DOI: 10.51415/10321/2620
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Identification, characterization and application of a natural food colourant from Hibiscus sabdariffa

Abstract: Hibiscus sabdariffa is an under-utilised plant that has been reported to have great potential in the pharmaceutical and nutraceutical industries. The vibrant red pigment indicates a source of anthocyanins that could be produced into a food colourant with additional nutritional benefits however stability is a hindering factor. The crude anthocyanins were extracted from dried calyces by means of four different acidified ethanol and methanol solvent systems to determine the maximum crude anthocyanin yield. The cr… Show more

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“…A. Total Phenolic Content (TPC) TPC of encapsulated Dandila anthocyanin pigments was recorded as 5.27±0.05 mg GAE/ g which was 10 times higher compared to the TPC value (54.42 -55.03 mg GAE/100g) observed for natural food colourant from Hibiscus sabdariffa by Sipahli in [11]. The TPC of the micro-encapsulated raspberry juice powder with freeze drying using gum arabic, maltodextrin and waxy starch in a study by Nthimole et al in [25] ranged from 292.00 (Gum arabic) to 339.36 mg GAE/100 g (Waxy starch) and the value was slightly lower than that of encapsulated Dandila pigments.…”
Section: Bio-active Propertiesmentioning
confidence: 85%
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“…A. Total Phenolic Content (TPC) TPC of encapsulated Dandila anthocyanin pigments was recorded as 5.27±0.05 mg GAE/ g which was 10 times higher compared to the TPC value (54.42 -55.03 mg GAE/100g) observed for natural food colourant from Hibiscus sabdariffa by Sipahli in [11]. The TPC of the micro-encapsulated raspberry juice powder with freeze drying using gum arabic, maltodextrin and waxy starch in a study by Nthimole et al in [25] ranged from 292.00 (Gum arabic) to 339.36 mg GAE/100 g (Waxy starch) and the value was slightly lower than that of encapsulated Dandila pigments.…”
Section: Bio-active Propertiesmentioning
confidence: 85%
“…Anthocyanin retention was determined at each month during the storage period, following the method described by Sipahli in [11]. For that, 1 g of encapsulated anthocyanin powder was dissolved in 10 ml of distilled water.…”
Section: B Anthocyanin Stabilitymentioning
confidence: 99%