The effect of artificial colors in food and replacing Them with natural vegetable colors | ||||
| البحوث التطبيقية في العلوم والانسانيات | ||||
| Volume 1, Issue 1, July 2024, Page 61-80 PDF (4.34 MB) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/aash.2024.375735 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Aya M. Hamed; Aya M. Abdelhameed; Doaa E. Gaber; Eman A. Sobieh; Habiba K. Khalil; Reem L .Abo Zaid; Nasser Mohamed Abdel Fattah | ||||
| Professor, organic chemistry Ain Shams University, Faculty of Education, Program Chemistry | ||||
| Abstract | ||||
| Artificial colors have a harmful effect on human health, as they cause some diseases, including but not limited to liver and kidney attacks. Therefore, they can be replaced with natural colors from some plants. Some pigments are extracted from these plants, for example chlorophyll pigments in spinach and beta carotene pigments in carrots, using one of the appropriate chemical separation methods using the appropriate solvent. For example, when extracting chlorophyll pigments from the spinach plant, the separation method (simple distillation) is used, using the solvent (isopropyl alcohol), and when separating carotene pigments, the (separation funnel) method is used, using solvents (Ethanol, petroleum ether) As well as the separation of betalain pigments from beets using the method (separation aqueous) using a polar solvent (water) | ||||
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