ESTIMATION OF NATURAL FOOD COLOR POTENTIAL OF SOME LOCAL PLANT SPECIES THROUGH ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES

Abstract

: The present study evaluated the dye extract from different cheap and waste sources such as Salmalia malabarica, Dahlia pinnata and Chrysanthemum grandiflorum. The specific color pigments like anthocyanins, and carotenoids were found to be main coloring agents that impart specific color to the samples. Among all these samples, the maximum yield were given by Dahlia pinnata ethanolic flower extract i.e. 47.67% ad minimum yield was given by Salmalia malabarica ethanolic flower extract 29.76%. Among all the temperature room temperature was found out to the most suitable temperature for the stability of color extracts.  Antibacterial activity was performed agaist B. subtilis and S. aureus bacterial strains. The maximum zone of inhibition was found to be 28±0.4mm by Dahlia pinnata against B. subtilus. This is nearly equal to the normal Erythromycin 22± 1.0mm zones, which demonstrate the extract's intermediate activity. The extract of Salmalia malabarica, on the other hand, reported a minimum zone of 9.0±0.57 mm. These results, when compared to the standard, suggest that the ethanolic extract of Dahlia pinnata has stronger antibacterial activity than that of Salmalia malabarica. The antifungal activity of color dyes extracted in ethanol against different fungal strains like Rhizopus stolonifer and Trichoderma viride.  For this analysis dye extract of Dahlia pinnata used against Rhizopus solonifer and dye extract of Salmalia malabarica used against Trichoderma viride.  Zone of inhibition was not observed. For analysis of antioxidant activity of Dahlia pinnata, Chrysanthemum grandiflorum, and Salmalia malabarica, different test like DPPH, TPC, TAA and FRAP tests were performed. The antioxidant activity ranges from 92.92±0.08mm to 3.53±0.12mm. And all extracts have potential for antioxidant activities within standard range. Among these extracts Dahlia pinnata found to be a potential antioxidant. The results obtained were directly compared with BHT as standard. The extracted colors were also utilized in candies, sugar syrup, jellies, and cake making.