Blood fruit (Haematocarpus validus (Miers.) Bakh. f. ex Forman): a novel source of natural food colourant
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Title |
Blood fruit (Haematocarpus validus (Miers.) Bakh. f. ex Forman): a novel source of natural food colourant
Not Available |
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Creator |
Pooja Bohra
Ajit Arun Waman T.K. Roy K.S. Shivashankara |
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Subject |
Anthocyanins
Food colourant India Liana Menispermaceae |
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Description |
Not Available
Plant based pigments have widely been used by human beings since ancient times. These pigments, being natural in origin, have better acceptability amongst the consumers and offer diversified applications worldwide. For identification of novel pigment sources, lesser known species need to be studied systematically. In the present report, a tropical fruit species viz. blood fruit was studied for its physicochemical parameters and anthocyanin content. Fruit pulp had total soluble solids of 17 B with acidic pH (3.01) and total phenolic content of 13.44 mg GAE/ 100 g of fresh pulp. Pulp of fully ripe fruits contained 8.76 mg/g of total anthocyanins. Pelargonidin was the dominant anthocyanin, followed by Cyanidin, Peonidin and Petunidin. Considering these qualities, the species could be a potential candidate for food and dye industries. DBT-BioCARe (19575) |
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Date |
2020-01-18T11:15:17Z
2020-01-18T11:15:17Z 2020-01-01 |
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Type |
Research Paper
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Identifier |
2. Pooja Bohra, Ajit Arun Waman, T.K. Roy and K.S. Shivashankara, 2019, Blood fruit (Haematocarpus validus (Miers.) Bakh. f. ex Forman): a novel source of natural food colourant. Journal of Food Science and Technology, 57(1): 381-389.
0022-1155 http://krishi.icar.gov.in/jspui/handle/123456789/30906 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Springer Nature
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