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. 2024 Jan 24;10(3):e25278.
doi: 10.1016/j.heliyon.2024.e25278. eCollection 2024 Feb 15.

Extraction of organic pigments from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.) for safe use in agro-products

Md Shariful Islam  1 , Md Sharifur Rahman  2   3 , Muslima Khatun  1 , Majid Hajibeigy  4 , Md Nizam Uddin  1 , Mst Moriom Khatun  5
Affiliations

Extraction of organic pigments from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.) for safe use in agro-products

Md Shariful Islam et al. Heliyon. .

Abstract

The utilization of synthetic dyes in food industries is a great concern for food safety and health issues. So, natural pigments can be an excellent substitute for synthetic dyes and also health-friendly for consumers. In the experiment, natural pigments were extracted from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.). Then the stability and consumer acceptance of the extracted pigments were examined. The highest amount of pigment was extracted from turmeric (2.14 ± 0.30 %) with ethanol solvent, followed by tomato (0.67 ± 0.06 %) with hexane: acetone (1:1) solvent, and red amaranth (0.78 ± 0.05 %) with acetone solvent. Turmeric pigment showed the highest stability in high temperatures and light exposure. All of the pigments were highly stable in a neutral environment; however, tomato pigment showed the highest stability index (84.33 ± 2.52) at pH 3.0, but turmeric pigment showed the highest stability (91.67 ± 1.53) at pH 5.0. The simple preference test revealed that the use of turmeric pigment in boiled rice had the highest acceptance rate, and in terms of taste and flavor, red amaranth pigments in ice cream. So turmeric pigment can be utilized in high-temperature processing and/or acidic foods, but tomato and red amaranth pigments might be in low-temperature processing foods such as the ice-cream and soft drinks processing industry.

Keywords: Consumer preference; Extraction; Pigment; Stability.

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Conflict of interest statement

The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Md Shariful Islam reports financial support was provided by University Grants Commission of Bangladesh. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Effect of storage duration at various temperatures on the stability of extracted pigments. A) Stability of tomato pigment extracted with hexane and acetone solvent mixture (1:1), B) Stability of turmeric pigment extracted with ethanol, and C) Stability of red amaranth pigment extracted with acetone.
Fig. 2
Fig. 2
Impact of light exposure and pH on the stability of tomato, turmeric, and red amaranth pigments. A) Stability of extracted pigments on light exposure. Stability was measured in 5 successive days, and B) Stability of extracted pigments in various pH levels. The stability index was measured after 24 h of exposure. Error bar indicates mean ± SD, n = 3.
Fig. 3
Fig. 3
Image A) shows a step of the extraction process, B) shows the mixing of pigments with ice cream, and C) shows the ice creams colored with extracted pigments.
See this image and copyright information in PMC

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