EL – MASSRY,, F., HAMED, H., EL – ASHWAH, F. (2013). RED CARROT ROOTS PROCESSED WASTES AS A SOURCE OF NATURAL RED PIGMENTS. Egyptian Journal of Agricultural Research, 91(3), 1083-1093. doi: 10.21608/ejar.2013.167082
FATMA H. EL – MASSRY,; HAMED S. HAMED; FOAD A. EL – ASHWAH. "RED CARROT ROOTS PROCESSED WASTES AS A SOURCE OF NATURAL RED PIGMENTS". Egyptian Journal of Agricultural Research, 91, 3, 2013, 1083-1093. doi: 10.21608/ejar.2013.167082
EL – MASSRY,, F., HAMED, H., EL – ASHWAH, F. (2013). 'RED CARROT ROOTS PROCESSED WASTES AS A SOURCE OF NATURAL RED PIGMENTS', Egyptian Journal of Agricultural Research, 91(3), pp. 1083-1093. doi: 10.21608/ejar.2013.167082
EL – MASSRY,, F., HAMED, H., EL – ASHWAH, F. RED CARROT ROOTS PROCESSED WASTES AS A SOURCE OF NATURAL RED PIGMENTS. Egyptian Journal of Agricultural Research, 2013; 91(3): 1083-1093. doi: 10.21608/ejar.2013.167082
RED CARROT ROOTS PROCESSED WASTES AS A SOURCE OF NATURAL RED PIGMENTS
Horticultural Crops Res. Dept., Food Tech. Res. Inst., A RC, Giza
Abstract
This study was carried out to investigate the possibility of producing some natural red pigments processed carrot roots wastes remaining (after processing to jam). This included fixing the efficiency of extraction of those aforementioned pigments. The aim was also extended to assess the suitability of utilization of the separated pigments as coloring agents in ice cream. The obtained results through this work revealed that the separated or extracted pigments either by acidified water (2, 3 and 4 % citric acid concentrations) or by water alone were anthocyanines. It was also proved that the extraction with acidified water was more efficient compared to extraction with distilled water. Extraction with acidified water using 4 % citric acid was the best methodology and the best technique for the natural red pigments extraction. Concerning the chemical components identified in the natural red pigments extracted with 4 % citric acid solution indicated five identified components, petunidin, peonidin, cyaniding, malvidin and pelargonidin. It was also found that the content of anthocyanin in red carrot roots processed wastes remaining after processing to jam was aboutalso successful and applicable to utilize the extracted natural red pigments in coloring ice cream in some concentrations. Regarding the effect of storage at ( – 18 C ) on the red color used in ice cream, no pronounced changes or deterioration were noticed in the color during 21 days. Finally, it could be concluded through this study that it was practical, and economical to utilize natural red pigments extracted from the aforementioned wastes in coloring some food products such as ice cream instead of artificial or synthetic colorants which may be unsafe . 1228.77 mg / 100 g wastes ( on dry weight basis ). It was
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