Extraction and Use of Anthocyanins from Radish (Raphanus Sativus L Var Crimson Gigant) as a Natural Colorant in Yogurt

Radish (Raphanus sativus L. var Crimson Gigant) contains significant quantities of glycosylated anthocyanins, it can be used as natural food colorants due to their high stability. These pigments have therapeutic and pharmacological characteristics that are associated antioxidant activity. Furthermore, the radish important for nutritional medicinal uses, all benefits they provide human health. The objective this research was extract anthocyanins from shell in pure form, evaluate its activity vitro then use a coloring yogurt. For sample extraction, separated by finely cutting body radish, macerated with an acidified solution methanol-water evaporated 80%. absorbed ion exchange resin, subsequently were released solution, finally extracts purified reverse phase column chromatography. 14 fractions obtained monitored thin layer chromatography, afterwards evaluated methods such DPPH, ABTS TBARS. A stable cherry powder obtained, which yogurt colorant very well accepted judges.