• Title/Summary/Keyword: pigment extraction

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Extraction and Analysis fo CArthamin Contained in the Safflower (한국산 잇꽃 꽃잎의 유용성분에 관한 연구)

  • 박종선
    • Korean Journal of Plant Resources
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    • v.11 no.1
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    • pp.60-63
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    • 1998
  • For the purposed of improving the utilization of natural chemical pigment, carthamin, of Carthamus tinctorius, the effective extraction methods on this compound were pursued in the present study. The best solvent for the extraction was found to be the 1 %(v/v) NaOH solution, at 25 hours. In addition, more carthamin was extracted flowers from main stem than fromb-ranches . The carthamin content of Korean local safflower was shown to be higher than that of Japanese variety used for medicinal uses.

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Utilization of Crawfish Processing Wastes as Carotenoids, Chitin, and Chitosan Sources (캐로티노이드 , 키틴, 키토산의 원료로서 Crawfish 가공 폐기물의 이용)

  • No, hong-Hyoon;Samuel P.Meyers
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.21 no.3
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    • pp.319-326
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    • 1992
  • The Louisiana crawfish industry comprises the largest concentration of crustacean aquaculture in the United States. Processing plants throughout the culture region annually generate as much as 80 million pounds of peeling waste during recovery of the 15% (by weight) edible tail meat. A commercial oil extraction process for recovery of carotenoid astaxanthin from crawfish waste has been developed. Crawfish pigment in its various forms finds applications as a source of red intensifying agents for use in aquaculture and poultry industries. Crawfish shell, separated in the initial pigment extraction step, is an excellent source of chitin. Applicable physicochemical procedures for isolation of chitin from crawfish shell and its conversion to chitosan have been developed. Crawfish chitosan has been demonstrated to be both an effective coagulant and ligand-exchange column material , respectively, for recovery of valuable organic compounds from seafood processing wastewater.

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Isolation and Identification of Red Color Pigments from the Korean Lithospermum erythrorhizon (한국산 자초 적색소의 분리 및 확인)

  • 이제헌;오문헌;이희봉
    • The Korean Journal of Food And Nutrition
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    • v.13 no.4
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    • pp.379-382
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    • 2000
  • Conditions of isolation for the red color pigments from the Korean Lithospermum erythrorhizon were investigated and identification of the red pigment was analysed. Non-polar solvents were more effective than water. Especially, 95% ethanol was observed as optimum solvent for the pigments extraction. About 20 minutes at 40$^{\circ}C$ with 95% ethanol was enough for the extraction of the red pigments. The major pigment was analysed as acetylshikonin by TLC, IR, NMR and GC/MS.

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Isolation and Optimal Culture Conditions of Prodigiosin-like Pigment Produced by Zooshikella sp. JE-34 (Zooshikella sp. JE-34가 생산하는 Prodigiosin계 색소의 분리 및 최적 배양조건)

  • Kim, Ju-Sang;Kim, Man-Chul;Lee, Kyeong-Jun;Heo, Moon-Soo
    • Microbiology and Biotechnology Letters
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    • v.37 no.3
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    • pp.219-225
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    • 2009
  • A bacterial strain, JE-34, producing a high concentration of red pigment was isolated from a sediment in East China Sea. It was identified as Zooshikella sp. JE-34 based on the 16S rRNA gene sequence analysis. The red pigment was purified by solvent extraction and HPLC was identified as prodigiosin-like compound. Nutritional and cultural conditions were optimized for the production of prodigiosin-like pigment in the flask level. Optimal culture conditions were at initial medium pH $6.0{\sim}7.0$, $30^{\circ}C$ and 4 days incubation. For carbon and, nitrogen sources were soluble starch and malt extract.

Extraction of Natural Red Color Pigment Concentrate and Manufacturing Characteristics of Pigment Powder from Purple-Fleshed Sweet Potato (자색고구마로부터 붉은 색소 농축물의 추출 및 그 색소 분말의 제조 특성)

  • Koo, Bon-Soon;Song, Dae-Sik
    • The Korean Journal of Food And Nutrition
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    • v.23 no.1
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    • pp.23-29
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    • 2010
  • Pigment concentrates with violet-red color and sweet taste were obtained from purple-fleshed sweet potato(PFSP) using ethyl alcohol and water. Extract from general potato(GP) were used as a control. The relative stability of PFSP pigment concentrate(PFSPPC) in a storage test over 15 days was confirmed in the order of dark > fluorescence > sun-light irradiation. The relative stability of GP pigment concentrate(GPPC) in a storage test over 15 days was confirmed in the order of sun-light > fluorescence > dark storage. The RRP of PFSPPC was higher than that of GPPC, but the color strength of GPPC was 1/2 that of PFSPPC. Treatment of PFSPPC with aluminum potassium sulfate(0.2~0.3%, w/w) best improved its stability. The improved RRPs of PFSPPC were 45.16~47.31% in sun light irradiation, 55.91~60.22% in fluorescence irradiation, and 76.34~75.97% in dark storage conditions. In substituting aluminum potassium sulfate for chitosan, an amount of 0.2~0.3%(w/w) was suitable, giving similar results in improving pigment stability for all concentrates tested. Also, freeze-dried PFSPPC powder was manufactured as a substitute for dextrin, and also as a substitute for chitosan to the extent of 0.25%(w/w). The results of storage stabilite for freeze-dried PFSPPC and GPPC powder over 15 days, irradiation were, PRRs of 74.47~89.36% and 61.54~76.92%, respectively. The stability improving effect of freeze dried PFSPPC powder was confirmed by the results of storage experiments at various conditions. The use of freeze-dried PFSPPC powder was therefore confirmed to be an effective treatment for general foods.

Diversity and Function of Pigments in Colored Rice (유색미 색소의 종류와 기능)

  • Choi, Hae-Chune;Oh, Sea-Kwan
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.41 no.spc1
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    • pp.1-9
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    • 1996
  • The edible natural pigments extracted from plant organs become steadly popular to consumer because of those physiological functions desirable for food preservation and human health in recent years. There are a number of colored rice genotypes from light brown to blackish purple via reddish brown and purple. Some researchers reported their results on extraction recipes and identification of chemical structure of the pigments from the colored rice. The pigments extracted from colored rices can be largely divided into two types of anthocyanin and tannin pigments. Anthocyanin pigments are mainly contained in purple or blackish purple rice while tannin pigments are mainly contained in brown or reddish brown rice. Some brownish purple rices showed two peaks of tannin and anthocyanin pigments simultaneously. Purple rices showed better extraction of pigments in $0.1\%$ HCl-contained $80\%$ methanol or $0.5\%$ malic-acid-contained $80\%$ ethanol, while red rices revealed better extraction of pigments in $0.01\%$ citric-acid-contained $80\%$ ethanol. The anthocyanin pigments are generally unstable to heat, light and acidity of solution. The pigments extracted from colored rice can be preserved stably under the dark and cool(<$5^{\circ}C$) condition and at pH $2.0\~4.0$. The anthocyanin pigments of purple rice are mainly composed by cyanidin-3-glucoside (chrysanthemin). The other pigment fractions in purple rice were identified to peonidin-3-gluco-side, malvidin-3-galactoside(uliginosin) and cyanidin-3-ramnoglucoside(keracyanin). The pericarp coloration of purple rices is controlled by three complimentary genes C (anthocyanin), A(activator) and $Pl^{w}$(purple leaf) genes, while the red rices are expressed by complimentary interaction between Rc(basic substance of pigment) and Rd(distribution of pigment) genes or C and $Pl^{w}$ genes. Recently, the antioxidation and antimutagenic activity in main component of anthocyanin pigments extracted from colored rice were identified. The natural pigments from colored rice can be useful for beverages, cakes, ice scream, cosmetic and so on.

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Carotenoids pigment extraction from a wasted persimmon peel (폐기 감 과피를 이용한 Carotenoids색소의 추출)

  • 오상룡;차원섭;박준희;조영제;홍주헌;이원영
    • Food Science and Preservation
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    • v.8 no.4
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    • pp.456-461
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    • 2001
  • To develop the use of natural pigment for food, carotenoids from wasted persimmon peel were extracted with seven organic solvents. Among the solvents, acetone was a high yielding solvent of carotenoids. Extraction trends depending on process variables(temperature, time, solvent ratio to persimmon peel) were explained through response surface which was made by central composite experimental design. Carotenoid contents were increased with the extraction time and solvent ratio but it decreaed in the higher experimental design. Carotenoid contents were increased with the extraction time and solvent ratio but it decreased in the higher extraction temperature. The optimum conditions of extraction process variables were predicted as 29$\^{C}$, 93min. at fixed solvent ratio(1:27).

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The Development of Natural Pigment with Mulberry Fruit as a Food Additive (뽕나무 오디를 이용한 cyanidin-3-glucoside 함유 천연식용색소 개발)

  • Kim, Hyun-Bok;Kim, Sun-Lim;Koh, Seong-Hyouk;Seok, Young-Seek;Kim, Yong-Soon;Sung, Gyoo-Byung;Kang, Pil-Don
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.56 no.1
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    • pp.18-22
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    • 2011
  • Study on extraction and color characteristics of mulberry fruit pigment(C3G; cyanidin-3-glucoside) was performed to increase utilization as new source of natural food colorant. C3G was extracted with 0.1 % citric acid-70% EtOH. Then it was evaporated with large scale evaporation system. After adding dextrin to C3G concentration materials, we made pigment powder with freezing dryer.

Antioxidant and Antimutagenic Activity of Solvent-Fractionated Layers of Colored Rice Bran (유색미 품종별 유기용매 추출물의 항산화성 및 항변이원성 검정)

  • Kang, Mi-Young;Shin, Soo-Young;Nam, Seok-Hyun
    • Korean Journal of Food Science and Technology
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    • v.35 no.5
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    • pp.951-958
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    • 2003
  • Twenty-four cultivars of colored rice seeds were collected inside and outside Korea, and the antioxidant and antimutagenic activity was determined for the solvent-fractionated layers of their bran parts lipid soluble fraction, pigment containing fraction, and pigment component per se. As the serial organic solvent extraction proceeded, the overall tendency of antioxidant activities declined with increased chemical homogeneity of each fraction. This markedly showed the low antioxidativities of the pigment components from LK 1-3-6-12-1-1 and Gillimhukmi. Even all the colored rice cultivars, with considerable antimutagenic activity in 70% ethanolic extract, exhibited mutagenicity when measured with its pigment containing fraction (wx 124-163-45-7-1-1-1 and LKlB-2-1-1 being the strongest). The pigment content in each colored rice seeds decreased in the order of IR 17491-5-4-3-3>LK 1-3-6-12-1-1>LK 1D-2-12-1>RGS No.336, Elwee. In addition, a substantial difference in both chemical composition of the constituents and its amount could be found between the colored rice and cooking rice cultivars. This revealed that, compared to cooking rice, major components of organic solvent fractions from colored rice probably have long hydrocarbon chain moieties.

Degradation Kinetics of Anthocyanins in Purple-Fleshed Sweet Potato Pigment Concentrates and a Japanese Plum Juice Based Beverage (자색고구마 색소 농축액과 매실음료 Anthocyanin의 가열분해에 대한 속도론적 연구)

  • Rhim, Jong-Whan;Lee, Jang-Wook
    • Korean Journal of Food Science and Technology
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    • v.34 no.2
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    • pp.238-243
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    • 2002
  • The effects of concentration and temperature on degradation of anthocyanins of purple-fleshed sweet potato pigment concentrate and a Japanese plum juice were determined over temperature ranges of 60 to $90^{\circ}C$ and 5 to $60^{\circ}C$, respectively. Degradation of anthocyanins in pigment concentrates followed the first-order reaction rate. Activation energies of the pigment solutions ranged 51.29-73.02 kJ/mol, linearly decreasing as concentration increased except the pigment solution of $8.4^{\circ}Brix$ which was not concentrated after extraction. Anthocynins in Japanese plum juice was also degraded by the first-order reaction kinetics with activation energy of 75.80 kJ/mol. Storage life of the beverage was extended with decreasing storage temperature. Pigment was ratained more than 80% until 8 months storage at $5^{\circ}C$.