ALMEIDA, J. C.; http://lattes.cnpq.br/5171831924181528; ALMEIDA, Janailson da Costa.
Résumé:
Cabbage is avegetable crop with great versatility, not limited to its nutritional
value. Besides coloring the mixture, it stands out for its high quantity of
anthocyanin and phenolic compounds, which contribute to prevention of
cardiovascular diseases and some types of cancer.Anthocyanins are widely
found in nature and are responsible for the majority of blue, violet and
redpresent in flowers and fruits. Thus, its main utilizationis in industries as a
natural dye. Several factors interfere in anthocyanin stability, and various
studies about it are found in literature. Therefore, it is essential to define the
conditions under which the pigment is obtained to reduce to a minimum the
alterations in pigment features.This study aimed to obtain and characterize an
anthocyanin dye from red cabbage (Brassica oleracea) to its further application
in new food products. In the present study, the cabbage extract was obtained
through alcoholic and aqueous procedure. The pigment characteristics
evaluated were: pH, total titratable acidity, soluble solid content (°Brix),
humidity,ashes, proteins, extraction and quantification of total anthocyanins,
fibre determination, vitamin C. Microbiology characteristics: coliforms at 35ºC
and at 45ºC, total count of aerobic mesophilic bacteria, Salmonella sp/
25g,Staphylococcus spp. The microbiological results were that70% of the
cabbage samples were fit for human consumption in accordance with the
current legislation. The result found for anthocyanin in red cabbage in natura
was 6.58 mg/100g. The results found for the extraction through alcoholic
method and through aqueous method were 4.58 mg/100g and 5.33 mg/100g,
respectively. It was observed that the extraction through aqueous procedure
had a better efficiency, corresponding to 50% of the initial volume, while
alcoholic procedure was 30% of the initial volume.
