Characteristics of Anthocyanin Pigments extracted from rosella ( Hibiscus sabdariffa, L. ) and its potential uses as antioxidant and natural food colorants

Extraction of anthocyanin from rosella (Hibiscus sabdariffa, L.) were optimized for identification of the major constituents by using HPLC, and using of these pigments as alternative natural red colorants in some processed foods, i.e. hard candy. Also, the effect of using rosella extract as natural antioxidant on corn oil.
Rosella anthocyanin had 620 mg anthocyanin /100g rosella. Where the major constituent were cyaniding 3, 5 diglucoside, delphinidin 3 glocoside and cyaniding 3 arabinoside by analyzing with HPLC. The best carrier for rosella anthocyanin were dextrin followed by soluble starch, lactose and glucose, respectively. On the other hand, color and higher pigment stability of anthocyanin from rosella were in acidic conditions at pH ranged between 1.0 to 3.0 and temperature ranged between 40.0 to 60.0C. Meanwhile, the degradation of anthocyanin being 58.0% of the total pigments after 180 min at 100C.
Antioxidant activity of rosella extracts were assessed by measuring peroxide value on corn oil during 7 days at 60C, where, corn oil contained 200, 500, 1000 ppm lower the peroxide value than using 200 ppm synthetic antioxidant (200 ppm). Analysis of variance for sensory evaluation of prepared hard candy indicated that, hard candy containing 0.20% rosella anthocyanin pigments revealed the highest score of color, taste and overall acceptability similar with synthetic color carmine.
Publication year 2010
Pages 53-76
Organization Name
City Cairo
serial title Egyptian Journal of Nutrition
Author(s) from ARC
Publication Type Journal