Abstract:
The thesis consist of three parts. Part
describes', a study of betalaines in Beta vulgaris (Chenopodiaceae).
The different methods of extraction of betalaines
were carried out to evaluate the most economical
and an efficient method suited for local industry. Pilot
plant trials of the method identified and also fermentation
studies of the product were carried out to obtain
a betalaine. concentrate of high pigment content. Finally
the suitability of the betalaine colour concentrate and
powder for use as a possible substitute for the banned
FD&C Red No : 2 (Amaranth ). in some selected food products
was evaluated.
Part two of the thesis describes a study of
the carotenoid compounds present in Chry sophy Hum roxburghii
(Sapotaceae) fruit commonly called "Lawalu”. Although
this fruit is available in plenty is not relished by
many. Literature survey revealed that no attempt has
been made so far to use this fruit as a natural colouring
agent or to identify the pigments in this species
or any other species of Chry sophy Hum fruit. A chemical
evaluation of the nutritional status of this fruit was
also carried out. The carotenoids present were determined
qualitatively and quantitatively. The carotenoid content
was found to be very high compared to other fruits and
it was observed that a carotenoid concentrate suitable
for * use in beverages and-confectionery products • could
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be obtained from it. This concentrate could be used
possible substitute for the widely used yellow shade.
tartrazine which though a permitted food colour is
reported to cause several allergies etc. Several vitamin A
identified and thus the
a good source of vitamin A.
Part 3 of this thesis deals with the study of
the carbohydrates found in the pulp of the ChrysophyHum
roxburghii fruit. The water soluble sugars were identified
and quantified by g.c. and h.p.1.c . analys is. The water
soluble polysaccharides were isolated and fractionated.
m. s , 'H
n .m. r. and C n.m.r spectroscopy were used to study the
composition and structure of the polysaccharide.
The polysaccharide was composed mainly of
arabinose, galactose and glucose. The arabinose was
present as terminal furanosyl and pyranosyl residues.
Results obtained suggest a branched structure- for the
polysaccharide in which the hexopyranosyl residues form
the backbone of the polymer.
Sugar analysis, methylation analysis, g.c., g.c.
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be considered as
active carotenoids were fruit can
as a