS and FRAP
Other data
| Title | ASSESSMENT OF NANOTECHNOLOGY FOR PREPARATION OF SOME NATURAL PIGMENTS AS FOOD ADDAITIVES | Authors | RASHA KAMAL MOHAMED ABD EL-NABI | Issue Date | 2017 |
Recommend this item
Similar Items from Core Recommender Database
Items in Ain Shams Scholar are protected by copyright, with all rights reserved, unless otherwise indicated.