Natural food colorants and bioactive extracts from some edible flowers

Authors

  • 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

DOI:

https://doi.org/10.5073/JABFQ.2015.088.024

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.

Downloads

Published

2015-08-26

Issue

Vol. 88 (2015): Journal of Applied Botany and Food Quality

Section

Article

License

From Volume 92 (2019) on, the content of the journal is licensed under the Creative Commons Attribution 4.0 License. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes are labelled.

The copyright of the published work remains with the authors. If you want to use published content beyond what the CC-BY license permits, please contact the corresponding author, whose contact information can be found on the last page of the respective article. In case you want to reproduce content from older issues (before CC BY applied), please contact the corresponding author to ask for permission.