Extraction of Anthocyanin from Purple Cabbage and Its Use in Cosmetics | ||
| البحوث التطبيقية في العلوم والانسانيات | ||
| Volume 2, Issue 1, 2025, Pages 32-45 PDF (1020.74 K) | ||
| Document Type: المقالة الأصلية | ||
| DOI: 10.21608/aash.2025.459889 | ||
| Authors | ||
| H.M. Ramdan; D.T. Shaiboon; D.M. Samir; D.M. Fawzy; R.S. Mohammad; R.G. Abd El Qader; Z.M. Moslem; Al-Shimaa Badran Abdel Monem* | ||
| Assistant prof. of organic chemistry, Faculty of Education, Ain Shams University Ain Shams University, Faculty of Education | ||
| Abstract | ||
| This study investigates the extraction, purification, stability, and applications of anthocyanins, which are natural pigments known for their strong antioxidant properties. Anthocyanins are widely used in the food, cosmetic, and pharmaceutical industries due to their health benefits and vibrant coloration. The research examines different extraction and purification methods, including solvent extraction, ultrasound-assisted extraction, and chromatography, aiming to enhance both yield and stability. Additionally, it analyzes key environmental factors such as pH, temperature, and light exposure that impact anthocyanin stability. The findings highlight anthocyanins' potential in disease prevention, particularly their cardiovascular and anti-cancer properties. Their role as natural, safer alternatives to synthetic colorants in food packaging and cosmetics is also emphasized. However, challenges related to their stability and large-scale industrial application persist. Future research should focus on optimizing processing techniques, improving encapsulation methods, and expanding their commercial viability. The study contributes to the development of sustainable, health-focused products across multiple industries. | ||
| Keywords | ||
| Anthocyanins; extraction; purification; stability; applications; antioxidants | ||
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