RED CABBAGE AS A SOURCE OF ACYLATED ANTHOCYANINS; STABLE NATURAL FOOD COLORANT

Sajan Palanchoke, Dr. Justin Masih, K. Lakshmi Bala , Aman Paul, Sachin Kumar Verma

Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, U.P (India) Presented at: National Conference on “Chemistry: Role and Challenges” from 25th to 26th February 2012 at Ewing Christian College, Allahabad, Uttar Pradesh.

CONTENTS
 INTRODUCTION
ANTHOCYANIN COMPOUNDS

STRUCTURAL EFFECTS IN COLOR STABILITY OF ANTHOCYANIN COMPOUNDS
ACYLATED ANTHOCYANINS FROM RED CABBAGE AS COLORANTS FOR THE FOOD INDUSTRY CONCLUSIONS

INTRODUCTION

Consumer awareness over the use of synthetic additives.

Health benefits from natural pigments.

Natural

ANTHOCYANINS

Potent antioxidants Beneficial in curing noninsulindependent diabetes

BUT
Highly reactive

Readily degrade and become colorless

ACYLATED ANTHOCYANINS : STABLE FORM

Low sensitivity • Suitable for foods with to pH changes wide pH ranges. Increased heat • Suitable for heat processed foods. stability Increased light • Ease of storage and transportation. stability

ANTHOCYANINS
Flavonoid group of polyphenols : aglycones + sugar Aglycones: called as anthocyanidins are glycosylated polyhydroxy and poly methoxy derivatives of flavylium cation

The aglycones are called anthocyanidins, which are usually penta(3,5,7,3´,4´) or hexa-substituted (3,5,7,3´,4´,5´). These aglycones differ in the number of hydroxyl and methoxyl groups in the Bring of the flavylium cation.

Sugars: The most common sugar is glucose. The sugar residues may be further acylated with organic acids.

STRUCTURAL EFFECTS IN COLOR STABILITY OF ANTHOCYANIN COMPOUNDS
Hydroxylation Methylation Stability Stability

Acylation

Stability

The improved stabilization has been attributed to the stacking of the acyl groups with the pyrylium ring of the flavylium cation, thereby reducing the susceptibility of nucleophile attack of water.

ACYLATED ANTHOCYANINS FROM RED CABBAGE AS COLORANTS FOR THE FOOD INDUSTRY
RED CABBAGE ANTHOCYANINS #low price , big surface of tillage and high amounts of anthocyanins #Rich in acylated anthocyanins #Conviniently available in liquid and sprayed-dried form. # at low pH
Bright Pink • in clear bases shade

Pink/mauve •in white bases shades

at neutral pH

Mauve/blue • At neutral pH

•Extracts are naturally low in polyphenols •are available all year round; •demonstrate potential health benefits when included into the diet .

CONCLUSION
SAFE Wide range of colors

Healthful

Natural Pigments

Acylated anthocyanins are stable. Red cabbage (Brassica oleracea L) has become the most valuable source of the stable form of anthocyanins.

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