Natural plant colorants widely used in Vietnam traditional food culture
DOI:
https://doi.org/10.21839/jfna.2018.v1i1.220Keywords:
Natural pigments, food coloring, colorant plant, VietnamAbstract
The artificial colorants have gradually been being replaced by natural pigments which are becoming increasingly important in Vietnam and other parts of the world due to the potential noxiousness of man-made food dyes to human health. This research covers colorant plants and sources used commonly in the food culture of ethnic communities in Vietnam with the current trend toward natural pigments and coloring foods. As a result, we reported 49 species which can be used as natural food pigments and of these, 7 colorant plants used mostly in Vietnam traditional food culture were detailed.
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References
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Cefola, M., Pace, B., Renna, M., Santamaria, P., Signore, A., and Serio, F. (2012). Compositional analysis ans antioxidant profile of yellow, orange and purple polignano carrots. Italian Journal of Food Science, 24, 284–291.
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Cheng, Z., Lu, J., and Liu, J. (2004). Effects of Peritrophe roxburghiana on blood pressure in renal hypertensive and hyperlipidemic rats. Zhong Yao Cai, 27(12), 927-930.
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Ferruzzi, M.G., Böhm, V., Courtney, P.D., and Schwartz, S.J. (2002). Antioxidant and antimutagenic activity of dietary chlorophyll derivatives determined by radical scavenging and bacterial reverse mutagenesis assays. Journal of Food Science, 67(7), 2589–2595.
Govindarajan, V.S. (1980). Turmeric-chemistry, technology, and quality. Critical Reviews in Food Science and Nutrition, 12,199-301.
Hua, K.F., Yang, T.J., Chiu, H.W., and Ho, C.L. (2014). Essential oil from leaves of Liquidambar formosana ameliorates inflammatory response in lipopolysaccharide-activated mouse macrophages. Natural Product Communications, 9(6), 869-872.
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Hoang, T.T. (2007). Producing carotenoid-rich powder from Gac fruit. College of Health and Science: Centre for Plant and Food Science. University of Western Sydney.
Ishizuka, F., Shimazawa, M, Umigai, N., Ogishima, H., Nakamura, S., Tsuruma, K., and Hara, H. (2013). Crocetin, a carotenoid derivative, inhibits retinal ischemic damage in mice. European Journal of Pharmacology, 703, 1-10.
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Joshi, P., Jain, S., and Sharma, V. (2009). Turmeric (Curcuma longa) a natural source of edible yellow colour. International Journal of Food Science and Technology, 44, 2402–2406.
Jiang, J. (1990). Volatile composition of pandan leaves (Pandanus amaryllifolius). In Flavor chemistry of ethnic foods. Shahidi, F. and Ho, C.T. Eds. pp. 105- 109, Kluwer Academic, New York.
Joseph, J.K., and Bharathi, L.K. (2008). Sweet gourd (Momordica cochinchinensis (Lour) Spreng.). Underutilized Underexploited Horticultural Crops, 4,185–191.
Kapoor, V.P. (2006). Food Colours: Concern regarding their safety and toxicity. Environment Newsletter of ISEB India. International Society of Environment Botanists, 12.
Kumar, J.K., and Sinha, A.K. (2004). Resurgence of natural colourants: A holistic view. Natural Product Letters, 18, 59-84.
Khurana, A., and Ho, C.T. (1988). High performance liquid chromatographic analysis of curcuminoids and their photooxidative decomposition compounds in Curcuma longa L. Journal of Liquid Chromatography, 11, 2295- 2304.
Kumar, S.S. and Giridhar, P. (2016). Stabilization of bioactive betalain pigment from fruits of Basella rubra L. through maltodextrin encapsulation. Madridge Journal of Food Technology, 1(1), 66-70.
Kanner, J., Harel, S. and Granit, R. (2001). Betalains- a new class of dietary cationized antioxidants. Journal of Agricultural and Food Chemistry, 49(11), 5178-5185.
Kubola, J., and Siriamornpun, S. (2011). Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng.). Food Chemistry, 127, 1138–1145.
Kumar, S.S., Manoj, P. and Giridhar, P. (2015a). Nutrition facts and functional attributes of foliage of Basella spp. LWT-Food Science and Technology, 64(1), 468-474.
Kumar, S.S., Manoj, P. and Giridhar, P. (2015b). A method for red-violet pigments extraction from fruits of Malabar spinach (Basella rubra) with enhanced antioxidant potential under fermentation. Journal of Food Science and Technology, 52(5), 3037-3043.
Kumar, S.S., Manoj, P., Giridhar, P., Shrivastava, R. and Bharadwaj, M. (2015b). Fruit extracts of Besella rubra that are rich in bioactives and betalains exhibit antioxidant activity and cytotoxicity against human cervical carcinoma cells. Journal of Functional Foods, 15, 509-515.
Laksanalamai, V., and Ilangantileke, S. (1993). Comparison of aroma compound (2-acetyl-1-pyrroline) in leaves from pandan (Pandanus amaryllifolius) and Thai fragrant rice (Khao Dawk Mali-105). Cereal Chemistry, 70, 381–384.
Lee, B.L., Su, J., and Ong, C.N. (2004). Monomeric C18 chromatographic method for the liquid chromatographic determination of lipophilic antioxidants in plants. Journal Chromatography, 1048: 263–267.
Lee, I.A., Lee, J.H., Baek, N.I., and Kim, D.H. (2005). Antihyperlipidemic effect of crocin isolated from the fructus of Gardenia jasminoides and its metabolite crocetin. Biological and Pharmaceutical Bulletin, 28, 2106-2110.
Lee, J.H., Lee, D.U., and Jeong, C.C. (2009). Gardenia jasminodies Ellis ethanol extract and its constituents reduce the risks of gastritis and reverse gastric lesions in rats. Food Chemical Toxicology, 47, 1127-1131.
Liang, J. L., Meng, Y. Z., and Lei, C. G. (2007). Study on antiseptic effects of curcumin. China Food Additives. 2, 73-79.
Lenucci, M. S., Caccioppola, A., Durante, M., Serrone, L., de Caroli, M., Piro, G., and Dalessandro, G. (2009). Carotenoid content during tomato (Solanum lycopersicum L.) fruit ripening in traditional and high?pigment cultivars. Italian Journal of Food Science, 21, 461–472.
Miean, K.H., and Mohamed, S. (2001). Flavonoid (myricetin, quercetin, kaempferol, luteolin and apigenin) content of edible tropical plants. Journal of Agricultural and Food Chemistry, 49, 3106–3112.
Nhung, D.T.T., Bung, P.N., Ha, N.T., and Phong, T.K. (2010). Changes in lycopene and beta carotene contents in aril and oil of gac fruit during storage. Food Chemistry, 121, 326–331.
Nguyen, V.Q., Do, T.K., Luan, T.D., Truong, N.M., Nobukazu, N., and Tran, D.X. (2016). The Potential use of a food-dyeing plant Peristrophe bivalvis (L.) Merr. in Northern Vietnam. International Journal of Pharmacology, Phytochemistry and Ethnomedicine, 4, 14-26.
Nor, F.M., Mohamed, S., Idris, N.A., and Ismail, R. (2008). Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies. Food Chemistry, 110, 319–327.
Nishiyama, T., Mae, T, Kishida, H, Tsukagawa, M., Mimaki, Y., Kuroda, M., Sashida, Y., Takahashi, K., Kawada, T., Nakagawa, K., and Kitahara, M. (2005). Curcuminoids and Sesquiterpenoids in Turmeric (Curcuma longa L.) Suppress an Increase in Blood Glucose Level in Type 2 Diabetic KK-Ay Mice. Journal of Agricultural and Food Chemistry, 53(4), 959-63.
Ouyang, X.L., Yi, S., Lu, H.Y., Wu, S.M., and Zhao, H.Q. (2016). Liquidambar formosana Hance: A mini-review of chemical constituents and Pharmacology. European Journal of Medicinal Plants, 17(1), 1-11.
Pham, T.Q., Cormier, F., Farnworth, E., Tong, V.H., and Van Calsteren, M.R. (2000). Antioxidant properties of crocin from Gardenia jasminoides Ellis and study of the reactions of crocin with linoleic acid and crocin with oxygen. Journal of and Food Chemistry, 48, 1455-1461.
Rao, A.V., and Agarwal, S. (1999). Role of lycopene as antioxidant carotenoid in the prevention of chronic diseases: a review. Nutrition Research, 19, 305–323.
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