ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The possibility of using the water-soluble flavonoid pigments from Butea frondosa L. flowers as a natural food colorant in the yellow-orange range, in place of the synthetic food colors currently being used, was evaluated. Paper chromatography revealed isobutrin as the major component with an intense yellow color. Except for the relatively poor stability in the presence of SO2 and ascorbic acid, the pigment was stable under varying conditions of pH, heat, and light. At identical concentrations, comparable color intensity was produced by the flower extract and the synthetic coal tar dye. Results suggest that the flower extract could be used as a colorant in place of synthetic coal tar colors.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb04150.x
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