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KMID : 0665420120270060686
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Korean Journal of Food Culture
2012 Volume.27 No. 6 p.686 ~ p.694
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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
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Kim Mi-Hye
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Abstract
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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.
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KEYWORD
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Anthocyanin, Celosia cristata L., Brassica juncea czerniak et coss, Beta vulgaris L., Dongchimi, extraction condition
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