Physico-chemical Indicators of food color pigments derived from Ocimum basilicum (Rahon) vegetation

Physico-chemical Indicators of food color pigments derived from Ocimum basilicum (Rahon) vegetation

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At this work the physico-chemical Indicators of food color pigments derived from Ocimum basilicum vegetation is presented.This is known that in addition to color pigments, natural food coloring substances contain other biologically active components: vitamins, trace elements, organic acids.The raw material of the plant was extracted for 18 hours and the obtained solution was filtered, solid particles were separated in a centrifuge.The dry matter content of the purified click here natural dye-preserving solution,pH medium, specific density was determined.

The solution was concentrated in a vacuum rotor evaporator for condensation, and its physical and chemical parameters natio glide on eyeshadow stick were determined.The amount of fructose in the dye extract obtained in a 20% carbohydrate solution was 5.94 mg/l, the maximum value was 9.12% in the 40% extract, and the fructose content in the dye obtained in a 50% solution was 7.

14%.- organized.It was found that the amount of vitamins in the concentrate is higher in 40% and 50% alcohol solution.The safety of the natural dye was analyzed.

Heavy metals and their salts, dangerous substances for humanhealth were analyzed.