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Potential sources for lipid soluble food colorants from selected Malaysian traditional vegetables

Colour is one important characteristic to food products as it dictates consumers’ first perception on the foods’ flavour and quality. In the current food industry, most of the colorants used were derived from synthetic sources. However, due to negative health impacts of the synthetic colorants, th...

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Main Authors: Othman, Rashidi, Mohd Hassan, Norazian, Mohd Zaifuddin, Fatimah Azzahra
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia (UKM) 2015
Subjects:
RS Pharmacy and materia medica
S Agriculture (General)
SB Plant culture
TP248.13 Biotechnology
TP934 Paints, pigments, varnishes, etc
Online Access:http://irep.iium.edu.my/43474/1/MJAS_1.pdf
http://irep.iium.edu.my/43474/
http://www.ukm.my/mjas/v19_n1/pdf/Rashidi_19_1_32.pdf
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spelling my.iium.irep.434742021-07-23T16:02:17Z http://irep.iium.edu.my/43474/ Potential sources for lipid soluble food colorants from selected Malaysian traditional vegetables Othman, Rashidi Mohd Hassan, Norazian Mohd Zaifuddin, Fatimah Azzahra RS Pharmacy and materia medica S Agriculture (General) SB Plant culture TP248.13 Biotechnology TP934 Paints, pigments, varnishes, etc Colour is one important characteristic to food products as it dictates consumers’ first perception on the foods’ flavour and quality. In the current food industry, most of the colorants used were derived from synthetic sources. However, due to negative health impacts of the synthetic colorants, the urgency to find natural colorants and impose it to food products is of great importance. In this study, a group of plant pigments which are potentially introduced as natural food colorants were quantified from 24 species of local traditional vegetables (ulam), characterized as neoxanthin, violaxanthin, lutein, zeaxanthin, β- cryptoxanthin, α-carotene and β-carotene by using HPLC. It was shown that Sauropus androgynus contained the highest amount of neoxanthin, violaxanthin and β-cryptoxanthin at 142.40±3.57, 28.06±0.65 and 0.07±0.00 mg/g dry weight (DW), respectively. In contrast, highest content of lutein and α-carotene were observed in Centella asiatica at 16.53±0.97 and 2.14±0.12 mg/g DW, accordingly. Meanwhile, Piper sarmentosum contained the highest zeaxanthin level (123.45±12.3 mg/g DW) and Oenanthe javanica has the largest amount of β-carotene (3.09±0.06 mg/g DW). The extracted yellow-to-red lipid soluble pigments can be further developed into commercial food colorant to replace the synthetic colorants in the market thus improving social awareness towards natural products as well as strengthening the national economy. Universiti Kebangsaan Malaysia (UKM) 2015 Article PeerReviewed application/pdf en http://irep.iium.edu.my/43474/1/MJAS_1.pdf Othman, Rashidi and Mohd Hassan, Norazian and Mohd Zaifuddin, Fatimah Azzahra (2015) Potential sources for lipid soluble food colorants from selected Malaysian traditional vegetables. Malaysian Journal of Analytical Sciences (MJAS), 19 (1). pp. 268-274. ISSN 1394-2506 http://www.ukm.my/mjas/v19_n1/pdf/Rashidi_19_1_32.pdf
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic RS Pharmacy and materia medica
S Agriculture (General)
SB Plant culture
TP248.13 Biotechnology
TP934 Paints, pigments, varnishes, etc
spellingShingle RS Pharmacy and materia medica
S Agriculture (General)
SB Plant culture
TP248.13 Biotechnology
TP934 Paints, pigments, varnishes, etc
Othman, Rashidi
Mohd Hassan, Norazian
Mohd Zaifuddin, Fatimah Azzahra
Potential sources for lipid soluble food colorants from selected Malaysian traditional vegetables
description Colour is one important characteristic to food products as it dictates consumers’ first perception on the foods’ flavour and quality. In the current food industry, most of the colorants used were derived from synthetic sources. However, due to negative health impacts of the synthetic colorants, the urgency to find natural colorants and impose it to food products is of great importance. In this study, a group of plant pigments which are potentially introduced as natural food colorants were quantified from 24 species of local traditional vegetables (ulam), characterized as neoxanthin, violaxanthin, lutein, zeaxanthin, β- cryptoxanthin, α-carotene and β-carotene by using HPLC. It was shown that Sauropus androgynus contained the highest amount of neoxanthin, violaxanthin and β-cryptoxanthin at 142.40±3.57, 28.06±0.65 and 0.07±0.00 mg/g dry weight (DW), respectively. In contrast, highest content of lutein and α-carotene were observed in Centella asiatica at 16.53±0.97 and 2.14±0.12 mg/g DW, accordingly. Meanwhile, Piper sarmentosum contained the highest zeaxanthin level (123.45±12.3 mg/g DW) and Oenanthe javanica has the largest amount of β-carotene (3.09±0.06 mg/g DW). The extracted yellow-to-red lipid soluble pigments can be further developed into commercial food colorant to replace the synthetic colorants in the market thus improving social awareness towards natural products as well as strengthening the national economy.
format Article
author Othman, Rashidi
Mohd Hassan, Norazian
Mohd Zaifuddin, Fatimah Azzahra
author_facet Othman, Rashidi
Mohd Hassan, Norazian
Mohd Zaifuddin, Fatimah Azzahra
author_sort Othman, Rashidi
title Potential sources for lipid soluble food colorants from selected Malaysian traditional vegetables
title_short Potential sources for lipid soluble food colorants from selected Malaysian traditional vegetables
title_full Potential sources for lipid soluble food colorants from selected Malaysian traditional vegetables
title_fullStr Potential sources for lipid soluble food colorants from selected Malaysian traditional vegetables
title_full_unstemmed Potential sources for lipid soluble food colorants from selected Malaysian traditional vegetables
title_sort potential sources for lipid soluble food colorants from selected malaysian traditional vegetables
publisher Universiti Kebangsaan Malaysia (UKM)
publishDate 2015
url http://irep.iium.edu.my/43474/1/MJAS_1.pdf
http://irep.iium.edu.my/43474/
http://www.ukm.my/mjas/v19_n1/pdf/Rashidi_19_1_32.pdf
_version_ 1706956533632335872
score 13.211869

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