OPTIMIZATION OF EXTRACTION AND DEGRADATION PIGMENT FOR PINK BRACTS OF BOUGAINVILLEA GLABRA
Natural dyes and pigments have recently gained popularity in the food and textile industries due to their non-toxic and environmentally friendly properties. Increased reports of synthetic colorant health hazards and toxicity are driving the food industry to use natural colorants in an increasing number of processed food products. In this study, a visible spectrophotometer technique (390-600) was used to optimize the natural pigment extraction from Bougainvillea glabra flowers by varying four levels (solid/liquid ratio, solvent, PH, and time). Natural dyes were extracted from Cordyline fruticosa2 using nine solvents: n-butyl alcohol, ethyl-acetate, chloroform, methanol, ethanol, acetonitrile, n-hexane, and ethyl-ether and petroleum ether. The powdered plant material (500 g) was macerated for 72 hours at 25 1C in 50% ethanol. The extract was collected at room temperature, filtered, and dried in a rotary evaporator under reduced pressure, the yield percentage was discovered to be 2.7.
betalains, Bougainvillea, pink bracts, extraction, spectrophotometer