Abstract

ANTIOXIDANT AND ANTIINFLAMMATORY ACTIVITY OF BETACYANIN ISOLATED FROM PRICKLY PEAR FRUIT AND ITS POTENTIAL USE AS NATURAL DYE

K. Padmalochana* and E. Dhivya

ABSTRACT

Betacyanins and anthocyanins, two main red flower pigments, never occur together in the same plant. Betacyains replace the anthocyanins in flowers and fruits of plants o f most families of the Caryophyllales. Unexpectedly, they were also found in some higher fungi. Opuntia Ficus-Indicahas high concentration BETACYAINS that are used as food colorants and food additives due to their health promoting properties. Prickly pear fruits are rich in betalains, taurine, minerals, and antioxidants, and thus fit well this trend. To detect the presence of BetaCyanin qualitatively by TLC and Color formation test using an alkali reagent. The BetaCyanin extract preparation along with the blank Ethanol analysed for its total λmax. The sample Beta Cyanin were diluted in ethanol and the total scan was made using HITACH –UV-Vis-Spectrophotometer from 200 to 700nm (ʎ max 238) and the peak detected is recorded using the software UV Solutions. A dot blot is a technique used to detecting, analyzing and identifying biomolecules. and FRAPS technique also used to detecting the antioxidant capacity of the prickly pear fruit. Its main source is Opuntia Ficus-Indica used for production of dye on a commercial scale.

Keywords: Pigments; Betacyanin, Thin Layer Chromotography, UV-Spectrophotometry, Dot blot assay, FRAP assay, Dye Prodution.