Antioxidant property of Natural Food Colorants from Carotenoids and Anthocyanins using DPPH Free Radical Scavenging Method

John Patrick Carl  Hermosura,; Arlene  Viernes,; Jo Neil  Peria,

Antioxidant property of Natural Food Colorants from Carotenoids and Anthocyanins using DPPH Free Radical Scavenging Method

John Patrick Carl Hermosura | Arlene Viernes | Jo Neil Peria

Abstract:

This study explores the potential of natural food colorants derived from Basella alba (Malabar spinach) seeds and Cucurbita (squash) flesh, focusing on their antioxidant properties and viability as eco-friendly substitutes for synthetic food dyes. Specifically, it aims to extract and process anthocyanins from Basella alba and carotenoids from Cucurbita through dehydration and powdering, then evaluate their efficacy as both colorants and antioxidants. The first objective is to analyze their antioxidant activity using the DPPH free radical scavenging method, a widely accepted assay for assessing antioxidant capacity. The study also aims to determine the color intensity and stability of the pigments under different conditions, including variations in light, heat and oxygen exposure. Also, it incorporates the processed pigments into food matrices to assess their practical application and visual effectiveness. Findings revealed that Basella alba extract exhibited moderate antioxidant activity (EC50 = 187.8± 1.4 ppm), significantly stronger that Cucurbita extract (EC50 = 771.2± 1.4 ppm) but both were less potent compared to ascorbic acid (EC50 = 1.8 ± 0.1 ppm). Despite stability concerns, Basella alba showed potential as a functional additive due to its dual antioxidant and coloring properties, whereas Cucurbita was more suitable as a colorant alone. Both extracts offer promising, sustainable alternatives as artificial food dyes.

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