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Extraction and Adsorption for the purification of anthocyanin pigments from red cabbage

Chandrasekhar, J. (2009) Extraction and Adsorption for the purification of anthocyanin pigments from red cabbage. [Student Project Report]

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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: Common extraction procedures of anthocyanins are non selective and yield alcohols, organic acids, amino acids and enzymes. Some of these impurities may accelerate anthocyanin degradation or cause problems in further steps such as freeze drying. In order to obtain highly purified anthocyanin from red cabbage, solid phase extraction (adsorption) was attempted. An integrated process for extraction and purification has been developed for efficient recovery of anthocyanin pigment from red cabbage. Among the employed extraction media acetone and acidified (1%) methanol were found to result in maximum anthocyanin extraction. But, the use of these two solvents for food applications is not suggested. The mixture of 50% ethanol and acidified water was used and it had shown better results when compared with remaining extraction media. The maximum anthocyanin content extracted with this solvent is 390.6 mg/L. Adsorption was successfully employed for the purification of anthocyanin extract. Out of six resins tested, Amberlite XAD7HP had shown highest adsorption (83.24%) and elution (81.26%) capabilities. As an elution solvent 100% alcohol had shown the best results. The resulting extracts are almost free of sugars, which are major components to cause anthocyanin pigment degradation. Browning of anthocyanin extract after purification is observed to be absolutely nil. Acidification of elution solvents was employed in order to inhibit the degradation.
Uncontrolled Keywords: red cabbage; solid phase extraction; Natural colors; downstream processing;anthocyanin
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 01 Analysis
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jun 2010 05:16
Last Modified: 28 Dec 2011 10:14
URI: http://ir.cftri.com/id/eprint/9437

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