EXTRACTION OF ANTHOCYANINS PIGMENTS FROM Pelargonium zonal PETALS AS NATURAL COLORANTS IN SOME FOODS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 32, Issue 2, February 2007, Page 1159-1164 PDF (604.73 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.198692 | ||||
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| Authors | ||||
| M. H. Zeid1; T. M. Mekky2 | ||||
| 1Food Technology Res. Institute, Agricultural Research Center, Egypt. | ||||
| 2Food and Dairy Tech. Dept., Efficient Productivity Institute, Zagazig Univ., Egypt. | ||||
| Abstract | ||||
| The use of the synthetic pigments as a color of foods restricted. Anthocyanins extracted from pelargonia petals. Stability of these extracted anthocyanins was investigated. Anthocyanins extracted by different extraction solvents. Ethanolic hydrochloric acid solution, distilled water acidified with citric acid (3 gm/100 ml) or acetic acid (3 ml/100ml) used for the extraction. Anthocyanins content was higher in red pelargonia petals compare to pink pelargonia petals. The acidified ethanolic solution washed superior for the extraction compared with the acidified distilled water citric acid or acetic acid. Anthocyanins content was slightly decreased by heat treatment. Anthocyanins were slightly decreased during storage at temperature. Biologically results revealed that there were no effects on the morphological properties and the rate of death of white rates treated by pelargonica anthocyanins extracted from red pelargonia petals which preferred than the pink petals. These rates treated by 5 and 10% concentration of these extracted anthocyanins. Pelargonia red petals was the superior for anthocyanins extraction and distilled water acidified with citric acid was recommended for anthocyanins extraction on the economic bases. | ||||
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