Study on Extraction and Purification Process of Capsicum Red Pigment

Chen, Dan; Wu, Zufang

doi:10.5539/jas.v1n2p94

Cited by 11 publications

(6 citation statements)

References 3 publications

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“…It has also been shown that pretreatment of the flour with enzymes those break cell wall enhanced the recovery of carotenoids by 11 %. Pretreatment of capsicum powder with 10-30 % sodium hydroxide and subsequent extraction with ethanol has been reported to yield pungent free red pepper colorant (Chen and Wu 2009).…”

Section: Extraction and Pretreatment Of Samplesmentioning

confidence: 99%

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

et al. 2014

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Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies.

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Section: Extraction and Pretreatment Of Samplesmentioning

confidence: 99%

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

et al. 2014

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“…Curcumin, blue and purple anthocyanin and carotene pigments were extracted from turmeric, blue pea flower, purple cabbage and dried red chillies, respectively. Dried red chillies were subjected to digestion using sodium hydroxide to remove piquancy prior to pigment extraction (Chen and Wu 2009). All the extracted pigments were concentrated using rotary evaporator.…”

Section: Methodsmentioning

confidence: 99%

Fluorescent variant of silica nanoparticle powder synthesised from rice husk for latent fingerprint development

Rajan

Zakaria

Shamsuddin

et al. 2019

Egypt J Forensic Sci

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Background: Fingerprint, though still remains one of the best possible means of individual identification, is often lost during the recovery process. The successful utilisation of developed fingerprint for identification relies on the contrast between the ridges and substrate which allows for the minutiae recognition and characterisation. However, the contrast is difficult to be achieved on challenging or difficult surfaces such as reflective, multicoloured and patterned materials. Methodology: Silica nanoparticles (SNP) were synthesised from rice husk using thermochemical treatment and incorporated with natural dyes. The photoluminescence of the powders was recorded and characterised using field emission scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction analysis and forensic alternative light source. The effectiveness of three fluorescent variant of the SNP powders and commercial fluorescent powder (CFP) was investigated by developing latent fingerprints deposited on different multicoloured substrates. Results: Spherical fluorescent silica nanoparticles were successfully synthesised from rice husk. Characterisation studies of coloured silica nanoparticles showed amorphous spherical silica nanoparticle with a mean particle size of approximately 200 nm. Silica nanoparticle doped with curcumin pigment exhibited strongest fluorescence and good stability when exposed to heat and aged at room temperature. The efficiency of the coloured silica nanoparticle was not compromised by the dye doping process as determined using electron microscope and surface tests on various surfaces. Conclusion: Findings demonstrated that fluorescent silica powder synthesised from rice husk and curcumin dye extract exhibited good photoluminescence and hence providing sufficient contrast for the fingerprint analysis on difficult and challenging surfaces. Additionally, the spherical mono-dispersed nanoparticles enhanced the clarity and selectivity of the powder.

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“…In fact heat or temperature renders the cell walls to get more permeable, decreases the viscosity of solvent, thus temperature facilitates its passage through solid substrate mass (Tan et al, 2011). Higher temperature turned to damage pigment by loss of protection from membrane, very quickly the colourant self oxidises (Chen and Wu, 2009) [2] . Figure 1c and 1e indicates the effect of material to liquor ratio MLR (C) and extraction temperature (B) on dye yield.…”

Section: Plot Response Surface Design -Interaction Effect Of Factorsmentioning

confidence: 99%

Extraction and chemical characterization of leaf and flower dye from Lantana camara Linn.

Dhanush¹,

Kumar²,

Kumar³

et al. 2020

J Pharmacogn Phytochem

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To fulfill the increasing demand for dyes and pigments by the textile industries syntactic dyes comes into existence, which caused a serious environmental problem. Natural dyes are one such alternative to this problem. In this regard the present study was conducted to optimize extraction protocol (by using Box-Behnken Design) and chemical characterization of dye from the Lantana camara. The optimized point for extraction of flower and leaf dye was achieved at 92 0 C, 174 minutes with Mass to liquor ratio MLR 2:100, yielded 29.70% dye and 79 0 C, 36 minutes with MLR 3:100 yielded 26.2% dye respectively. The Methanol and Ethanol extract of flower and leaf dye was subjected to phytochemical screening by using GC-MS and dye extract showed that the presence of n-Hexadecanoic acid and 1,2-Benzenedicarboxylic acid, bis(2-ethylhexyl) in higher concentration. Most of the chemicals found in the dye extract have antibacterial, antifungal and Anti-Inflammatory properties. Hence, the use of the Lantana camara leaf and flower will reduce the pollution and helps in the management of this invasive weed in the Indian forests.

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Study on Extraction and Purification Process of Capsicum Red Pigment

Cited by 11 publications

References 3 publications

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

Fluorescent variant of silica nanoparticle powder synthesised from rice husk for latent fingerprint development

Extraction and chemical characterization of leaf and flower dye from Lantana camara Linn.

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