Vol. 3, Issue 6 (2018)
Spectroscopic screening of assorted pigmented vegetables and fruits common in metropolitan Kampala culinary recipes for anthocyanins
Author(s): Timothy Omara, Nnankabirwa Rehemah, Winfred Nassazi, Brenda Nakabuye Victoria, Bashir Musau
Abstract: Pigmented ingredients of Kampala cookery recipes: beet root (Beta vulgaris), red onions (Allium cepa), red cabbage (Brassica oleracea var. capitata f. rubra), eggplant (Solanum melongena L.) and red dodo (Amaranthaceae) were screened for anthocyanins. Sliced 5.0±0.1g of leaves, soft parts and/or peelings of the samples were extracted with acidified methanol for 24 hours. Filtered extracts were concentrated to dryness and aqueous diluted 1ml of the extracts were analyzed by UV spectrophotometry. A scan from 200-600nm generated characteristic absorption spectra of each extract. Results showed that all the samples had anthocyanins except beetroot extract that had balantins with absorption peaks at 210, 220, 235, 255, 290, 480, 535 and 550nm. Red cabbage had maxima at 225, 240, 255, 290 and 555nm. The maximum absorbances of eggplant were observed at 210, 220, 245, 265 and 290nm while red dodo had maximum absorbances at 205, 215. 240, 250, 290 and 540nm. Red onions had absorbances at 220, 250, 270 and 290nm. Beet root is a rich nutritious source of balantins. Further research to identify and characterize the anthocyanins should be done.