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Extraction and Standardization of Betalain from C. argentea var. Cristata


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1 Department of Bioscience and Technology, Food Processing and Engineering, School of Agriculture and Biosciences, Karunya Institute of Technology and Sciences, Coimbatore (T. N.), India
     

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In the current work, studies were carried out to extraction and standardization of the betalains from Celosia argentea var. cristata (CAC) inflorescence for possible use as a source of natural colour for the food industry. Pigment extraction was carried out using water as the extractant. Results showed that maximum betacyanins were extracted at a pH of 5 using citrate buffer, at a sample: solvent ratio of 1:3, the temperature of 20°C for 90 minutes.The extracted pigments were found to stable at 4°C upto 15 days.

Keywords

Betalain, Pigment, Natural Colour.
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  • Extraction and Standardization of Betalain from C. argentea var. Cristata

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Authors

Rahul Ramrao Patil
Department of Bioscience and Technology, Food Processing and Engineering, School of Agriculture and Biosciences, Karunya Institute of Technology and Sciences, Coimbatore (T. N.), India
T. V. Ranganathan
Department of Bioscience and Technology, Food Processing and Engineering, School of Agriculture and Biosciences, Karunya Institute of Technology and Sciences, Coimbatore (T. N.), India

Abstract


In the current work, studies were carried out to extraction and standardization of the betalains from Celosia argentea var. cristata (CAC) inflorescence for possible use as a source of natural colour for the food industry. Pigment extraction was carried out using water as the extractant. Results showed that maximum betacyanins were extracted at a pH of 5 using citrate buffer, at a sample: solvent ratio of 1:3, the temperature of 20°C for 90 minutes.The extracted pigments were found to stable at 4°C upto 15 days.

Keywords


Betalain, Pigment, Natural Colour.

References