Neelaiah Babu G

Publications
  • Research Article
    Isolation, Characterization and Biological Activities of Food Colorants from Bixa orellana
    Author(s): Bekri Melka, Daniel Bisrat and Neelaiah Babu GBekri Melka, Daniel Bisrat and Neelaiah Babu G

    The usage of vast amount of synthetic dye causes pollution that disturbs the ecological balance and health hazards for human beings. Indeed there is a growing trend towards the usage of natural colorants of plant origin in various food industries. One of such plant that falls in this category is Bixa orellana (Annatto) whose seed aril extracts are used as a natural food colorants. Aril of seeds of B. orellana was subjected to extraction using three different solvent mixtures (CHCl3/EtOH; CHCl3/Acetone; Hexane/EtOAc) and a base extraction (5% KOH) to yield a reddishorange semi-solid, with percentage yield of 9.02% (w/w; CHCl3/EtOH), 4.90% (w/w; CHCl3/Acetone), 2.98% (w/w; Hexane/EtOAc) and 26.66% (w/w; alkali extraction). The total carotenoids were found to be 3.14% (CHCl3/EtOH), 1.42% (CHCl3/Acetone), 0.51% (Hexane/EtOAc) and 1.76% (Alkali extraction) in the seed extracts. Phytochemic.. View More»
    DOI: 10.4172/2329-6887.1000237

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