Optimization of extraction, characterization, and stability of the natural pigment from sorghum genotype SC 319
DOI:
https://doi.org/10.34117/bjdv9n3-126Keywords:
anthocyanins, phenols contents, natural food coloring, dyeAbstract
Darker pericarp sorghum genotypes have high levels of anthocyanins: natural pigments that have antioxidant potential and may serve as a natural alternative dye to replace synthetic colorants. Thus, the objective of this work was to obtain a powder dye from sorghum pericarp genotype SC 319, quantifier total phenolic compounds, total anthocyanins, and color. In addition, evaluate the stability during storage at room temperature for 30 days and test an application in gelatin gummies. There was no significant difference for total phenolic compounds during all days of storage, with values between 36.80 and 37.97 mg GAE.g-1. For total anthocyanins, despite the variation in levels during storage, the values obtained on the first day (2.407 mg Eq. Lut.g-1) and on the last day (2.379 mg Eq. Lut.g-1) did not differ. There was a significant difference in all colorimetric axes and the reddish hue increased during storage, ranging from 7.04 to 9.11. For the gelatin gummies, compared to the powder dye, the anthocyanins and phenolic contents were lower, but the red hue presented a high value (28.9). Therefore, it was possible to obtain a stable powder natural dye from sorghum pericarp that can provide color and bioactive compounds to foods.
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