EVALUATION OF RED CABBAGE ANTHOCYANIN PIGMENTS AND ITS POTENTIAL USES AS ANTIOXIDANT AND NATURAL FOOD COLORANTS

Abstract

Anthocyanins derived from red cabbage were extracted, and identified by using HPLC. These pigments are used as alternative natural red color-ants in some processed foods i.e.; hard candy; jelly and ice sherbets. They are also effect of using as natural antioxidant on sunflower oil. Red cabbage has 90.5 mg anthocyanin /100 gm on fresh weights. Where the major constituents were cya-niding-3-diglucoside-5-glucoside (80%) and cya-nidin 3, 5 diglucoside (20%) with HPLC. The best carrier for red cabbage anthocyanin pigment was found to be dextrin followed by cellulose, soluble starch and glucose respectively.