International Journal of Processing and Post harvest Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Extraction and Standardization of Betalain from C. argentea var. Cristata


Affiliations
1 Department of Bioscience and Technology, Food Processing and Engineering, School of Agriculture and Biosciences, Karunya Institute of Technology and Sciences, Coimbatore (T. N.), India
     

   Subscribe/Renew Journal


In the current work, studies were carried out to extraction and standardization of the betalains from Celosia argentea var. cristata (CAC) inflorescence for possible use as a source of natural colour for the food industry. Pigment extraction was carried out using water as the extractant. Results showed that maximum betacyanins were extracted at a pH of 5 using citrate buffer, at a sample: solvent ratio of 1:3, the temperature of 20°C for 90 minutes.The extracted pigments were found to stable at 4°C upto 15 days.

Keywords

Betalain, Pigment, Natural Colour.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Azeredo, H.M.C. (2009). Betalains: Properties, sources, applications and stability - A review. Internat. J. Food Sci. & Technol., 44 (12) : 2365–2376.

  • Cai, Y. Sun, Mei Wu, Huaixiang Huang and Ronghua Corke, H. (1998). Characterization and quantification of betacyanin pigments from diverse amaranthus species. J. Agric.& Food Chem., 46(6): 2063–2070. Available at: http://pubs.acs.org/doi/abs/10.1021/jf9709966 [Accessed August 27, 2016].

  • Cai, Y.Z., Sun, M. and Corke, H. (2002). Characterization and application of betalain pigments from plants of the Amaranthaceae. The University of Hogn Kong. Available at: https://hub.hku.hk/bitstream/10722/35447/1/FullText.pdf.

  • Cai, Y.Z., Sun, M. and Corke, H. (2005). HPLC characterization of betalains from plants in the Amaranthaceae. J. Chromatographic sci., 43 : 454–460.

  • Dam, Sao Mai and Trinh, X.N. (2012). Survey the betacyanin extraction from the flower of purple bougainvillea of vietnam and the stability of this pigment. In: Proceedings of First AFSSA Conference on Food Safety and Food Security held at Osaka Prefecture University, OSAKA, Japan on September 15-17, 2012. pp. 61–63.

  • Ekunwe, K.E., Law-Ogbomo. and Peter, A. (2011).Growth and herbage yield of Celosia argentea as influenced by plant density and NPK fertilization in degraded ultisol. Trop. &Subtropical Agroecosystems,, 14 : 251–260. Available at: http://www.redalyc.org/pdf/939/93915703025.pdf.

  • Harivaindaran, K. V., Rebecca, R.O.P. andChandran, S. (2008). Study of optimal temperature, pH and stability of dragon fruit (Hylocereus Polyrhizus) peel for use as potential natural colorant. Pakistan J. Biological Sci., 11(18): 2259–2263. Available at: http://www.pjbs.org.

  • Herbach, K.M., Stintzing, F.C. and Carle, R. (2006).Betalain stability and degradation structural and chromatic aspects. J. Food Sci., 71(4): 41–50. Available at: http://doi.wiley.com/10.1111/j.1750-3841.2006.00022.x [Accessed August 26, 2016].

  • Khan, M.I. and Giridhar, P. (2015). Plant betalains: Chemistry and biochemistry. Phytochemistry, 117: 267–295. Availableat:http://dx.doi.org/10.1016/j.phytochem. 2015.06.008.

  • Khan, M.I. (2016). Stabilization of betalains: A review. Food Chem., 197 : 1280–1285.

  • Stintzing, F.C. and Carle, R. (2008a). Analysis of betalains. In: C. Socaciu, Ed. Food Colorants: Chemical and functional properties. CRC Press, pp. 507–520.

  • Stintzing, F.C. and Carle, R. (2008b). Betalains in food: Occurrence, stability and postharvest modifications. In C. Socaciu, ed. Food Colorants: Chemical and functional properties. CRC Press, pp. 277–299.

  • Strack, D., Vogt, T. and Schliemann, W. (2003). Recent advances in betalain research. Phytochemistry, 34 (19): 247–269. Available at: http://doi.wiley.com/10.1002/chin.200319225 [Accessed August 27, 2016].

  • Woo, K. K., Ngou, F. H., Ngo, L. S., Soong, W. K. and Tang, P.Y. (2011). Stability of betalain pigment from red dragon fruit (Hylocereus polyrhizus). American J. Food Technol., 6 (2) : 140–148.

  • Zuck, C. (2015). Reformation of specialty cut flower production for Celosia cristata, Available at: https://conservancy.umn.edu/bitstream/handle/11299/175833/Cameron Zuck - Celosia.pdf?sequence=1&isAllowed=y [Accessed November 24, 2016].


Abstract Views: 302

PDF Views: 0




  • Extraction and Standardization of Betalain from C. argentea var. Cristata

Abstract Views: 302  |  PDF Views: 0

Authors

Rahul Ramrao Patil
Department of Bioscience and Technology, Food Processing and Engineering, School of Agriculture and Biosciences, Karunya Institute of Technology and Sciences, Coimbatore (T. N.), India
T. V. Ranganathan
Department of Bioscience and Technology, Food Processing and Engineering, School of Agriculture and Biosciences, Karunya Institute of Technology and Sciences, Coimbatore (T. N.), India

Abstract


In the current work, studies were carried out to extraction and standardization of the betalains from Celosia argentea var. cristata (CAC) inflorescence for possible use as a source of natural colour for the food industry. Pigment extraction was carried out using water as the extractant. Results showed that maximum betacyanins were extracted at a pH of 5 using citrate buffer, at a sample: solvent ratio of 1:3, the temperature of 20°C for 90 minutes.The extracted pigments were found to stable at 4°C upto 15 days.

Keywords


Betalain, Pigment, Natural Colour.

References