[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Extraction of Betalains From Beetroot and Sapogenin from Fenugreek.

Ganesh, M. and Arunkumar, S. P. (2011) Extraction of Betalains From Beetroot and Sapogenin from Fenugreek. [Student Project Report] (Submitted)

[img] PDF
952.pdf
Restricted to Repository staff only

Download (744kB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Functional food compounds are extra-nutritional constituents that typically occur in small quantities in foods. Functional food compounds like Betalains and Sapogenin was found to be a potent antioxidant and anti-cancerous. Fenugreek is one of major source of sapogenin which is anti-carcinogenic and antimicrobial. Beetroot is one of major source of Betalains which is best natural coloring agent and has health benefits like cardiopathies and free radical scavenging activity. The objective is to develop efficient way of extracting Betalains from beetroot and sapogenins from fenugreek and also optimizing process parameters for high yield. Extraction and analyzing Betalains compound was carried out using Aqueous Two-Phase Extraction (ATPE). Extraction of sapogenin was carried out using solvent extraction methods. PPO (poly-phenol oxidase) Assay was carried out to analyze enzyme activity of beetroot extract. Estimation of Sugar of batalain extract was carried out using dubois method. From the results of the present study, Enzyme/polyphenol oxidase activity which is responsible for browning in betalain extract was found to be arrested at pH 3.5. At 1.5% ascorbic acid enzyme activity in beetroot extract was completely nill. Maximum recovery of Betalains was obtained using PEG 6000 and ammonium sulphate in ATPE. , Colour of betalain can be retained by addition of ascorbic acid. 80-90% of sugar content in Betalains was removed from Betalains in final purification process. Optimization process parameters were analyzed for extraction of Betalains and sapogenin.
Uncontrolled Keywords: Fenugreek; Functional food compounds; Betalains; beetroot; sapogenins
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 06 Beet Root
600 Technology > 08 Food technology > 30 Spices/Condiments > 08 Fenugreek
600 Technology > 08 Food technology > 01 Analysis
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Aug 2011 04:21
Last Modified: 09 May 2012 05:52
URI: http://ir.cftri.com/id/eprint/10325

Actions (login required)

View Item View Item