Synthesis of Natural Food Colour from Carotenoid using Flower Petals

Colour is an important characteristic of food. Since the colours are obtained from synthetic origin, it showssome adverse effect to humans. So it is an alternative way to use natural food colour obtained in the form acarotenoid pigments along with health benefits, In this current study, natural food colours are obtained bymeans of a carotenoid pigments by using flower petals of Hibiscus rosa- sinesis, senna auriculata, Magnoliachampaca and Ixora coccinea by using the solvent extraction method. During the extraction upper phasecontaining carotenoid pigments are separated. The extracted pigments are then subjected to confirmatoryassessment of carotenoid pigments by UV spectrophotometer. Phytochemical analysis was done to eachextract to see the bio active compound present in it. Extracted sample was studied for antioxidant activity,antibacterial activity for each extract was performed against Escherichia coli. To identify the mixture ofcompounds, it was subjected to Thin Layer Chromatography, then analysed and compared with thestandard carotenoid. To identify molecular components and structure of the each extract and functionalgroup present in it, FTIR was done. Each sample of extraction was checked for the physical parameters likestability and pH. The obtained natural carotenoid colour pigments were incorporated in food alongphytochemical properties too.