Corpus ID: 81369666

Isolation of Red Rose Anthocyanin Pigment and Its Application to Inhibit Lipid Oxidation in Yoghurt

  title={Isolation of Red Rose Anthocyanin Pigment and Its Application to Inhibit Lipid Oxidation in Yoghurt},
  author={Elfi Anis Saati and Blanka Simon and Yunianta},
  journal={Journal of Agricultural Science and Technology: B},
Anthocyanin is a water soluble natural pigmen, which could be extracted from Red Rose. Color is an important factor to determine the quality of foods, so that the pigments isolation must be selected type of solvent for extraction process. Besides functioning as dyes, anthocyanins have a role as a good antioxidant, so it can be used to protect the fat content of fermented milk such as yoghurt. This experiment was to find out the effect of different solvent type on extraction pigment (aquadest… Expand
6 Citations
The Aqueous extracts of red beet, China rose, henna and acid carmine stains were used to stain the adult worms of F. gigantca. The stained flukes showed varying degrees of pigmentation withExpand
Dyeing of Cotton Fabric with a Natural Dye Extracted from Floral Part of Acalypha hispida Plant
Monkey tail (Acalypha hispida) is an ornamental plant rapidly growing in the most parts of the Sri Lanka. In the present study, a natural dye was extracted from flowers of the monkey tail plant underExpand
Staining of Platyhelminthes by herbal dyes: An eco-friendly technique for the taxonomist
The extract of roses followed by red beet followed by China rose possess the potential to replace the conventional stains in the taxonomic study of Platyhelminthes parasites. Expand
Staining Efficacy of Rose Extract in Comparison with Eosin Stain: A Histological Study on Oral Tissues
The REM can be used as a substitute to eosin for the staining of tissues, and was observed in sections stained by soxhlet method comparatively better than those stained with rose extract alone. Expand
Present Status and Development of Algal Pulp for Hand-Made Paper Making Technology: A Review
Algae growing in paddy fields have become an unwanted nuisance for the local farmers as the weeds compete for the soil nutrients and a lot of energy and labour is wasted in removal of these weeds through hand-picking or manual efforts, so alternate biomass utilization of these algae as substitutes in pulp formulation for the production of handmade paper can pave the way for productive usage ofThese algae as a means of alternate income generation to the rural people. Expand
Dye-sensitized solar cells with natural dyes extracted from rose petals
Nanocrystalline TiO2 dye-sensitized solar cells have been fabricated using TiO2 photoelectrode sensitized using the extracts of red rose and table rose as natural sensitizers and theirExpand


Anthocyanins, a group of pink to purple water-soluble flavonoids, are well known as naturally occurring pigments credited with numerous potential health benefits. However, they are sensitive toExpand
Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.).
Abstract The total anthocyanin content (TAC) and the antioxidant activity of the seed and cob from Chinese purple corn ( Zea mays L., cv Zihei) extracts were determined by pH-differential method, andExpand
Determination of anthocyanins, total phenolic content, and antioxidant activity in Andes Berry (Rubus glaucus Benth).
The high phenolic content and antioxidant capacity of Andes berry suggest that this fruit could be a rich source of natural pigments, nutraceuticals, and natural antioxidants. Expand
Changes of anthocyanins, anthocyanidins, and antioxidant activity in bilberry extract during dry heating.
  • X. Yue, Z. Xu
  • Chemistry, Medicine
  • Journal of food science
  • 2008
Thermal stability of 10 anthocyanins found in a bilberry extract was studied at different heating temperatures and times and the trend of lower activation energy of the anthocianins with arabinoside than with galactoside or glucoside was observed. Expand
Production and food applications of the red pigments of Monascus ruber
Following our investigations on food additive production through fermentation, we studied properties of red pigments secreted by Monascus ruber in submerged culture, using ethanol and glutamate asExpand
Recent Progress of Flower Colour Modification by Biotechnology
This review describes the manipulation of the anthocyanin biosynthesis pathway that has lead to the development of genetically modified varieties of the important cut-flower crop carnation and how similar manipulations have been successfully applied to both pot plants and another cut- Flower species, the rose. Expand
Protective effects of lemon flavonoids on oxidative stress in diabetic rats
It is demonstrated that dietary lemon flavonoids of eriocitrin and hesperidin play a role as antioxidant in vivo. Expand
Characterization and quantification of polyphenols in Amazon grape (Pourouma cecropiifolia Martius).
The phenolic profile of Amazon grape fruit was investigated by high-performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-ESI-MS/MS) and total polyphenols content was higher in the peel than in the pulp. Expand
Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains.
This paper presents complete HPLC profiles and MS spectrometric data, obtained under the same experimental conditions, for common vegetables, pistachio nuts, and sorghum that contain anthocyanins. Expand
Anthocyanins as Food Colors