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Recovery of Natural Colour from Flaxseed Hulls and Evaluation of its Bioactivities.

Sayanti, Gupta (2015) Recovery of Natural Colour from Flaxseed Hulls and Evaluation of its Bioactivities. [Student Project Report] (Submitted)

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Abstract

Colour is an important attribute that plays a critical role in the quality of a food product. It not only affects the appearance but also acceptance of the product. The current study focuses on the extraction of colour from flaxseed hulls which have various applications in food, pharmaceutical and cosmetic industries. Colour from the hulls of flaxseed was extracted using 1% sodium hydroxide (NaOH) solution. The powdered extract obtained after drying, was soluble in alkali, dilute acid and DMSO. The powdered form of the extract yielded 26.6 mg/g hull. Physico-chemical characteristics of the extract revealed the pigment to be similar to melanin. Stability of the flaxseed colour was checked to determine its potential to be used as a natural colourant. The extract possessed significant antioxidant activity, when compared to BHT (known synthetic antioxidant), by DPPH radical scavenging activity, FRAP assay and β-carotene linoleate model. Antiinflammatory activity was studied by inhibition of Lipoxygenase (LOX) activity which increased with increase in dose (IC50 is 0.39 mg). The colour extract had slight antimicrobial activity only against Listeria sp among the food pathogens studied. Our results reveal that the extracted colour from flaxseed hulls which is similar to melanin could find applications in food, cosmetic and textile industry.

Item Type: Student Project Report
Uncontrolled Keywords: Flaxseed hulls, natural colorants, antioxidant activity, stability, antimicrobial activity, UV-Visible spectroscopy, Lipoxygenase activity
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2015 08:17
Last Modified: 26 Jun 2015 08:17
URI: http://ir.cftri.com/id/eprint/11896

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