Parâmetros físico-químico e microbiológico do repolho roxo (Brassica oleraceae) e obtenção de corantes para a aplicação em produtos alimentícios.

Abstract

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.