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O repolho e uma hortalica folhosa, com grande versatilidade, nao somente pelo seu valor nutritivo. Alem de colorir a mistura, destaca-se pelo elevado teor de antocianinas e compostos fenolicos, contribuindo para a prevencao de doencas cardiovasculares, bem como de alguns tipos de câncer. As antocianinas sao largamente encontradas na natureza e responsaveis pela maioria das coloracoes azuis, violeta e vermelhas de flores e frutos, sendo sua principal utilizacao como corante natural na industria. O presente trabalho tem como objetivo a obtencao de um corante, antocianina, de repolho roxo ( Brassica oleracea ) por dois metodos distintos de extracao. No corrente estudo, o extrato foi obtido por meio de procedimento alcoolico e aquoso. As caracteristicas avaliadas foram: pH; acidez total titulavel; Teor de solidos soluveis (°Brix); umidade; cinzas; proteinas; extracao e quantificacao de antocianinas totais; Vitamina C. O resultado encontrado para antocianina no repolho roxo in natura foi de 6,58 mg/100g, para o extrato por metodo alcoolico foi de 4,58 mg/100g e 5,33 mg/100g para o extrato aquoso. Observou-se que a extracao pelo metodo aquoso teve um rendimento melhor, correspondente a 50% do seu valor inicial, a extracao alcoolica foi de 30% do seu volume inicial. Red cabbage dye obtaining (Brassica oleracea) by two extraction methods Abstract : Cabbage is avegetable crop with great versatility, not limited to its nutritional value. Besides coloring the mixture, it stands out for its high quantity of anthocyanin and phenolic compounds, which contribute to prevention of cardiovascular diseases and some types of cancer. Anthocyanins are widely found in nature and are responsible for the majority of blue, violet and red present in flowers and fruits. Thus, its main utilization is in industries as a natural dye. This study aims to obtain a colorant, anthocyanin, the red cabbage (Brassica oleracea) by two different extraction methods. In the present study, the cabbage extract was obtained through alcoholic and aqueous procedure. The pigment characteristics evaluated were: pH, total titratable acidity, soluble solid content (°Brix), humidity, ashes, proteins, extraction and quantification of total anthocyanins, vitamin C. The result found for anthocyanin in red cabbage in natura was 6.58 mg/100g. The results found for the extraction through alcoholic method and through aqueous method were 4.58 mg/100g and 5.33 mg/100g, respectively. It was observed that the extraction through aqueous procedure had a better efficiency, corresponding to 50% of the initial volume, while alcoholic procedure was 30% of the initial volume.

Obtenção de corante do repolho roxo (Brassica oleracea) por dois métodos de extração