COMPARISON OF DYEING ACTIVITY OF AQUEOUS EXTRACT AND BUTANOLIC FRACTION OF ETHANOLIC EXTRACT OF FRUITS OF GARCINIA INDICA CHOISY

INDIAN DRUGS ◽  
2015 ◽  
Vol 52 (05) ◽  
pp. 38-42
Author(s):  
K Patil ◽  
◽  
J Bhuti
Keyword(s):  
Aqueous Extract ◽  
Ethanolic Extract ◽  
Sweet Taste ◽  
Natural Dyes ◽  
Anthocyanin Content ◽  
Synthetic Dyes ◽  
Tropical Fruit ◽  
Total Anthocyanin ◽  
Natural Colorant ◽  
Garcinia Indica

Natural dyes from plants have been given much attention in recent years due to the threat and harmful effects arisen by synthetic dyes and environmental awareness created by researchers. Natural dyes are environmental friendly, hygienic, user friendly and permanent compared to other colorants. Recently, research has shown that synthetic dyes release harmful chemicals that are allergic, carcinogenic and detrimental to human health. The present study was focused on extraction and fractionation of anthocyanins from fruits of Garcinia indica Choisy. Garcinia indica Choisy (kokum) is widely distributed in coastal India. The fruit is mainly found during the summer months. It is a tropical fruit and can be viewed as a wonder berry that has a pleasant odour, tangy-sweet taste and many health benefits. It is used to treat many diseases. The dried fruits powder of Garcinia indica was subjected to the extraction of anthocyanins by maceration and fractionated with n-butanol. Total anthocyanin content was calculated from the extract. The aqueous extract and butanolic fraction of ethanolic extract of fruits of Garcinia indica were evaluated as a natural colorant on fabrics and compared with each other. The present study showed the n-butanol fraction of ethanolic extract of fruits of Garcinia indica to have more color intensity than the aqueous extract on silk material. So, anthocyanins from Garcinia indica fruits can be used as a natural dye.

scholarly journals Study on Colour Stability and Microencapsulation of Anthocyanin Pigment Extracted from Dragon Fruit Peel by Spray and Freeze Drying

2020 ◽  
Vol 2 (1) ◽  
pp. 47
Keyword(s):  
Freeze Drying ◽  
Anthocyanin Content ◽  
Microwave Assisted Extraction ◽  
Fruit Peel ◽  
Total Anthocyanin ◽  
Natural Colorant ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Dragon Fruit ◽  
The Stability

Dragon fruit is a popular fruit grown in Malaysia. It is well known for the rich nutrient contents, and it is commercially available worldwide. It is rich in anthocyanins and antioxidants. Dragon fruit is also an essential source of betacyanin, which serves as a red/purple pigment with antioxidative properties. The objective of the present work is to study the stability of natural colorant from dragon fruit peel. The crushed peel and water were taken in the ratio of 1:10 and was subjected to seven different types of extraction techniques such as microwave-assisted extraction, ohmic heating, ultrahigh-pressure homogenization, sonicator, supercritical fluid extraction, aqueous extraction, Soxhlet extraction. Out of the microwave-assisted extraction had the most Anthocyanin content, and it was used for further studies. The selected extract was filtered, and the stability of anthocyanin was examined at varying pH (2…10) and temperature (60…100⁰C). In addition to this, thermal stability (80…100 ⁰C for 150 min) was checked at a deferent time interval (80 to 100⁰C…150 min.). The microwave extract was used for the encapsulation process using maltodextrin, and soy protein isolate as carrier material with 1:4, 1:5 core to wall ratio by spray drying and freeze-drying techniques. The quality analysis, such as total anthocyanin content, encapsulation efficiency, color, water activity, bulk density, solubility, and moisture content, were analyzed of microencapsulated anthocyanin extract. This result showed that encapsulated dragon fruit peel (pitaya) powder could be used as a natural colorant in food applications.

scholarly journals Linking anthocyanin diversity, hue, and genetics in purple corn

2021 ◽  
Vol 11 (2) ◽  
Author(s):  
Laura A Chatham ◽  
John A Juvik
Keyword(s):  
Genotyping By Sequencing ◽  
Future Research ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Natural Colorant ◽  
Anthocyanin Profile ◽  
Total Anthocyanin Content ◽  
Maize Varieties ◽  
Branching Points ◽  
Purple Corn

AbstractWhile maize with anthocyanin-rich pericarp (purple corn) is rising in popularity as a source of natural colorant for foods and beverages, information on color range and stability—factors associated with anthocyanin decorations and compositional profiles—is currently limited. Furthermore, to maximize the scalability and meet growing demands, both anthocyanin concentrations and agronomic performance must improve in purple corn varieties. Using the natural anthocyanin diversity present in a purple corn landrace, Apache Red, we generated a population with variable flavonoid profiles—flavanol–anthocyanin condensed forms (0–83%), acylated anthocyanins (2–72%), pelargonidin-derived anthocyanins (5–99%), C-glycosyl flavone co-pigments up to 1904 µg/g, and with anthocyanin content up to 1598 µg/g. Each aspect of the flavonoid profiles was found to play a role in either the resulting extract hue or intensity. With genotyping-by-sequencing of this population, we mapped aspects of the flavonoid profile. Major quantitative trait loci (QTLs) for anthocyanin type were found near loci previously identified only in aleurone-pigmented maize varieties [Purple aleurone1 (Pr1) and Anthocyanin acyltransferase1 (Aat1)]. A QTL near P1 (Pericarp color1) was found for both flavone content and flavanol–anthocyanin condensed forms. A significant QTL associated with peonidin-derived anthocyanins near a candidate S-adenosylmethionine-dependent methyltransferase was also identified, warranting further investigation. Mapping total anthocyanin content produced signals near Aat1, the aleurone-associated bHLH R1 (Colored1), the plant color-associated MYB, Pl1 (Purple plant1), the aleurone-associated recessive intensifier, In1 (Intensifier1), and several previously unidentified candidates. This population represents one of the most anthocyanin diverse pericarp-pigmented maize varieties characterized to date. Moreover, the candidates identified here will serve as branching points for future research studying the genetic and molecular processes determining anthocyanin profile in pericarp.

EKSTRAKSI ZAT WARNA ALAMI KELOPAK BUNGA ROSELLA DENGAN PELARUT AQUADEST

EKUILIBIUM ◽  
2013 ◽  
Vol 12 (2) ◽  
Author(s):  
Endang Mastuti
Keyword(s):  
Optimum Condition ◽  
Weight Ratio ◽  
Soxhlet Extraction ◽  
Water Soluble ◽  
Natural Dyes ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Mixing Speed

<p>Abstract: Anthocyanin is a water-soluble pigment which can easily be found in several plants.<br />Anthocyanin can be recovered by extracting the petal of rosella flower using aquadest as the<br />solvent. This research aims to get the all anthocyanin in rosella by extraction, to analyze the effect<br />of temperature, mixing speed, the ratio of extraction material and solvent. Using the same<br />material, soxhlet extraction was run until the solvent become clear. The total anthocyanin<br />produced was 47,50 %. The second method using three-neck flask showed the optimum condition<br />at the weight ratio of 9 gram, 100<br />C and 200 rpm. The extraction carried out for 120 minutes<br />resulted 0,0695 gram of anthocyanin. To determine the concentration of anthocyanin in the<br />extract, samples were analyzed using UV-Vis Spectrofotometer. At the optimum condition, the<br />anthocyanin content in the extract was 0,0246 mg anthocyanin / mL solution.<br />o<br />Keywords: Rosella, Extraction, Natural Dyes, Anthocyanin</p>

Domestic Method of Silk Dyeing with Raw Natural Colours

2015 ◽  
Vol 19 (3) ◽  
pp. 32-44 ◽  
Author(s):  
Prof. Asim Kumar Roy Choudhury ◽  
Mr. Suman Mitra
Keyword(s):  
Aqueous Extract ◽  
Natural Dyes ◽  
Cost Comparison ◽  
Synthetic Dyes ◽  
Light Fastness ◽  
Extraction And Purification ◽  
Natural Mordant ◽  
Silk Dyeing

Commercial natural dyes are quite costly as manufacturers are to follow multi-step extraction and purification procedures for standardisation purposes. Upon cost comparison, they lose in the market to synthetic dyes. However, in the handicraft sector, reproducibility may be of lesser importance against cost. In the present study, a domestic method of dyeing silk with the aqueous extract of raw plant/tree components (flower, leave, bark and root) by using a natural mordant and alum will be described. Good dyebath exhaustion and washing and light fastness are observed for some of the natural colouring matters.

Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon on α-amylase, α-glucosidase and lipase

2020 ◽  
pp. 1-9
Author(s):  
Pınar Ercan ◽  
Sedef Nehir El
Keyword(s):  
Inhibitory Activity ◽  
Digestive Enzymes ◽  
Positive Control ◽  
Anthocyanin Content ◽  
Inhibitory Effects ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Before And After ◽  
Red Grape

Abstract. The goals of this study were to determine and evaluate the bioaccessibility of total anthocyanin and procyanidin in apple (Amasya, Malus communis), red grape (Papazkarası, Vitis vinifera) and cinnamon (Cassia, Cinnamomum) using an in vitro static digestion system based on human gastrointestinal physiologically relevant conditions. Also, in vitro inhibitory effects of these foods on lipid (lipase) and carbohydrate digestive enzymes (α-amylase and α-glucosidase) were performed with before and after digested samples using acarbose and methylumbelliferyl oleate (4MUO) as the positive control. While the highest total anthocyanin content was found in red grape (164 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432 ± 177.31 mg/100 g) (p < 0.05). The anthocyanin bioaccessibilities were found as 10.2 ± 1%, 8.23 ± 0.64%, and 8.73 ± 0.70% in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57 ± 0.71%, 14.08 ± 0.74% and 18.75 ± 1.49%, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC50 544 ± 21.94, 445 ± 15.67, 1592 ± 17.58 μg/mL, respectively), α-amylase (IC50 38.4 ± 7.26, 56.1 ± 3.60, 3.54 ± 0.86 μg/mL, respectively), and lipase (IC50 52.7 ± 2.05, 581 ± 54.14, 49.6 ± 2.72 μg/mL), respectively. According to our results apple, red grape and cinnamon have potential to inhibit of lipase, α-amylase and α-glucosidase digestive enzymes.

Evaluasi Keragaan Beberapa Hibrida Semangka Koleksi Balai Penelitian Tanaman Buah Tropika

2019 ◽  
Vol 15 (2) ◽  
pp. 101-105
Author(s):  
Makful Makful ◽  
Kuswandi Kuswandi ◽  
Sahlan Sahlan ◽  
Mega Andini
Keyword(s):  
Skin Color ◽  
Sweet Taste ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Hybrid Breeding ◽  
Skin Thickness ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Soluble Solid ◽  
High Yielding Varieties

Hybrid breeding of watermelon has led to the formation of high-yielding varieties. The objectives of the research were to determine the performance of hybrid watermelon of the Indonesian Tropical Fruit Research Institute (ITFRI) collection and to evaluate the superiority of each hybrid. The research has been conducted at Sumani Experimental Garden, ITFRI, Solok, West Sumatera, from April to July 2016. The material used consisted of 19 cross combinations. The data from this descriptive study were presented in the form of averages and pictures. The results showed that the hybrids that were tested showed diversity in size, fruit skin color, flesh color, skin thickness and fruit sweetness. Hybrids with three excellent characters, i.e. medium fruit weight, high total soluble solids (TSS) value, and moderate rind thickness, were not yet obtained. Hybrids that had the superiority in term of sweet taste and shelf life were BT1 × SGP, BT4 × BT4P, BT5 × BT4, BT6 × SGP and SGP × BT6. Keywords: hybrid, performance, total soluble solids, watermelon   ABSTRAK Pemuliaan hibrida pada semangka mengarah kepada pembentukan varietas berdaya hasil tinggi. Penelitian bertujuan untuk mengetahui keragaan hibrida semangka koleksi Balitbu Tropika dan untuk mengevaluasi keunggulan masing-masing hibrida Penelitian dilaksanakan di Kebun Percobaan Sumani, Balitbu Tropika, Solok, Sumatera Barat, dari bulan April sampai dengan Juli 2016. Materi yang digunakan terdiri dari 19 kombinasi persilangan. Data hasil penelitian deskriptif ini ditampilkan dalam bentuk rataan dan gambar. Hasil penelitian menunjukkan bahwa hibrida yang diuji memiliki keragaman dalam ukuran, warna kulit buah, warna daging buah, ketebalan kulit buah dan kemanisan. Belum ditemukan hibrida yang memiliki tiga karakter unggul, yang terdiri dari bobot buah sedang, total padatan terlarut (total soluble solid) tinggi, dan kulit buah agak tebal. Hibrida yang memiliki keunggulan berupa rasa manis dan tahan simpan adalah BT1 × SGP, BT4 × BT4P, BT5 × BT4, BT6 × SGP dan SGP × BT6. Kata kunci: hibrida, keragaan, semangka, total padatan terlarut

Evaluation of Health Promoting Minerals of A. squamosa L. Based Products

2020 ◽  
Vol 16 (5) ◽  
pp. 802-807
Author(s):  
Shashi Bala ◽  
Vinod K. Nigam ◽  
Ambarish S. Vidyarthi
Keyword(s):  
Sugar Content ◽  
Sweet Taste ◽  
Proximate Analysis ◽  
Tribal Community ◽  
Nutritional Properties ◽  
Tropical Fruit ◽  
Total Sugar Content ◽  
Custard Apple ◽  
Health Promoting ◽  
Apple Products

Background: Annona squamosa L. (custard apple) is a tropical fruit known for its sweet taste, distinct flavour, and pleasant, aromatic creamy pulp. The fruit is traditionally used as different folk medicines by tribal community in India. The present study was focussed on the nutritional properties of custard apple based products like pulp, juice, jam, jelly and powder. Methods: Standard ICP-OES and recognized methods of analysis were used for investigation of minerals and biochemical constituents of process products of custard apple. Results: The proximate analysis showed the highest quantity of vitamin C as 32.5 mg/100g, 16.4 mg/100g, 15.8 mg/100g 16.85 mg/100g and 12.3 mg/100g in pulp, jam, jelly, juice and in powder with a total sugar content of 20.96, 51.26, 49.83, 13.17 and 33.5 g/100g for pulp, jam, jelly, juice and powder respectively. The content of calcium in different products of custard apple was observed as 64.25, 58.15, 55.20, 58.20 and 138.35 mg/100g while, the amount of iron as constituent was found as 2.8, 2.25, 2.25, 2.65, 5.45 mg/100g respectively. The observed value of potassium in pulp, juice, jam, jelly and powder was recorded as 428.00, 545.50, 415.0, 411.9 and 1094.5 mg/100g while the concentration of magnesium was found as 54.5 mg/100g in pulp, 65.0 mg/100g in juice, 45.5 mg/100g in jam, 41.2 mg/100g in jelly and 130.4 mg/100g in powder respectively. The study of analytes like As, Pb, Ni and Sn in custard apple products were found below the level of toxicity. Conclusion: The results obtained suggest that these underutilized fruits could greatly add in the improvement of the nutrition of consumers and promote good human health.

scholarly journals Morphological and Biochemical Diversity in Fruits of Unsprayed Rosa canina and Rosa dumalis Ecotypes Found in Different Agroecological Conditions

2021 ◽  
Vol 13 (14) ◽  
pp. 8060
Author(s):  
Mehmet Ramazan Bozhuyuk ◽  
Sezai Ercisli ◽  
Neva Karatas ◽  
Halina Ekiert ◽  
Hosam O. Elansary ◽  
...  
Keyword(s):  
Rural Areas ◽  
Fruit Production ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Anthocyanin Content ◽  
Fresh Weight ◽  
Important Species ◽  
Total Anthocyanin ◽  
Rosa Canina

The Rosa is one of the most diverse genera in the plant kingdom and, in particular, its fruits have been used for multiple purposes in different parts of the world for centuries. Within the genus, Rosa canina and Rosa dumalis are, economically, the most important species and dominate Rosa fruit production. In this study, some important fruit and shrub traits of ten Rosa canina and ten Rosa dumalis ecotypes collected from rural areas of Kars province, located in the east Anatolia region of Turkey were investigated. We found significant differences among ecotypes in most of the morphological and biochemical traits. The ecotypes were found between 1446–2210 m altitude. Fruit weight and fruit flesh ratio ranged from 2.95 g to 4.72 g and 62.55% to 74.42%, respectively. SSC (Soluble Solid Content), Vitamin C, total phenolic, total flavonoid, total carotenoid, and total anthocyanin content of the ecotypes ranged from 16.9–22.7%, 430–690 mg per 100 g FW (fresh weight), 390–532 mg gallic acid equivalent per 100 g FW, 0.88–2.04 mg per g FW, 6.83–15.17 mg per g FW and 3.62–7.81 mg cyanidin-3-glucoside equivalent per kg, respectively. Antioxidant activity was determined to be between 19.7–34.7 mg ascorbic acid equivalent per g fresh weight. Rosa ecotypes contained chlorogenic acid and rutin the most as phenolic compound. Our results indicated great diversity within both R. canina and R. dumalis fruits.

scholarly journals Extraction of Total Anthocyanins from Sicana odorifera Black Peel Fruits Growing in Paraguay for Food Applications

2021 ◽  
Vol 11 (13) ◽  
pp. 6026
Author(s):  
Laura Mereles ◽  
Silvia Caballero ◽  
Alberto Burgos-Edwards ◽  
Macarena Benítez ◽  
Danya Ferreira ◽  
...  
Keyword(s):  
Bioactive Molecules ◽  
Added Value ◽  
Total Anthocyanin ◽  
Efficient System ◽  
Natural Colorant ◽  
Solid Ratio ◽  
Screening Design ◽  
Total Anthocyanins ◽  
Food Applications ◽  
Antioxidant Characteristics

Sicana odorifera is a native fruit of South America large in size. Its dark-colored skin constitutes a useful byproduct for obtaining bioactive molecules because it is rich in polyphenolic compounds, such as anthocyanins. Obtaining appropriate extracts for obtaining anthocyanins can be useful for multiple applications in the food industry or for obtaining phytopharmaceuticals. In this work, the fruit and its peel composition were evaluated, an anthocyanin extraction system was designed and optimized, and the extract obtained was characterized. The peel composition of S. odorifera ripe fruits from the black accession growing in Paraguay was rich in polyphenol compounds and anthocyanins. Ultrasound-assisted extractions of total anthocyanins were studied, and the extraction variables were optimized. First, a screening design was considered to analyze time, pH, liquid–solid ratio, solvent concentration, and temperature. From the screening design, the significant variables were considered in a Box–Behnken design, and a response surface methodology was applied. The resulting total anthocyanin extract was characterized by UPLC-DAD-MS / MS-ESI. The most efficient system for the extraction of anthocyanins from the peel was at 15 min, 20 °C, pH = 6, 60% ethanol, and 80 mL/g of liquid–solid ratio. The highest concentration obtained was 61.908 mg C3G/g peel extract. In the extract, 12 main compounds were tentatively identified, including five anthocyanin derivatives, five flavonol derivatives, and two flavonol aglycones. This study provides information for the obtention of an anthocyanin-based dye from black kurugua peel, possibly useful for future applications as a natural colorant in high-added-value foods due to its antioxidant characteristics.

scholarly journals Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1101
Author(s):  
Jiovan Campbell ◽  
Ali Sarkhosh ◽  
Fariborz Habibi ◽  
Pranavkumar Gajjar ◽  
Ahmed Ismail ◽  
...  
Keyword(s):  
Principal Component ◽  
Titratable Acidity ◽  
Positive Influence ◽  
Biochemical Properties ◽  
Soluble Solids ◽  
Matrix Analysis ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Color Characteristics ◽  
Muscadine Grape

Biochemical juice attributes and color-related traits of muscadine grape genotypes have been investigated. For this study, 90 muscadine genotypes, including 21 standard cultivars, 60 breeding lines, and 9 Vitis x Muscadinia hybrids (VM), were evaluated. The biochemical properties of total soluble solids (TSS), titratable acidity, and TSS/Acid (T/A) ratio showed modest diversity among genotypes with a range of 10.3 °Brix, 2.1 mg tartaric acid/L, and 4.6, respectively. Nonetheless, the pH trait exhibited a tight range of 0.74 among the population with a minimum and maximum pH of 3.11 ± 0.12 and 3.85 ± 0.12. Color-related traits showed more deviation between individuals. Total anthocyanin content (TAC), luminosity index (L*), hue angle (h°), and chroma index (C*) displayed a range of 398 µg/g DW, 33.2, 352.1, and 24, respectively. The hierarchical clustering map classified the population into two large groups of colored and non-colored grapes based on L* and h°, suggesting the predominance of these two characters among the population. The colored berries genotypes clade was further divided into several sub-clades depending on C*, TAC, and TSS levels. The principal component analysis (PCA) separated the four-color characteristics into two groups with a negative correlation between them, L* and C* versus TAC and h°. Further, PCA suggested the positive influence of acidity in enhancing the different nutraceutical components. Despite the nature of anthocyanins as a member of phenolic compounds, a lack of significant correlation between TAC and nutraceutical-related traits was detected. The dissimilatory matrix analysis highlighted the muscadine individuals C11-2-2, E16-9-1, O21-13-1, and Noble as particular genotypes among the population due to enhanced color characteristics.

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