Volume 3 - No 5 - Special Edition: Technological Innovation
PHYSICAL AND CHEMICAL CHARACTERIZATION OF PURPLE CABBAGE (Brassica oleracea)
The cabbage is a herbaceous plant, native to the Mediterranean, found in all periods of the year, the beholder of calories and rich in anthocyanin, a natural pigment, easy to extract, water soluble which gives red color to food, and can be used in the food industry to replace synthetic dyes. The present study aimed to characterize the physicochemical cabbage and its extract obtained by maceration in 70% ethanol acidified with 1 N HCl and concentrated in a rotary evaporator with the intention to be used for obtaining a natural dye, possessing promising substance in the prevention of degenerative diseases such as cancer and cardiovascular disease. Were determined pH, titratable acidity (TA), soluble solids (° Brix), water activity, moisture and color. Both fresh cabbage as its concentrated extract showed a high water content and low acidity, conditions favorable to the development of microorganism, was lost in the red coloring in the production of concentrated extract.
PaperID: p 001-012
Author's Name: Gilcenir Ramos dos Santos, Sharlene Santana Dias, Patrícia Beltrão Lessa Constant and João Antonio Belmino Santos
Volume: Volume 3
Issues: No 5 - Special Edition: Technological Innovation
Keywords: Dye; anthocyanin; extraction.