“RAINFALL EROSIVITY MAPPING AT DIFFERENT ALTITUDE SITES IN DUHOK GOVERNORATE”

  • Ghariba Y.Haji Dept. of Recreation and Ecotourism, College of Agricultural Engineering Sciences, University of Duhok, Kurdistan region-Iraq
  • Abdulsattar H.Sulaiman Dept. of Soil and Water Sciences, College of Agricultural Engineering Sciences, University of Duhok, Kurdistan region-Iraq
Keywords: Bougainvillea, Pigment, Extraction, Food Industry, Natural Colorants.

Abstract

Bougainvillea glabra violet bract flower was selected to explore natural pigment. Various solvent combinations were used to extract the pigments from the flowers. UV–Vis spectroscopy were used to investigate the suitable solvent and the optimum portion ratio for pigment extraction by maceration. The results of mass of floral bract to (50%) ethanol solvent portion ratio in a constant volume (20 ml) was found to be (0.1 gm /20 ml), measured at λmax 548 nm and the maceration extraction time for pigment extraction from violet bracts was 72 h.

Different neutral, basic and acidic organic solvent solutions (ethanol, methanol, 2-propanol, diethyl ether, ethyl acetate, 2- butanol, chloroform and acetone), shows different result of extraction for the pigments. The combination 1:1 methanol: water ratio was found to be a suitable combination solvent for pigment extraction and distilled water solvent give the best results to protect the pigment violet color for Bougainvillea g. bracts from conversion in the period for 15 days

Downloads

Download data is not yet available.

References

Al-Alwani, Mahmoud A.M., Abu BakarMohamad, Abd Amir H. Kadhum, and Norasikin A. Ludin. (2015). “Effect of solvents on the extraction of natural pigments and adsorption onto TiO2 for dye-sensitized solar cell applications.”SpectrochimicaActa - Part A: Molecular and Biomolecular Spectroscopy 138: 130–137. http://dx.doi.org/10.1016/j.saa.2014.11.018.

Alvarez Perez Gil, A. L., L. Barbosa Navarro, M. Patipo Vera, and V. L. Petricevich.(2012). “Anti-inflammatory and antinociceptive activities of the ethanolic extract of Bougainvillea xbuttiana.”Journal of Ethnopharmacology 144(3): 712–719. http://dx.doi.org/10.1016/j.jep.2012.10.018.

Assous, M. T.M., M. M. Abdel-Hady, and Ghada M. Medany. (2014). “Evaluation of red pigment extracted from purple carrots and its utilization as antioxidant and natural food colorants.”Annals of Agricultural Sciences 59(1): 1–7. http://dx.doi.org/10.1016/j.aoas.2014.06.001.

Attoe, E.L. & von Elbe, J.H. (1981). Photochemical degradation of betanine and selected anthocyanins.Journal of Food Science, 46, 1934–1937.

Azeredo, Henriette M.C. (2009). “Betalains: Properties, sources, applications, and stability - A review.” International Journal of Food Science and Technology 44(12): 2365–2376.

Belhadj., Slimen, I., Najar, T., & Abderrabba, M. (2017). Chemical and Antioxidant Properties of Betalains.Journal of Agricultural and Food Chemistry, 65(4), 675–689.doi:10.1021/acs.jafc.6b04208.

Bensen, Jeannette T., Carl D. Langefeld, Gregory A. Hawkins, Linda E. Green, Josyf C. Mychaleckyj, Catherine S. Brewer, Deborah S. Kiger, Scott M. Binford, Carla J. Colicigno, Dax C. Allred, Barry I. Freedman, and Donald W. Bowden. (2003). “The effect of light, Temprerture, PH on Stability of betacyaninpigment inbaselia fruit.” Genomics 82(2): 194–217.

Boo, HeeOck, Sung Jin Hwang, Chun SikBae, Su Hyun Park, BukGuHeo, and ShelaGorinstein. (2012). “Extraction and characterization of some natural plant pigments.”Industrial Crops and Products 40(1): 129–135. http://dx.doi.org/10.1016/j.indcrop.2012.02.042.

Cai, Y., Sun, M. &Corke, H. (1998). Colourant properties and stability of Amaranthusbetacyanin pigments.Journal of Agricultural and Food Chemistry, 46, 4491–4495.

Cai, Y., Sun, M. &Corke, H. (2003). Antioxidant activity of betalains from plants of the Amaranthaceae.Journal of Agricultural and Food Chemistry, 51, 2288–2294.

Cai, Y.Z., M. Sun and H. Corke, (2005). Characterization and application of betalain pigments from plants of the Amaranthaceae.Trends Food Sci. Technol., 16: 370-376.

Calogero G., Marco D., Cazzanti S., Caramori S., Argazzi R., Carlo A.D., Bignozzi, C.A. (2010).Efficient dye-sensitized solar cells using Red Turnip and Purple Wide Sicilian Prickly Pear fruits, Int. J. Mol. Sci. 11, 254–267.

Campos D, Noratto G, Chirinos R, Arbizu C, Roca W, Cisn-erosZevallos L (2006) Antioxidant capacity andsecondary metabolites in four species of Andean tubercrops: native potato (Solanum sp.), mashua (Tropaeolumtuberosum Ruiz &Pavo´n), oca (Oxalis tuberose Molina)and ulluco (Ullucustuberosus Caldas). J Sci Food Agric 86:1481–1488

Cardoso-Ugarte, G. A., M. E. Sosa-Morales, T. Ballard, A. Liceaga, and M. F. San Martín-González. (2014). “Microwave-assisted extraction of betalains from red beet (Beta vulgaris).” LWT - Food Science and Technology 59(1): 276–282. http://linkinghub.elsevier.com/retrieve/pii/S0023643814003144.

Castellar, M.R., Obo´n, J.M., Alacid, M. &Ferna´ndez-Lo´pez, J.A. (2003). Color properties and stability of betacyanins from Opuntia fruits.Journal of Agricultural and Food Chemistry, 51, 2772–2776.

Dumbrava A., Enache I., Oprea C.I., Georgescu A., Girtu M.A., (2012). Toward a more efficient utilization of betalains as pigments for dye-sensitized solar cells, Digest J. Nanomater.Biostruct. 7 339–351.

Dumbrava A., Georgescu A., Damache G., Badea C., Enache I., Oprea C.I., Girtu M.A., (2008). Dye-sensitized solar cells based on nanocrystalline TiO2 and natural pigments, J. Optoelectron. Adv. Mater. 10 2996–3002.

Figueroa, L. A., Navarro, L. B., Vera, M. P. &Petricevich, V. L. (2014) .Antioxidant activity, total phenolic and flavonoid contents, and cytotoxicity evaluation of Bougainvillea xbuttiana. Int. J. Pharm. Pharm. Sci. 6, 497–502.

Frank T., Stintzing F.C., Carle R., Bitsch I., Quaas D., Straß G., Bitsch R., Netzel M., (2005). Urinary pharmaco kinetics of betalains following consumption of red beet juice in healthy humans.Pharmacol Res 52:290–297.

Garcı´a Barrera, F.A., Reynoso, C.R. &Gonza´lez de Mejı´a, E. (1998). Estabilidad de lasbetalaı´nasextraı´dasdelgarambullo (Myrtillocactusgeometrizans). Food Science and Technology International, 4, 115–120.

Gliszczyn´ska-S´wigło A., Szymusiak H., Malinowska P., (2006). Betanin, the main pigment of red beet: molecular origin of its exceptionally free radical-scavenging activity. Food AdditContam 23:1079–1087

Han, D., Kim, S.J. & Kim, D.M. (1998). Repeated regeneration of degraded red beet juice pigments in the presence of antioxidants. Journal of Food Science, 63, 69–72.

Herbach, K.M., F.C. Stintzing and R. Carle, (2006). Betalain stability and degradation-structural and chromatic aspects.J. Food Sci., 71: R41-R50.

Herbach, K.M., Stintzing, F.C. & Carle, R. (2004b). Thermal degradation of betacyanins in juices from purple pitaya (Hylocereuspolyrhizus [Weber] Britton and Rose) monitored by high-performance liquid Betalains – a review.European Food Research and Technology, 219, 377–385.

Hernández-MartínezA.R.,Estévez M., Vargas S., Rodriguez R., (2013). Stabilized conversion efficiency and dye-sensitized solar cells from Beta Vulgaris pigment, Int. J. Mol. Sci. 14 4081–4093.

Heuer S., Richter S., Metzger J. W., Wray V., Nimtz M.,Strack D., (1994). Betacyanins from Bracts of Bougainvillea glabra,phytochemistry, 17(3), 761-767.

Huang, A.S. & von Elbe, J.H. (1985). Kinetics of the degradation and regeneration of betanine.Journal of Food Science, 50, 1115–1120.

Huang, A.S. & von Elbe, J.H. (1986). Stability comparison of two betacyanine pigments – amaranthine and betanine.Journal of Food Science, 51, 670–674.

Huang, A.S. & von Elbe, J.H. (1987). Effect of pH on the degradation and regeneration of betanine.Journal of Food Science, 52, 1689– 1693.

Jackman, R.I. and J.L. Smith, (1996). Anthocynins and Betalain. In: Natural Food Colorants, Hendry, C.F. and J.D. Houghton (Eds.). Blackie Academic and Professional, London, pp: 244-309.

Kluger F., Stintzing F.C., Carle R., (2007). Characterisation of betalain patterns of differently coloured inflorescences from Gomphrenaglobosa L. and Bougainvillea sp. by HPLC-DAD-ESI-MSn .AnnlBioanalChem 387:637–648.

Kumar, S. N. A., Ritesh, S. K., Sharmila, G., &Muthukumaran, C. (2017). Extraction optimization and characterization of water soluble red purple pigment from floral bracts of Bougainvillea glabra.Arabian Journal of Chemistry, 10, S2145–S2150.doi:10.1016/j.arabjc.2013.07.047.

Maran, J. P., Priya, B. & Nivetha, C. V. (2015). Optimization of ultrasound-assisted extraction of natural pigments from Bougainvillea glabra flowers. Ind. Crops Prod. 63, 182–189.

Moreno D.A. , García-Viguera C. , Gil J.I. , Gil-Izquierdo A.(2008). Betalains in the era of global agri-food science, technology and nutritional health, Phytochem. Rev., 7 , 261-280

Piattelli, M. and F. Imperato. (1970). “Pigments of Bougainvillea glabra.”Phytochemistry 9(12): 2557–2560.

Piga A. (2004). Catus pear: a fruit of nutraceutical and func-tional importance. J PACD 6:9–22.

Santos, Diego T., Carolina L.C. Albuquerque, and Maria Angela A. Meireles. (2011). “Antioxidant dye and pigment extraction using a homemade pressurized solvent extraction system.”Procedia Food Science 1: 1581–1588.http://linkinghub.elsevier.com/retrieve/pii/S2211601X11002355.

Schwartz, S.J. & von Elbe, J.H. (1983). Identification of betanin degradation products.European Food Research and Tecxhnology, 176, 448–453.
.
Singh L.K., Karlo T., Pandey A., (2014) Performance of fruit extract of Melastomamalabathricum L. as sensitizer in DSSCs, Spectrochim. Acta Part A Mol. Biomol. Spectrosc. 118, 938–943.

Stintzing, F.C., Schieber, A. & Carle, R. (2002b). Identification of betalains from yellow beet (Beta vulgaris L.) and cactus pear [Opuntiaficus-indica (L.)Mill.] by high-performance liquid chromatography–electrospray ionization mass spectroscopy.Journal of Agricultural and Food Chemistry, 50, 2302–2307.

Stintzing, Florian C., and Reinhold Carle. 2004. “Functional properties of anthocyanins and betalains in plants, food, and in human nutrition.” Trends in Food Science and Technology 15(1): 19–38.

Strack, Dieter, Thomas Vogt, and Willibald Schliemann. (2003). “Recent advances in betalain research.” Phytochemistry62(3): 247–269.

Vaillant, F., Perez, A., Davila, I., Dornier, M. &Reynes, M. (2005). Colourant and antioxidant properties of red-purple pitahaya (Hylocereus sp.)Fruits, 60, 1–10.

Von Elbe, J.H., Maing I.Y. and Amundson C.H., (1974). Colour stability of betanin. J. Food Sci., 39: 334-337.

Zhou H., Wu L., Gao Y., Ma T.,(2011).Dye-sensitized solar cells using 20 natural dyes as sensitizers, JPhotochem. Photobiol., A 219, 188–194
Published
2020-06-01
How to Cite
Y.Haji, G., & H.Sulaiman, A. (2020). “RAINFALL EROSIVITY MAPPING AT DIFFERENT ALTITUDE SITES IN DUHOK GOVERNORATE”. Journal of Duhok University, 22(2), 218-228. https://doi.org/10.26682/ajuod.2019.22.2.21
Section
Agriculture and Veterinary Science