HAMED, H., MATTUKE, H., ATTIA, E. (2001). PRODUCTION OF ANTHOCYANINS FROM POMPOZIA FRUITS. Egyptian Journal of Agricultural Research, 79(1), 233-243. doi: 10.21608/ejar.2001.397370
HAMED S. HAMED; HEMMAT I. MATTUKE; EL-SAEED A. ATTIA. "PRODUCTION OF ANTHOCYANINS FROM POMPOZIA FRUITS". Egyptian Journal of Agricultural Research, 79, 1, 2001, 233-243. doi: 10.21608/ejar.2001.397370
HAMED, H., MATTUKE, H., ATTIA, E. (2001). 'PRODUCTION OF ANTHOCYANINS FROM POMPOZIA FRUITS', Egyptian Journal of Agricultural Research, 79(1), pp. 233-243. doi: 10.21608/ejar.2001.397370
HAMED, H., MATTUKE, H., ATTIA, E. PRODUCTION OF ANTHOCYANINS FROM POMPOZIA FRUITS. Egyptian Journal of Agricultural Research, 2001; 79(1): 233-243. doi: 10.21608/ejar.2001.397370
1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Food Science Department, Faculty of Agricultural, El-Azhar University, Assiut, Egypt
Abstract
This work was carried out to extract, identify, determine and utilize the natural red pigments from Pompozia fruits as natural red colorants instead of the artificial colorants which proved to be harmful and unsafe to human health. The obtained results reveal that anthocyanins were the main and predominant pigments existing in Pompozia fruits. Five components of anthocyanins were identified in this study, they were petunidin, delphinclin, cyanidin, pelargondin and malvidin . It was also ascertained through this study that utilization of the separated natural red pigments as natural colorants for Rayeb milk and Jelly was very palatable among panelists, also the natural red colorant was stable with no pronounced decrease during storage of the aforementioned colored food products at 4° C for seven days. The anthocyanins content in Pompozia fruits was 906.82 mg /100 g Pompozia fruits (on dry weight basis).
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