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/ http://irep.iium.edu.my/43474/ http://irep.iium.edu.my/43474/1/MJAS_1.pdf

id	iium-43474
recordtype	eprints
spelling	iium-434742017-11-03T07:29:18Z 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
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
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/ http://irep.iium.edu.my/43474/ http://irep.iium.edu.my/43474/1/MJAS_1.pdf
first_indexed	2023-09-18T21:01:55Z
last_indexed	2023-09-18T21:01:55Z
_version_	1777410680766332928

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

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