REVIEW ON COLORING AND FLAVORING AGENTS FROM PLANTS

www.wjpr.net Vol 9, Issue 7, 2020.

Navnath et al. World Journal of Pharmaceutical Research

1263

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.


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 chloride (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


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

https://www.britannica.com/plant/Fragaria-ananassa

https://www.britannica.com/plant/Rosaceae



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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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REVIEW ON COLORING AND FLAVORING AGENTS FROM PLANTS