Methods of extraction of anthocyanins from red rose (Rosa chinensis L.)

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dc.contributor.advisorJain, Surjeet
dc.contributor.authorBankar, Yogita Dilip
dc.date.accessioned2016-11-15T14:11:54Z
dc.date.available2016-11-15T14:11:54Z
dc.date.issued2009
dc.description.abstractColour 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/85645
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subAgricultural Processing and Food Engineering
dc.subjectExtraction, Anthocyanins, Roses, Alcohols, Fruits, Drying, Storage, Sampling, Packaging, Solventsen_US
dc.these.typeM.Tech
dc.titleMethods of extraction of anthocyanins from red rose (Rosa chinensis L.)en_US
dc.typeThesisen_US
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