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ِANTHOCYANIN FROM ACALYPHA LEAVES AS A MULTIFUNCTION FOOD ADDITIVE
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Abstract: Searching for new sources of natural food additives from plant origin have been increased recently due to the health hazards of the commercially synthetic additives.
Acalypha leaves were choosen to investigate their potential source of natural colorants and antioxidative efficiency in retarding the oxidative rancidity of heated corn oil.
Total anthocyanin was extracted from acalypha leaves using ethyl alcohol, purified and identified by HPLC. The ethanolic extract was concentrated and tested with different solid support to select the carrier suitable for coating the anthocyanin pigment. Dextrin was found to be the best carrier followed by soluble starch for adsorbing the anthocyanin pigment. Effect of PH value and temperature on the stabilization of pigment tested. Different concentrations of acalypha extract were evaluated for their efficiency as antioxidant. Results proved the possibility of using acalypha leaves as an inexpensive and powerful source of natural antioxidant compared to the commonly used synthetic antioxidant (BHT).
Glazing jelly was prepared by 0.1, 0.2 and 0.3 % of anthocyanin pigment as a natural food colorant and then it was sensory evaluated.
Key words: Acalypha anthocynin – Natural antioxidant – Natural pigment – Food additives.
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| Publication year |
2006
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| Organization Name |
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| City |
المنوفيه
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| serial title |
Journal of Home Economic
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| Author(s) from ARC |
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| Publication Type |
Journal
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