Extraction and Evaluation of Anthocyanin from Dioscorea Alata (L.) for Its Application as a Natural Food Colour

Abstract

Dioscorea alata (yam)   is an underutilized tuber crop which is widely propagated in Asian countries. Different landraces with variation in tuber color are available in Asian and African countries. This study is focused on the extraction, characterization and application of anthocyanin pigments from purple colored yam as a natural food color.  Anthocyanin content was estimated as 1.43 mg/g. Fourier transform infrared spectroscopy (FTIR) spectrum showed a single sharp transmittance peak which shows the possibility of a single anthocyanin pigment type.  The pigment was thermal stable and pH stable. Applicability of the extracted anthocyanin pigment as food color was tested in ice cream, lemon juice, and hard candy. The quantity of pigment needed for coloring food item was within the permissible limit, set for food colors by U.S Food and Drug Administration (FDA).