Abstract :
In the current work, studies were carried out to extraction and standardization of the betalains from Celosia argentea var. cristata (CAC) inflorescence for possible use as a source of natural colour for the food industry. Pigment extraction was carried out using water as the extractant. Results showed that maximum betacyanins were extracted at a pH of 5 using citrate buffer, at a sample: solvent ratio of 1:3, the temperature of 20oC for 90 minutes.The extracted pigments were found to stable at 4o C upto 15 days.
Keyword :
Betalain, pigment, natural colour