Extraction of natural color

Objective

The main objective of this experiment is the optimization and extraction of natural color from
Ratanjyot. Here its acceptance and application in toffees also discussed.

Theory

Ratanjyot (Arnebia nobillis) plant is introduced to India from Afghanistan and sold under exchange
name Ratanjyot. A few assortments of this plant are accessible in the Indian market too. The
foundations of this plant have become a force to be considered with in view of their antitumor and
anticancer property. These are additionally utilized as a disinfectant in the veterinary drug. The
underlying foundations of this plant are imported from Afghanistan and doesn't find in India nor
is there any record of its presence. Be that as it may, an air-dried market test yielded 2.5% of a
rough gooey red color, which on examination gave seven naphthaquinones assigned as Arnebins
what's more, recognized as;
• Arnebin-4 (alkannin),
• Arnebin-3 (alkannin acetate; yield: 0.075%),
• Arnebin-2 (β, β-dimethylacrylic ester of hydroxyl alkannin; yield: 0.047%),
• Arnebin-1 (alkannin β, β-dimethylate; yield, 0.375%),
• Arnebin-7 [5, 8-dihydroxy-2 (4’methylpent-3’-enyl)-1-4- naphathaquinone]
• Arnebin-5 (C16H18O5, melting point (mp): 111-112°C),
• Arnebin-6 (C18H20O7, mp-88-90°C).
The toffees are a famous and exceptionally adequate candy store preferred by practically all group
of snacks to get instant energy. The toffee can be good used as a vehicle to advance utilization and
use of natural products that have generally less market request and very restricted time span of
usability. Color in some types has been additional to our nourishments for hundreds of years. It is
realized that the Egyptians colored sweets and wine were hued up to 400 BC. Color of a food can
play a significant role in enhance discernment [4]. Food colors can be collected partitioned into
four classifications:
• Inorganic colors
• nature-indistinguishable colors,
• synthetic colors and

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Extraction of natural color

• natural colors
Nonetheless, manufactured colors are scarcely supplement and have been accused for harmful to
various degrees also, some are cancer-causing. Right now, colors of different sorts and structures
have been utilized as added substances or enhancements in food businesses, beauty care products,
pharmaceuticals, domesticated animals feed and other applications.
The interest in normal food color market over the globe has contacted to US $ 1 billion and is
persistently developing as there is interest for regular food color in contradiction of synthetic food
colors. Due to customer's decision for regular nourishment preparing industry and have added to
the expansion in common colors market altogether. They are non-dangerous and non-
hypersensitive. It has calming impact and tasteful worth.[1]

Procedure

Color Extraction from Ratanjyot

Ratanjyot was obtained from the neighborhood market of Aligarh and afterward dried in oven for
2 hours at 60°C. After expulsion of dampness, it was ground with the assistance of mechanical
blender and changed over it into powdered structure. At that point, its 15 g was taken in a filter
paper and tied up and afterward put in thimble of Soxhlet mechanical apparatus. for 2-3 h and the
color was removed with assistance of hexane (110 ml), as solvent, after this mechanical apparatus
was run. The measure of separated color is influenced by the temperature and time of extraction.
At that point this extricated oil-based color was blended in with oil to make standard shading
answer for application when required. The whole trial examines were completed in the division of
Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, AMU, Aligarh,
India. Figure 1 shows the extraction of biocolour from Ratanjyot. [5]

Development of Product (Honey toffees)

The Ratanjyot root removed from the root of Ratanjyot plant was utilized as colorant in honey-
based toffees. The strategy for readiness of toffees (on 1 kg premise) is prepared by honey was
heating about 78°C. Then continuously milk powder was added and stirred and heating at low
flame for 12-15 min. then it was spread on the tray and cooled for 5 min. while heating at low
flame, addition of bio-color obtained from Ratanjyot. After the sieve analysis, particle size was

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Extraction of natural color

determined. Then it was added in modeling machine the wrapping and packaging. This was the
production of bio-colored toffee.[2]

Figure 1: Color Extraction from Ratanjyot

Precaution

During procurement of honey, it must be kept in mind that it should not be stored from long period
of time because darkening in color of honey is one of the major changes that occurs during storage.

Material

Ratanjyot, honey, milk powder, Soxhlet apparatus, beaker, funnel, cylinder, funnel, thread

Equipment

Mechanical mixer, hot air oven, weighing balance

Chemicals

Hexane, hydrogenated vegetable oil (HVO)

Observations

The plot between the absorbance and the wavelength as appeared in the Figure shows that the
greatest absorbance wavelength, λmax for the Ratanjyot shading was 490 nm.
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Extraction of natural color

Particle size Absorbance

0.6785 1.28
0.3152 1.42
Less than 0.1795 1.58

Figure 2: Graph between absorbance and wavelength

Optimization of time and temperature for the extraction of color from Ratanjyot is that the
extraction of color from the ground material depends on the particle size, as the time required by
the leaching agent would be smaller for the smaller particle sizes. In addition to the particle size,
other factors influencing the extraction of dye is time for which Ratanjyot was in contact with the
leaching solvent. The temperature plays important role, in the leaching of the color from Ratanjyot,
but care must be taken to avoid the burning or otherwise change in the chemical composition of
the color being extracted will occur. The optimization of the extraction factor; time and
temperature were determined by using response surface methods. The data presented showed that
the value for bio-color obtained from extraction varies from 335 mg to 584 mg per 15 g of the
powdered Ratanjyot.[3]
Table 1: Amount of extracted dye

Figure 2: Graph between time and temperature

Calculation

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Extraction of natural color

The average particle was determined by using the formula as given below:

Where, Xi=Mass fraction retained, DPi=Average particle diameter in cm, Ds=Volume surface
mean diameter.
Table 2: Amount of particles in sieve

Result and Discussion

3D plot for the amount of the extracted dye and the factors influencing i.e. time and temperature.
Starting from the center point (time=90 min; temp=35°C) the amount of the extracted dye is 540.59
mg but as the temperature is increased to 50°C and decreased to 20°C; it decreases to 483.03 mg
and 383.03 mg respectively. But for the same temperature the amount of the extracted dye remains
almost same for the variation in the time for the extraction.[6]

Conclusion

After the above experimental study, extraction and optimization of bio-color extracted from
Ratanjyot and its acceptance in toffees. The optimization of extracting condition for extracted color
was done by using response surface methodology (RSM). The optimum time and temperature for
the extraction of dye was obtained as 112 min and 38.8°C. The average particle size of powdered
Ratanjyot was 0.1655 mm. The bio-color was extracted by using hexane as solvent. Then, four
samples of toffees (C, S1, S2 and S3) were prepared by incorporating different concentration of
Ratanjyot color. The pH, fat, browning index, reducing sugars and total sugars were increased with
increasing concentration of bio-color at fresh level. Hardness and stickiness were also increased.
The moisture content of all the samples decreased with increasing concentration. The experimental
study indicated that the extracted bio-color from Ratanjyot was having antibacterial and antifungal
properties.[7]

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Extraction of natural color

References

1. Diwate AR, Kute LS, Chavan JK (2003) Preparation of toffees from papaya pulp. Indian Food
Industry Jounal 32-33.
2. Downham A, Collins P (2000) Coloring our foods in the last and next millennium. Int J Food
Sci Technol 35: 5-22.
3. Garber LL, Hyatt EM, Starr RG (2000) The effects of food color on perceived flavor. Journal
of Marketing Theory and Practice 59-72.
4. Naidu MM, Sowbhagya HB (2012) Technological Advances in Food Colors. Chem Ind Dig.
5. Soltan SSA, Shehata MMEM (2012) The effects of using color foods of children on immunity
properties and liver, kidney on rats. Food Nutr Sci 3: 897-904.
6. Zhang HC, Zhan JX, Su KM, Zhang YX (2006) A kind of potential food additive produced by
Streptomyces coelicolor: Characteristics of blue pigment and identification of a novel
compound, k-actinorhodin. Food Chem 95:186-192.
7. Boo HO, Hwang SJ, Bae CS, Park SH, Song WS (2011) Antioxidant activity according to each
kind of natural plant pigments. Kor J Plant Res 24:134-141.