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Abstract
The present study aimed to extract red and yellow natural colors from natural sources (plants) for coloring the food products instead of the synthetic colors to avoid the harmful effect on the health.
Red pigments were extracted from cactus fruits, red beet, red bougainvillea bracts (as sources of betalains) and red cabbage (as a source of anthocyanins). Furthermore, yellow pigments were extracted from yellow carrot roots, yellow and orange marigold flowers as well as yellow bougainvillea bracts.
Different extract methods, structure, properties, identification and stability of these pigments were studied in this work. Coloring some food products by these pigments extracts such as ice-cream, Jam, DROPs and Jelly was carried out.
The obtained data could be summarized in the following:
1- The best method to extract the betalains pigment from cactus fruits and red beet was 2% citric acid solution, while the best method to extract the pigment from red bougainvillea bracts was distilled water.
2- Cactus fruits contained betacyanins, while red beet contained betacyanins and betaxanthins. On other side, red bougainvillea bracts contained only betanidin but with many derivatives.
3- HPLC-analysis of red cabbage anthocyanins showed that only cyaniding was found in red cabbage. The component of cyaniding 3-(sinapoyl) diglucoside-5-glucoside represented the highest ratio.
4- Betalains of cactus fruits were more stable at different condition from pH, temperature and storage than red beet and red bougainvillea bracts.
5- The HPLC-analysis of the carotenoid extracts showed the presence of some non-carotenoid compounds beside the separated carotenoid pigments
6- Cactus fruits pigment extract was the best coloring agent for red color follows by red beet and red bougainvillea extracts. While, Orange marigold flowers extract was the best coloring agent for yellow color follows by yellow marigold flowers, yellow carrot roots and yellow bougainvillea bracts extracts.
Key words: pigments- cactus fruits- red beet- bougainvillea- carrot- marigold- HPLC-analysis- stability- red cabbage- application