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Preparation of Non-Acylated and Acylated Anthocyanins from Black Carrot (Daucus carota L.) for Use as Food Ingredient

Anthocyanins are used for food coloring due to their low toxicity and health benefits. They are extracted from different sources, but black carrot has higher anthocyanin content compared with common fruits and vegetables. Here, we study anthocyanin extracts from black carrot to enhance their performance as food ingredient. Extracts were obtained by ethanol/citric acid and ethanol/acetic acid. Samples were purified through to a packed column and microencapsulated using tetraethylorthosilicate (TEOS). Degradation studies were performed by UV radiation, and pH and temperature media changes. Antioxidant activity was evaluated with radical DPPH scavenging and cupric reducing antioxidant capacity (CUPRAC). Color evaluations were performed with CIE Lab at the beginning and after 25 days of storage. Samples extracted with ethanol/citric acid had higher anthocyanin content. After purification, there was evidence that 3-glucoside cyanidins were trapped into resin. Results indicate that the purest acetylated 3-glucoside derivatives are more stable than the citric acid non-purified extraction. The antiradical activity of black carrots extracts was higher than other reported values, when anthocyanin content is higher, antioxidant effect increases. In conclusion, acylation of anthocyanins provides them more stability against pH media changes, purification with resin and TEOS microencapsulation not necessary benefit stability of the black carrot extracts.