5312
RASHA KAMAL MOHAMED ABD EL-NABI
ASSESSMENT OF NANOTECHNOLOGY FOR
PREPARATION OF SOME NATURAL
PIGMENTS AS FOOD ADDAITIVES
Anthocyanins, Hibiscus sabdarriffa L. , Morus nigra L.,
extraction, antioxidant activity, color parameters, chitosan
nanoparticles, nanofood , food nanotechnology,
nanocomposite, temperature, light, pH stability, kinetic
degradation.
Anthocyanins attracted attention as a potential source of natural colorants and as antioxidants. The extraction procedure is of great importance for the quality of natural colorant. In the present study, different extraction media such as, ethanol (0 - 80 %), acidified water (1% HCl) with ethanol (0 - 80 %), acetic acid solution (1 - 2 %) and acidified (0.5 - 2 % lactic acid) 80 % ethanol were used to extract anthocyanins from Hibiscus (AH) and black mulberry (AM). The antioxidant capacity of different extracts were also evaluated using DPPH, ABTS and FRAP assays. Among different tested media, acidified (2 % lactic) 80 % ethanol, acidified (1%HCl) 50 % ethanol and 2 % acetic acid solution significantly exhibited higher anthocyanin content from hibiscus (being 725.91, 685.78 and 634.90 mg/100g, respectively). On other side, the maximum content of anthocyanins extracted from mulberry was obtained by using 1 % HCl acidified water (1282.18 mg / 100 g). With regard to antioxidant activity, both the acidified (2 % lactic acid) 80 % ethanol and acidified (1%HCl) 50 % ethanol of hibiscus extracts and 1% HCl acidified water of mulberry showed strong antioxidant activity.
2017
Ph.d
Ain Shams
Agriculture