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Deodorization of a Colorant Prepared from Red Cabbage
The author thanks Mr. Leslie R. Ross, Mr. Scott Murphy, and Miss Grace Maher for their technical assistance.
Reference to brand for firm name does not constitute endorsement by the U.S. Dept. of Agriculture over others of a similar nature not mentioned.
ABSTRACT
A process for preparing odor-free colorant from red cabbage was developed. Anthocyanins in an acidified aqueous cabbage extract were adsorbed on Amberlite XAD-7, water-washed to remove residual cabbage odor, eluted with ethanol containing 0.1% HCl, and concentrated by evaporation. Optimal conditions for single stage batch contact and column deodorization were determined. Pigment recovery generally exceeded 90%. The stability, spectral, and colorant properties of the recovered pigments were not altered significantly by the process. Spent adsorbent could be regenerated by water washing without adversely affecting process efficiency or colorant performance.