ESTIMATION OF NATURAL FOOD COLOR POTENTIAL OF SOME LOCAL PLANT SPECIES THROUGH ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES

Abstract

The present study evaluated the dye extract from different cheap and waste sources such as Salmalia malabarica,
Dahlia pinnata and Chrysanthemum grandiflorum. Color pigments such as anthocyanins and carotenoids were
recognized to be the primary coloring agents that give distinct color to the samples. The highest yield obtained from
all of these samples was given by Dahlia pinnata ethanolic flower extract i.e., 47.67% ad minimum yield was given
by Salmalia malabarica ethanolic flower extract 29.76%. Room temperature was determined to be the best favorable
temperature for the stability of color extracts among all temperatures tested. Antibacterial activity was performed
agaist B. subtilis and S. aureus bacterial strains. The maximum zone of inhibition was found to be 28±0.4mm by
Dahlia pinnata against B. subtilus. That is almost equals to the standard Erythromycin 22± 1.0 zones that reveal the
intermediate activity of the extract. On the other hand, minimum zone was reported by the extract of Salmalia
malabarica as 9±0.57mm. These outcomes with reference to standard indicate that the ethanolic extract of the Dahlia
pinnata shows the better antibacterial activity as compared to that of Salmalia malabarica. The antifungal activity of
color dyes extracted in ethanol against different fungal strains like Rhizopus stolonifer and Trichoderma viride. For
this analysis dye extract of Dahlia pinnata used against Rhizopus solonifer and dye extract of Salmalia malabarica
used against Trichoderma viride. Zone of inhibition was not developed.For analysis of antioxidant activity of dye
extracts of Dahlia pinnata, Chrysanthemum grandiflorum, and Salmalia malabarica. Different test like DPPH, TPC,
TAA and FRAP tests were performed. The antioxidant activity ranges from 92.92±0.08mm to 3.53±0.12mm. And all
extracts demonstrated the good antioxidant activities within standard range. Between these extracts Dahlia pinnata
found to be a potential antioxidant. The results obtained were directly compared with BHT as standard. The extracted
colors were also used in the manufacturing of sweets, jellies, cakes and sugar syrup.