M. Sror, H., Rizk, E., Azouz, A., A.M. Hareedy, L. (2009). EVALUATION OF RED CABBAGE ANTHOCYANIN PIGMENTS AND ITS POTENTIAL USES AS ANTIOXIDANT AND NATURAL FOOD COLORANTS. test, 17(2), 361-372. doi: 10.21608/ajs.2009.14946
H .A M. Sror; E Rizk; A. Azouz; Lobna A.M. Hareedy. "EVALUATION OF RED CABBAGE ANTHOCYANIN PIGMENTS AND ITS POTENTIAL USES AS ANTIOXIDANT AND NATURAL FOOD COLORANTS". test, 17, 2, 2009, 361-372. doi: 10.21608/ajs.2009.14946
M. Sror, H., Rizk, E., Azouz, A., A.M. Hareedy, L. (2009). 'EVALUATION OF RED CABBAGE ANTHOCYANIN PIGMENTS AND ITS POTENTIAL USES AS ANTIOXIDANT AND NATURAL FOOD COLORANTS', test, 17(2), pp. 361-372. doi: 10.21608/ajs.2009.14946
M. Sror, H., Rizk, E., Azouz, A., A.M. Hareedy, L. EVALUATION OF RED CABBAGE ANTHOCYANIN PIGMENTS AND ITS POTENTIAL USES AS ANTIOXIDANT AND NATURAL FOOD COLORANTS. test, 2009; 17(2): 361-372. doi: 10.21608/ajs.2009.14946

EVALUATION OF RED CABBAGE ANTHOCYANIN PIGMENTS AND ITS POTENTIAL USES AS ANTIOXIDANT AND NATURAL FOOD COLORANTS

Arab Universities Journal of Agricultural Sciences
Article 7, Volume 17, Issue 2, September 2009, Pages 361-372    PDF (416.13 K)
Document Type: Original Article
DOI: 10.21608/ajs.2009.14946
Authors
H .A M. Sror* 1; E Rizk* 2; A. Azouz2; Lobna A.M. Hareedy2
1Department of Agricultural Biochemistry
2Food Technology Research Institute, Agriculture Research Center, Cairo, Egypt
Abstract
 
Anthocyanins derived from red cabbage were extracted, and identified by using HPLC. These pigments are used as alternative natural red colorants in some processed foods i.e.; hard candy; jelly and ice sherbets. They are also effect of using as natural antioxidant on sunflower oil. Red cabbage has 90.5 mg anthocyanin /100 gm on fresh weights. Where the major constituents were cyaniding-3-diglucoside-5-glucoside (80%) and cyanidin 3, 5 diglucoside (20%) with HPLC. The best carrier for red cabbage anthocyanin pigment was found to be dextrin followed by cellulose, soluble starch and glucose respectively. On the other hand, color and higher pigment stability of anthocyanin derived from red cabbage were in acidic condition at pH ranged between 1.0 to 4.0 and in temperatures ranged between 40 to 80ºC. Meanwhile, the degradation of anthocyanin being 10% of total pigments after 180 min at 100ºC. Antioxidant activities of red cabbage anthocyanin were assessed by determining peroxide value on sunflower oil during 7 days at 60ºC. Sunflower oil contained 200 ppm red cabbage extract showed lower peroxide value being (9.92) than using 200 ppm synthetic antioxidant (BHT) (10.12) meq/Kg. Analysis of variance for sensory evaluation of prepared hard candy, jelly and ice sherbets indicated that, hard candy, jelly contained 0.10% and ice sherbets contained 0.20% red cabbage anthocyanin pigments revealed the highest score of color, taste, odor and overall acceptability similar with synthetic color (carmine).
Keywords
Red cabbage; Anthocyanins; Natural red color; Antioxidant activity; hard candy; Jelly; Ice sherbets
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