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Chemical Analysis [Proximate Composition] and Food Colouring Property of Peltophorum Ferrugineum Flowers

Pranab, N. (2010) Chemical Analysis [Proximate Composition] and Food Colouring Property of Peltophorum Ferrugineum Flowers. [Student Project Report]

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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: The present study aims at studying the flowers of Peltophorum ferrugineum for its nutritional quality and also attempts at applying the flower extract as a source of food colour. The flowers of Peltophorum ferrugineum (petals only) were analysed for their chemical compostion with repect to their nutritional aspects.The fresh flowers had about 60 to 70 percent moisture.There was a wide variation in the results obtained by different methods.the air-oven drying method yeiled maximum content and subsequently decreased with vacuum drying and immiscible solvent methods(Table 1).This indicated that the flowers were composed of volatile oils and carbohydrates that might have decomposed/evaporated while heating at 105°C and above. However, volatiles were found to be in traces only and did not contribute significantly to the gross composition of the flower. It was found that total carbohydrate content was as high as 13.32 % which explains losses in weight during drying as carbohydrates decompose they loose water (water of hydrolysis). The reducing sugar content was determined to be 2.422 %.Sugars identified by TLC method were glucose and fructose indicating the probable sweetness of the flower. The organic acids detected in the flowers of Peltophorum ferrugineum were oxalic and formic acids. Ascorbic acid (Vitamin C) was also detected and quantified to be 2.4 mg/100g.The total mineral conent as estimated in this study does not reflect in the total ash content giving an hint that more minerals may be present. The extract of the flowers in various solvents yielded various intensities of colour.The estimation for total carotenoids yielded interesting results.The yellowish-orange separated as a single band in the alumina column chromatography experiment indicating high carotenoid content.
Uncontrolled Keywords: Peltophorum ferrugineum, flowers, chemical compostion, nutritional aspects, air-oven drying method, vacuum drying
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
500 Natural Sciences and Mathematics > 10 Plants > 06 Trees And Shrubs
600 Technology > 08 Food technology > 01 Analysis
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Nov 2010 05:08
Last Modified: 28 Dec 2011 10:19
URI: http://ir.cftri.com/id/eprint/9799

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