Natural Pigment Extraction from Indian jamun Fruit (Syzygiumcumini L.)

ISBN-13: 9783659381492 / Angielski / Miękka / 2015 / 108 str.

Shanmugasundaram Manikandan;Jeganathan Prakash Maran;Balasubramani Priya

Opis

A research was carried out to extract natural food colorant with valuable bio-active compounds from Indian jamun fruit under various extraction techniques, followed by the stability of extract in food application was studied for a period of time. Whereby the suitable extraction technique was identified with the help of Response surface modelling methodology. Hence it was identified that the microwave assisted extraction conditions of food colorant with bioactive compounds from Indian jamun fruit was 234.015 mg/100g as cynadine-3-glucoside equivalent of total anthocyanin content (TAC), 138.525 mg/100g as quecertine equivalent of total flavonoid content (TFC), 241.999 mg/100g as gallic acid equivalent of total phenolic content (TPC), 3.596 mg/100g as tannic acid equivalent of total tannin content (TTC) under the optimized extraction time period of 2.09 min. with extraction microwave power 289.98 W from solid: liquid ratio 1:24.95% were found to be higher in extraction rate.

O autorze

Manikandan Shanmugasundaram and Priya Balasubramani were accredited with Department of Food and Process Engineering, SRM University, Chennai. Prakash Maran Jeganathan was accredited with Department of Food Technology, Kongu Engineering College, Peruandurai. Doing their research in the area of Natural pigment extraction from under utilized material.