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REVIEW ON COLORING AND FLAVORING AGENTS FROM
PLANTS
*More Sagar Navnath, Maske Kiran Deepak, Pailwan Dipali Bhagwat and Muley S. S.
Anand Charitable Santha‟s College of Pharmaceutical Science and Research Ashti, Dist-
Beed.
ABSTRACT
The worldwide demand for natural dyes is nowadays of great interest
due to the increased awareness on the therapeutic properties of natural
dyes in public. Natural dyes are derived from naturally occurring
sources such as plants, insects, animals and minerals. Several synthetic
colorants have been banned because they cause allergy-like symptoms
or are carcinogens. Among the all-natural dyes, plant-based pigments
have wide range of medicinal values. The present review, describes the
detail information about basic history, synonym, biological source,
chemical constituent, extraction and uses found in naturally occurring
dye yielding plants, which are helpful to further development of
pharmaceutical formulation. Herbs are the most trending taste
enhancers, carrying multiple benefits. Sprinkling them in minute amounts in pasta, salads,
sautéed vegetables, curries, fried rice or adding them in dips and sauces can lead to enhanced
flavours. The fresh and dried versions serve the same purpose, especially when the fresh ones
are not available.
KEYWORDS: Natural Dyes, Coloring Agent, Pharmaceutical Colorants, flavours.
INTRODUCTION
A) Coloring agent
Colorant or coloring agent are mainly used improve appearance, acceptability and quality to
the pharmaceutical dosage from. In recent year‟s colorant or dyes has been used for the
purpose of coloring food, identifying products, pharmaceutical and textile product. This
increasing demand of natural origin colorant material because of the toxic nature of many
synthetic dyes. FDA is responsible for regulation of all color additives to assurer that food or
World Journal of Pharmaceutical Research SJIF Impact Factor 8.084
Volume 9, Issue 7, 1263-1285. Review Article ISSN 2277– 7105
Article Received on
10 May 2020,
Revised on 30 May 2020,
Accepted on 20 June 2020,
DOI: 10.20959/wjpr20207-17940
*Corresponding Author
More Sagar Navnath
Anand Charitable Santha‟s
College of Pharmaceutical
Science and Research Ashti,
Dist-Beed.
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pharmaceutical dosage form containing color are safe to the people.[1,2]
Color additive are used in food or pharmaceutical dosage form many reason,
For identification.
Standard preparation.
Stability purpose.
These days, colorful medicine help in advertising the product.
Making it easier use and avoiding confusion.[1,2]
Ideal properties of colorant
It should be nontoxic and free from impurities.
No physiological activity.
Is a definite chemical compound because then only its coloring power will be reliable.
Unaffected by oxidizing and reducing agent and PH changes.
Should not be appreciable taste and odour.
In most cases soluble in water but some oil soluble and alcohol soluble color are
necessary.
Compatible with food and dosage form and not interfere with them.[3,4]
Classification of natural coloring agent
Colorant could be divided by their,
a. Organic dyes and their lakes.
b. Inorganic or mineral colors.
c. Natural color and vegetable and animal color.
a) Organic dyes and their lakes
Dyes – dyes are synthetic, chemical compound. They are usually 80 to 93% pure colorant
material. Dyes are also soluble in glycerin and propylene glycol. Dyes are usually cheaper in
cost.
Example – tartrazine, erythrosine, sunset yellow and patent blue v.
Lakes – it is defined by the FDA as the „Aluminum salt of FD&C water soluble dyes
extended on a substratum of alumina.
Lakes are largely water-insoluble forms, they are prepared by adsorbing sodium or potassium
salt of a dye on a very fine substrate of hydrated alumina.
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Example – Brilliant blue lakes, Sunset yellow lake, Allura red lake, Indigo carmine lake,
Quinolone yellow lake.
b) Inorganic or mineral colors
Stability towards light is an important characteristic seen by this inorganic materials, some
materials useful, opacifying capacity example – Titanium dioxide.
Most important advantages of inorganic coloring material is their wide regulatory acceptance.
c) Natural, vegetable and animal color
This is chemically and physically diverse group of material. Some Color are products of
chemical synthesis rather than extraction from chemical source e.g. Beta carotene of
commerce. Any product which is not a constituent of the normal diet should not be called
„natural‟. Natural colors are not as stable to light as the other group of colors. The only three
left in the codex are caramel, formerly called burnt sugar, cochineal, and carmine.
Other examples for natural colorants include Riboflavin and Anthocyanins, Paprika Oleoresin,
Beet Root Red, Annatto, Curcumin.[5]
Some natural coloring agents
1) Turmeric:-a
Fig no. 1
History
Turmeric use nearly since 4000 years ago in the Vedic culture in India, where it was used as a
culinary spice. It reached China by 700 A.D, East Africa by 800 A.D, and West Africa by
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1200 A.D. According to Sanskrit medical treatises and Ayurvedic and Unani systems,
turmeric has a long history of medicinal use in South Asia.[6]
Synonym – curcuma, turmeric, haldi.
Biological Source- Turmeric is obtained from the rhizome of Curcuma longa Linn. (Curcuma
domestica Valeton) belonging to the natural order Zingiberaceae.
Chemical constituent - It contains volatile oil (5-6%), resin and zingiberaceous starch grains.
The yellow colour in turmeric is due to the presence of curcuminoids which essentially
contains Curcumin. The volatile oil contains same chemical substances, such as, d-α-
phellandene, d-sabinene, cineol, borneol, zingiberene, and sesquiterpenes. Turmeric also
contains some other chemical constituents, namely: p,p-dihydroxy dicinnamoylmethane; p-α-
dimethy benzyl alcohol; p-hydroxy-cinnamoylferuloylmethane; 1- methyl-4-acetyl-1-
cyclohexene; and caprylic acid.
Extraction
MATERIAL AND METHODS
Plant Material
The rhizomes were separated, shade dried and grounded into powder. The powder was stored
in a clean closed container until further use.
Extraction
The dried powder of turmeric (40g) was placed in the thimble of Soxhlet apparatus.150 ml of
methanol was used as a solvent. The extraction was continued till clear solvent was seen in
the thimble. Then the extract was dried in a digital water bath till a dark orange residue was
obtained.[7]
Uses
1) It is as curry powder.
2) It is use as a coloring agent for ointments.
3) It is used medicinally as a tonic, as a blood purifier, as an anthelmintic and finally as an
aid to Digestion.
4) It is used externally in the form of a facial cream to improve complexion and get rid of
pimples.
5) A small quantity of turmeric when boiled with milk and sugar; it helps to cure common
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cold and
6) Cough symptoms.
2) Beet root
Fig 2: Beet root.
History
The Beets root are native to the Mediterranean. The beetroot was generally used medicinally
since 1800's. Beet powder is used as a coloring agent for many foods. The most common
garden beet is a deep ruby red in color, but yellow, white, and even candy striped are
available. They state the earliest written mention of the beet comes from 8th century
Mesopotamia. The Greek Peripatetic Theophrastus later describes the beet as similar to the
radish, while Aristotle also mentions the plant. Zohary and Hopf also argue that it is very
probable that beetroot cultivars were also grown at the time, and some Roman recipes support
this. Later English and German sources show that beetroots were commonly cultivated in
Medieval Europe.[8]
Synonym- sugar beet, Chukandar, Mangel.
Biological source – It consist of fresh root of beta vulgaris belonging to family
Chenopodiaceae.
Chemical constituent
Betanin responsible formation of beets, betanin will give red color. It also present inorganic
nitrate 2% of protein, 10% of carbohydrate and 1% of fat. And Amino acids, Leucine,
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Tryptophan, valine, alanine, phenylalanine, tyrosine, glutamine and Vitamin- A, B.
Extraction – Materials and methods Materials
Beetroot peels were collected and was oven dried at 55˚C for 15-18 hrs. Solvents used for
extraction were citric acid crystals and ethanol (99.9%).
Extraction and concentration of betalain pigment
The ground dry beetroot peel powder (1gm) was mixed with water (5ml) and made into a
paste. This was subjected to microwave irradiation followed by extraction for 10 min. The
extracted solution was centrifuged for 5 min at 2500 rpm in a cooling centrifuge.[10]
Uses
1. It helps in lower blood pressure.
2. It used in Improvement exercise stamina.
3. It improve muscle power.
4. It helps to maintain a healthy weight.
5. It used in prevent cancer.
3) ROSE
Fig 3: ROSE.
History
It is observed that the roses grew in the wild from prehistoric times, and the fossils thought to
be 20 million years old, prove the existence of the rose in this phase of history.[9]
Synonym- Gulab, Satapatri, Rosapoo, Troja.
Biological source - The plants are obtained from the dried roots, flowers and leaves of plant
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Rosa centifolia belong to the family Rosaceae.
Chemical constituent- Anthocyanins is the most important chemical constituents isolated
from flower petals. the chemical constituent were Phenyl ethanol (43%), Geranyl acetate
(15.6%), Geraniol (10.5%), Linalool (6.9%), Benzyl alcohol (3.3%), Benzaldehyde (1.5%),
Nerol (5-10%), Citronellyl acetate (0.3%). It also contains tannins, oloigomeric
proantrocyanides, saccharine matter, mineral salts, salt of mallic acid & tartaric acid, Pectin
(11%), Riboflavin, sugars, purgative glycosides (multiflorin A & B).
Extraction of Plant Material
The air dried powder of Rosa damascena flower petals was subjected to continuous hot
extraction with methanol for 18 hours. Aqueous extract was prepared by refluxing the plant
material with water for 8 hours. The extracts were concentrated using rotary vacuum
evaporator below 40ºC. The dried extracts were stored in vacuum desiccator for further use.
Extraction
MATERIALS AND METHODS
Flower of H. rosa-sinensis L was collected from plants. The collection of flower was based
on colour of the flower and number of petals. Matured red flowers of five petals from a single
plant were collected, calyx and anther parts were separated. The separated petals were dried
under shade and powdered.
Preparation of Anthocyanin Extracts
Phytochemical Screening A small portion of the dry extract was used for the phytochemical
tests for compounds which include tannins, flavonoids, alkaloids, saponins, steroids,
carbohydrates, in accordance with the standard methods (gelatin test, Shinoda test, Alkaline
reagent test, lead acetate solution test, ammonium test, Wagner‟s test, Dragendroff‟s test,
Hager‟s test, Mayer‟s test, Foam test, Molisch‟s test, Benedict‟s test.[24]
Uses
1) It is used as anti-depressant, anti-infl ammatory, etc.
2) It also as antiviral, antifungal, diuretic.
3) It also used in deodorant.
4) It is also a good tonic for the heart liver, uterus and stomach.[9]
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4) Marigold
Fig 4: Marigold.
History
Calendula commonly known as marigold, is an annual flower. It grows to a height of 12-18
inches and is native to Asia and southern Europe. Calendula has been cultivated for centuries
in ornamental gardens. Calendula has been used medicinally since the 12th century
throughout central Europe and the Mediterranean. The name calendula is derived from the
Latin word “calends” meaning the first day of each month, when the flowers bloom.
Calendula has also been called the “herb of the sun,” because it‟s flowers bloom in the
morning and close in the evening.[12]
Synonym – sweet mace, winter tarragon, tagetus.
Biological source – It consist of flowering top of plant calendula officinalis belonging to
family Asteraceae.
Chemical constituent- Carotenoids, which is responsible for the yellow to orange color of
the dye. It also contain galenine, lycopene, α – carotene, β- carotene soponis etc.
Extraction process of marigold
Hydro-distillation (extraction of essential oil)
A of samples of marigold (Tagetes erecta L.) was subjected to hydro-distillation for 4 hours
using a Clevenger apparatus. The oil extracted was subjected to phytochemical screening.
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Solvent extraction of essential oil
All the samples such as fresh flower, dry flower, fresh leaves and dry leaves were subjected
to solvent extraction by using soxhlet apparatus with the help of solvent n-hexane. For dry
samples screening, the fresh samples were dried for a week and powdered using a grinder.
The extracted oil was further used for phytochemical screening.[13]
Uses
1) Marigold use in Healing of Skin Wounds, Burns & Rashes.
2) It used to treat irritated skin problems like burns, wounds and rashes.
3) It used in treatment of Cancer.
4) It use in menstrual pain.
5) It used as natural insects repelents.
5) ANNATTO
Fig 5: Annatto Seeds.
History
The annatto tree B. orellana is originate in tropical regions from Mexico to Brazil. In ancient
time people were used annatto as ritual and decorative body painting, sunscreen, and insect
repellent, and for medical purposes. It was used for Mexican manuscript painting in the 16th
century. Annatto has been traditionally used as both a coloring and flavoring agent. It has
various local names according to region. Its use has spread in historic times to other parts of the
world, and it was incorporated in local culinary traditions of many countries outside the
Americas.[11]
Synonyms – Arnotto, annotta, lipstic pods.
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Biological source- This consist of dried seeds of the plant bixa orellanna l. family bixaecae.
Chemical constituents- Annatto seeds are covered with aril and contain bixin dye. Annanto
seeds contain about 12% of annatto oleo resin of which 50% is water soluble. The main
constituent of the pigment is known as bixin which contain about 70-80% of pigment. bixin is
Carotenoid caeboxylic acid is responsible for yellow colour.
EXTRACTION
Materials
Carbon dioxide, 99.9% pure, was obtained.
Extraction
Annatto seed (3g), or bixin (97% pure, OSg) were placed into the 11.8 ml vessel. Soybean oil
was used 6s an entrainer and, when included in the system, about 50 mL were placed into the
300 mL vessel. The system was then pressurized with COZ. System temperature equilibrated
within 30 min. Sample collection was accomplished by gently opening the inlet valve (V,)
and allowing solvent to flow into the sample chamber at a rate which enabled the pump to
maintain extraction pressure. V1 remained open until the sample chamber reached extraction
pressure and was filled with solute-saturated SC-CO. Closing V1 partitioned the sample
between VI and V,. The extract was brought back to atmospheric pressure by slowly opening
valve VZ, allowing escape of gaseous CO2 and precipitation of the solute in the chamber.
Traces of pigment carried by the released COZ were recovered when the outlet gas passed
through a 250 mL Erlenmeyer flask containing CHC &. Additional CHC & (about 45 mL)
was used to wash solute from the sample chamber. The pigment contained in the CHCI,
represented the amount extracted by 6.80 mL of SC-CO2 at operating P at the given
conditions. The CHC & was used only for thorough recovery of the extracted pigment. It did
not contribute to extraction and would not be required in a continuous system. Time allowed
for equilibration between solvent and solute was determined empirically by analyzing the
extract periodically until a maximum concentration was reached and maintained.[11]
Uses
1) Bixin is as antioxidant and protect against ultraviolet light
2) It is also used in Burns, when applied directly.
3) It also used in vaginal infections, as an insect repellent.
4) It is used in Diabetes.
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B) Flavoring agent
Flavorings are cosmetic additives that are used in processed food and drink products. They
are used by the food industry, partly to disguise unpleasant flavours and odors created by
processing, but especially to minimize costs by enabling cheap ingredients, such as fats,
sugars and carbohydrates, to appear as if they came from expensive and tasty ones, such as
fruit, coffee or chocolate.
Flavoring additives are often defined as substances that are intentionally added to food in
order to impart taste or odour sensations, but that are not intended to be consumed as such,
Raw foods that have not undergone any processing, and that are used as flavours ingredients,
are therefore excluded (although this does not usually apply to spices and herbs).
If however, strawberries are processed, and their essential flavoring compounds are distilled,
that distillation would count as a flavoring additive, as would synthetic chemicals selected to
imitate the taste of strawberries.
Flavorings, on the other hand, are assessed on the basis of an approach which involves no or
very minimal toxicological testing; one created by scientists working for or on behalf of the
flavoring industry.[23]
Same Flavoring agent
1) Orange peel
Fig 6: Orange peel.
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History
It was first cultivated in Southern China and Northeastern India. The Persian orange, grown
widely in southern Europe after its introduction to Italy in the 11th century. It was primarily
grown for its medicinal purposes. Christopher Columbus took the seeds of oranges, lemons
and citrons to Haiti and the Caribbean on his second journey of Sea in 1493 AD. Portuguese
navigators have also taken orange trees to the Mediterranean region around 1500 AD. After
identification, it was quickly adopted as an edible fruit. Spaniards introduced the sweet orange
into South America and Mexico in the mid-1500s. In 1646, orange was well-known in
Europe. They were introduced in Florida by Spanish explorer Juan Ponce de León, in 1753
and were introduced to Hawaii in 1792. The first record of citrus, Citrus Medica L, was done
by Theophrastus, in 350 BC, and was introduced as a fruit by Alexander. In early European
history, writers wrote about Persian citrus, that it had a wonderful fragrance and was thought
to be a remedy for poisoning, a breath sweetener, and a repellant to moths.[14]
Synonyms- oleum auranti oleum Auranti, sweet orange oil.
Biological source- It is volatile oil obtained from fresh orange peel of citrus sinensis (L),
belonging to family Rutaceae.
Chemical constituents
It mainly contain volatile oil, limonene about 90%, small amount of citronellal, citral and
other aromatic compound like geranyl acetate and terpineol. Other constituent of the peel is
hesperidin, pectin, calcium oxalate and bitter substance.
Extraction:- D-Limonene
Limonene recovered from orange peel from the conversion of press liquor to molasses.
Limonene is a hydrocarbon classed as a terpene, it is a clear colored liquid at a room
temperature with a strong smell of orange.
MATERIALS AND METHODS
The orange peel sample was collected, and chemicals of analytical grade purity and distilled
water are used. All glassware washed with a detergent solution and rinsed with distilled water
before drying in the oven.
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Extraction Technique
1) Direct steam distillation of outer rind of an orange.
2) Using trichloroethane (boiling point 740C) as an extracting solvent and a hydrous sodium
sulphate as a drying agent. Separation of Oil-Water Mixture was carried out using
Separation funnel.[15]
Uses
1) It Improve digestion.
2) It Promote weight loss.
3) It is used as anti-allergic.
4) It Promote skin health.
5) It helps in reduce inflammation.
6) It Improve heart health.
2) Coriander
Fig 7: Coriander.
History
It is mentioned in Sanskrit literature about 5000 B.C ago. And in the Greek Eber Papyrus as
early as 1550 B.C. Coriander was used in traditional Greek medicine by Hippocrates (460–
377 B.C.). The seeds of coriander were found in the ancient Egyptian tomb of Ramses the
Second. It was used for cooking, digestive upset and diarrhea. The Greeks and Romans also
used coriander to flavor wine and as a medicine. Demand by the Romans for coriander was
so great, it was imported from as far away as Egypt. Subsequently, it was introduced into
Great Britain by the Romans. Thus, the seeds (dried) have been in use for almost 7000 years.
The oil has been used as a food and fragrance ingredient since the 1900s. Coriander is a
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native to the Mediterranean and Middle Eastern region.[16]
Synonyms- Coriander fruits, Dhania, Cilantro.
Biological source- it consist of dried ripe fruits of coriandrum sativam belonging family
Umbelliferae.
Chemical constituent – it contain 90% D- linalool (coriandrol) is the major constituent and
small quantities of l- borneol, geraniol, and pinene, and vitamin A. Other chemical constituent
fatty acid or oils in the fruits, oleic acid, palmatic acid, linoleic acid, petrocelic acid ascorbic
acid.
Extraction
Plant Material and Chemicals
Coriander (Coriandrum sativum), i.e. coriander seeds were cultivated. Seeds were air-dried,
milled and mean particle size about 0.615 mm.
Extraction with methylene chloride
Sample of coriander seeds (20.0 g) was extracted by methylene chloride (110 mL) using
Soxhlet apparatus. After 18 exchanges of the extract, the solvent was evaporated under
vacuum and the obtained extract was dried under vacuum (50oC, 24 hours), resulting in the
dry extract.
Thin Layer Chromatography (TLC)
Glass plates (20x20 cm) were coated using Silica gel, thickness 0.25 mm. Essential oil
samples were dissolved in methylene chlo- ride (ratio 1 : 10) and essential oil solutions (about
20 mL) were spotted on the plate as a start point or line. The mobile phase was toluene: ethyl
acetate (93:7; V/V). The develop-mint was performed at room temperature (about 20ºC) in a
glass chamber. Detection was done by spraying the plate with 1% vanillin solution (1 g of
vanillin was dissolved in 99 g mixture of 95% ethanol and cc. sulphuric acid, ratio 9:1; w/w).
After spraying, the plate was heated at 110ºC for 5-10 min.[17]
Uses
1) In Stomach upset.
2) It used in Loss of appetite.
3) It prevent Diarrhea.
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4) It use in Bacterial and fungal infections..
3) Cinnamon
Fig 8: Cinnamon.
History
Cinnamon has been used by humans for thousands of years- as early as 3,000 B.C. The Arabs
were the first to introduce it to the west and dominated the trade for centuries via their
network of trading routes that went as far as China. In spite of its widespread use, the origins
of cinnamon was the Arab merchants‟ best-kept secret until the early 10th
century. To
maintain their monopoly on cinnamon trade and justify its exorbitant price, Arab traders'
interlaced colorful stories for their buyers about where and how they obtained the luxurious
spice. Many scholars believe that cinnamon was brought from Sri Lanka during that period
and it needs to be investigated.[18]
Synonyms- cinnamon bark, kalmi-Dalchini, Ceylon cinnamon.
Biological source- Dried inner bark of the shoots of the trees of cinnamomum zeylanicum
belonging to family Lauraceae. Chemical constituents- it contains 0.5% to 1% of volatile
oil, 1-2% of tannins, mucilage, calcium oxalate crystals, starch and mannitol. Major chemical
constituent is Cinnamaldehyde and which is responsible for flavoring. Cinnamon oil-
Eugunol, Benaldehyde, and other terpene.
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Extraction
MATERIALS AND METHODS
Collection and Processing of Plant material
Cinnamomum verum was collected. The bark of the plant samples was washed thoroughly in
running tap water to remove soil particles by distilled water. The washed plants were blotted
on the blotting paper and spread out at room temperature. Shade dried samples were ground
to fine powder using tissue blender. The powdered samples were then stored in a refrigerator
for further use.
Plant sample extraction
2gm of air dried powder of leaf sample was extracted with 50ml of solvent an ethanol with
gentle stirring for 72h. The sample was kept in dark for 72h with constantly shaking. After
incubation, the solution was filtered through Whatmann No.1 filter paper and the filtrate was
collected (crude extract). It was then transferred to glass vials and kept at 4° C before use.
UV-VIS and FTIR Spectroscopic analysis
The extract was examined under visible and UV light for proximate analysis. For UV-VIS
and FTIR analysis, the extract was centrifuged at 3000rpm for 10min and filtered through
Whatmann No.1 filter paper by using high pressure vacuum pump. The sample is diluted to
1:10 with same solvent. The extract was scanned in the wavelength ranging from 200-800 nm
using perkin Elmer Spectrometer and the characteristic peaks were detected. FTIR analysis
was performed using Perkin and the characteristic peaks and their functional groups were
detected. The peak value of the UV-VIS and FTIR were recorded. All analysis was repeated
twice for the spectrum conformation.[18]
Uses
1) It use as Carminative.
2) It is Mild astringent.
3) It is use Flavoring agent.
4) It use as Stimulant.
5) It use as Antiseptic.
6) It Losses weight.
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4) Strawberry
Fig 9: Strawberry.
History
Strawberries have a high yield value and provide early season income. The 2007 Census of
Agriculture counted 625 farms with 1,659 acres of strawberries in New York; Pennsylvania
had 856 farms with 1,254 acres; Massachusetts had 195 farms with 337 acres. In Vermont,
we had 122 farms with 185 acres of strawberries. A typical yield is about six thousand
pounds an acre, so over a million pounds of Vermont strawberries must be picked and eaten
in a relatively short time. 1300's the strawberry was in cultivation in Europe, when the French
began transplanting the wood strawberry from the wilderness to the garden. At the end of the
1500's the musky strawberry was also being cultivated in European gardens. Then, in the
1600‟s, the Virginia strawberry of North America reached Europe. The spread of this new
relatively hardy species was very gradual and it remained little appreciated until the end of the
1700‟s and early 1800's when it was popular in England.[19]
Synonym –Albino, golden haired.
Biological source- Fragaria ×ananassa is a hybrid species of the genus fragaria belonging
family Rosaceae.
Chemical constituent –It contains tannic acid, citric acid and malic acid. The trawberry
samples ranges from 3.35 to 4.12, tannic acid ranges from 0.44% to 1.05%. The range of
malic acid across samples is 0.078% to 0.338% while citric acid ranged from 0.441% to
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1.080%. Other chemical constituent Sugars, organic acids and volatile compounds are
responsible for the characteristic flavor and odor of the berries while polyphenols etc.
Extraction
MATERIAL AND METHODS
Instruments and materials
Instrument included glassware, blender, rotary evaporator, and microwave, UV-Vis
Spectrophotometry, FTIR and LC-MS/MS. The materials include strawberries, ethanol,
methanol, FeCl3 1%, concentrated HCl, Mg powders, Mayer reagent, Wagner reagen and
Dragendorff reagent, aquadest, NaOH, AlCl3, CH3COONa, H3BO3 and DPPH (2,2-
Diphenyl-1- Picryhydrazyl).
Sample Preparation
Strawberries were obtained directly from farm. The samples were washed with water, dried
and blended until they become a refined powder, which ready for the extraction process.
Maceration Extraction Method
Strawberry powder was macerated for 2 days. Sample observe every 6 hours. The filtrate is
filtered, collected and evaporated with a vacuum rotary evaporator at 37°C until a viscous
extract obtained.[20]
Uses
1) It is use as maintain weight
2) It improve cardiovascular health.
3) It reduce inflammation.
4) It control blood sugar level.
5) It promote proper digestion.
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5) Dill
Fig 10: dill.
History
Is native to Mediterranean region. The dill plant was previously used as a culinary and
medicinal herb all around the world. From 5000 years ago, the dill plant has been known as a
medicinal herb, and it is referred as a “demulcent” in Egypt. Before that, Babylonians in the
ancient Akkadian had been reported to grow this plant in their fields and gardens. In the
Greek culture, the dill plant is a well-known and widely used plant for herbal medicine. The
people of Greece obtained essential oils from the dill plants at their homes and also used this
oil to make drinks for their uses Pedanius Dioscorides was the first Greek doctor as well as a
surgeon who used dill seeds for wound healing (Castleman and Hendler, 1995). They thought
dill plant was the source of motivation in fight and provided courage. The seeds of the dill
plant are known as “meeting house seeds.” They used to be crushed during long religious
ceremonies to keep followers wakeful or children quiet. Dill plant seeds were also used for
the purpose of keeping the breath fresh and stomach healthy. Dill is an industrially and
economically valuable plant. During the period of King Edward I, a tax was applied on dill
plant import and export to get money for the London bridge restoration (Duke and Duke,
1983). It was the most popular kitchen garden and medicinal plant in Europe during the 17th
century.[21]
Synonym:-Fructus anethi, Anethum, European dill.
Biological source: - Dill consists of the dried ripe fruits of Anethum graveolens Linn.
Belonging to family Umbelliferae.
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Chemical constituent
The fruit yields about 3.5% of the essential oil, about 20% of fixed oil and protein. The
essential oil is an aromatic liquid consisting of a mixture of paraffin hydrocarbon and 40 to
60% of d-carvone along with D-limonene and other terpenes.
Extraction
Materials and methods
Preparation of extracts the different extracts of dill seed were obtained by Soxhlet extraction
using hexane, dichloromethane and methanol as the solvents separately. 100 g powdered dill
seeds were extracted with 500 mL of hexane, dichloromethane and methanol in separate
round bottomed flasks on heating bath. The solvent was removed by distillation on rotary
evaporator and the crude extracts were stored at 4 °C. The stock solution (2 mg/ml) of each
compound was prepared by dissolving 20 mg of compound in 10 ml methanol. The required
dilutions of 1.0, 0.5, 0.25, 0.1 and 0.05 mg/ml were subsequently made from the stock
solution using methanol as solvent.
Phytochemical screening the presence of phytochemicals such as flavonoids, phenolics,
reducing sugar, soponis, steroids and tannins in extracts was detected using standard
protocols. The various tests carried out, there procedure, observation and inference is
tabulated in Table 1.[22]
Table no. 1
Phytochemicals Procedure Observation Inference
Flavonoids 1 ml of the extract + 1% of aluminum chloride Intense yellow
colour Present
Phenolic 0.5 g extract in water + 5% ferric chloride Dark green colour Present
Reducing sugars 2 ml extract + Fehling’s solution A and B in equal volume Red precipitate Present
Soponis 50 mg of extract boiled with 10 ml distilled water + shook
vigorously + 2-3 drops of olive oil Emulsion Present
Anthraquinones 100 mg extract boiled with 1% hydrochloric acid + 3 ml
benzene + 2 ml 10% ammonia solution
Pink, violet or red
colour Present
Cardiac
glycoside
1 mg extract + 2 ml glacial acetic acid + few drops of ferric
chloride solution
Brown ring at
interface Present
Terpenoids 5 ml extract + 2 ml chloroform +3 ml sulfuric acid Reddish brown
colour at interface Present
Phlobatannins 50 mg extract was boiled with 1% hydrochloric acid Red precipitate Present
The various tests carried out, there procedure, observation and inference.
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Uses
1) Dill fruit used as stimulant, aromatic, carminative, and stomachic.
2) Oil of Dill is used in mixtures, preparation of Dill Water is used in the flatulence of
infants.
3) It also used for also as a vehicle for children‟s medicine.
4) Oil of Dill is intended for perfuming soaps.
CONCLUSION
The above information gives the detail about coloring and flavoring agent from plant like
history, geographical source, and extraction procedure and uses. This information also used
in pharmaceutical industry for preparation of medicinal products or cosmetic.
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