Vol. 8, Issue 1 (2019)

Author(s):
Riya Dasgupta, Chaitali Chakraborty, Kakali Bandyopadhyay and Shairee Ganguly

Abstract:
The major pigment of purple cabbage is anthocyanin, responsible for many of the attractive colors, from scarlet to blue. It represents about 196.5 mg of polyphenols per 100g of raw purple cabbage that can be determined spectrophotometrically. Purple cabbage also contains high amount of dietary fiber, carbohydrates and related bioactive compounds. It is thus significant and even essential to find applications in different food products (e.g. Lime Squash). Squash is a non-alcoholic concentrated syrup used in beverage making. It is usually fruit-flavored, made from fruit juice, water, and sugar or a sugar substitute. In this study color extracted from purple cabbage was used for the development of lime squash, packed in glass bottles and sealed hermetically and non-hermetically using wax. The polyphenol of all samples were evaluated spectrophotometrically and expressed in mg Gallic acid equivalent/gm of sample. The light absorbance and color stability of the sample were studied using UV-Vis double-beam spectrophotometer. In this study, the peak of anthocyanin is processed in between 500-600 nm and the maximum peak height of anthocyanin is found at 560nm and color stability is determined within the wavelength range between 550-560nm. The best result in all aspects was found for the lime squash sealed hermetically.