SpringerLink
Log in

Biocolorant from Anisochilus carnosus: A Natural Food Preservative

  • Chapter
  • First Online:
Bioprospecting of Tropical Medicinal Plants

  • 474 Accesses

Abstract

Food colorant of natural origin possesses a great importance as it provides organoleptic characteristics and acts as an antioxidant and antimicrobial agent due to the presence of bioactive compounds, also it is safe to consume as it confers with various health benefits. In this study, polyphenolics content, antioxidant properties, and antibacterial activity of natural food color from Anisochilus carnosus flower were evaluated. Quantitative analysis determined that A. carnosus extract has high total phenolic (178.98 ± 7.57 mg GAE/g extract) and flavonoid content (299.33 ± 14.46 mg RE/g extract). Antioxidant activity of extracted food color was analyzed by in vitro DPPH method. The extract acquired a significant amount of radical scavenging activity (39.47 ± 0.09% inhibition at 10 μg/ml). The antibacterial activities with MIC (Minimum Inhibitory Concentration) were resolute against selected food pathogens. Extracted food color from A. carnosus has a high antibacterial activity against S.aureus (ZOI: 23.66 ± 0.57; MIC: 450 μg/ml), S.abony (ZOI: 23.16 ± 0.76; MIC: 450 μg/ml), S.typhi (ZOI: 28.00 ± 0.50; MIC: 300 μg/ml), E.coli (ZOI: 20.50 ± 0.50; MIC: 500 μg/ml), and S.flexneri (ZOI: 26.66 ± 0.28; MIC: 400 μg/ml). The FTIR analysis revealed that A. carnosus methanolic extract showed beneficial number of phytochemicals and its functional groups which were responsible for the antioxidant and antibacterial activities. The present study investigates A. carnosus extract efficacy as a preservative in millet health mix. 0.5 mg/g of the extract effectively controlled the unwanted pathogens in the health mix. Hence, in vitro results highlight the potency of A. carnosus flower extract to act as an alternative to chemical preservatives. Thus, A. carnosus flower extract, a natural food color accompanying therapeutic and medicinal potential, can also be used for commercial applications for food industries.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 219.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
USD 279.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free ship** worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

References

  1. Oplatowska-Stachowiak M, Elliott CT (2017) Food colors: existing and emerging food safety concerns. Crit Rev Food Sci Nutr 57:524–548. https://doi.org/10.1080/10408398.2014.889652

    Article  CAS  PubMed  Google Scholar 

  2. Jadhav RV, Bhujbal SS (2020) A review on natural food colors. Pharma Resonance 2(2):12–20.

    Google Scholar 

  3. Lourenço SC, Moldão-Martins M, Alves VD (2019) Antioxidants of natural plant origins: from sources to food industry applications. Molecules 24:14–16. https://doi.org/10.3390/molecules24224132

    Article  CAS  Google Scholar 

  4. Fung DYC, Taylor S, Kahan J (1977) Effects of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) on growth and aflatoxin production of Aspergillus flavus. J Food Safety 1(1):39–51.

    Google Scholar 

  5. Gutiérrez-Larraínzar M, Rúa J, de Arriaga D et al (2013) In vitro assessment of synthetic phenolic antioxidants for inhibition of foodborne Staphylococcus aureus, Bacillus cereus and Pseudomonas fluorescens. Food Control 30:393–399. https://doi.org/10.1016/j.foodcont.2012.07.047

  6. Grube M, Muter O, Strikauska S et al (2008) Application of FT-IR spectroscopy for control of the medium composition during the biodegradation of nitro aromatic compounds. J Ind Microbiol Biotechnol 35:1545–1549

    Article  CAS  PubMed  Google Scholar 

  7. Sezgin A, Ayyıldız S, Sezgin AC (2017) Food additives: colorants. Science within Food: Up-to-Date Advances on Research and Educational Ideas: 87–94.

    Google Scholar 

  8. Kiruthiga N, Sathish Sekar D (2278) Studies on phytochemicals and steroid isolation from N-hexane extract of Anisochilus carnosus. Int J Adv Biotechnol Res:976–2612

    Google Scholar 

  9. Reshi NA, Sudarshana MS, Girish HV (2017) In vitro micropropagation of Anisochilus carnosus (L) Wall. J Appl Pharm Sci 7:098–102. https://doi.org/10.7324/JAPS.2017.70715

  10. Scotter MJ (2011) Emerging and persistent issues with artificial food colours: natural colour additives as alternatives to synthetic colours in food and drink. Quality Assurance Safety Crops Foods 3:28–39. https://doi.org/10.1111/j.1757-837X.2010.00087.x

    Article  CAS  Google Scholar 

  11. Shang HM, Zhou HZ, Li R et al (2017) Extraction optimization and influences of drying methods on antioxidant activities of polysaccharide from cup plant (Silphium perfoliatum L.). PLoS One 12:e0183001. https://doi.org/10.1371/JOURNAL.PONE.0183001

  12. Biswas AK, Chatli MK, Sahoo J (2012) Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food Chem 133:467–472. https://doi.org/10.1016/j.foodchem.2012.01.073

  13. Muniyandi K, George E, Sathyanarayanan S et al (2019) Phenolics, tannins, flavonoids and anthocyanins contents influenced antioxidant and anticancer activities of Rubus fruits from Western Ghats, India. Food Sci Human Wellness 8:73–81. https://doi.org/10.1016/j.fshw.2019.03.005

    Article  Google Scholar 

  14. Singh R, Shushni MAM, Belkheir A (2015) Antibacterial and antioxidant activities of Mentha piperita L. Arab J Chem 8:322–328. https://doi.org/10.1016/j.arabjc.2011.01.019

  15. Pulido R, Bravo L, Saura-Calixto F (2000) Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J Agric Food Chem 48:3396–3402. https://doi.org/10.1021/jf9913458

    Article  CAS  PubMed  Google Scholar 

  16. Thamburaj S, Ramaraj E, Sethupathy S et al (2020) Antibacterial and antibiofilm activities of diphyllin against fish pathogens. Microb Pathog 145:104232. https://doi.org/10.1016/j.micpath.2020.104232

    Article  CAS  PubMed  Google Scholar 

  17. Karpagasundari C, Kulothungan S (2014) Analysis of bioactive compounds in Physalis minima leaves using GC MS, HPLC, UV-VIS and FTIR techniques. J pharmacogn phytochem 3:196–201

    Google Scholar 

  18. Lydia MA, Thamburaj S, Jagadeesan G, et al (2020) UV/Vis Spectrophotometric Characterization of the leaf polyphenolics content in Elaeocarpus tectorius and its therapeutic potential against selected urinary tract infection pathogens. Phytomedicine 169–178.

    Google Scholar 

  19. Jain PK, Soni A, Jain P, Bhawsar J (2016) Phytochemical analysis of Mentha spicata plant extract using UV-VIS, FTIR and GC/MS technique. J Chem Pharm Res 8:1–6. Available online www.jocpr.com

  20. Murugan R, Parimelazhagan T (2014) Comparative evaluation of different extraction methods for antioxidant and anti-inflammatory properties from Osbeckia parvifolia Arn. - an in vitro approach. J King Saud University Sci 26:267–275. https://doi.org/10.1016/j.jksus.2013.09.006

  21. Thamburaj S, Rajagopal V, Palanivel R, Pugazhendhi S (2022) Effect of different drying treatments on total polyphenolics content and in-vitro biological properties of Ficus benghalensis fruit: a comparative study. Biocatal Agric Biotechnol 39:102249. https://doi.org/10.1016/j.bcab.2021.102249

  22. Saravanan S, Parimelazhagan T (2014) In vitro antioxidant, antimicrobial and anti-diabetic properties of polyphenols of Passiflora ligularis Juss. Fruit pulp. Food Sci Human Wellness 3:56–64. https://doi.org/10.1016/j.fshw.2014.05.001

  23. Muniyandi K, George E, Mudili V et al (2017) Antioxidant and anticancer activities of Plectranthus stocksii Hook. f. Leaf and stem extracts. Agri Nat Res 51:63–73. https://doi.org/10.1016/j.anres.2016.07.007

  24. Wulandari L, Retnaningtyas Y, Nuri LH (2016) Analysis of flavonoid in medicinal plant extract using infrared spectroscopy and Chemometrics. J Analyt Meth Chem 2016:1. https://doi.org/10.1155/2016/4696803

    Article  CAS  Google Scholar 

  25. Kumar A, Kumari P, Arun K, et al (2016) Phenolic composition, antioxidant activity and FT-IR spectroscopic analysis of halophyte Sesuvium portulacastrum L. extract. Int Res J Biological Sci 5(1):1–13

    Google Scholar 

  26. Kavitha A, Mary Kensa V (2019) Preliminary phytochemical screening and FTIR analysis on Rivina humilis L. (mixture). Adalyajournal 8(9):208–215

    Google Scholar 

  27. Kedare SB, Singh RP (2011) Genesis and development of DPPH method of antioxidant assay. J Food Sci Technol 48:412–422

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  28. Manoharan AL, Thamburaj S, Muniyandi K et al (2019) Antioxidant and antimicrobial investigations of Elaeocarpus tectorius (Lour.) Poir. Fruits against urinary tract infection pathogens. Biocatalysis and agricultural. Biotechnology 20:101260. https://doi.org/10.1016/j.bcab.2019.101260

  29. Zhong Y, Shahidi F (2015) Methods for the assessment of antioxidant activity in foods. In: Handbook of antioxidants for food preservation. Elsevier Inc., pp 287–333

    Chapter  Google Scholar 

  30. Li Y, Yao J, Han C et al (2016) Quercetin, inflammation and immunity. Nutrients 8:167

    Article  PubMed  PubMed Central  Google Scholar 

  31. Wiczkowski W, Romaszko J, Bucinski A, et al (2008) Quercetin from shallots (Allium cepa L. var. aggregatum) is more bioavailable than its glucosides. J Nutrition 138(5):885–888

    Google Scholar 

  32. Patel K, Patel DK (2019) The beneficial role of Rutin, a naturally occurring flavonoid in health promotion and disease prevention: a systematic review and update. In: Bioactive food as dietary interventions for arthritis and related inflammatory diseases. Elsevier, In, pp 457–479

    Chapter  Google Scholar 

  33. Afanas’ev IB, Ostrakhovitch EA, Mikhal’chik EV et al (2001) Enhancement of antioxidant and anti-inflammatory activities of bioflavonoid rutin by complexation with transition metals. Biochem Pharmacol 61(6):677

    Article  Google Scholar 

  34. Enogieru AB, Haylett W, Hiss DC et al (2018) Rutin as a potent antioxidant: implications for neurodegenerative disorders. Oxidative Med Cell Longev 2018:1–17. https://doi.org/10.1155/2018/6241017

  35. Ganeshpurkar A, Saluja AK (2017) The pharmacological potential of Rutin. Saudi Pharmaceut J 25:149–164

    Article  Google Scholar 

  36. Lesjak M, Beara I, Simin N et al (2018) Antioxidant and anti-inflammatory activities of quercetin and its derivatives. J Funct Foods 40:68–75. https://doi.org/10.1016/j.jff.2017.10.047

    Article  CAS  Google Scholar 

  37. Ousji O, Sleno L (2020) Identification of in vitro metabolites of synthetic phenolic antioxidants BHT, BHA, and TBHQ by LC-HRMS/MS. Int J Mol Sci 21:1–13. https://doi.org/10.3390/ijms21249525

    Article  CAS  Google Scholar 

  38. Thakore KN (2014) Butylated Hydroxyanisole. In: Encyclopedia of toxicology, 3rd edn. Elsevier, pp 581–582

    Chapter  Google Scholar 

  39. Cannon M, Harford S, Darks J (1990) A comparative study on the inhibitory actions of chloramphenicol, thiamphenicol and some fluorinated derivatives. J Antimicrob Chemother 26(3):307

    Article  CAS  PubMed  Google Scholar 

  40. Wilson DW, Nash P, Singh Buttar H et al (2017) The role of food antioxidants, benefits of functional foods, and influence of feeding habits on the health of the older person: an overview. Antioxidants (Basel) 6:81. https://doi.org/10.3390/antiox6040081

  41. Londonkar RL, Madire Kattegouga U, Shivsharanappa K, Hanchinalmath JV (2013) Phytochemical screening and in vitro antimicrobial activity of Typha angustifolia Linn leaves extract against pathogenic gram negative micro organisms. J Pharm Res 6:280–283. https://doi.org/10.1016/j.jopr.2013.02.010

  42. Elangomathavan R, Suman T, Nancy Beaulah S et al (2015) Comparative analysis of Cleistanthus collinus aqueous leaf extract and fractions for its antibacterial potential. Int J Enteric Pathogens 3. https://doi.org/10.17795/ijep22946

  43. Dailin DJ, Gomaa S, Enshasy H et al (2019) Mycology project view project Tifus KIT diagnostic view project natural colorant for food: a healthy alternative. Int J Sci Technol Res 8:3161

    Google Scholar 

  44. Selvi TA, Chandrasekaran B, Murugan D, Satyan SR (2011) Leaf and Seed extracts of Bixa orellana L. exert anti-microbial activity against bacterial pathogens. J Appl Pharm Sci 1:116–120

    Google Scholar 

  45. Mathesius U (2018) Flavonoid functions in plants and their interactions with other organisms. Plant 7(2):30

    Google Scholar 

  46. Wu SC, Yang ZQ, Liu F et al (2019) Antibacterial effect and mode of action of flavonoids from licorice against methicillin-resistant Staphylococcus aureus. Front Microbiol 10:2489. https://doi.org/10.3389/fmicb.2019.02489

  47. Song M, Liu Y, Li T et al (2021) Plant natural flavonoids against multidrug resistant pathogens. Adv Sci 8:2100749. https://doi.org/10.1002/advs.202100749

    Article  CAS  Google Scholar 

  48. Afzal F, Khurshid R, Ashraf M, Gul Kazi A (2014) Reactive oxygen species and antioxidants in response to pathogens and wounding. In: Oxidative damage to plants: antioxidant networks and signaling. Elsevier Inc., pp 397–424

    Chapter  Google Scholar 

  49. Sharifzadeh A, Jebeli Javan A, Shokri H et al (2016) Evaluation of antioxidant and antifungal properties of the traditional plants against foodborne fungal pathogens. Journal de Mycologie Medicale 26:e11–e17. https://doi.org/10.1016/j.mycmed.2015.11.002

    Article  CAS  PubMed  Google Scholar 

  50. Sagbo IJ, Afolayan AJ, Bradley G (2017) Antioxidant, antibacterial and phytochemical properties of two medicinal plants against the wound infecting bacteria. Asian Pac J Trop Biomed 7:817–825. https://doi.org/10.1016/j.apjtb.2017.08.009

    Article  Google Scholar 

  51. Salem MZM, EL-Hefny M, Ali HM et al (2021) Plants-derived bioactives: novel utilization as antimicrobial, antioxidant and phytoreducing agents for the biosynthesis of metallic nanoparticles. Microb Pathog 158:105107

    Article  CAS  PubMed  Google Scholar 

  52. Shalayel MHF, Asaad AM, Qureshi MA, Elhussein AB (2017) Anti-bacterial activity of peppermint (Mentha piperita) extracts against some emerging multi-drug resistant human bacterial pathogens. J Herbal Med 7:27–30. https://doi.org/10.1016/j.hermed.2016.08.003

  53. Ullah F, Ayaz M, Sadiq A et al (2020) Potential role of plant extracts and phytochemicals against foodborne pathogens. Appl Sci (Switzerland) 10:10

    Google Scholar 

Download references

Acknowledgments

The authors gratefully acknowledge the Department of Biotechnology at National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM- T) Thanjavur, Tamil Nadu, India, for granting permission to use the required laboratory facilities.

Declarations

I, hereby declare the following:

  • This work was funded by National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM- T).

  • There is no conflict of interest on publication of the manuscript.

  • Ethical approval: Not applicable.

  • Consent to participate: The authors participated with their willingness and participated equally.

  • Availability of data and materials: The data and materials in this chapter are authentic.

  • Code availability: Not applicable.

  • Authors’ contribution: The authors contributed equally to this work.

Author information

Author notes

  1. Suman Thamburaj, Chayanika Sarma, Anju Mariam Johnson and Akhila Etikala contributed equally with all other contributors.

Authors and Affiliations

  1. Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India

    Suman Thamburaj, Chayanika Sarma, Anju Mariam Johnson, Akhila Etikala & Suresh Kumar Kalakandan

Authors
  1. Suman Thamburaj
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Chayanika Sarma
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Anju Mariam Johnson
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Akhila Etikala
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Suresh Kumar Kalakandan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Suresh Kumar Kalakandan .

Editor information

Editors and Affiliations

  1. Center for Studies in Stem Cells Cell Therapy and Toxicological Genetics (CeTroGen), Graduate Program in Health and Development in the Midwest RegionFaculty of Medicine (FAMED)Federal University of Mato Grosso do Sul (UFMS) Campo Grande, Cidade Universitária, Pioneiros, Mato Grosso do Sul, Brazil

    Karuppusamy Arunachalam

  2. Key Laboratory for Wild Plant Resources, Kunming Institute of Botany, Kunming, Yunnan, China

    Xuefei Yang

  3. Department of Botany, NSS College Nemmara, Palakkad, Kerala, India

    Sreeja Puthanpura Sasidharan

Rights and permissions

Reprints and permissions

Copyright information

© 2023 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Thamburaj, S., Sarma, C., Johnson, A.M., Etikala, A., Kalakandan, S.K. (2023). Biocolorant from Anisochilus carnosus: A Natural Food Preservative. In: Arunachalam, K., Yang, X., Puthanpura Sasidharan, S. (eds) Bioprospecting of Tropical Medicinal Plants. Springer, Cham. https://doi.org/10.1007/978-3-031-28780-0_23

Download citation

Publish with us

Policies and ethics

Search

Navigation