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Chaudhary Charan Singh Haryana Agricultural University, Hisar

Chaudhary Charan Singh Haryana Agricultural University popularly known as HAU, is one of Asia's biggest agricultural universities, located at Hisar in the Indian state of Haryana. It is named after India's seventh Prime Minister, Chaudhary Charan Singh. It is a leader in agricultural research in India and contributed significantly to Green Revolution and White Revolution in India in the 1960s and 70s. It has a very large campus and has several research centres throughout the state. It won the Indian Council of Agricultural Research's Award for the Best Institute in 1997. HAU was initially a campus of Punjab Agricultural University, Ludhiana. After the formation of Haryana in 1966, it became an autonomous institution on February 2, 1970 through a Presidential Ordinance, later ratified as Haryana and Punjab Agricultural Universities Act, 1970, passed by the Lok Sabha on March 29, 1970. A. L. Fletcher, the first Vice-Chancellor of the university, was instrumental in its initial growth.

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Subject: Agricultural Processing and Food Engineering × Author: Bankar, Yogita Dilip × End date: 2009 × Start date: 2003 × Thesis Type: M.Tech ×
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    ThesisItemOpen Access
    Methods of extraction of anthocyanins from red rose (Rosa chinensis L.)
    (CCSHAU, 2009) Bankar, Yogita Dilip; Jain, Surjeet
    Colour is vital constituent of the foods. Colour is the first characteristics perceived by the senses and helps in determining acceptability, judging quality and increase basic aesthetic value of food. Increasing consumer awareness for natural products with no chemical additives and certified dyes has necessitated the need to exploit food colourants of natural origin. The present investigation was carried out on “Methods of extraction of anthocyanins from red rose (Rosa chinensis L.)” Two solvents aqueous and ethanol + 0.1% HCl, with three extraction temperature and stirring times each were selected. Extraction temperatures as boiling point, 3/4th boiling point and ½ boiling points with 10, 15 and 20 minutes stirring times were selected. Pigments were extracted by macerating the rose petals and extraction temperatures and stirring times were applied by putting the macerated petals in water concentrated on water bath to semisolid state and samples were stored in white transparent and amber coloured bottles each for two months under ambient temperature conditions. The extract samples were tested for total anthocyanins content, colour intensity, red units, yellow units and chroma value. Pigment extract samples extracted by alcohol at boiling point temperature and 20 min stirring time were gave higher results in pigment recovery and colour parameters. Total anthocyanins content colour intensity, red units, yellow units and chroma value were respectively 308.77 mg/100gm, 12.35, 8.55, 38.15 and 39.10 for alcohol extraction and 255.09 mg/100gm, 12.59, 7.69, 34.93 and 35.77 for aqueous extraction. Rose crude extract samples packed in amber coloured bottles performed better for storage of two months. Total anthocyanins content, colour intensity, red units, yellow units and chroma value were respectively 256.86 mg/100gm, 22.42, 5.86, 18.65 and 19.55 for liquid extract and 222.81 mg/100gm, 9.83, 3.36, 27.85 and 28.06 for dry extract in alcohol extracted samples at 6oth day of storage. For rose extract stored in transparent bottles total anthocyanins content, colour intensity, red units, yellow units and chroma value were respectively 198.26 mg/100gm, 10.25, 3.17, 25.86 26.05 for liquid and 156.42 mg/100gm, 7.73,1.82, 23.83, and 23.90 for dry extract.