TECHNOLOGICAL AND BIOLOGICAL STUDIES ON RED PIGMENTS IN RED BOUGAINVILLEA AND MATHIOLA.

Azzazy, Mmdouh; Abd El Sattar, Adlly; Abd El Hak, Mohamed

doi:10.21608/jpd.2017.41893

TECHNOLOGICAL AND BIOLOGICAL STUDIES ON RED PIGMENTS IN RED BOUGAINVILLEA AND MATHIOLA.

Document Type : Original Article

Authors

¹ Hort. Tech. Res. Dept., Food Tech. Inst., Agric. Res. Center, Egypt.

² Crop. Tech Res. Dept., Food Tech. Inst., Agric. Res. Center, Egypt

³ Poultry Dept., Fac. Of Agric., Zagazig Univ. Egypt.

10.21608/jpd.2017.41893

Abstract

The natural pigments considered the more safety in public health as natural colorants in food instead of the harmful synthetic colorants in this study, red Anthocyanins pigments were extracted from red bougainvillea (Bougainvillea commerson ex) and mathiola (Matthiola incane) petals as a natural colorant by the following methods:
(1) by using ethanolic solution acidified by Hcl.
(2) by using Distilled water
(3) by using Distilled water acidified by 0.1% citric acid.
(4) by using Distilled water acidified by 0.3% citric acid.
It could be noticed that the first method is the most effective in the extractions of the pigments but the last method is the most economically.
On the other hand, in biological experiment, there is no any bad effect on the liver and the kidney functions and there is no any case of death after 45 days of injection of rats with these anthocyanins extracts. too, noticed that there is a gradually decrease of anthocyanins content by storage for 3months.
Conclusively, anthocyanins pigments were extracted from red bougainvillea and mathiola petals as natural colorants of foods instead of the harmfull synthetic colorants. In biological experiments , it were safe which there is no any bad effect on the liver and the kidney functions and there is no any case of death during 45 days. Too, noticed that there is a slight gradually decrease of anthoyanins content by storage for 3 months.

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