Published Paper Details:

Research on the extraction of betalains from plants such as bougainvillea offers an eco-friendly alternative to synthetic dyes. Synthetic colorants are often associated with health risks and environmental pollution due to their chemical compositions and manufacturing processes.Betalains are not just pigments; they possess significant health benefits. Their strong antioxidant properties help neutralize free radicals, reducing oxidative stress in the body. Additionally, their anti-inflammatory and potential anticancer activities make them valuable for developing functional foods and nutraceuticals. This research aims to develop and optimize an efficient method for extracting betalains from bougainvillea flowers, characterize the extracted pigments, and evaluate their potential applications as natural colorants and antioxidants in various industries, including food and cosmetics.TLC analysis confirmed that bougainvillea contains betalains and their derivatives, validating its potential as a valuable source of these natural pigments. Standardization and phytochemical screening were done to evaluate the qualitative and quantitative parameters of Bougainvillea glabra. The study of the whole plant of Bougainvillea glabra was thoroughly investigated for its organoleptic characteristics, physicochemical characteristics, and major active constituents to analyze its superiority.Quantitative data for betacyanin determined by a spectrophotometric method and a high-performance liquid chromatography (HPLC) method were compared. Pigment solutions at pH 4.0, 5.0, and 6.0 were heat treated under a nitrogen atmosphere and analyzed for pigment losses at appropriate intervals. Fresh, blanched and canned beets were measured for pigment content by the two methods. Quantitative determinations of pigment in all purified or undegraded samples compared well when analyzed by either method. Discrepancies between the results of the two procedures occurred and increased up to 15% with extended heat treatment of the pigment. The differences were attributed to the formation of degradation products or interfering substances. Of the two, the HPLC method is preferred when interfering substances are present.UV-visible absorption spectrophotometry of the beet extract confirmed that betanin has an absorption maximum varying from 430 nm to 520 nm.