scholarly journals PRODUKSI ANTOSIANIN DARI DAUN MIANA (Plectranthus scutellarioides) SEBAGAI PEWARNA ALAMI

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 298-303
Author(s):  
Dhanang Puspita ◽  
Yosephine Diana Tjahyono ◽  
Yunius Samalukang ◽  
Binerd Anthon Im Toy ◽  
Norson Willem Totoda
Keyword(s):  
Food Industry ◽  
Heat Exposure ◽  
Ornamental Plant ◽  
Anthocyanin Pigment ◽  
Natural Pigment ◽  
Single Leaf ◽  
Maximum Absorbance ◽  
Exposure Temperature ◽  
Anthocyanin Pigments ◽  
Purple Color

Miana (Coleus scutellaroides) is an ornamental plant of single leaf a purple color. The purple color found from miana leaves is an indicator of the presence of anthocyanin pigments. Anthocyanin from miana leaves can be utilized as a natural pigment for various staining purposes especially in the food industry, anthocyanin harvesting on miana leaves can be done at any time and does not depend on the season due to its abundant availability in nature.The aims of this study were to isolate, identify, and microencapsulated anthocyanin pigments of miana leaves. The result, pigment extracted from miana leaves had characteristic of purple color and having maximum absorbance at wavelength 529 nm, suspected as anthocyanin derivative (cyanidin-3-routosida).The total microcapsulated anthocyanim was 0.149542 mg / g. Thermostability of encapsulated anthocyanin pigment from miana leaves stable with heat exposure temperature 100C up to 60 minutes. Based on those collected information, encapsulated miana leaves pigment could be used as an additional natural coloring in food industries.Keywords: anthocyanin, miana, microencapsulation, pigment, thermostability. ABSTRAKMiana (Coleus scutellaroides) termasuk ke dalam tanaman hias yang berdaun tunggal dan berwarna ungu. Warna ungu yang terdapat pada daun miana adalah indikator keberadaan pigmen antosianin.Pemanfaatan daun miana sebagai sumber antosianin dapat dimanfaatkan sebagai pigmen alami untuk berbagai keperluan pewarna terutama dalam industri pangan, pemanenan antosianin pada daun miana dapat dilakukan setiap saat dan tidak bergantung pada musim dikarenakan ketersediannya yang selalu melimpah di alam.Tujuan dari penelitian ini adalah untuk mengisolasi, mengidentifikasi, dan mikroenkapsulasi pigmen antosianin dari daun miana.Berdasarkan hasil analisis didapati bahwa ekstrak pigmen daun miana memiliki karakteristik warna nampak ungu dan serapan maksimum absorbansinya berada pada panjang gelombang 529 nm, pigmen diduga sebagai turunan antosianin yaitu sianidin-3-rutinosida.Total antosianim yang sudah dimikroenkapsulasi sebesar 0.149542 mg/g. Dari hasil uji thermostabilitas pigmen terenkapsulasi maltodekstrin, stabilitas pigmen antosianin dari daun miana cenderung stabil dengan adanya pemaparan panas suhu 100C hingga 60 menit.Berdasarkan hasil dan pengujian, pigmen daun miana terenkapsulasi dapat menjadi pertimbangan produk untuk digunakan sebagai bahan tambahan pewarna dalam industri pangan.Kata kunci: antosianin, miana, mikroenkapsulasi, pigmen, termostabilitas.

scholarly journals EFFECT OF SOIL pH ON THE ANTHOCYANIN LEVEL OF HORTENSIA (Hydrangea macrophylla)

2015 ◽  
Vol 2 (1) ◽  
pp. 613
Author(s):  
Muhammad Rifqi Hariri ◽  
Maulana Safril Yusuf ◽  
Lulut Dwi Nurmamulyosari ◽  
Anastya Eka Kharisma
Keyword(s):  
Environmental Factor ◽  
Soil Ph ◽  
Block Design ◽  
Spectroscopy Method ◽  
Anthocyanin Pigment ◽  
Natural Pigment ◽  
Hydrangea Macrophylla ◽  
Randomized Block Design ◽  
Purple Color ◽  
One Way Anova

<p>Anthocyanin is a natural pigment that can express red, blue, and purple color. It can be accumulated in leaves, thorn, tuber, fruit, flower, and seed. Hortensia (Hydrangea macrophylla) known as ‘Panca Warna’, is a plant that can express different sepal colour due to environmental factor such as soil pH. The objective of this study was to determine the effect of three different soil pH on the level of anthocyanin pigment in the sepal of Hortensia. This research was a descriptive quantitative which used randomized block design with nine replications. Seven kind of anthocyanin was measured using differential pH spectroscopy method and analyzed using One-Way ANOVA. The result revealed that the three different soil pH did not affect the anthocyanin level among the measured samples.</p><p><br /><strong>Keywords</strong> : soil pH, anthocyanin level, Hortensia (Hydrangea macrophylla)</p>

scholarly journals Betalains in Edible Fruits of Three Cactaceae Taxa—Epiphyllum, Hylocereus, and Opuntia—Their LC-MS/MS and FTIR Identification and Biological Activities Evaluation

Plants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2669
Author(s):  
Michaela Barkociová ◽  
Jaroslav Tóth ◽  
Katarzyna Sutor ◽  
Natalia Drobnicka ◽  
Slawomir Wybraniec ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Food Industry ◽  
Biological Activities ◽  
Ornamental Plants ◽  
Reducing Power ◽  
Activity Assay ◽  
Natural Pigment ◽  
E Coli ◽  
Ft Ir

Epiphyllum, Hylocereus, and Opuntia plants belong to the Cactaceae family. They are mostly known as ornamental plants but also for their edible fruits, which can potentially be sources of betalains, such as betanin, a natural pigment used in the food industry, e.g., under the European label code E 162. The aim of this work was the identification of betalains (using LC-MS/MS), evaluation of total betalain content (spectrophotometrically), analysis of functional groups (using FT-IR), evaluation of antioxidant activity (using DPPH, ABTS, FRAP, DCFH-DA, and reducing power methods) and evaluation of antimicrobial activity (S. aureus, E. coli, and C. albicans) in fruits of Epiphyllum, Hylocereus, and Opuntia taxa. A total of 20 betalains were identified in the studied Cactaceae fruits. The Epiphyllum pink hybrid had the highest values of total betalains amongst all samples. The highest antioxidant activity was observed in the Epiphyllum pink hybrid, in Opuntia zacuapanensis and O. humifusa fruits. The antimicrobial activity assay showed that cacti fruits were not able to effectively inhibit the growth of E. coli, S. aureus, or C. albicans. Our results prove that these fruits are good sources of natural pigments—betalains. They do not contain toxic compounds in significant amounts and they exhibit antioxidant activity.

scholarly journals POTENSI PIGMEN ALAMI DARI BAKTERI SIMBION KARANG Mantipora sp SEBAGAI PEWARNA MAKANAN

Pro Food ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 643
Author(s):  
Dhanang Puspita ◽  
Jacob Lukas Alexander Uktolseja
Keyword(s):  
Coral Reefs ◽  
Research Method ◽  
Food Industry ◽  
Synthetic Dyes ◽  
Bacterial Isolation ◽  
Isolation And Identification ◽  
Natural Pigment ◽  
Self Defense ◽  
Bacterial Pigment ◽  
Rhodococcus Sp

ABSTRACT Color is very important in the food industry. The need for food coloring requires manufacturers to use synthetic dyes that have the potential to cause poisoning and cancer. One source of natural dyes comes from bacteria that are symbiotic with coral reefs. The purpose of this study is to isolate and characterize the bacterial pigment that has symbiosis with Montipora sp. The research method consisted of bacterial isolation and identification, pigment identification with UV-Vis spectrofotometer (200 – 800 nm) and TLC. The results of isilation and identification showed that Rhodococcus sp is dominant bacterial which is produces of carotenoiids for self defense from UV rays. The pigment found in Rhodococcus sp has the potential as a natural pigment for food coloring. Keywords: carotenoids, Montipora, pigment, Rhodococcus sp. ABSTRAK Warna sangat penting dalam industri pangan. Kebutuhan pewarna makanan menuntut produsen memakai bahan pewarna sintetik yang berpotensi menyebabkan keracunan dan kanker. Salah satu sumber pewarna alami berasal dari bakteri yang bersimbiosis dengan terumbu karang. Tujuan dari penelitian ini adalah mengisolasi dan mengkarakterisasi pigmen bakteri yang bersimbion Montipora sp. Metode penelitian terdiri dari isolasi dan identifkasi bakteri, identifikasi pigmen dengan spektrofotometer UV-Vis (200 – 800 nm) dan KLT. Hasil isolasi dan identifikasi bakteri berjenis Rhodococcus sp dan piigmen yang dihasilkan adalah karotenoid yang digunakan sebagai pertahanan diri dari sinar UV. Pigmen yang terdapat pada Rhodococcus sp berpotensi sebagai pigmen alami untuk pewarna pangan. Kata kunci: karotenoid, Montipora, pigmen, Rhodococcus sp.

scholarly journals Effect of Heat Stress on Behavior, Physiological and Blood Parameters of Goat

2013 ◽  
Vol 22 (1-2) ◽  
pp. 37-45 ◽  
Author(s):  
MM Alam ◽  
MA Hashem ◽  
MM Rahman ◽  
MM Hossain ◽  
MR Haque ◽  
...  
Keyword(s):  
Heat Stress ◽  
Heat Exposure ◽  
Blood Parameters ◽  
Experimental Animals ◽  
Treatment Groups ◽  
Exposure Temperature ◽  
Heat Treated ◽  
Significant Difference ◽  
Humidity Index ◽  
Severe Heat Stress

The research was conducted to study the effect of heat stress on behavior, some physiological and blood parameters with nine goats of almost similar in age, sex and weight into three groups. Three groups were divided as zero hour (T0), four hours (T4) and eight hours (T8) heat exposure. Temperature–humidity index (THI) value was calculated as 28.17 which indicate the experimental animals were in extreme severe heat stress. Skin and rectal temperature had no significant differences among the treatment groups but respiration/panting and pulse rate were increased with the increased of heat stress from T0 to T8 group (P<0.01).  Significant difference was found in standing time and lying time (P<0.01) in experimental groups. There were significant changes (P<0.01) in number of urination and defecation per hour but no significant changes was found in duration per urination in heat treated groups. The amount of RBC, PCV%, Hb%, WBC were increased with the increased of heat stress (P<0.01). Neutrophil, eosinophil, lymphocyte and monocyte numbers increased significantly (P<0.01) in heat treated groups.  It can be concluded that heat stress had significant changes on some behavioral, physiological and blood parameters of goat.DOI: http://dx.doi.org/10.3329/pa.v22i1-2.16465 Progress. Agric. 22(1 & 2): 37 - 45, 2011  

scholarly journals Development of Molecular Techniques for Studying the Metabolism of Carotenoids in Bixa orellana L.

HortScience ◽  
2001 ◽  
Vol 36 (5) ◽  
pp. 982-986 ◽  
Author(s):  
José A. Narváez ◽  
Patricia Flores-Pérez ◽  
Virginia Herrera-Valencia ◽  
Fernando Castillo ◽  
Roberto Ku-Cauich ◽  
...  
Keyword(s):  
Food Industry ◽  
Sole Source ◽  
Molecular Techniques ◽  
Bixa Orellana ◽  
Natural Pigment ◽  
Total Carotenoids ◽  
Tropical Plant ◽  
Carotenoid Synthesis ◽  
Analytical Tools

The tropical plant Bixa orellana L. (annatto) is the sole source of bixin, the most frequently employed natural pigment in the food industry. Little is known about the physiology, biochemistry, and molecular genetics of this crop. Our purpose was to establish a set of analytical tools that could be applied in the genetic improvement of B. orellana, particularly for the screening of characteristics such as bixin content and resistance to diseases or pests. Some preliminary results on the study of carotenoid synthesis are presented. In vitro cultures from several B. orellana tissues were established and DNA, RNA, and proteins were extracted from them and analyzed. Similarly, bixin and total carotenoids were quantified.

Effect of Citric Acid Addition at Anthocyanin Solubility of Red Color Melinjo Peels in Solvent Ethanol, Hehane and Petroleum Ether

2017 ◽  
Vol 873 ◽  
pp. 83-88 ◽  
Author(s):  
Tarmizi Ermiziar ◽  
Saragih Raskita ◽  
Hanum Latifa
Keyword(s):  
Citric Acid ◽  
Petroleum Ether ◽  
Aromatic Hydrocarbons ◽  
Natural Dyes ◽  
Anthocyanin Pigment ◽  
Polar Solvents ◽  
Red Color ◽  
Anthocyanin Concentration ◽  
Acid Environment ◽  
Anthocyanin Pigments

The result from a research by Ermiziar, et al(2009) shows that the content of anthocyanin pigment in red colour melinjo peels with ethanol solvent is 10.87 %. Anthocyanin structure which consists of Aromatic Hydrocarbons (Benzene) and the R groups that contain OCH3 is a reason why anthocyanin can also be isolated with non-polar solvents. Nevertheless, the acid environment would be desirable to get more contains of anthocyanin and it can be more stable so it can be used as natural dyes. The research objectives are to isolate anthocyanin pigments using, Etanol, hexane solvent and Petroleum Ether (PE) and to determine the effect of using the citric acid 0.5% to the anthocyanin pigments which are produced by this research. The types of solvent that are used in this research are Etanol, Hexane and PE. The slices melinjo peels are macerated using etanol, hexane and PE, respectively for 24 hours and the separation of the solvent by means of rotary evaporator.The results were obtained the concentration of anthocyanin with ethanol solvent was 1200 ppm, hexane solvent was 0.864 ppm and PE solvent was 0.800 ppm by the addition of citric acid. Without the addition of citric acid,anthocyanin concentration was ethanolsolvent was 4.000 ppm, hexane solvent was 0.634 ppm and PE solvent was 0.415 ppm

scholarly journals EXTRACTION OF ANTHOCYANIN PIGMENTS FROM MALABAR SPINACH FRUITS AS A POTENTIAL PHOTOSENSITIZER FOR DYE-SENSITIZED SOLAR CELL

2020 ◽  
pp. 5-9
Author(s):  
GLENNISE FAYE C. MEJICA ◽  
YUWALEE UNPAPROM ◽  
PIYAPIT KHONKAEN ◽  
RAMESHPRABU RAMARAJ
Keyword(s):  
Dye Sensitized Solar Cells ◽  
Natural Dyes ◽  
Synthetic Dyes ◽  
Anthocyanin Pigment ◽  
Dye Sensitized ◽  
Harvesting Efficiency ◽  
Anthocyanin Pigments ◽  
Pure Methanol ◽  
Sensitized Solar Cells ◽  
High Absorption

The implementation of synthetic dyes gives a better efficiency with higher durability; however, the production process of synthesizing these dyes is more complex, expensive, and involves the use of toxic materials. For these reasons, the production of such dyes can pose harm not only to humans but also to the environment. An alternative for the synthetic dyes is the natural dyes or pigment extracted from plants such as anthocyanin, carotenoid, chlorophyll and many others. These natural dyes are easily extracted from various parts of plants, such as from the fruits, flowers, leaves, and seeds. Regardless of the limited performance of natural dyes, the natural dyes exhibit advantages, including high absorption coefficients, highlight-harvesting efficiency, inexpensive, ecologically friendly, non-toxic, and are easily extractable. Moreover, this research paper is mainly focused on about extraction of anthocyanin dye pigments from Malabar spinach fruits for Dye-sensitized solar cells (DSSC). The experiment was conducted using three different methods; extraction of anthocyanin pigments from Malabar spinach fruits: a.) using pure methanol solvent, b.) using 50% methanol solvent, and c.) using 50% methanol & 1% HCl solvent, and the resulted data were 160.81 mg/L, 64.62 mg/L and 77.65 mg/L respectively. It can be concluded that the extraction of anthocyanin pigments from Malabar spinach fruits using pure methanol solvent has the highest amount of extracted anthocyanin pigment, which is 160.81 mg/L.

scholarly journals Anthocyanin Films in Freshness Assessment of Minced Fish

2021 ◽  
Vol 51 (2) ◽  
pp. 349-362
Author(s):  
Natalya Chesnokova ◽  
Yury Prikhodko ◽  
Alla Kuznetsova ◽  
Liudmila Kushnarenko ◽  
Valeria Gerasimova
Keyword(s):  
Test System ◽  
Anthocyanin Pigment ◽  
Polyelectrolyte Complexes ◽  
Prolonged Contact ◽  
Fish Samples ◽  
Anionic Polysaccharides ◽  
Minced Fish ◽  
Anthocyanin Pigments ◽  
Kappa Carrageenan

Introduction. Smart food packaging that alerts consumers to spoilt food by changing color is based on affordable and biodegradable raw materials. The research objective was to develop films from anionic polysaccharides and anthocyanin pigment that can be used as a freshness indicator of minced fish. Study objects and methods. The study featured frozen black currant berries (Ríbes nígrum), polysaccharide-based anthocyanin films, and minced fish. Extracts of anthocyanin pigment and films based on agar, kappa-carrageenan, chitosan, starch, and anthocyanin pigments were analyzed by IR spectroscopy. Results and its discussion. Anionic polysaccharides, i.e. agar and kappa-carrageenan, demonstrated good film-forming properties. Films based on 1.5% agar and 2% kappa-carrageenan showed elasticity, resilience, plasticity, and sufficient resistance to mechanical deformation. Neutral polysaccharide starch and cationic polysaccharide chitosan appeared to have no such qualities. An IR spectral analysis revealed chemical interactions between polysaccharide and anthocyanin molecules. It indicated the electrostatic nature of the polyelectrolyte complexes of the anthocyanin pigment with anionic polysaccharides. A film based on 1.5% agar fortified with anthocyanin pigment was used as a test-system for analyzing the quality of fish. The minced fish samples were wrapped in the anthocyanin film and left for 2–7 min to register the color change of the film. When the anthocyanin film came in contact with fresh fish, the color of the film did not change even after prolonged contact. When the film came into contact with spoilt fish, the color of the film began to change after 2 min of contact. When the contact time reached 7 min, the film turned blue. Conclusion. The type of polysaccharide and the interaction between polysaccharides and anthocyanin pigment had a significant effect on film formation. Anionic polysaccharides demonstrated the best results. Electrostatic interactions between anionic polysaccharides and anthocyanin pigments produced stable polyelectrolyte complexes. The new smart films were able to determine the quality of minced fish.

scholarly journals Recent Trends in Temperature and Relative Humidity in Bawku East, Northern Ghana

2014 ◽  
Vol 6 (2) ◽  
pp. 69 ◽  
Author(s):  
Frimpong K. ◽  
Oosthuizen J. ◽  
Van Etten E. J.
Keyword(s):  
Relative Humidity ◽  
Heat Exposure ◽  
Significant Rise ◽  
Rate Of Change ◽  
Northern Ghana ◽  
Temperature Trends ◽  
Exposure Temperature ◽  
Seasonal Basis ◽  
Recent Trends ◽  
Maximum Temperatures

Extensive analyses of trends in mean annual and mean seasonal minimum and maximum temperatures and relative humidity were examined for Bawku East, northern Ghana, for the period 1961 to 2012. Mean monthly maximum and minimum temperatures were used to analyse and establish recent temperature trends on an annual and seasonal basis. The year was divided into rainy and dry seasons for the seasonal trends. Mean monthly relative humidity at 6 am and 3 pm from 1961 to 2012 were considered to show recent trends in humidity since temperature and humidity interact to determine the heat exposure for outdoor workers. Regression analysis was used to illustrate trends and calculate mean yearly and seasonal rate of change. A Durbin-Watson statistical test was employed to verify autocorrelation of the residuals of the trend models and none was detected. Results showed a gradual and statistically significant rise in both mean minimum and mean maximum temperatures at two stations (Manga and Garu). There was an inconsistent pattern of trend observed at the third station (Binduri). Declining trends in relative humidity were observed at 6 am and 3 pm at seasonal and annual levels at Binduri and Garu, while there was a rising trend in relative humidity at Manga. The importance of this study hinges on the linkage between heat exposure (temperature and air humidity) and human health in the wake of climate change on outdoor farmers in developing countries who spend many hours doing manual work in the heat. On the whole, the rising temperature has impacted on ecosystem services in the study area.

scholarly journals Encapsulation of curcumin into β-cyclodextrins inclusion: A review

2019 ◽  
Vol 131 ◽  
pp. 01100
Author(s):  
Siqi Guo
Keyword(s):  
Food Industry ◽  
Water Solubility ◽  
Preparation Method ◽  
Chemical Properties ◽  
Research Literature ◽  
Development Prospect ◽  
Structure And Properties ◽  
Natural Pigment ◽  
Research Status ◽  
Delivery Vector

Curcumin is an important natural pigment, which has many functions such as anti-oxidation, anti-inflammatory, and the prevention of cardiovascular, cerebrovascular and Alzheimer’s disease. However, its poor water-solubility, unstable chemical properties and low bioavailability limit its application in the food industry. The above problems can be effectively solved by using β-cyclodextrins to encapsulate curcumin. Combining with the domestic and foreign research literature, the structure and properties of β-cyclodextrins, preparation method of β-cyclodextrins inclusion, the curcumin-loaded β-cyclodextrins, and their applications in industry were summarized in this paper. Finally, the research status of Curcumin-loaded β-cyclodextrins delivery vector was discussed and its development prospect was prospected.

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