Published Paper Details:

The use of synthetic color in food production has increased in the last decades, since they result in some unsafe product for human consumption. This study reports the extraction of natural brown colourant from sesame seeds using solvent extraction technique. The sesame plant, Sesamum radiatum, oil seeds that contain protein, fiber, and healthy fats. The hull gives the seeds a golden-brown hue. The colorant from the sesame seeds were extracted using 1% NaOH solution by centrifugation. The phenolic compound present in the sesame seeds were oxidized and polymerized to form melanin. The extract resembles the melanin pigment and the test was performed to validate the melanin content. The color characteristics were studied using colorimetry at different nanometers. Further the color stability for the extract was evaluated by storing at different environmental conditions (at dark place, at refrigerated, at room temperature and at sun light) for 30 days. The effect of heat and light on the colorant was determined by the transmittance value at interval of 5 days. The study concludes that, the refrigerated colorant has the high colour stability compared with other environmental conditions. This study initiates to use natural colorant in foods, which is currently dominated by synthetic colors.