Natural food colorants and bioactive extracts from some edible flowers

  • Okan Bayram Erciyes University
  • Osman Sagdic Yildiz Technical University Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, TR-34210, Istanbul, Turkey
  • Lutfiye Ekici Erciyes University Faculty of Engineering, Department of Food Engineering, TR-38039, Kayseri-Turkey
Keywords: Anthocyanin, rosa, corn poppy, tulip, roselle, bioactivity, degradation kinetic.

Abstract

Consumers’ interest in natural coloring has also been growing in parallel with their consciousness of food-health relationship. Anthocyanin based colorings bear antioxidative features renders this group of colorings more attractive. In this research, heat stabilizations and some bioactive properties of anthocyanin-based extracts (ABE) obtained from corn poppy, tulip, rose and roselle, were determined. While the greatest amount of phenolic substance is determined in the tulip (113.76 mg gallic acid equivalents (GAE) g-1 dry extract), the greatest amount of anthocyanin is in the corn poppy (405.22 mg cy-3-glucoside g-1 dry extract). Of the extracts, the corn poppy, with a level 55.85 μg mL-1, has been determined to have the highest antiradical capacity, and the tulip, with a level of 63.44 mg of ascorbic acid equivalent (AAE) g-1 dry extract has been determined to have the highest antioxidant activity. While there has been no antimicrobial effect of corn poppy extract observed on any microorganism, roselle extracts have been found to display high antimicrobial activity. Heat stability of ABEs were investigated in buffer solution pH 3.5. The flowers have high bioactive properties. There are studies planned on the use as coloring in various nutrients of the flower extracts with high bioactivity.

Published
2015-08-26