TECHNOLOGY FOR EXTRACTING PIGMENT FROM RED CABBAGE

Аннотация

The extraction of natural pigments from red cabbage (Brassica oleracea var. capitata f. rubra) attracted significant attention due to its potential to replace synthetic dyes in food, cosmetics, and pharmaceuticals. Red cabbage is a rich source of anthocyanins, which serve as potent natural colorants with antioxidant and antimicrobial properties. This research focused on developing an efficient, environmentally sustainable extraction technology for red cabbage pigments. Various solvents such as ethanol, methanol, and water were compared under different conditions of temperature, pH, and time to determine the most effective parameters. The study demonstrated that acidified ethanol provided the highest pigment yield with excellent color stability and minimal degradation. The optimized extraction process was sustainable, reproducible, and adaptable to industrial applications. The findings highlighted the importance of red cabbage anthocyanins as eco-friendly alternatives to synthetic colorants, offering health and environmental benefits across multiple industries.