Extraction and Use of Anthocyanins from Radish (Raphanus Sativus L Var Crimson Gigant) as a Natural Colorant in Yogurt

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  •   Dania Magnolia Matus-Castillo

  •   Jean Carlo Moya-Hernández

  •   Citlalli Castillo-Guevara

  •   Margarita Cervantes-Rodriguez

  •   Lisbet Arguelles-Martinez

  •   Oscar Antonio Aguilar- Paredes

  •   Daniel Méndez-Iturbide

Abstract

Radish (Raphanus sativus L. var Crimson Gigant) contains significant quantities of glycosylated anthocyanins, it can be used as natural food colorants due to their high stability. These pigments have therapeutic and pharmacological characteristics that are associated to antioxidant activity. Furthermore, the pigments of radish are important for nutritional and medicinal uses, for all the benefits that they provide to human health. The objective of this research was to extract anthocyanins from the shell of radish in pure form, evaluate its antioxidant activity in vitro and then use it as a food coloring in natural yogurt. For sample extraction, the radish shell was separated by finely cutting it from the body of the radish, it was macerated with an acidified solution of methanol-water and evaporated by 80%. The extract was absorbed with an ion exchange resin, subsequently the anthocyanins were released in an acidified solution, finally the extracts were purified by reverse phase column chromatography. 14 fractions were obtained and were monitored by thin layer chromatography, afterwards antioxidant activity was evaluated by methods such as DPPH, ABTS and TBARS. A stable cherry powder was obtained, which was used as a yogurt colorant and was very well accepted by the judges.


Keywords: Anthocyanins, Antioxidant Activity, Raphanus Sativus L. Var Crimson Gigant.

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How to Cite
Matus-Castillo, D. M., Moya-Hernández, J. C., Castillo-Guevara, C., Cervantes-Rodriguez, M., Arguelles-Martinez, L., Aguilar- Paredes, O. A., & Méndez-Iturbide, D. (2022). Extraction and Use of Anthocyanins from Radish (Raphanus Sativus L Var Crimson Gigant) as a Natural Colorant in Yogurt. European Journal of Agriculture and Food Sciences, 4(6), 26–33. https://doi.org/10.24018/ejfood.2022.4.6.574