ASSESSMENT OF THE QUALITY AND STABILITY OF ETHANOL EXTRACTS OF CONOIDES MILLER AND LONGUM NIGRUM (CAPSICUM ANNUUM).
ASSESSMENT OF THE QUALITY AND STABILITY OF ETHANOL EXTRACTS OF CONOIDES MILLER AND LONGUM NIGRUM (CAPSICUM ANNUUM).
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Date
2017-03
Authors
MMEREOLE, Ugochi Judith
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Abstract
Available synthetic colour additives used in food have been shown to exhibit genotoxic effects and pose several potential health hazards to human. Hence, the global increase in the demands for natural colour additives. This study therefore investigated the quality and stability of ethanolic extracts from Capsicum annuum for use as food colourants. Colour pigments and other constituents were extracted from bell pepper (var. conoides miller) and sweet pepper (var.longum nigrum) using ethanol. The extracts were subjected to pH adjustment and addition of ascorbic acid as stabilizer under varying conditions of light (white light, UV light and in the dark). The results showed that the extracts maintained their colour at an acidic pH. The yield of colour pigments and other constituents from both varieties were high (above 70%) and they also had good colouring ability as shown by their colour units of 24,460 for bell pepper (var. conoides miller) and 27,645 for sweet pepper (var. longum nigrum). The data from this study suggests that the most suitable condition to maintain stability is in acid media and 0.5% ascorbic acid kept in the dark. Also both extracts had a low energy value, they need to be fortified while being incorporated into food.
Description
A THESIS SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA
IN PARTIAL FUFILLMENT OF THE REQUIREMENTS FOR THE AWARD
OF MASTER DEGREE IN ANALYTICAL CHEMISTRY
DEPARTMENT OF CHEMISTRY
FACULTY OF PHYSICAL SCIENCES
AHMADU BELLO UNIVERSITY, ZARIA NIGERIA
Keywords
ASSESSMENT,, QUALITY,, STABILITY,, ETHANOL EXTRACTS,, CONOIDES MILLER,, LONGUM NIGRUM,, (CAPSICUM ANNUUM),