Optimization parameters of brassicae olaracea (red cabbage) / Fatin Farhana Azmi

Red Cabbage (Brassicae Olaracea) is one of vegetables that can be obtained all over the world. Red cabbage was known not only according to their health benefits, but also characterized as brilliant purple color that enriched by anthocyanin. Thus, red cabbage have potential to be alternative natural...

Full description

Bibliographic Details
Main Author:	Azmi, Fatin Farhana
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2017
Subjects:	QD Chemistry Extraction (Chemistry)
Online Access:	http://ir.uitm.edu.my/id/eprint/25590/ http://ir.uitm.edu.my/id/eprint/25590/1/PPb_FATIN%20FARHANA%20AZMI%20AS%20N%2017_5.pdf

id	uitm-25590
recordtype	eprints
spelling	uitm-255902019-09-26T00:33:38Z http://ir.uitm.edu.my/id/eprint/25590/ Optimization parameters of brassicae olaracea (red cabbage) / Fatin Farhana Azmi Azmi, Fatin Farhana QD Chemistry Extraction (Chemistry) Red Cabbage (Brassicae Olaracea) is one of vegetables that can be obtained all over the world. Red cabbage was known not only according to their health benefits, but also characterized as brilliant purple color that enriched by anthocyanin. Thus, red cabbage have potential to be alternative natural food colorant. This study focus on factor that influenced stabilization such as time extraction, temperature, pH and stability of light. Extraction of natural pigment used three different solvent which were ethanol, acetone and distilled water. Total natural pigment was determined by using UV-Vis Spectrometer. Red cabbage sample were subjected to extraction time in the range of 1 to 6 hours, then temperature was studied at range from room temperature to 140 °C. Next, the effect of pH on the natural pigment was studied at ranged from pH 1 to pH 14. For determination of stability on light, control and optimized sample were put under the light at 7 hours per day for 5 hours. In conclusion, extraction by using ethanol gave the highest amount of natural pigment at 6 hours, 120 °C and pH 3. Thus, this study of optimization parameter maybe can enhanced the usage of red cabbage as natural colorant in food industry. Faculty of Applied Sciences 2017 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/25590/1/PPb_FATIN%20FARHANA%20AZMI%20AS%20N%2017_5.pdf Azmi, Fatin Farhana (2017) Optimization parameters of brassicae olaracea (red cabbage) / Fatin Farhana Azmi. [Student Project] (Submitted)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	QD Chemistry Extraction (Chemistry)
spellingShingle	QD Chemistry Extraction (Chemistry) Azmi, Fatin Farhana Optimization parameters of brassicae olaracea (red cabbage) / Fatin Farhana Azmi
description	Red Cabbage (Brassicae Olaracea) is one of vegetables that can be obtained all over the world. Red cabbage was known not only according to their health benefits, but also characterized as brilliant purple color that enriched by anthocyanin. Thus, red cabbage have potential to be alternative natural food colorant. This study focus on factor that influenced stabilization such as time extraction, temperature, pH and stability of light. Extraction of natural pigment used three different solvent which were ethanol, acetone and distilled water. Total natural pigment was determined by using UV-Vis Spectrometer. Red cabbage sample were subjected to extraction time in the range of 1 to 6 hours, then temperature was studied at range from room temperature to 140 °C. Next, the effect of pH on the natural pigment was studied at ranged from pH 1 to pH 14. For determination of stability on light, control and optimized sample were put under the light at 7 hours per day for 5 hours. In conclusion, extraction by using ethanol gave the highest amount of natural pigment at 6 hours, 120 °C and pH 3. Thus, this study of optimization parameter maybe can enhanced the usage of red cabbage as natural colorant in food industry.
format	Student Project
author	Azmi, Fatin Farhana
author_facet	Azmi, Fatin Farhana
author_sort	Azmi, Fatin Farhana
title	Optimization parameters of brassicae olaracea (red cabbage) / Fatin Farhana Azmi
title_short	Optimization parameters of brassicae olaracea (red cabbage) / Fatin Farhana Azmi
title_full	Optimization parameters of brassicae olaracea (red cabbage) / Fatin Farhana Azmi
title_fullStr	Optimization parameters of brassicae olaracea (red cabbage) / Fatin Farhana Azmi
title_full_unstemmed	Optimization parameters of brassicae olaracea (red cabbage) / Fatin Farhana Azmi
title_sort	optimization parameters of brassicae olaracea (red cabbage) / fatin farhana azmi
publisher	Faculty of Applied Sciences
publishDate	2017
url	http://ir.uitm.edu.my/id/eprint/25590/ http://ir.uitm.edu.my/id/eprint/25590/1/PPb_FATIN%20FARHANA%20AZMI%20AS%20N%2017_5.pdf
first_indexed	2023-09-18T23:15:02Z
last_indexed	2023-09-18T23:15:02Z
_version_	1777419055734456320

Optimization parameters of brassicae olaracea (red cabbage) / Fatin Farhana Azmi

Similar Items