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Nutritional, Antioxidant, Microbiological and Toxicological Studies on Red Dye Extracted from Red Beet Roots (Beta vulgaris)

Author Affiliations

  • 1Food and Biotechnology Research Centre (FBRC), Pakistan Council of Scientific and Industrial Research (PCSIR), Laboratories Complex, Ferozepur Road, Lahore-54600, PAKISTAN

Res.J.chem.sci., Volume 5, Issue (4), Pages 1-6, April,18 (2015)

Abstract

Synthetic food colors are widely used in food products for attractiveness of food entities. These synthetic food colors have very ruinous effects on human health. It is now direly needed to replace artificial colors by natural food colors. The high levels of betalains are present in red beet root which have health enhancing properties and hence can be used as natural food colors and food additives. The present study aims to extract natural red dye from red beetroots for coloring the food products instead of the synthetic colors to avoid the harmfulness to humans. The unique crimson red color of red beet acts as best natural dye. The obtained nutritional analysis results suggest that the dye extracted from red beetroot can be considered a potential dye to be used as natural colorant. The prepared red dye paste exhibits the highest DPPH radical scavenging activity (33.32%) with water extract (10mg/ml). The stability of red dye depends on temperature and high temperature decreases its stability. The microbiological analysis showed that beet root extract does not allow the growth of microorganisms due to its antimicrobial activity. Animal trials showed that it is non-toxic and no mortality was found in mice.

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