ORGANOLEPTIC EVALUATION OF BOUGAINVILLEA FLOWER AS A

NATURAL COLORANT FOR FOOD

A thesis in partial fulfillment of the requirements for the degree of Bachelor of Science

in Mathematics

Members

Baron, Apple Joy A.

Baron, Janine P.

Borrega, Mary Ann O.

Chavez, Diana Rose o.

Plandez, Marie Antonette A.

2022-2023
 TABLE OF CONTENTS

CHAPTER 1. INTRODUCTION

Background of the Study

Statement of the Problem

Objectives of the Study

Assumption of the Study

Significance of the Study

Scope and delimitation

Operational Terms

CHAPTER 2. REVIEW OF RELATED LITERATURE

Conceptual Framework

CHAPTER 3. METHODOLOGY

Materials and Process

Research Method

Locale of the study

Research Instrument

Data Gathering

Data Analysis

CHAPTER 4. PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

CHAPTER 5. SUMMARY, CONCLUSION, AND RECOMMENDATION

Summary

Conclusion

Recommendation
 CHAPTER 1

INTRODUCTION

This chapter presents the introduction, background of the study, the statement of the

problem, the significance of the study, the scope and delimitation, and the definition of terms.

The Bougainvillea is a tropical plant that is native to south America but can now be

found in many parts of the world. It is known for its bright, colorful bracts that blooms in shades

of pink, purple, red, orange, and yellow. The plant has been used for centuries in traditional

medicine, but in recent years, researchers have been looking into its potential use as a natural

food color.

Food colors are used to enhance the appearance of food products and make them more

appealing to the consumers. However, many synthetic dyes have been linked to health

problems and have been banned or restricted in some countries. Natural food colors, such as

those made from plants like the bougainvillea, are seen as a safer alternative.

Organoleptic evaluation is a method used to assess the sensory characteristics of a food

product such as its color, flavor, and smell. It will be conducted through a survey questionnaire,

if the bougainvillea food color is acceptable in the consumers taste.

Natural food colors becoming increasingly important as an alternative to the artificial

food colors, for this several reasons; (1) Consumers Demand as consumers become more

conscious of the ingredients in their food, they are increasingly looking for products that made

with natural ingredients. The use of natural food colors can help to promote a product as being

natural and appeal to health-conscious consumers. (2) Safety concerns as synthetic food colors

have been linked to a number of health problems, such as allergic reactions and hyperactivity

to children. Using natural food colors to avoid these concerns. (3) Cost-effective as the cost

natural food colors is much lower than the artificial food colors, and the extraction of natural
pigments can be done with eco-friendly methods. (4) Environmental as natural dyes comes

from plants and vegetables which can help to reduce the carbon footprint and support

sustainable farming practices.

Background of Study

Food colors can be traced back to ancient civilizations, where natural dyes were used

to color foods and beverages. These natural food colors were obtained from a variety of

sources, such as fruits, vegetables, vegetables, insects, and minerals. For example, the ancient

Egyptians used saffron, turmeric, and beetroot as a natural food color, while the ancient

Chinese used red rice and purple sweet potato as a natural food color. In medieval Europe

natural food color were used to color food as well as textiles. The most common sources of

natural food color were berries, fruits, and flowers. These natural food colors were used to

color a wide range of food products including bread, cheese, and other foods.

The development of artificial food colors began in the 19th century, as a result of the

industrial revolution and the growing demand for food colorings. Prior to this time, Natural

food colors were obtained from a variety of sources and were used to color food and beverages.

However, natural food colors were expensive, and the color stability could be affected by

factors such as light, heat and PH. Then new technologies and scientific discoveries led to the

artificial food color. These food color, such as coal tar derivatives, were cheaper and more

stable than natural dyes and allowed food producers to create a wider range of colors.

Food colorants are widely used in industries of food, medicine, and cosmetics. Color is

an important factor increasing consumers acceptability to food products. And is a perception

that manifested. This results for the consumer to link the color of the food to its qualities such

us its ripeness, freshness, and food safety. Hence, many food products had added food

colorants.
 Natural food colorant in consumers perception “Natural is Best”. We consume a lot of

food with attractive colors. It is natural to like a food that is not only good to taste but also a

food that is good to look. Natural colorant is more preferred by the consumer as compared to

synthetically produced colorant for a safety concern. But the lack of color stability of natural

food color under a number of conditions such as discoloration, hydration because of exposure

to daylight.

Nowadays the role of natural colors as food colorant is becoming increasingly

important. They contribute to the most important attributes of food both for aesthetic value and

for quality evaluation but also, they tend to give potential health effects, as they have been

observed to possess potent antioxidant activities.

The dyes derived from natural sources are very ecofriendly and can be used in food

applications where nontoxicity is a key parameter (Kumar et al 2019). The process of extraction

and production do not create any environmental problems because natural colorants are usually

extracted and concentrated using either water or lower alcohols for water soluble pigments and

organic solvents for lipophilic pigments (Leong et al 2018). Bougainvillea an abundantly

available ornamental plant in India, is a good source of betacyanin which has inflammatory,

anticancer, anti-hyperlipidemic, anti-diabetic, anti-microbial, antioxidant and antiulcer

properties (Lawrence and Lawrence 2017 Raju et al 2019, Shaheena et al 2019).

The currents research in the field of natural food colors has highlighted several key

gaps, including the interaction of food matrix, resulting in different stability, color strength and

sensory properties. Research is needed to understand how natural food colors interact with

different food matrices, and how to overcome any limitations associated with these

interactions. Comparative study limited studies have been done to compare the performance of

natural food colors to the synthetic ones.

 The use of natural food colors has gained interest in recent years due to the concerns

about the safety of Artificial food colors and the increasing demand for natural and organic

food products. Despite the potential of bougainvillea plant as natural food color there is a lack

of research on the organoleptic properties of bougainvillea food color particularly with regards

to its color, flavor, and overall acceptability by consumers. So, this study aims to evaluate the

color, flavor and the overall acceptability of bougainvillea food color through organoleptic

evaluation.
Statement of the Problem

This study aimed to investigate the suitability and potential of bougainvillea as a natural

food coloring agent by determining its characteristics, the process of making it into a food color

and the consumers acceptability by organoleptic evaluation.

Specifically, it aims to determine and answer the following:

1. What is the characteristic of Bougainvillea food coloring agent?

2. What is the process of Food color making of bougainvillea?

3. Is bougainvillea good as a Natural food color?

Objectives of the Study

The main purpose of the study is to:

1. To determine the characteristics of bougainvillea as a food coloring agent,

including color, and stability of the pigment extracted from the plant.

2. To identify and describe the methods and techniques used to extract, process, and
formulate bougainvillea pigment into food coloring.

3. To evaluate the potential of bougainvillea as a natural food coloring agent by the

use of organoleptic evaluation.
Assumption of the study

This study focused on the range of the acceptability of bougainvillea food color with

the given parameter. The researchers assumed the following.

1. The bougainvillea food color used in this study is representative of bougainvillea-

based food dyes in general.

2. The sensory attributes of the dye, including its appearance, flavor, and aroma are

stable and consistent over time.

3. The respondents are able to accurately perceive and describe the sensory attributes

of the food color.

4. The respondent will be honest in answering the given questionnaire.

5. The bougainvillea food color is safe for consumption in the amounts used in the

study.

6. The researchers assumed that the acceptability evaluation of natural food colors will

be a step to promote plant-based natural food color product.

Significance of the Study

This study will be of significance to the following:

To the food industry: this study helps them to have a new food coloring for their food

products.

Future researcher: this research will be a useful reference for the students related studies.

Community there will be an additional food color available for use but a safer alternative.
Scope and Delimitation

The scope of the research would be the study of characteristics of bougainvillea as a

food color, including its color properties and any potential health benefits or risks. The

delimitation of the research would be the specific focus on bougainvillea as a food color and

the process of making food color from it. Additionally, the research is limited to the question

of bougainvillea’s acceptability for use as a food color, this is delimiting the study to only

evaluating bougainvillea from the context of acceptability of using it as a food color.

Operational

Anthocyanin pigments- are water soluble pigments

Aqueous extraction- an extract prepared by evaporating a watery solution of a soluble

principles.

Betalain pigments- natural pigments with antioxidants property which is used as a food

colorant.

Hot water extraction method- method that uses water for extraction.

Organoleptic Evaluation- based on the smell, taste organs, the tongue and olfactory system.

And this evaluation used in the survey.

 CHAPTER 2

REVIEW OF RELATED LITERATURE

This chapter presents the review of related literature and studies, the theoretical

framework, and conceptual framework.

RELATED LITERATURE

Nature and Taxonomy

Bougainvillea is a genus of plants that is native from South America and is derived

from Louis Antione de Bougainville, the admiral who discovered and introduced these plants

to the world (Thulaja, 2014). Moreover, it is found growing throughout tropical countries that

is why this type of plant can be easily found in the Philippines. It has thin paper-like bracts

with different vibrant colors also known as “Bunga Kertas” (Markandan et al., 2018).

Bougainvillea plants are mostly used as ornaments in gardens but is has been found out that

several bougainvillea species possess antimicrobial, anti-inflammatory, amylase inhibitory,

antihyperlipidemic, radical scavenging, thrombolytic, analgesic, antipyretic properties making

it a very useful plant in the field of biochemistry. Also, one of the contents produced from the

extract of leaves using ethanol as the solvent is phenolic acid and this helps to the prevention

of oxidant (Stuart, 2018). One of its species, B. glabra, is a rich source of polyphenol

compounds, which act as natural antioxidants with health-promoting properties (Markandan et

al., 2016). Due to the characteristics of its leaves which are good sources medicine, it is said

that it is comparable to the antioxidant ability of ascorbic and Gallic acid (Islam, Hossain,

Hossen, Akter, and Mokammel, 2016). Thus, there is an urgent need to study the screening of

antioxidant properties of herbs which will be a great help in the treatment of several diseases

since 80% of the population of developing countries still relies on traditional medicines such
as plants, for their health care needs. In response, numerous studies about antioxidant properties

of plants have been done but antioxidant is not limited only in the medical field.

Bougainvillea bracts are rich in betalain pigments which can be used as a dye in a

synthesized solar cell, medicinal and food applications.

RELATED STUDIES

The study entitled “Color Stability and anti-oxidant properties of Betalain Extracts from

Bracts of Bougainvillea” conducted by Wu, Q., et al (2022). This study explored the color,

spectra, composition, storage stability, and antioxidant properties of betalain-based

Bougainvillea bracts extracts to verify their application value. The result showed that

Bougainvillea bracts color variance is due to varied contents and proportions. Bougainvillea

bracts extracts showed bright color and good antioxidant properties. Different considerations

are needed for varied application purpose.

“Extraction of Natural Dye from the Bougainvillea glabra Application and in Food

Industries” conducted by M. Shivani, S. Prathibha et al., (2020). This Study focused on the

extraction of dye from bougainvillea has been carried out using boiling water at 80℃ for 30-

40 minutes. The extract was used as colorant during jelly preparation. As jelly is prepared using

dye constituting betalain, its properties will be supplemented to the jelly. Further, the

organoleptic analysis of the jelly with natural dye showed high acceptance in par with jelly

with synthetic dye by the consumers. This study presents a viable approach of utilizing natural

dye in the food industries.

“Research on production of some natural food colorants” conducted by Le Nguyen Gia

Han et al., (2018). This study focused on producing a natural food color, emphasizing by using

a new technique, set aside the traditional techniques of using a water for extraction. Study used

Ethanol as a solvent for extraction. The results showed that the use of ethanol without adding
water for extraction has obtained the colorings with the highest efficiency. The extractions

parameters are as follows: 50 ml ethanol, 1.0 g of dry materials, extraction temperature of 70%

℃, extraction time of 60 minutes for the red and yellow colorings, and 90 minutes for the green

coloring. All studied colorings were stable when heated to 90℃ for 60 minutes. The studied

colorings were more stable at 4℃ in the refrigerator than at room temperature with the present

of light. They were also more stable having been stored in ethanol than having been stored in

water. After being stored for 6 days in ethanol, the weight of the red, yellow, and green

colorings decreased by 2%, 0.4%, and 9.6%, respectively.

“Natural colorants: Pigments stability and extraction yield enhancement via utilization

of appropriate pretreatment and extraction methods” conducted by Luxsika Ngamwonglumpert

et al., (2017). This study focused on different steps in producing natural colorants, pigment

extraction is one of the most important.

“Extraction of natural food color from Celosia cristata using orbital shaking apparatus”

conducted by Nadira Anjum et al., (2021). In the present study, natural pigment and color was

extracted from the flowers of Celosia cristata using orbital shaking apparatus. Three different

temperatures (20, 40, 60) and three different solvents (distilled water, 30% ethanol, 50%

ethanol) were used for the extraction. Optimum extraction conditions for maximizing the total

betalin content (17.67 mg/100g), antioxidant activity (38.54%) and colorant yield (23.98%)

were temperature of 40 Oc using distilled water for an extraction period of 2

hours. Betalain content decreased at higher temperature (60 Oc) of extraction that depicts the

thermal degradation of the betalain content. The solid liquid ratio taken for extraction

1:10(w/v).

“Buttery Pea (Clitoria ternatea) Flower Extract (BPFE) and Its Use as a Ph-Dependent

Natural Colorant” conducted by Sean Michael Campbell et al., (2019). In this study the Extracts
of the flowers of the buttery pea (Clitoria ternatea) can serve as a natural blue colorant, tend to

be convenient to use, and possess a longer shelf life than comparable plant-based colorants (Siti

Azima et al., 2017). A relatively easily maintained, herbaceous twining vine, the butterfly pea

produces deep blue to purple flowers capable of blooming nearly year-round (Park and

Knox, 2016). Being drought tolerant and possessing a high growth rate, this popular

ornamental is often found wild in its native Asian habitat or cultivated in gardens and

landscapes. It also has a deep history as a medicinal herb (Makasana et al., 2017; Rojas-

Sandoval, 2018). The flowers, leaves young shoots and tender pods are all edible and

commonly consumed, and the leaves can also be used as a green colorant (Mukherjee et al.,

2008).

In this study “Natural Color Extraction from Amaranth and Beetroot: A Review”

conducted by Nikhilesh M Amlepatil’s et Al., (2015). In this study the potential sources of

coloring pigments are Betalain and Beta-cyanins are present in Beet root and Amaranth

respectively. Extraction of these natural color used various novel techniques like ultrasonic

assisted extraction, Microwave assisted extraction. Betalain pigment can be used as a natural

additive for food, cosmetics and drugs in the form of beet juice as well as beet powder and

Amaranth plant can be a good source of antioxidants. Aim of this study is that to how to extract

natural color, study various novel techniques of extraction especially 13ultrasonication and

microwave assisted extraction techniques and their efficiency and suitability.

In this study entitled “Potential used of Elderberry (Sambucus nigra L.) As natural

colorant and Antioxidant in the food Industry. A review” conducted by Rubén Dominguez et

al., (2021). This study focused on elderberry used in the food Industry for certain purposes.

It’s high content of anthocyanins as well as other polyphenols and vitamins. It means that it
can be used by the food Industry both as a colorant and as antioxidant. In addition, the

incorporation of these bioactive compounds results in functional foods with a high capacity.

Moreover, the inclusion of elderberry products in food formulation increases their shell-life but

the correct amount and strategy for adding elderberry to food should be studied to ensure a

positive effect on nutritional and technological properties without affecting (or improving) the

sensory of food.
CONCEPTUAL FRAMEWORK

OUTPUT
INPUT
PROCESS
Extraction of Produced
Bougainvillea pigments of bougainvillea
flower bracts and bougainvillea natural food
aqueous and hot flowers as Natural coloring and
water extraction food coloring. evaluated
method for
Natural Food color performance of
extracting color
application to food. bougainvillea food
pigments from
color intensity,
bougainvillea
stability, and
flower bracts.
sensory properties.

Figure 1: Conceptual Paradigm

 CHAPTER 3

METHODOLOGY

This chapter presents research method, the materials, the procedure, Locale of the

study, the research instrumentation, Data gathering and the Plan for data analysis.

Materials

a) Bougainvillea Flower

b) Sugar

c) Ascorbic acid

Process

a) Gathering of flowers

b) Wash the flowers.

c) Blender a one cup of bougainvillea flower and put a one cup of water for extraction.

d) Strain the Bougainvillea extract using muslin cloth to get the pure extract.

e) Boil the strained extract and add a 3 tbsp of white sugar

f) Boil until thick of consistency then add a 1 tsp of ascorbic acid.

g) Put in a jar and close the lid tightly.

Research Method

This research employed a descriptive method of research in discussing the answers of

the three research questions posted. The descriptive method allows the researcher to collect

data and information that can provide an insight into the characteristics of bougainvillea as a

food color, as well as the process of making food color from it and its acceptability through

Organoleptic Evaluation Survey. Descriptive research design is the most appropriate in this

case as it aims the phenomenon without manipulating variables and drawing conclusions about

the cause-and-effect relationship.

Locale of the Study

The process of making the bougainvillea food color was conducted at Brgy. Sta. Cruz

Poblacion, Ratay, Calabanga in Donclear Residence. The research study was implemented

inside the premises of Mrs. Clear P. Burce, the place was clean and have enough tools. The

researchers selected a sample of 50 participants using voluntary sampling method for this

study. Voluntary sampling is a method of which the selecting participants in which people

choose to participate in their own accord. It is a non-probability sampling method. It means

that samples are not randomly selected from the population. Participants are not selected based

on chance, but rather by the participants’ willingness.

Research Instrument

For the question number 3:

In assessing the acceptability level of bougainvillea Natural Food Color, the researchers

presented a food in which the Food color were applied and presented the sample product. And

employed an organoleptic evaluation survey in measuring people’s opinion and will be using

a Likert scale. Within is the given parameter is the appearance, Aroma, and flavor.

Table 1: Survey Questionnaire

Name(optional): Age:
Sex:
1. How would you rate the appearance of the food?

Very Appealing Neutral Unappealing Very

Appealing (4) (3) (2) Unappealing
(5) (1)
2. How visually appealing is the food?

Very Very
Appealing Neutral Unappealing
Appealing Unappealing
(4) (3) (2)
(5) (1)
3. Does the food appears appetizing?

Very Very
Appetizing Neutral Unappetizing
Appetizing Unappetizing
(4) (3) (2)
(5) (1)
4. How would you rate the aroma of the food?

Very Strong Strong Neutral Weak Very Weak

(5) (4) (3) (2) (1)
5. How pleasant is the aroma of the food?

Very
Very pleasant Pleasant Neutral Unpleasant
Unpleasant
(5) (4) (3) (2)
(1)
6. Does the aroma match the flavor of the food?

Very well
Match Neutral Slightly match Not Match
match
(4) (3) (2) (1)
(5)
7. How appetizing is the aroma of the food?

Very Appetizing Neutral Unappetizing Very

Appetizing (4) (3) (2) Unappetizing
 (5) (1)

8. How would you rate the flavor?

Very
Very pleasant Pleasant Neutral Unpleasant
Unpleasant
(5) (4) (3) (2)
(1)
9. How satisfying is the flavor of the food?

Slightly
Very Satisfied Satisfied Neutral Not Satisfied
satisfied
(5) (4) (3) (1)
(2)
10. Does it have an aftertaste? YES/NO

11. Does the aftertaste match the flavor of the food?

Very well
Match Neutral Slightly Match Not Applicable
match
(4) (3) (2) (1)
(5)
12. How much do you like the food over-all with the natural food color?
Like a lot Like Neutral Dislike Dislike a lot
(5) (4) (3) (2) (1)
13. How likely are you to recommend the natural food color to others?
Very likely Likely Neutral Unlikely Not likely at all
(5) (4) (3) (2) (1)
14. How satisfied are you with the natural food color?
Slightly
Very Satisfied Satisfied Neutral Not Satisfied
satisfied
(5) (4) (3) (1)
(2)
15. Is there a chance that you will use the bougainvillea food color? YES/NO
Data Gathering

The questionnaire was distributed to the volunteered student. And taste the food which

the food color was applied.

Data Analysis

The data collected for questions 1 and 2 were analyzed descriptively with the use of the

available journals that can be found online and observations, and for the question 3 were

analyzed by using descriptive statistics in ordinal data to provide the summary of the data and

used a tabular and graph representation to allow to identify patterns in the data, .
 CHAPTER 4

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter presents the data gathered, the results of the statistical analysis done and

interpretation of findings of the data collected in the study to investigate the characteristics of

Bougainvillea Food Coloring Agent, the process of food color making, and whether

Bougainvillea is acceptable as a Natural food color through Organoleptic evaluation.

The findings about the characteristics of bougainvillea as a natural food colorant was

analyzed by using existing journals online.

The characteristics of bougainvillea flower bracts that make it a suitable food color

include its bright and vibrant color, water solubility, heat stability, natural origin, non-toxicity,

and versatility in a wide range food product. Its pigments are derived from the bracts of

bougainvillea plant that can provide a vibrant pink, purple or red color to food and beverage

products. Additionally, being a natural food color, it appeals to consumers looking for natural

or organic food options. The extract of pigments from the bracts can be purified, concentrated,

and dried to create a powder or liquid form that can be used in food products. Its Pigments

which is the responsible for the vibrant pink, purple or red color are mainly anthocyanins,

which are water-soluble and can be easily extracted and used in food products and a natural

alternative to artificial food color and can appeal to consumers looking for natural or organic

food options. Additionally, its Flavonoids and tannins which are natural antioxidants that can

provide additional health benefits and can be used as a natural food preservative. The pH

stability of bougainvillea pigments in a range of 7.2 level a neutral level it does not lose their

color or degrade in acidic or alkaline conditions.

 The researchers used an aqueous and hot water extraction method for extracting the

pigment and boiling the bougainvillea flower bracts. Aqueous extraction refers to the use of

water as a solvent for extracting compounds from plant material, and hot water extraction refers

to the use or heat in the extraction process. It is a simple and commonly used method for

extracting natural pigments, flavors, and other compounds from plant material, as water is safe,

and readily available. The heat from the boiling water helps to release the pigments from the

flowers and dissolve them in the water. This type of method is also a low-cost alternative to

other extraction method and is suitable for a small-scale projects or personal use.

The technique used in extraction is relatively simple and involves the following steps:

1. Obtain fresh or dried bougainvillea flowers,

2. Wash and clean the bougainvillea flowers.

3. Place the ground flowers in a pot and add enough water to cover them.

4. Extract color pigments use hot water extraction to extract the pigment, this could

involve boiling the flower bracts in water.

5. Concentrate the solution by reducing the water volume of water using evaporation.

6. Stabilize color solution by adding a preservative as such ascorbic acid.

7. Store the color solution: Allow the liquid to cool, then transfer it to a container and store

in a cool, dark place.

8. Use color solution: apply it to a food

9. Refine process based on the results of the sensory evaluation.

Table 2: Rate the appearance of the food

Frequency Percentage Appearance appeal

19
20
Very appealing
11 31.43% 15
(5) 11
Appealing 10
19 54.29% 5
(4) 5
31.43% 54.29% 14.28% 0 0 0 0
Neutral 0
5 14.28%
(3)
Unappealing
(2)
Very
Unappealing (1) Frequency Percentage
Figure 2: Appearance Appeal

Table 2 and figure 2 indicate the respondent’s rating on whether the food appearance is

appealing. Based on the survey outcome half of the respondent’s which is 19 respondents

(54.29%) percepts the food as Appealing and 11 respondents (31.43%) as Very appealing.

14.28% of the respondents whereby 5 of the respondents have a neutral review toward the food

appearance of the food. Despite that there is no response in Unappealing and Very

Unappealing. The absence of the negative rating prove that the majority of the respondents are

believe that the appearance of the food is appealing.

Table 3: Visually appealing

Frequency Percentage Visually appealing

19
Very appealing 20
16
19 54.29%
(5) 15

Appealing 10
16 45.71%
(4) 5
54.29% 45.71% 00.00% 0 0 0 0
Neutral 0
0 0
(3)
Unappealing
0 0
(2)
Very
0 0
Unappealing (1) Frequency Percentage

Figure 3: Visually appealing

Table and figure 3, shows the respondents perception on how visually appealing the food is.

Based on the survey results, majority of the respondent’s percepts that the food visually very

appealing. Moreover, some of the respondents thought that it is appealing in 45.71% 0r 16

respondents. The lack negative feedback means that most of the respondents are appealed to

the food visual.

Table 4: Food appears appetizing

Frequency Percentage Food appears appeatizing

17
18 15
Very appetizing 16
17 48.57% 14
(5) 12
10
Appetizing 8
15 42.86% 6 3
(4) 4
2 48.57% 42.86% 8.57% 0 0 0 0
Neutral 0
3 8.57%
(3)
Unappetizing
(2)
Very
Unappetizing Frequency Percentage
(1)
Figure 4: Food appears appetizing
Table 4 and figure 4, reveal the respondent’s consideration on whether the food appears

appetizing. Based on the survey outcome, some of the respondents considers the food as very

appetizing with 48.57% or 17 respondents out of 35 respondents. Similarly, there are 42.86%

or 15 respondents are appearing the food appetizing. Conversely, there are 8.57% or 3

respondents have a neutral view in this aspect. Over-all there are most of the respondents are

considers the food very appetizing.

Table 5: Rate of the Aroma

Frequency Percentage Rate of the Aroma

14 13
Very Strong 12
12 34.29% 12
(5)
10
Strong 8
8 22.86% 8
(4)
6
Neutral 4
13 37.14%
(3) 2 1 1
34.29% 22.86% 37.14% 2.86% 2.86%
weak 0
1 2.86%
(2) Very Strong Neutral Weak Very Weak
Strong
Very weak
1 2.86% Frequency Percentage
(1)
Figure 5: Rate of the aroma

Table 5 and Figure 5, shows that most of the respondent’s aroma rating are neutral in 37.14%

or 13 respondents. Similarly, 34.29% or 12 of the respondents rates the aroma as Very Strong.

Hence, 8 or 22.86% of the respondents rates the aroma as strong and each very weak and weak

has the same results 2.86% or 1 respondents.

Table 6: Aroma Pleasantness

Frequency Percentage Aroma pleasant

16 14
Very Pleasant 14 12
12 34.29%
(5) 12
9
10
Pleasant 8
14 40% 6
(4) 4
2 34.29% 40% 25.71% 0 0 0 0
Neutral 0
9 25.71%
(3)
Unpleasant
0 0
(2)
Very
Unpleasant 0 0 frequency Percentage
(1)
Figure 6: Aroma Pleasant

Table 6 and figure 6, shows the aroma pleasantness of the food. Based on the survey results, a

40% or 14 respondent’s rates that the aroma is pleasant. 34.29% rates very pleasant, whereby

a 25.71% or 9 respondent’s rates neutral. But the lack of the negative feedback indicates that

the aroma is pleasant.

Table 7: Aroma match the flavor of the food

Frequency Percentage Chart Title

Very well 20 18
Match 12 34.29%
(5) 15
12
Match
18 51.43% 10
(4)
5
Neutral 5
5 14.28%
(3) 34.29% 51% 14.28% 0 0 0 0
0
Slightly Match
0 0 Very well Match Neutral Slightly Match
(2) match match
Not Match
0 0 frequency Percentage
(1)
Figure 7: Aroma match the flavor of the food

Table 7 and figure 7, Shows that the half of the respondent’s answers that the aroma of the food

match the flavor which is 51.43% or 18 respondents. 34.29% or 12 respondents respond that
the aroma is very well match, whereby 14.28% or 5 respondents is neutral. Over-all, the aroma

matches the flavor of the food.

Table 8: Rates on how appetizing is the Aroma

Frequency Percentage

Very appetizing
10 28.55%
(5)
Appetizing
23 65.71%
(4)
Neutral
2 5.71%
(3)
Unappetizing
0 0
(2)
Very
Unappetizing 0 0
(1)

Aroma is appeatizing
25 23

20

15
10
10

5 2
28.55% 65.71% 5.71% 0 0 0 0
0
Very Appetizing Neutral Unappetizing Very
Appetizing unappetizing

Frequency Percentage

Figure 8: Rates on how appetizing is the aroma

Table 8 and figure 8, based on the survey outcomes. 23 respondents found it very appetizing,

10 respondents found it simply appetizing, and 2 people found it neutral. The majority of the

respondents had a positive response to the aroma, with a strong preference towards it being

very appetizing.
Table 9: Rate of the Flavor

Frequency Percentage

Very Pleasant Flavor

16 45.71%
(5) 20 18
Pleasant 16
18 51.43% 15
(4)
Neutral 10
1 2.86%
(3)
5
Unpleasant 1
0 0 45.71% 51.43% 2.86% 0 0 0 0
(2) 0
Very Very Pleasant Neutral Unpleasant Very
Unpleasant 0 0 Pleasant Unpleasant
(1) Frequency Percentage

Figure 9: Rate of the Flavor

Table 9 and figure 9, the flavor rating indicates that 16 respondents found it very pleasant, 18

respondents found it simply pleasant, and one person found it neutral. Majority of the people

had a positive perception of the flavor, with a slight preference towards it being simply pleasant

as opposed to very pleasant. Only one person had a neutral perception of the flavor. This

suggest that the flavor is generally well-received and positively perceived.

Table 10: Flavor Satisfaction

Frequency Percentage Flavor Satisfaction

19
Very Satisfied 20
19 54.29% 16
(5)
15
Satisfied
16 45.71%
(4) 10
Neutral
0 0 5
(3) 54.29% 45.71% 00.00% 0 0 0 0
Slightly 0
Satisfied 0 0 Very Satisfied Neutral Slightly Not
(2) Satisfied Satisfied Satisfied

Not Satisfied Frequency Percentage

0 0
(1)
Figure 10: Flavor Satisfaction
Table 10 and figure 10, the flavor satisfaction rating indicates that 19 respondents are very

satisfied with the flavor and 16 respondents are simply satisfied. This means a total of 35

respondents rated the flavor, and the majority of them had a positive perception of the flavor

satisfaction. The slightly higher number of respondents who are very satisfied suggest that there

is a stronger level of satisfaction with the flavor.

Table 11: Aftertaste

Frequency Percentage
Aftertaste
20 19
Yes 19 54.29%
16

No 16 45.71% 15

10

5
54.29% 45.71%
0
yes no

Frequency Percentage

Figure 11: Aftertaste

Table 11 and figure 11, the aftertaste rating indicates that 54.29% or 19 respondents

experienced an aftertaste, and 45.71% or 16 respondents did not experience any aftertaste. This

means a total of 35 people rated the aftertaste, and the majority of them experienced an

aftertaste. The presence of an aftertaste is subjective, so the result can vary. However, the fact

that more people experienced an aftertaste suggests that the aftertaste is a noticeable factor in

the over-all experience of the flavor.

Table 12: The Aftertaste Matches the Flavor of the Food

Frequency Percentage
Very well
Match 8 34.29%
(5)
Match
11 51.43%
(4)
Neutral
0 0
(3)
Slightly Match
0 0
(2)
Not Applicable
16 45.71%
(1)

The Aftertaste Matches the Flavor Of

the Food
20
16
15
11
10 8

5
34.29% 51.43% 0 0.00% 0 0 45.71%
0
Very well Match Neutral Slightly Not
Match Match Applicable

Frequency Percentage

Figure 12: The Aftertaste Matches the Flavor of the Food

Table 12 and figure 12, the aftertaste match rating indicated that 8 respondents thought it

matched very well with the flavor, 11 respondents thought it simply matched, and 16

respondents thought it was not applicable. This means a total of 35 respondents rated the

aftertaste match, and the majority of them (16 out of 35) thought it was not applicable. This

could mean that some respondents did not perceive a noticeable difference between the flavor
and aftertaste, or that the aftertaste was not present for them to judge. However, the fact that a

significant number of respondents thought the aftertaste matched the flavor suggests that the

aftertaste is consistent with the over-all flavor experience for many people.

Table 13: Over-all likeness of the food with the natural food color

Frequency Percentage 13
25
Like a lot 21
21 60%
(5) 20
Like 15 12
12 34.29%
(4)
10
Neutral
2 5.71% 5 2
(3) 60.00% 34.29% 5.71% 0 0 0 0
Dislike 0
Like a Lot Like a Lot Neutral Dislike Dislike a
(2) Lot
Dislike a lot
Frequency Percentage
(1)
Figure 13: Over-all likeness of the food

Table 13 and figure 13, shows the over-all likeness rating of the food with the natural food

color indicates that 60% or 21 respondents liked it a lot, 34.29% or 12 people simply liked it,

and 5.71% or 2 found it neutral. This means a total of 35 respondents rated the over-all likeness

of the food with the natural food color, and the majority of them (33 out of 35) had a positive

perception of it. The higher number of respondents who like it a lot suggests that the food with

the natural food color is highly likeable and well-received by the majority who tried it.
Table 14: Likely to Recommend the natural food color

Frequency Percentage

Very Likely
23 65.71%
(5)
Likely
12 34.29%
(4)
Neutral
0 0
(3)
Unlikely
0 0
(2)
Not likely at all
0 0
(1)

Likely to Recommend the natural

food color
25 23

20
15 12
10
5 65.71% 34.29% 00.00% 0 0 0 0
0
Very Likely Likely Neutral Unlikely Not likely
at all

Frequency Percentage

Figure 14: Likely to Recommend the natural food color

Table 14 and figure 14, shows the likelihood recommend the natural food color rating indicates

that 23 respondents are likely to recommend it and 12 respondents are also likely to recommend

it. This means a total of 35 respondents rated their likelihood to recommend the natural food

color, and the majority of them (35 out of 35) are likely to recommend it. This attests to the

fact that the natural food color was received favorably by the majority of those who partook in

its consumption, thereby evincing a proclivity towards its utilization in the future endeavors.
Table 15: satisfaction of the Natural food color

Frequency Percentage

Very Satisfied
25 71.43%
(5)
Satisfied
10 28.57%
(4)
Neutral
0 0
(3)
Unsatisfied
0 0
(2)
Very
Unsatisfied 0 0
(1)

Satisfaction of The Natural Food

Color
30 25
25
20
15 10
10
5 71.43% 28.57% 00.00% 0 0 0 0
0
Very Satisfied Neutral Unsatisfied Very
Satisfied Unpleasant

Frequency Percentage

Figure 15: Satisfaction of The Natural Food Color

Table 15 and figure 15, shows the satisfaction rating of the natural food color indicates that 25

respondents are very satisfied, and 10 respondents are simply satisfied. This means s total of

35 people rated their satisfaction with natural food color, and the majority of them (35 out of

35) had a positive perception of it. The higher number of respondents who are very satisfied

suggests that the natural food color is highly satisfying and well- received by the majority who

tried it.
Table 16: Will use the Bougainvillea Food color in the future

Frequency Percentage

No 35 100%

Yes 0 0

Will use the Bougainvillea Food

color in the future
40 35

30
20
10
100.00% 0 0.00%
0
No Yes

Frequency Percentage

Figure 16: Will use the Bougainvillea Food color in the future

Table 16 and figure 16, shows the response to using the bougainvillea food color in the future

indicates that all 35 respondents would use in the future. There were no negative responses.

This suggests that the bougainvillea food color was well-received by all respondents who tried

it, and they are likely to use it again the future.

 CHAPTER 5

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

This chapter presents the summary, conclusions, and recommendations of the study.

Summary

The focus was on determining the characteristics of bougainvillea as a natural food

colorant. Bougainvillea is a natural source of food coloring derived from the petals of the

bougainvillea plant. This plant was known for its bright and vibrant color, which makes it a

desirable option for food coloring. It is a plant-based pigment that is considered safer and

healthier compared to synthetic food coloring options as it does not contains harmful

chemicals. In addition, bougainvillea is stable in food products, maintaining its color intensity

over time. The data was gathered through existing online journals. The extracted pigment can

be further processed to meet specific food industry standards and regulations. Over-all, the use

of bougainvillea as a natural food coloring provides an attractive option for those looking for a

safe, natural, and cost-effective solution for food coloring needs.

The objective was to identify and describe the methods and techniques used to extract,

process, and formulate bougainvillea pigment into a food coloring. The focus was on the

aqueous hot water extraction method. The data was gathered from the existing online journals,

and the researchers carried out the extraction process at the Donclear Residence. The findings

summarize the steps involved in the extraction of bougainvillea pigment, which included

gathering the flowers, washing, extracting color pigment, concentrating the color solution,

stabilizing the color solution, evaluating the sensory properties, storing the coloring, using the

color solution, and refining. The aqueous hot water extraction method was found to be simple

and cost-effective, making it a suitable option for extracting and formulating bougainvillea

pigment into food coloring.

 The objective of the study was to evaluate the potential of bougainvillea as natural food

color by the use of organoleptic evaluation. The focus was to assess the sensory properties of

the bougainvillea-based food coloring, including color, taste, odor, and overall acceptance. The

data was gathered through a taste test where participants were asked to rate the sensory

properties of the food coloring after it was applied to food together with the survey to determine

the level of acceptance and demand for this natural alternative to synthetic food coloring. The

data was gathered through a survey using a 5-point Likert scale. The findings summarize the

results of the survey, indicating the bougainvillea-based food coloring had a good color and

was accepted by the participants. The results showed that a majority of the participants

respondent that they would very likely recommend the use of bougainvillea natural food color.

Also, majority of the participants responded positively to the use of bougainvillea natural food

color in the future. This demonstrate the potential of bougainvillea as a natural alternative to

synthetic food coloring and suggests its increasing usage in the food industry.

Conclusion

The conclusion of the study regarding the extraction of bougainvillea pigment using

aqueous hot water method shows that the process was effective in extracting and formulating

the pigment for use as a natural food color. The used the aqueous hot water extraction method

to extract and formulate the bougainvillea pigment. The sensory evaluation of the food color

also showed positive results. However, further research maybe needed to fully assess the

stability and compatibility of bougainvillea piments in various food products.

The results of the organoleptic evaluation of bougainvillea as a natural food color

showed promising potential for use in food products. The majority if participants rated the

appearance and visual appeal of the food positively, with the high number finding the food to

be appetizing and the aroma to be strong, pleasant, and well-matched to the flavor. The flavor
of the food was rated positively, with high levels of satisfaction reported. Furthermore, the

aftertaste of the food was experienced by a majority of participants and the overall likeness of

the food with the natural food color was well received. The high level of satisfaction with the

natural food color, as well as the positive responses from all participants regarding their

willingness to use it in the future, suggest that bougainvillea has potential as a natural food

color.

However, the limitations of this study include the small sample size in the lack of

comparison with other natural food color alternatives. Further research is needed to determine

the optimal use and concentration of bougainvillea as a natural food color and to compare its

performance to other natural food color options. In conclusion, the results of organoleptic

evaluation provide a foundation for future research on the potential of bougainvillea as a natural

food color.

Recommendation

The recommendations provided aim to guide future studies in exploring the full

potential of bougainvillea as a natural food color.

• Further research will be necessary to determine the optimal use and concentration of

bougainvillea as a natural food color, as well as its stability as a food colorant. The

study results suggest that the use bougainvillea as a food colorant has the potential to

result in visually appealing and flavorful food products, however, further research will

be necessary to determine the ideal concentration and application methods.

• Comparison studies with other natural food color alternatives will be conducted to fully

understand the performance and potential of bougainvillea as a food colorant.

Comparing bougainvillea with the other natural food color alternatives will help to
 better understand its performance and potential as a food colorant and could provide

valuable insights into its optimal use and concentration.

• Studies will be conducted to determine the long-term effects of using bougainvillea as

a food colorant.

• The findings of this study provides a foundation for future research of the potential of

bougainvillea as a natural food color. The results suggest that bougainvillea has

potential as a natural food color, and further research will be necessary to fully

understand its use and performance.

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