Regional Science High School for Region 02

BOUGAINVILLEA (Bougainvillea spectabilis) FLOWER EXTRACT AS AN

ALTERNATIVE FOOD COLOR

Proponents:

Iver Chilette Sarmiento Alimuc

Jenica Francheska Salvador Ramos

Gwen Allyson Pistola Sanchez

Professor Marijane Queja

Regional Science High School for Region 2

Camp Samal, Arcon, Tumauini, Isabela

2021-2022
TABLE OF CONTENTS
Chapter I – INTRODUCTION
A. Rationale
B. Research Problem and Research Questions
C. Hypothesis
D. Significance of the Study
E. Scope and Limitation
F. Definition of Terms

Chapter II -REVIEW OF RELATED LITERATURE

A. Related Literature

Chapter III – METHODOLOGY

A. Research Design
B. Research Environment
C. Materials and Equipment
D. Procedure
E. Bibliography

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 Introduction

1.1 Rationale
Synthetic pigments dominate the food industry, though it produces a vibrant color the
industrial discharge harms our environment. Not only does it cause aesthetic damage to our
water bodies but it also prevents penetration of light through water causing a reduction in the
rate of photosynthesis and dissolved oxygen levels affecting the aquatic biota (Devadiga and
Ahipa 2020; Haule et al 2019).

The food industry has evolved through these years, likewise, information about the
artificial food dyes we use has evolved. In research from Cleveland Clinic, 2019) the
consumption of artificial food dye by children is linked to hyperactivity, including ADHD,
behavioral changes, hives, asthma, and tumor growth.

Because of these negative effects, concerned consumers are actively avoiding

products with synthetic food dye and buying ones that are made out of natural pigments.  Due
to the choices of their consumers, food industries are now finding natural alternatives for the
synthetic food dye they currently use.

Throughout the years the use of betacyanin continuously increases, it became a

popular ingredient as a dye in food industries. Bougainvillea is a commonly known garden
flower that produces a red pigment that contains betacyanin, a betalain pigment.
Bougainvillea glabra bracts are a still underexploited source of betalains and phenolic
compounds because there is still a lack of information about the stability of Bougainvillea as
a pigment despite it containing betacyanin.

Extraction of natural dye pigments from their raw dyestuffs is a solid-liquid extraction
process. When a solid material is brought in contact with a solvent, the soluble components
from the solid material move to the solvent. The rate of mass transfer decreases as the
concentration of dye in the solvent increases until equilibrium is reached. Thereafter, there is
no longer mass transfer of dye from the plant material to the solvent. One of the steps to
improve the mass transfer during the extraction of dyes is to investigate the parameter
conditions suitable for efficient extraction (Pradesh, 2014). In this research, the effects of two
factors, namely SLR and extraction time, on the extraction process of pigments from
Bougainvillea bracts were investigated.

1.2 Research Problem and Research Questions

1. What are the components of the food that may tamper with the stability of the food
dye? And how?
2. Is there a color difference when there is dairy present in the food and when there is no
dairy present? The color difference?
3. Can the food dye withstand being cooked?
4. Is Bougainvillea extract a stable substitute for artificial pigment?

1.3 Hypothesis
Null: The food dye has no significant effect on the food.

Alternative: The food dye will have discoloration and will affect the color of the food. The
food itself will not look vibrant.

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1.4 Significance of the Study
The researchers chose this particular study because it is thought to be helpful to:

The food industry. This study will help introduce a better and non-synthetic food dye for their
products.

The consumers. This study will help solve the need of the consumers for a better and
healthier food dye.

1. 5 Scope and Limitation

This study aims to provide knowledge about the stability of Bougainvillea extract as a
food dye on different types of food. The Bougainvillea food dye will be tested on milk,
pancake (pancake batter), and gelatin. The pancake will test the ability of the food dye to
maintain its vibrant color after being cooked.

1.6 Definition of Terms

● Betacyanin - a group of red nitrogenous pigments found in certain plants.
● Betalains - are phytonutrients found in plants that give beets their red color. They
have also been shown to provide antioxidant, anti-inflammatory, and detoxification
support.
● Phenolic - usually thermosetting resin or plastic made by condensation of a phenol
with an aldehyde and used especially for molding and insulating and in coatings and
adhesives.
● Equilibrium - a state in which opposing forces or influences are balanced.
● SLR - Solid to Liquid Ratio.
● Betalamic acid - also known as betalamate, belongs to the class of organic compounds
known as alpha-amino acids. These are amino acids in which the amino group is
attached to the carbon atom immediately adjacent to the carboxylate group (alpha
carbon).
● cyclo-DOPA-5-O-Glc - a member of the class of compounds known as phenolic
glycosides.
● Carcinogenic - having the potential to cause cancer.

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 Chapter II
REVIEW OF RELATED LITERATURE
This chapter includes finished studies, methodologies, conclusions, and others. Those
that were included in this chapter helps in digesting information that is relevant and similar to
the present study.

2.1 Related Literature

Food pigments are compounds (added to food) that give products their color. If the
food color has been lost due to technological processing, the additives can restore, deepen, or
renew it. The application of pigments aims at emphasizing the taste and the color of the
products(Janiszewska-Turak et. al., 2016).

Natural dyes can be derived from plants, minerals, and even some insects. Most
natural dye colors are found in bark, roots, leaves, flowers, skins, and shells of plants. Unlike
carcinogenic synthetic dyes, these dyes are very eco-friendly and can be used in specific
applications where non-toxicity is required. Natural dyes have the advantage of not causing
any environmental issues during production or use, and they help to maintain ecological
balance. (Sivakumar et al., 2011).

The Bougainvillea is a known garden flower that contains betacyanin, a betalain

pigment. Betalains are water-soluble nitrogen-containing vacuolar pigments, consisting of red
to red-violet betacyanins (Rodriguez-Amaya. 2019). Betacyanins are the yellow betalamic
acid, as well as cyclo-3,4-dihydroxyphenylalanine. The combination of the acid with a
molecule of cyclo-DOPA-5-O-Glc is decisive in prolonging the conjugated double bonds
system which results in an emergence of red-violet betalain. It is the decisive factor in
creating the final color of betacyanins and is the focus of the food industry (Klewicka, 2012;
Solymosi et al., 2015).

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 Chapter III
Methodology
3.1 Research Design
Hypothesis
- The artificial pigment will have discoloration and will affect the color of
the food. The food itself will not look vibrant.

Independent Variable Background Question

- The different kinds of - What are the components of the food that
food. may tamper with the stability of the food
dye?

Dependent Variable Constant

- Stability of food color - Amount of food dye

Experimental and control Control Exp. Exp. Exp.

groups Group Group #1 Group #2 Group #3
- The different kinds of Different Milk Pancake Gelatine
food with or without kinds of
food dye food
without
food dye.

3.2 Research Environment

The entire research study will be conducted at Echague, Isabela. The testing of the
finished product will be held at San Fabian, Echague, Isabela.

3.3 Materials and Equipment

73mL Water - To be combined with the gelatine and used to create the food dye.
30g Powdered Bougainvillea - The primary component of the food coloring.
50mL Milk - Experimental group
4.2g Gelatine - Experimental group
59mL Pancake batter - Experimental group
4mL Lemon - To adjust the pH value of the water.
Containers - To store the experimental groups.
Coffee filter - To filter the solid parts of the food dye.
Pot - To boil the bougainvillea extract to turn into the dye.
Scale - To calculate the amount of wet and dry components required.
Food Processor - To grind the bougainvillea brats into a fine powder.
Popsicle stick - To be used as an alternative for a stirring rod.

3.4 Procedure

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a. Collection and Processing of Samples: Collect a large number of bougainvillea flowers
and thoroughly rinse them before exposing them to sunlight until fully dried. Separate the
bougainvillea bracts from the flower and grind them in a food processor to form a fine
powder sample that will be the primary component of the food dye; then, preserve the fine
powder sample in the freezer to keep it fresh. (Ghasemi et al., 2011).

b. Extraction of Pigment: To ensure the dye was free of harmful chemical substances, water
was chosen to be the solvent (Kaur, 2014); lemon juice was added to adjust the pH to an
acidic condition at pH 4.0. The solvent would then be boiled to 100 0C then the fine powder is
added to the mixture, with every 73mL of water, there should be 30g of the fine powder
sample. The mixture is stirred every 10 minutes, during the 30 minutes that it is being boiled.
Finally, filter the dye mixture with a coffee filter and let it cool.

c. Preparation of the Experimental Group: Prepare the containers needed for the
experiment. The ratio for different kinds of food to food dye is 15:1. To create the gelatine
solution, the water to gelatine powder solution should be 6:1. To create the pancake batter
mixture, follow the instructions stated in the box of “Maya: the original hotcake mix”. The
milk to be used is any brand of low-fat milk.

d. Testing
d. Pigment Measurement: The food dye will be tested on milk, pancake batter, and gelatin.
The pigmentation of the bougainvillea flower dye will be evaluated over 6 days and
examined every 2 days by comparing the same food with and without food dye.

3.6 Bibliography

Cleveland Clinic. (2019, December 26). Is Food Coloring Safe for Kids?
Https://Health.Clevelandclinic.Org/. Retrieved November 13, 2021, from
https://health.clevelandclinic.org/is-food-coloring-safe-for-kids/

Devadiga D and Ahipa TN 2020. Betanin: A red-violet pigment chemistry and

applications. Chemistry and Technology of Natural and Synthetic Dyes and Pigments 10.
5772/intechopen.88 939.

Ghasemi, E., F. Raofie and N.M. Najafi, 2011. Application of Response Surface
Methodology and Central Composite Design for The Optimisation Of Supercritical Fluid
Extraction Of Essential Oils From Myrtus Communis L . Leaves. Food Chemistry, 126(3):
1449-1453.

Haule LV, Nambela L and ani QM 2019 A review on the source, chemistry, green
synthesis, and application of textile colorants. Journal of Cleaner Production
10.1016/j.jclepro.2019.119036, (119036).

Janiszewska-Turak, E., Pisarska, A., Królczyk, J. B. (2016). Natural food pigments

application in food products. Nauka Przyr. Technol., 10, 4, #51. DOI:
http://dx.doi.org/10.17306/J.NPT.2016.4.51

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 Kaur, M., 2014. Adsorption Study of Betacyanin of Fibre. URP Thesis. Maran, J.P.,
B. Priya, and C.V. Nivetha, 2015. Optimization of Ultrasound-Assisted Extraction of Natural
Pigments from Bougainvillea Glabra Flowers, 63: 182-189.

Klewicka, E. (2012). Betacyjaniny – biodostępność i biologiczna aktywność. Żywn.

Nauka Technol. Jakość, 81, 2, 5–21.

Pradesh, A., 2014. Mass Transfer Enhancement Through Optimized Extraction of A

Natural Dye From Bougainvillea Glabra Juss. Bracts. Indian Journal of Natural Products and
Resources, 5: 332-337.

Rodriguez-Amaya, DB. (2018). Reference Module in Food Science || Betalains. ,

(), –. doi:10.1016/B978-0-08-100596-5.21607-7

Solymosi, K., Latruffe, N., Morant-Manceau, A., Schoefs, B. (2015). Food color
additives of natural origin. In: M. J. Scotter (ed.), Colour additives for foods and beverages
(pp. 3–34). Woodhead Publ. Ser. Food Sci. Technol. Nutr., 279. DOI: 10.1016/B978-1-
78242-011-8. 00001-5

Sravani D, Aarathi K, Kumar NSS, Krupanidhi S, Ramu DV and Venkateswarlu Tc

2015. In vitro anti-inflammatory activity of Mangifera indica and Manilkara zapota leaf
extract. Research Journal of Pharmacy and Technology. 8(11):1477-1480.