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Research Journal of Science and Technology
Year : 2019, Volume : 11, Issue : 4
First page : ( 281) Last page : ( 286)
Print ISSN : 0975-4393. Online ISSN : 2349-2988.
Article DOI : 10.5958/2349-2988.2019.00040.8

Different methods of extraction for Red Dye from Capsicum annuum

Aglawe Sachin*, Gayke Amol, Murade Prasad, Swami Prashant, Game Pramod, Kadam Pratik, Kanawade Shubham, Garud Yogesh

S.N.D. College of Pharmacy, Babhulgaon, Yeola

*Corresponding Author E-mail: sachinglw8@gmail.com

Online published on 31 December, 2019.

Abstract

Natural dyes produce an extraordinary variety of products and complex colors that complements each other. Straight off a day synthetic leads to high environmental pollution. The present investigation was carried out to extract natural dye from green chili (Capsicum annum). The main coloring component in chili is oleoresin. The dye was extracted using solvent extraction method. A mordant is a substance used to set dyes on fabrics by forming a coordination complex with the dye which then attaches to the fabric. Capsicum red pigment extracted from the dry pepper is a kind of high-quality natural dye which has anticancer and cosmetic properties. The variety used to manufacture paprika extract for food colouration is Capsicum annuum. Colour extracts have a very low content of capsaicin in contrast to the extracts used as flavouring agents. Plant pigments represent a source of non-toxic compounds that are used as food or cosmetic coloring agents. Red-fruited varieties of Capsicum annuum can be extracted to isolate the red-colored xanthophylls, capsanthin, and capsorubin. Common commercial processes for this extraction use hexane as the extracting solvent and mild or no heat varieties of Capsicum. The simple spectrophotometric method of determination of capsaicinoids in fresh fruit of hot pepper and the HPLC method were compared. Capsaicinoids were extracted from hot pepper fruit with the petroleum ether: acetone mixture, and then separated using thin layer chromatography on silica gel and evaluated quantitatively using the HPLC method and spectrophotometrically.

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Keywords

Capsicum annum, Natural dyes, Capsianosides, carotenoids.

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