Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Optimal Conditions for Extraction of Anthocyan from Celosia cristata L., Brassica juncea czerniak et coss, Beta vulgaris L. for manufacture of Color Dongchimi

컬러동치미 제조를 위한 홍갓, 맨드라미, 비트에 함유된 안토사이안 색소의 최적 추출 조건

  • Kim, Mi-Hye (The Research Institute for Basic Science, Hoseo University)
  • 김미혜 (호서대학교 자연과학대학 바이오산업학부 및 기초과학연구소)
  • Received : 2012.08.06
  • Accepted : 2012.10.29
  • Published : 2012.12.30
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Abstract

This study was conducted to develop a method to change the color of traditional Dongchimi using natural dyes to meet changing consumer demands. It was intended to improve the manufacturing process ability for color Dongchimi, and the best optimum extraction solvent and method from the natural dyes were proven to be confirmed and valid. The extraction process was evaluated using different solvents including distilled water, 20% ethyl alcohol, and 1% citric acid, and the quantity of the extracted anthocyanin was then measured based on the absorbance. The greatest absorbance was observed when 1% citric acid was used. Based on these findings, it would be most efficient to allow the traditional Dongchimi to produce citric acid naturally instead of using artificial additives during its production. Celosia cristata L. was extracted in its largest quantity when reacted with 20% ethyl alcohol. Therefore, instead of applying Celosia cristata L. to Dongchimi as the sub-ingredient during the preparatory stage, it will be more efficient to use Celosia cristata L. as the fractional ingredient in order to first extraction.

Keywords

References

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