Evaluation of red pigment extracted from purple carrots and its utilization as antioxidant and natural food colorants

Assous, Mostafa T. M.; Abdelhady, Magdy M.; Medany, Ghada M.

doi:10.1016/j.aoas.2014.06.001

Cited by 65 publications

(47 citation statements)

References 22 publications

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“…Major peaks were specified as c y a n i d i n -3 -x y l o s y l ( g l u c o s y l ) g a l a c t o s i d e , cyanidin-3-xylosyl galactoside, cyanidin-3-xylosyl (sinapoylglucosyl) galactoside, cyanidin-3-xylosyl (feruloylglucosyl) galactoside, and cyanidin-3-xylosyl (coumaroylglucosyl) galactoside, respectively, which is in accordance with the previous reports (Kammerer et al 2004;Sadilova et al 2009;Suzme et al 2014). Similarly, Assous et al (2014) reported that purple carrots contain 168.7 mg anthocyanins/100 g fresh weight, and the major constituents were found as cyanidin-3-xylosyl-glucosyl-galactoside Color of the extracts is related with total anthocyanin content as expected (Khandare et al 2011). On the other hand, color degradation might be slower than the anthocyanin degradation at the same temperature (Casati et al 2015).…”

Section: Discussionsupporting

confidence: 93%

Optimization of Extraction of Bioactive Compounds from Black Carrot Using Response Surface Methodology (RSM)

2015

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In this study, optimum conditions for the extraction of black carrot anthocyanins were determined by response surface methodology. Central composite design of extraction factors (pH 2.5-6.5, temperature 4-72°C, solvent/solid ratio 5:1-25:1 v/w, ethanol/water ratio 0:100-100:0 v/v) was generated as two replicates. Total phenolic content, total monomeric anthocyanin content, polymeric color, total antioxidant activity, and anthocyanin composition determined by highperformance liquid chromatography were used as responses. Except for color analysis, higher temperature, solid/solvent ratio, and ethanol concentration were observed to increase the extraction yield. However, polymeric color results were found to have minimum values at lower pH and solid/ solvent ratio, lower or moderate temperature, and higher ethanol concentration. Optimum extraction conditions were found as follows: 50°C, pH 3.5, solvent solid ratio 10:1 (v/w), and ethanol/water ratio 75:25 (v/v) when all responses were considered. The validation of the optimum conditions for black carrot extraction was performed at specified values.

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Section: Discussionsupporting

confidence: 93%

Optimization of Extraction of Bioactive Compounds from Black Carrot Using Response Surface Methodology (RSM)

2015

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“…At neutral (7) to higher (10) pH, this redness substantially decreased and resulted in the shift of the color from red to yellow-red. Similarly, in the study of Assous et al (2014), the stability of the anthocyanin extracted from purple carrots was also observed at acidic pH (1-5) while rapid degradation occurred at pH 7.…”

Section: Pigment Stability Of the Pili Pigment Extractmentioning

confidence: 90%

Canarium ovatum Engl. (Pili) exocarp crude extract as functional food colorant incorporated in yogurt developed product

Cruz¹,

Bungihan²,

Cruz³

et al. 2017

Food Res.

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Canarium ovatum Engl. (Pili), a locally grown plant in the Philippines, bears highly pigmented fruits. In this research study, the deeply pigmented fruit exocarp was evaluated for phytochemical contents, functional properties and possible application to yogurt as a colorant. Spectrophotometric analysis of the extract revealed high phenolic and flavonoid content, particularly anthocyanins (17.5 mg CE/g DW of the sample). The pigment extract also exhibited potential antioxidant activities as determined by DPPH and FRAP assays and did not show any inhibitory activity against gut normal flora, Escherichia coli, but also failed to express cytotoxic activity against HCT116 colon cancer cell line. Stability tests showed decreased redness with increasing temperature or pH. The pigment exhibited excellent color retention in yogurt during the two-week storage at 4 o C. Sensory evaluation showed a slight difference in over-all acceptability between natural and synthetic-colored yogurt. Thus, Pili exocarp extract can be used as a functional food colorant in yogurt.

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“…In the food industry, anthocyanins are widely used as natural color alternatives to synthetic colorants. The watersolubility of anthocyanin pigments facilitates their incorporation with numerous aqueous food systems, making them attractive natural colorants (Assous et al, 2014). Moreover, anthocyanins are regarded safer and healthier than synthetic colorants by consumers.…”

Section: Introductionmentioning

confidence: 99%

Preparation and toxicological evaluation of methyl pyranoanthocyanin

Zhu

Kuang

et al. 2015

Food and Chemical Toxicology

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Evaluation of red pigment extracted from purple carrots and its utilization as antioxidant and natural food colorants

Cited by 65 publications

References 22 publications

Optimization of Extraction of Bioactive Compounds from Black Carrot Using Response Surface Methodology (RSM)

Optimization of Extraction of Bioactive Compounds from Black Carrot Using Response Surface Methodology (RSM)

Canarium ovatum Engl. (Pili) exocarp crude extract as functional food colorant incorporated in yogurt developed product

Preparation and toxicological evaluation of methyl pyranoanthocyanin

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