The present study was aimed at evaluating the different methods of isolation of the natural dye cyanidin from syzygium cuminii fruits. Cyanidin is an anthocyanin, which imparts coloration to fruits ranging from violet to red. The dye is intended to be used as a natural dye in food and Pharma industry. The dye was isolated by three methods, viz-preperative TLC, column chromatography and soxhlet extraction. The methods were compared with respect to yime required for isolation and the percentage yield obtained. The Dye was characterized by UV spectroscopy , IR spectroscopy , NMR and HPTLC. The Soxhlet absorption was the ideal method for extraction of the dye.
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