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dc.contributor.advisorDr. Maruf Ahmed
dc.contributor.authorDas, Manoranjan
dc.date.accessioned2022-04-22T04:35:30Z
dc.date.available2022-04-22T04:35:30Z
dc.date.issued2014-12
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/465
dc.descriptionVegetable is important for human well being. In Bangladesh there are lots of varieties of vegetables such as Indian spinach, Tripatri leaves, Mustard green, Leaf amaranth, Spinach, Goose foot and Water spinach are found throughout the year. Among all the vegetables red amaranth (Amaranthus gangeticus) is commonly consumed and is known as “LalShak’’. Red amaranth is available in winter season than in summer and spring season. It is a source of large amount of vitamins (vitamin A, vitamin Be, vitamin K, vitamin C, and riboflavin), minerals (calcium, potassium, iron, copper, magnesium, phosphorus and especially manganese) folic acid, protein, dietary fibre and amino acids (Khandaker et al., 2008). It is also an excellent source of health beneficiary bioactive compounds such as betacyanin, polyphenols, anthocyanin and antioxidants (Khandaker et al., 2008). The phenolic compounds or pigments anthocyanins are belonging to the family named as flavinoid. There are only six anthocyanins found in food such as pelargonidin, cyanidin, delphinidin, peonidin, pentunidin and malvinidin (Malacrida and Motta, 2005). Anthocyanins are found in flowers, leaves, stems, fruits, seeds and the root tissue of plants. Anthocyanin is free from toxicity. It may help to prevent cardiovascular disorder, inflammatory response, cancer and deteriorative diseases. Anthocyanin also improves neurotral and cognitive brain functions, ocular health as well as protects geomic DNA integrity (He and Giusti, 2010).en_US
dc.description.abstractThere is a growing attention in natural colorants as an alternative of synthetic colorants which have many biological activities and antioxidant potential on consumer health. The present study deals with the assessment of extraction process and the effects of pH (1, 3, and 5), extraction media (water and 50% ethanol) and storage condition (ambient and refrigerated) on anthocyanin content, color values as well as degradation kinetics of total anthocyanin in red amaranth. Maximum amount of anthocyanin content was obtained in water and 50% ethanol (41.16+1.91 and 36.3840.28 mg/100g) at pH-3 followed by pH-1 and pH-5. Better results for thermal degradation parameters ( ti, %R) and hunter color values (L*, a*, b*, AE) was noticed at lower pH for water followed by 50% ethanol at refrigerated temperature. Anthocyanin degradation was accelerated at ambient atmospheric temperature (30+2°C) than in refrigerated storage condition (4°C). P", storage time and temperature affected the stability of anthocyanin. Experience of this research work suggests that anthocyanin from red amaranth may be an excellent source to meet up the increasing need of natural colorants.en_US
dc.language.isoenen_US
dc.publisherHAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPURen_US
dc.subjectSample collection and preparationen_US
dc.subjectChemicals and reagentsen_US
dc.subjectExtraction of anthocyaninen_US
dc.subjectDetermination of anthocyanin contenten_US
dc.titleASSESSMENT OF EXTRACTION PROCESSES, COLOR PROPERTIES AND DEGRADATION KINETICS OF ANTHOCYANIN FROM RED AMARANTH (Amaranthus gangeticus)en_US
dc.typeThesisen_US


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