Khalid Hassak Abdulhasan^*(1)

(1). Department of food Science, Faculty of Agriculture, University of Basra. Iraq.

(*Corresponding author: Dr. Khalid Hassak Abdulhasan. E-Mail: hasakkhalid@gmail.com).

Received: 11/03/2019                                Accepted: 26/05/2019

Abstract

The study included the extraction anthocyanin pigment from the red cabbage using 70% ethyl alcohol, which is 1% hydrochloric acid. The research was conducted at Department of Food Science, College of Agriculture, University of Basra, Iraq. The active compounds were detected in these extracts i.e., phenolic, flavonoids, glycosides and carbohydrates, which all gave a positive result while negative results were given to alkaloids and saponins .The dye was characterized by the infrared spectrum (FTIR), which showed the most important peeks and bands of active functional groups and measured Antioxidant Activity for linoleic acid oxidation , also evaluated the Activity of Chelating ferrous Ion, Scavenging of hydrogen peroxide and scavenge the radical of the active oxygen in different concentrations ranged(5-25)mg\ml, and were compared with some standard compound , which gave the antioxidant activity reached 86.9% , 88.22% , 86.46% and 84.31% respectively at concentration 25mg\ml. The microbiological tests were estimated for different concentrations of pigment extracts and different isolates from the pathogenic bacteria Escherichia coli and Staphylococcus aereus .The highest inhibitory zones effect was 21 and 15 mm in dimeter respectively at concentration.100 ml/ml.

Key Words: red cabbage, anthocyanin pigment, Antioxidant activity, Microbiological tests.

Full Paper in Arabic: PDF